Chlorella 첨가가 가공치즈 품질에 미치는 영향

The effect of chlorella addition on the quality characteristics of processed cheese was investigated. Chlorella processed cheese was prepared in the different ratio of chlorella (0.5% (w/w) and 1.0% (w/w)). Chlorella processed cheese was stored at 10±1℃ and evaluated for the quality characteristics including general com-position, pH, the number of microorganisms, oiling off, meltability, rheological properties, color, and sensory evaluation. Contents of moisture, protein, fat, fat in dry matter, and pH values were not different from those of control cheese. Microorganisms were not detected. The degree of oiling off showed no significant difference, but meltability decreased significantly (p＜0.05). Hardness and springiness gradually increased significantly (p＜0.05), while cohesiveness gradually decreased significantly (p＜0.05). The L (lightness) values and the a (redness) values decreased with increasing chlorella contents, but the b (yellowness) values increased with increasing chlorella contents, so color expressed yellowish green. Compared to control cheese made by conventional way, QDA scores of color and mouthfeel of chlorella processed cheese were significantly higher (p＜0.05) and the most favorite quality characteristics were shown in the processed cheese with 0.5% (w/w) chlorella (CPC1). These results suggested that health?oriented chlorella processed cheese would be made by the addition of the chlorella.