Quality characteristics of Cottage cheese added with spinach Extract

1. Quality characteristics of Cottage cheese added with spinach Extract HY Choi, KH Kim, SG Lee, JH Park, JH Oh, HH Oh, and HK Jung＊Imsil research institute of cheese science Abstract In this study of pregnant women have excellent efficacy in reducing nutrient deficiencies by using extracts of spinach with cottage cheese and cheese manufacturing potential as functional for the pregnant was confirmed. Spinach extract(SE) was added in the process of Cottage cheese preparation, and proximate composition, lactic acid bacterial population, pH, sensory characteristics and proteolysis were determined. Significantly higher amounts of crude ash, Moisture, crude protein were observed in the cheese supplemented with Cottage cheese added spinach extract compared to the Control cheese. Significantly higher the sensory characteristics including Flavor and texture of the cheeses were affected by supplementing Cottage cheese added spinach extract. Fig. 3. Sensory evaluation of the Cottage cheese added with Spinach extract. Symbols are same as Fig. 1. Table 1. Nutrition composition of the Cottage cheese added with Spinach extract (SE). Material and Methods Four vats of Cottage cheese were made on the same day from the same tank fresh milk. Make by using cheese Starter is Flora-Danica(Chr-hansen, Denmark) Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Diacetylactis, Lactococcus lactis subsp. Lactis, Leuconostoc mesenteroides subsp.cremoris. Cheese samples were prepared with different amount of Spinach Extract as 0.5, 1.0, 1.5% of milk. Changes of proximate composition, lactic acid bacterial population, pH during the maturation at 14℃, R/H 95% were determined and compared with Control. Results Table 2. Chemical composition of the Cottage Cheese added with Spinach extract (SE). Fig. 1. Changes in viable cell counts during the ripening period of Cottage Cheese added with Spinach extract (SE). ◆-◆; Control cheese, ■-■; Cheese added with 0.5% SE, ▲-▲; Cheese added with 1.0% SE, ●-●; Cheese added with 1.5% SE Fig. 2. Change of pH during the ripening period of Cottage Cheese added with Spinach extract (SE). Symbols are same as Fig. 1. References • Aylward, E. B., J. O'leary, & B. E. Langlois. 1980. Effect of milk storage on Cottage cheese yield. J. Dairy Sci. 63:1819-1825. • 2. Codex Alimentatius Commition (2008) http://codex.mohw.go.kr