KR101726422B1 - Raclette cheese including Conjugated linoleic acid and Allium hookeri and the manufacturing method thereof - Google Patents
Raclette cheese including Conjugated linoleic acid and Allium hookeri and the manufacturing method thereof Download PDFInfo
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- KR101726422B1 KR101726422B1 KR1020150147659A KR20150147659A KR101726422B1 KR 101726422 B1 KR101726422 B1 KR 101726422B1 KR 1020150147659 A KR1020150147659 A KR 1020150147659A KR 20150147659 A KR20150147659 A KR 20150147659A KR 101726422 B1 KR101726422 B1 KR 101726422B1
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- 235000013351 cheese Nutrition 0.000 title claims abstract description 69
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 title claims description 8
- JBYXPOFIGCOSSB-GOJKSUSPSA-N 9-cis,11-trans-octadecadienoic acid Chemical compound CCCCCC\C=C\C=C/CCCCCCCC(O)=O JBYXPOFIGCOSSB-GOJKSUSPSA-N 0.000 title claims description 7
- 229940108924 conjugated linoleic acid Drugs 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 title description 8
- 241001513212 Allium hookeri Species 0.000 title description 3
- 239000010779 crude oil Substances 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 16
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- 238000000465 moulding Methods 0.000 claims abstract description 4
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J25/00—Cheese-making
- A01J25/12—Forming the cheese
- A01J25/13—Moulds therefor
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01J—MANUFACTURE OF DAIRY PRODUCTS
- A01J25/00—Cheese-making
- A01J25/12—Forming the cheese
- A01J25/15—Presses therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/04—Making cheese curd characterised by the use of specific enzymes of vegetable or animal origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
- A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/084—Treating the curd, or adding substances thereto, after melting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
- A23V2250/1866—Conjugated Linoleic acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
The present invention relates to triacylglaine cheese containing CLA and a process for producing the same, and more particularly, to a process for producing triacylglaine cheese containing CLA and, more particularly, The present invention relates to triacylglaine cheese containing CLA and a process for producing the same, which can improve the taste and flavor of the heat-applied triplet as a characteristic of la-claret cheese by dissolving with heat.
CLA-containing triacylglaine cheese having CLA and a process for producing the same, the process comprising: pasteurizing crude oil at 60 to 65 DEG C for 25 to 35 minutes and then cooling the mixture at 30 to 35 DEG C to prepare crude oil; Fermenting the prepared crude oil with 1% (v / v) of a starter strain, adding coagulase, and solidifying to produce a curd; Cutting the prepared curd, keeping it for 2 to 4 minutes, stirring for 25 to 35 minutes, and then removing 20% of whey; Adding 1% (v / v) CLA and 0.02-0.04% (v / v) triple flake to the whey removed curd; Compressing, molding and washing the curd to which the CLA and the triangular flour are added; Aging the compressed, shaped and fired curd at a temperature of 10 to 15 DEG C and a humidity of 80 to 90% for 30 to 40 days to produce cheese; .
Description
The present invention relates to triacylglaine cheese containing CLA and a process for producing the same, and more particularly, to a process for producing triacylglaine cheese containing CLA and, more particularly, The present invention relates to triacylglaine cheese containing CLA and a process for producing the same, which can improve the taste and flavor of the heat-applied triplet as a characteristic of la-claret cheese by dissolving with heat.
Cheese is fermented by adding lactic acid bacteria to the milk of mammals, and it is a kind of dairy product which is aged after coagulation by adding fermented enzyme rennet. Consumption of cheese is continuously increasing due to increasing income of modern people, increasing interest in health, and westernization of vegetation. Cheese is rich in protein and calcium, and vitamins A, D, E, K, and B and minerals are concentrated in large amounts compared to milk, making it easy to feed nutrients that are prone to lack of grain in our diet. In addition, there is no lactose in the cheese, so people with intolerance to lactose can also feel free to eat. In recent years, as consumers have preferred foods that are safe and healthy for various foods, cheese has become a preferred product with high functionality and high quality. Many food manufacturers have been interested in developing new high-performance cheeses to meet consumers' preferences, and a variety of new cheeses are being released to meet consumer expectations.
CLA is contained in about 1% or less in milk fat or ruminants. Among the various isomers, cis-9, trans-11 CLA, cis-12 and trans-10 CLA have been reported to have high physiological activity. Recent studies using CLA have shown effects such as anticancer effects (breast cancer, colorectal cancer, skin cancer), atherosclerosis, stimulation of growth through immune regulation, acceleration of accumulation of body tissue, and prevention of diabetes.
Allium hookeri is a perennial herb that belongs to the lily family. It is a plant native to the highlands of the Himalayas at an altitude of 1,400 m above sea level. It is mainly used for edible and medicinal purposes in Myanmar, China, India, Bhutan and Sri Lanka. . The root is called "三 菜" because it has sweetness, bitter taste, and pungent taste. It is also called "玄 菜" because of the taste of ginseng. It is widely used as onion substitute sauce because it contains more protein, sugar, fiber, ascorbic acid, phytosterol, total phenol than onion. Allium fistulosum L.) and garlic ( Allium cepa L.), onion ( Allium a vegetable belonging to the Allium is easily worn, such as L. sativum) and leek (Allium tuberosum). Containing a lot of sulfur compounds Allium plants have been consumed with significant corrosion in our diet for the purpose of improving appetite with a unique taste and flavor. Antioxidant, hypotensive and anticancer effects, lipid metabolism, antibacterial and antidiabetic activity were revealed by the physiological activity of these Allium genus plants.
Korean Patent Publication No. 10-2015-0088761 discloses a method for producing functional cheese using Aronia in Korean Patent No. 10-1497510, , But no description has been made of a technique of rafflet cheese in which nutrients and flavor have been improved by adding CLA and a trilob gum.
The present invention was made to solve the problems of the prior art as described above, and it is an object of the present invention to provide CLA and triacylgia in the production of La Claret cheese, thereby reducing the fat content of cheese and increasing the moisture content, The object of the present invention is to provide triacetraleget cheese containing CLA and a method for producing the same, which can improve the taste and flavor of the heat-applied triple-pleated cheese by the characteristic of lait cheese to be dissolved.
In order to accomplish the above object, the present invention provides a method for preparing tripechralla cheese containing CLA and a process for producing the same, comprising the steps of pasteurizing crude oil at 60 to 65 ° C for 25 to 35 minutes and then cooling at 30 to 35 ° C to prepare crude oil ; Fermenting the prepared crude oil with 1% (v / v) of a starter strain, adding coagulase, and solidifying to produce a curd; Cutting the prepared curd, keeping it for 2 to 4 minutes, stirring for 25 to 35 minutes, and then removing 20% of whey; Adding 1% (v / v) CLA and 0.02-0.04% (v / v) triple flake to the whey removed curd; Compressing, molding and washing the curd to which the CLA and the triangular flour are added; Aging the compressed, shaped and fired curd at a temperature of 10 to 15 DEG C and a humidity of 80 to 90% for 30 to 40 days to produce cheese; .
The CLA-containing triacyllactate cheese according to the present invention and the method for producing the same are capable of enhancing the nutritional aspect of reducing the fat content of cheese and increasing the moisture content by adding CLA and triacylglycerol .
In addition, the characteristics of La-Claret cheese, which dissolves by applying heat, improves the flavor and aroma of the heat-applied triangle, thereby significantly improving the taste and sensual characteristics.
BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a flow chart illustrating a method of making a trilachloft cheese containing CLA according to one embodiment of the present invention.
FIG. 2 is a graph showing changes in the number of lactic acid bacteria during ripening of triacylglaine cheese containing CLA according to an embodiment of the present invention. FIG.
FIG. 3 is a graph showing the pH change during aging of triacylglaze cheese containing CLA according to an embodiment of the present invention. FIG.
Hereinafter, preferred embodiments of the present invention will be described in detail. These examples are for further illustrating the present invention, and the scope of rights of the present invention is not limited to these examples.
The present invention relates to a triacyllactad cheese containing CLA and a process for producing the same, which comprises: (S10) preparing a crude oil by pasteurizing crude oil at 60 to 65 ° C for 25 to 35 minutes and then cooling at 30 to 35 ° C; Fermenting the prepared crude oil with 1% (v / v) of a starter strain, adding coagulase and coagulating to produce a curd (S20); Cutting the prepared curd and keeping it for 2 to 4 minutes, stirring for 25 to 35 minutes and then removing 20% of whey (S30); Adding (S40) 1% (v / v) CLA and 0.02-0.04% (v / v) triangular flour to the whey-removed curd; A step (S50) of compressing, molding and washing the curd added with the CLA and the triangular flour; Aging the compressed, shaped and fired curd for 30 to 40 days at a temperature of 10 to 15 DEG C and a humidity of 80 to 90% to produce cheese (S60); (See FIG. 1).
At this time, the crude oil used was crude oil having an acidity of 0.15% and a pH of 6.8 produced in the Holstein-Friesian species in the Rimimil region.
In addition, the starter strain Lactococcus lactis diacetyl nose kusu lactis (Lactococcus lactis subsp. Diacetylactis), Lactococcus lactis kusu nose (Lactococcus lactis subsp. lactis ) and Leuconostoc mesenteroidesquest ( Leuconostoc mesenteroides subsp. cremoris ) , wherein said Lactococcus lactis subsp. diacetylactis , Lactococcus lactis subsp. lactis , Leuconostoc mesenteroides subsp. cremoris was used for the Flora-danica (Chr. Hansen, Denmark) , which is a mixture freeze strain.
290 Halal Calf Rennet (Chr. Hansen, Denmark) was used as the coenzyme, and 0.019% of the crude oil was diluted 20 times with purified water.
Further, the step (S30) of removing the whey is characterized in that the whey is removed from the curd while allowing the milk to be slowly heated to 35 to 45 DEG C for 20 to 35 minutes, then reacting for 35 to 45 minutes.
In addition, the CLA (KAL, USA) and the trichomes harvested from the lime were added to the curd in powder form. At this time, by adding the CLA and the triple-layered product in a powder form, mixing can be facilitated and the effect of improving nutrition and taste can be further enhanced.
< Example 1> Containing CLA Trickle Claret Manufacture of cheese
The crude oil is pasteurized at 63 ° C for 30 minutes and then cooled at 32 ° C to prepare the crude oil. It is then allowed to sit on a cheese vat, ie a cheese making mold.
At this time, the crude oil used was crude oil having an acidity of 0.15% and a pH of 6.8 produced in the Holstein-Friesian species in the Rimimil region.
The prepared crude oil is fermented by inoculating 1% (v / v) of a starter strain, and then added with a coenzyme to produce a curd.
At this time, the starter strain Lactococcus lactis diacetyl nose kusu lactis (Lactococcus lactis subsp. Diacetylactis), Lactococcus lactis kusu nose (Lactococcus lactis subsp. lactis) and Leuconostoc mesenteroidesquest ( Leuconostoc mesenteroides subsp. cremoris ) were mixed and frozen, and Flora-danica (Chr. Hansen, Denmark) was used.
290 Halal Calf Rennet (Chr. Hansen, Denmark) was used as the coenzyme, and 0.019% of the crude oil was diluted 20 times with purified water.
The curd thus prepared is cut with a curd knife and kept as it is for 3 minutes, then stirred for 30 minutes and 20% of whey is removed.
At this time, the whey was removed by 20% water for 30 minutes, gradually warmed to 40 ° C, and whey was removed from the curd while reacting for 40 minutes.
1% (v / v) CLA and 0.03% (v / v) triple flour are added to the curd from which the whey has been removed.
At this time, the CLA (KAL, USA) and the trunks harvested from the lime were added to the cheese in powder form.
The CLA and the triad flour-added curd are compressed, molded and fired.
The compressed, molded and salt edged curd is aged for 35 days at a temperature of 10 ° C and a humidity of 90% to produce cheese.
< Experimental Example 1> Measurement of the number of lactic acid bacteria
(1% CLA added), 0.01 (1% CLA, added with 0.01% triangular flour), and a control (1% CLA added) for comparison of the CLA containing trifoliate cheese 0.05 (1% CLA, 0.05% triangular flour added).
Changes in the number of lactic acid bacteria during cheese fermentation were checked every week. The samples were washed three times with a homogenizer (HG-15D, WiseTis, Korea) at a maximum speed of 20,000 rpm for 2 minutes using a homogenizer (HG-15D, WiseTis, Korea) at a ratio of 2: 1 in physiological saline and cheese samples. The homogenate was diluted 10-fold and then added to 1 ml of BCP agar medium (Difco, USA). After incubation at 37 ° C for 48 hours, the number of yellow colonies was counted in the range of 30 to 300, and the colony forming unit ).
As shown in FIG. 2, the number of lactic acid bacteria during the ripening of the triacylglaine cheese containing CLA tended to decrease gradually as the aging period passed. There was no significant difference in the number of lactic acid bacteria in the control with CLA alone, CLA and triple addition, and CLA and triple addition did not affect the survival of lactic acid bacteria.
< Experimental Example 2> pH measurement
Changes in the number of lactic acid bacteria during cheese fermentation were checked every week. The samples were washed three times with a homogenizer (HG-15D, WiseTis, Korea) at a maximum speed of 20,000 rpm for 2 minutes using a homogenizer (HG-15D, WiseTis, Korea) at a ratio of 2: 1 in physiological saline and cheese samples. The pH of the homogenate was measured using a pH meter (UB-10 Delux, Denver, USA).
As shown in FIG. 3, pH changes during the fermentation of triacylglaine cheese containing CLA were not significantly different in the control, CLA and triacylglycerol added with only CLA. As the cheese aged, alkaline substances were formed due to the degradation of lactic acid and protein, and the pH tended to increase slightly during fermentation.
< Experimental Example 3> General composition analysis
Protein, moisture, salt, and solid solids were measured by FoodScan (FoodScan dairy analyzer Denmark) after 5 weeks of aging.
Table 1 shows the results of analyzing the general components of triacylglaine cheese containing CLA. Compared with control with CLA alone, CLA and triglyceride decreased the fat content, suggesting that the fat - decomposing ingredient was contained in the cabbage. In addition, water content and salt concentration decreased with aging.
(Table 1) CLA-containing triplets General ingredients of La Claret cheese
< Experimental Example 4> Preference and sensory evaluation
Sensory evaluation was carried out on 10 sensory evaluation personnel of the institute. For the evaluation of preference degree, 9 step rating method (maximum 9 point, minimum 1 point) was used for each item, and color, flavor, taste, and overall preference degree were evaluated with commercial products. I like it very much 9 points, very liked 8 points, average liked 7 points, slightly liked 6 points, good do not dislike 5 points, slightly disliked 4 points, usually disliked 3 points, very disliked 2 points,
The preference and sensory evaluation results of triacylglaine cheese containing CLA are shown in Table 2 and Table 3. Compared with the control with CLA alone, CLA and triacylglycerols showed lower scores than non - treated ones. However, the preference of heat treatment was higher than that of the non - heat treatments. Especially, in the case of 0.03% of triplicate, the taste, flavor, and overall acceptability were higher than those of CLA alone. As a result of the sensory evaluation, the sweetness of cheese increased during the heat treatment, and the bitter taste, hot taste and arine taste of the cookies decreased. The preference and sensuality of cheese after heat treatment were improved in CLA with CLA added with triplet through preference and sensory evaluation.
(Table 2) Evaluation of preference of CLA-containing tripea la Claret cheese
(Table 3) Sensory evaluation of triplet la Claret cheese containing CLA
The purpose of this study was to investigate the effect of CLA on the growth and pH of lactic acid bacteria during fermentation. And the quality of cheese was assessed through the preference and sensory evaluation of cheese. Compared with the control with CLA alone, the fat content decreased and the moisture content tended to increase in the cheese added with triacylglycerol. The preference and sensory evaluation of cheeses added with triplets were compared before and after the heat treatment considering the characteristics of La Claret cheese. Compared with the control added with CLA alone, the cheeses with added trihydrate before heat treatment had lower overall taste and flavor than the control, but the overall preference was higher when evaluated after heat treatment. Especially, the preference of cheese with 0.03% In the sensory evaluation, it was also found that the bitterness, pungent taste, and arginine taste, which are peculiar to the flavor after heat treatment, are decreased, and the sweetness is increased and the sensuality is improved. Taken together, these results suggest that the optimum addition level of tri-leaf powder to CLA-containing la-Clais cheese is appropriate at the 0.03% level of cheese weight.
Claims (5)
Fermenting the prepared crude oil with 1% (v / v) of a starter strain, adding coagulase and coagulating to produce a curd (S20);
Cutting the prepared curd and keeping it for 2 to 4 minutes, stirring for 25 to 35 minutes and then removing 20% of whey (S30);
(Step S40) of adding 1% (v / v) CLA (conjugated linoleic acid) and 0.02-0.04% (v / v) trihydrate to the curd from which the whey has been removed;
A step (S50) of compressing, molding and washing the curd added with the CLA and the triangular flour; And
Aging the compressed, shaped and fired curd for 30 to 40 days at a temperature of 10 to 15 DEG C and a humidity of 80 to 90% to produce cheese (S60); Lt; / RTI >
The starter strain may be selected from the group consisting of Lactococcus lactis subsp. Diacetylactis, Lactococcus lactis subsp. Lactis, and Leuconostoc mesenteroides subsp. Cremoris. Including,
The coenzyme used was lennet, and the amount of 0.019% of crude oil was diluted 20 times with purified water.
The step of removing the whey (S30) is performed by removing the whey from the curd while allowing the milk to slowly warm to 35 to 45 DEG C for 20 to 35 minutes and reacting for 35 to 45 minutes for 25 to 35 minutes. linoleic acid).
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| JP2002058425A (en) * | 2000-08-14 | 2002-02-26 | Yakult Honsha Co Ltd | Fermented food containing conjugated fatty acid and method for producing the same |
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| KR20130100036A (en) * | 2012-02-28 | 2013-09-09 | 재단법인 임실치즈과학연구소 | Camembert cheese and manufacturing method thereof |
| KR101486484B1 (en) * | 2014-02-14 | 2015-01-26 | 동신대학교산학협력단 | A food composition for the improvement or prevention of asthma comprising extract of allium hookeri |
| KR101497510B1 (en) | 2014-11-10 | 2015-03-02 | 주식회사 부경식품 | Glutinous barley cheese and process for preparing the same |
| KR20150088761A (en) | 2015-05-29 | 2015-08-03 | 재단법인 임실치즈과학연구소 | Manufacturing method of cheese having aronia |
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| JP2002058425A (en) * | 2000-08-14 | 2002-02-26 | Yakult Honsha Co Ltd | Fermented food containing conjugated fatty acid and method for producing the same |
| KR20110130589A (en) * | 2010-05-28 | 2011-12-06 | 순천대학교 산학협력단 | Preparation method of hard cheeses comprising makgeolli |
| KR20130100036A (en) * | 2012-02-28 | 2013-09-09 | 재단법인 임실치즈과학연구소 | Camembert cheese and manufacturing method thereof |
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