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Cheddar cheese�쓽 �닕�꽦 珥됱쭊�쓣 �쐞�븯�뿬 P. fluorescens, A. niger, Porcine pancreas(�뤌吏�痍뚯옣), Calf(�넚�븘吏�)濡쒕���꽣 �뼸��� Lipase瑜� 泥④���븳 Cheddar cheese slurries瑜� 32�꼦�뿉�꽌 32二쇨컙 �닕�꽦 以묒쓽 shor chain fatty acids��� neutral volatile compounds�쓽 �븿�웾 蹂��솕瑜� Tables 4, 5�뿉 �굹����궡�뿀�떎(19).
�쑀由ъ��諛⑹궛��� 二쇱슂 移섏쫰�쓽 �뭾誘� �꽦遺꾩쑝濡� 以묒슂�븳 C4, C6, C8, C10�쓣 痢≪젙�븯����뒗�뜲 ����옣湲곌컙�씠 利앷���븯怨� lipase瑜� 泥④���븳 �떆猷뚯씪�닔濡� �븿�웾�씠 �넂寃� �굹����궗�떎. �듅�엳 Calf lipase瑜� 泥④���븳 moderate Cheddar cheese�쓽 寃쎌슦 �닕�꽦 3二쇱㎏ 600.81ppm�쑝濡� 媛��옣 �넂��� �쑀由ъ��諛⑹궛 �븿�웾�쓣 �굹����깉�쑝硫� Cheddar flavor �깮�궛�쓣 珥됱쭊�븷 �닔 �엳�떎怨� �궗猷뚮맂�떎.
Table 4. Concentration of short-chain FFA and lipolyzed odor scores of various lipase-treated cheese slurries during 3 weeks at 32�꼦(19)
以묒꽦 �쐶諛쒖꽦 �뼢誘� �꽦遺꾨뱾��� methyl ketones, aldehydes, alcohols, esters��� sulfur compound�씠�떎. Methyl ketones�뒗 2-butanone, 2-petanone, 2-heptanone, 2-octanone 洹몃━怨� 2-nonanone�씠 �솗�씤�릺�뿀�뒗�뜲 2-nonanone��� calf lipase 泥④���븳 Cheddar cheese�뿉�꽌�뒗 諛쒓껄�릺吏� �븡�븯�떎. Porcine pancreas lipase��� A. niger lipase瑜� 泥④���븳 cheese slurries�뿉�꽌 methyl ketones 以� 諛붾엺吏곹븳 Cheddar cheese flavor �꽦遺꾩씤 2-butanone�쓽 �깮�꽦�씠 鍮좊Ⅴ寃� 利앷���븿�쓣 蹂댁뿬以��떎.
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�뀰. 李멸퀬 臾명뿄
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