Fabrication of red cheese by using Monascus purpureus

• Main Authors: Ying-Shin Su, 蘇盈欣
• Other Authors: Ken-Yuon Li
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/31577361220644059920

碩士 === 東海大學 === 食品科學系 === 99 === Recently angkak has been applied to a wide variety of health food, since its versatile functionality. The objective of this research is to attempt using Monascus purpureus to fabricate a novel red cheese. The cheese samples of the study were prepared by regular method, and the spore suspension of M. purpureus was inoculated onto the samples. After 30 day incubation at 25 ℃, the red color parameter (a value) of the cheese was detected as 30.54; the breaking intensity of the texture was 914.9; the water activity was 0.96; the mold count was 3.5 ×106 CFU/g. The citrinin concentration of the red cheese was 0.72 ppm, and the amount of monacolin K was trace. The future work will be focus on increasing the content of monacolin K, in the same time reducing citrinin residues.