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KMID : 0356219950260010141
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Journal of the Korean Military Medical Association
1995 Volume.26 No. 1 p.141 ~ p.146
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The quality changes according to storage temperature in yogurt delivered to the army
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이상래
서정유/정수관/강세종
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Abstract
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Latique first found a lactobacillus in 1856. In 1881, Kern separated lactobacilli from the milk in (?)casus area. Thereafter, various fermentation foods, especially milk products, have been developed by any researche
rs. In Korea, foods which
utilize the
fermentation capacity of the lactobacilli have been troducing since 1970, and are now a public staple. One of the lactobacilli species, which have eversity, is used for a milk fermentation product(a yogurt). Despite a number of the production and
e
consumption of these many milk fermentation products, actually, there are many problems(storage, c.)during distribution process. In this point of view, for the purpose of the prevention of harmful acdents and attempting the qualitative
improvements
of
the scheme of purveyance, authors investigated e examination and the storage methods of the yogurt delivered to the army as a dessert.
@ES The result are as follows;
@EN A. The mean pH of the yogurts in the early period of experiment(control group) was 3.77. Ten days ter, the mean pH of the yogurts stored at 5℃was similar(3.75) to the controls. But the mean pHs of ose stored at 10℃and 25℃were decreased to
3.64
and 3.38 respectively.
B. Acidity in the control group was 0.6%. At the 5℃, there is no significant change in the acidity 21 days after. However, at the 10℃, the acidity was increased to 0.73% after 12~13days. At the 5℃the acidity was increased to 0.75%.
C. The number of lactobacilli in the control was 247×10E6cfu/ml,and was maintained through the periment at the 5℃. At the 10℃, it was gradually increased till 13~15days after, and then decreased 1.3×10E7cfu/ml. At the 25℃,it was increased
was
increased till 5days after, then was markedly decreased to 1.3×(?)E6cfu/ml after 10days.
There are considerable differences in the preservation effects of the yogurt according to the storage temperature range. We are sure it is necessary to keep the temperature at least below the 10℃for delivering a qualified and not a putrefactive
grourt
during 7days as a legal basis. For this, a supervisor should pay attention to the refrigeration state of the yogurt.
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