|
KMID : 0380619740060020091
|
|
Korean Journal of Food Science and Technology
1974 Volume.6 No. 2 p.91 ~ p.97
|
|
|
Development of the Humanized Milk
|
|
유영진/Yoo, Y J
이태녕/김승한/한덕봉/고정배/정충일/Lee, T L/Kim, S H/Han, D B/Jung, C E
|
|
|
Abstract
|
|
|
This paper was developed for production of the humanized milk, comprising similarly to the composition and characteristic of human milk.
Humanized milk of superior quality can be made directly from the fresh raw milk mixed vegetable oil, corn syrup, whey powder, β-lactose, sugar, vitamin, β-carotene and minerals showing formulation of the humanized milk at table 2.
The improving effects of adding vegetable oil and corn syrup are both more reformed the chemical and physical properties of humanized milk. The former enhanced the essential fatty acid and energy source in this product, the latter has the most solving function in water and induced amount of emulsion and stabilizer.
The products contain about 13% protein, 23% fat, 58.3% carbohydrate, 2% ash and ensue reasonably balance of essential amino acid, poly-unsaturated fatty acid for the requirement of infants and controlled component of the humanized milk such as human milk.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|