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KMID : 1134820060350080985
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 8 p.985 ~ p.989
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Changes of Immuno-Activity in Yogurt Prepared with Immunized Milk Containning Anti-Helicobacter pylori Antibody
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Jeong Eun-Ju
Park La-Young
Lee Shin-Ho
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Abstract
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The utilization possibility of immunized milk containing anti-Helicobacter pylori antibody to manufacture of yogurt was evaluated. The pH and titratable acidity of immunized milk changed significantly after incubation for 6 hours at 37℃ and thereafter did not change. The number of lactic acid bacteria reached 10? CFU/mL after incubation for 6 hours at 37℃and maintained the same number thereafter. The IgG content of heat treated immunized milk and yogurt maintained 97% and 93.5% compared with non heat treated immunized milk, respectively. The pH, titratable acidity and lactic acid bacteria of yogurt made of immunized milk were not changed apparently during storage for 21 days at 2℃ and 4℃, respectively. The IgG content of yogurt did not decrease significantly during storage for 14 days at 2℃, 4℃, and 10℃ but rapidly decreased after storage for 14 days at the same conditions, respectively.
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KEYWORD
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Helicobacter pylori, yogurt, immunized milk
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