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KMID : 0380420010250040221
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Journal of Prventive Veterinary Medicine
2001 Volume.25 No. 4 p.221 ~ p.227
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A Study on the Quality Changes of the LTLT and HTST Treated Milk by Storage Conditions
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정석찬/Jung, Suk Chan
김계희/정명은/김성일/변성근/이득신/정승교/Kim, Kye Hee/Chung, Myeong Eun/Kim, Sung Il/Byun, Seong Keun/Lee, Deuk Shin/Jeong, Sung Kyo
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Abstract
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This study was conducted to investigate the quality changes of the 145 LTLT (law temperature long time; 63℃ for 30 mins) and 145 HTST (high temperature short time; 72℃ for 15s) treated milk samples by storage conditions for 30 days from September to October 2000. Raw milk samples collected from storage tanks in 2 milk plants were showed 1.3∼4.0×10^5 CFU/ml in standard plate count, and normal level in acidity, specific gravity, and components of milk. Preservatives, antibiotics, sulfonamides and available chloride were not detected in both raw and heat treated milk samples obtained from 2 plants. The bacterial counts in the LTLT and HTST pasteurized milk samples were about 4.0×103 and 1.5×10^1 CFU/ml at the production day, respectively. The bacterial counts in the samples were rapidly increased to more than 10^7 CFU/ml at room temperature (12℃∼30℃) for 3 days, but were kept less than 2×10^4 CFU/ ml at refrigerator (10℃) for 7 days of storage. The sensory quality and acidity of the milk samples were gradually changed in proportion to bacterial counts, but the specific gravity was not significantly changed for 30 days. No significant correlation was found in keeping quality of the milk between dark and light exposure at room temperature for 30 days. The compositions of fat, solid-not fat, protein and lactose in milk were not significantly changed according to the storage conditions for 30 days. The LTLT and HTST pasteurized milk should be sanitarily handled, kept and transported under refrigerated condition (below 7℃) in order to supply wholesome milk to consumers.
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