|
KMID : 1023520000230020165
|
|
Korean Journal of Veterinary Service
2000 Volume.23 No. 2 p.165 ~ p.170
|
|
|
Changes of the goneral components and acid value in market milks according to the preserving periods and temperature
|
|
Kim Seong-Suk
Kim Mee-Suk
Do Jae-Cheul
Yun Mun-Jo
Lee Chang-Woo
Park Hee-Ju
Shin Dae-Gil
Jyeong Jong-Sik
|
|
|
Abstract
|
|
|
|
This study was carried out to investigate the changes of physical and chemical properties according to the preserving periods and temperature in heat-treated market milks (, 2 sec). The market ilks were divided into 3 experimental groups, that is , and according to the preserving temperature during 7 days. There were analysed fat, protein, lactose, total solids, solids-not-fat, specific gravity and acid value of market milks in each experimental group. These observations indicated that heat-treated market milks (, 2 sec) may be acceptable physically and chemically after 7 days at . The results obtained were summarized as follows ; 1. Total microorganisms in market milks were found 12 cells at 1st day Coliform and pathogenic bacteria were not detected. 2. Milk fats tended to decrease 3.69% to 3.48% according to the time lapsed in all experimental groups without concerning to the storage temperature. 3. Milk proteins were slowly decreased 3.18% to 3.13% according to the time lapsed without concerning to the storage temperature. 4. Milk lactose was slightly increased 4.41% to 4.55% in all experimental groups. 5. Specific gravity in market milks was 1.0316 to 1.0299, and showed no changes according to the preserving periods and temperature. 6. Total solids and solids-not-fat in market milks were slightly decreased 12.30 to 12.05 and 8.55 to 8.40. 7. Acid values were dramatically increased 0.1289 to 0.3116 at storage group, while tended to be stable at storage group for 7 days.
|
|
|
KEYWORD
|
|
|
Heat-treated market milks, Milk components, Acid values
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|