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KMID : 1024620000200020107
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Food Science of Animal Resources
2000 Volume.20 No. 2 p.107 ~ p.113
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Effects of Agitation and Temperature Activation on Lipolysis in Goat Milk
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Kim G. Y.
Lee S. B.
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Abstract
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This study was carried out to investigate the effects of temperature activation and agitation on lipolysis of goat milk. When goat milk was temperature activated twice at intervals of 12hours, free fatty acids were significantly increased after the first activation, but increased slightly during the re-cooling period and after the second activation. Lipolysis of the goat milk warmed at was significantly facilitated during the re-cooling period. Lipolysis of the goat milk warmed at was much higher than those warmed at and respectively. The highest lipolysis was occurred when the goat milk was warmed at for 5 minutes after pre-cooling for 24 hours at . However, any significant difference was not found in the milk warmed at , regardless of the pre-cooling period. Lipolysis of the goat milk warmed and agitated at was significantly facilitated during the re-cooling period. The lipolysis of that at was significantly facilitated during the re-cooling period. The lipolysis of that at was much enhanced with agitation. The lipolysis was much higher when agitated at than when agitated at . The length of agitation time at didn’t give any effect on lipolysis.
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KEYWORD
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Goat milk, Lipolysis, Agitation, Temperature activation
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