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우유의 가열 및 비가열 살균 기술에 관한 연구 동향

Title
우유의 가열 및 비가열 살균 기술에 관한 연구 동향
Other Titles
Impact of Thermal and Nonthermal Technologies in Milk Processing
Author
엄애선
Keywords
pasteurization; thermally treated milk; thermal sterilization; nonthermal sterilization
Issue Date
2015-09
Publisher
한국유가공기술과학회
Citation
한국유가공기술과학회지, v. 33, NO 3, Page. 223-229
Abstract
Milk is a food with high nutritional value as it contains abundant water, proteins, vitamins, lactose, fat, minerals, enzymes, etc. However, in order to make milk suitable for intake, it should be thermally treated to eliminate microbiologically hazardous factors. Heat treatment is an essential sanitation process for milk, but various precautions must be taken in order to process and preserve it. Therefore, various techniques should be developed to minimize the nutrient loss and to ensure that milk is safe for consumption, conservation, and distribution. However, the existing thermal pasteurization methods are harmful and increase the nutrient loss; moreover, no new thermal pasteurization methods are being researched that are safe for the human health and minimize the nutrient loss. Hence, this study aims to review new processes for thermal (low temperatures) and no thermal pasteurization methods that can minimize the nutrient loss during milk pasteurization.
URI
http://kiss.kstudy.com/journal/thesis_name.asp?tname=kiss2002&key=3424404http://hdl.handle.net/20.500.11754/27401
ISSN
1226-1327
Appears in Collections:
COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
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