Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 엄애선 | - |
dc.date.accessioned | 2017-05-23T00:40:03Z | - |
dc.date.available | 2017-05-23T00:40:03Z | - |
dc.date.issued | 2015-09 | - |
dc.identifier.citation | 한국유가공기술과학회지, v. 33, NO 3, Page. 223-229 | en_US |
dc.identifier.issn | 1226-1327 | - |
dc.identifier.uri | http://kiss.kstudy.com/journal/thesis_name.asp?tname=kiss2002&key=3424404 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.11754/27401 | - |
dc.description.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. | en_US |
dc.description.sponsorship | 본 논문은 농림축산식품부 농림수산기술기획평가원의 고부가가치식품기술개발사업(관리번호 313045-3 ‘직접 가열을 통한 우유류의 고효율 살균장비개발’ 과제지원에 의하여 이루어진 것으로 이에 감사드립니다. | en_US |
dc.language.iso | ko_KR | en_US |
dc.publisher | 한국유가공기술과학회 | en_US |
dc.subject | pasteurization | en_US |
dc.subject | thermally treated milk | en_US |
dc.subject | thermal sterilization | en_US |
dc.subject | nonthermal sterilization | en_US |
dc.title | 우유의 가열 및 비가열 살균 기술에 관한 연구 동향 | en_US |
dc.title.alternative | Impact of Thermal and Nonthermal Technologies in Milk Processing | en_US |
dc.type | Article | en_US |
dc.relation.no | 3 | - |
dc.relation.volume | 33 | - |
dc.relation.page | 223-229 | - |
dc.relation.journal | 한국유가공기술과학회지 | - |
dc.contributor.googleauthor | 박중근 | - |
dc.contributor.googleauthor | 이여진 | - |
dc.contributor.googleauthor | 윤준용 | - |
dc.contributor.googleauthor | 엄애선 | - |
dc.contributor.googleauthor | Park, Jung Geun | - |
dc.contributor.googleauthor | Lee, Yeo Jin | - |
dc.contributor.googleauthor | Yoon, Joon Yong | - |
dc.contributor.googleauthor | Om, Ae Son | - |
dc.relation.code | 2012101629 | - |
dc.sector.campus | S | - |
dc.sector.daehak | COLLEGE OF HUMAN ECOLOGY[S] | - |
dc.sector.department | DEPARTMENT OF FOOD & NUTRITION | - |
dc.identifier.pid | aesonom | - |
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