초록

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Abstract ▼ AI-Helper

The results of experiment to find out the optimum pasteurization condition by heating from $50^{\circ}C$ to $70^{\circ}C$ at intervals of $5^{\circ}C$ and to review chemical composition, microbiological aspects and keeping quality were summarized as follows: 1. The m...

The results of experiment to find out the optimum pasteurization condition by heating from $50^{\circ}C$ to $70^{\circ}C$ at intervals of $5^{\circ}C$ and to review chemical composition, microbiological aspects and keeping quality were summarized as follows: 1. The milk sample pasteurized at $50-70^{\circ}C$ showed the decreased pH value from 6.55 to 6.42 while the contents of protein, fat, lactose and ash did not have significant changes. 2. Non-casein nitrogen and filterable nitrogen decreased while casein nitrogen and non protein nitrogen increased as the heat treatment increased. 3. The content of calcium and vitamin C decreased and artificial digestibility for the pasteruized milk increased from 14.07% to 20.00% by the heat treatment. 4. Milk pasteurized at $65^{\circ}C$ had viable bacteria counts $1.3{\times}10^4/m{\ell}$, coliforms negative, psychrotrophic bacteria $9.5{\times}10^2/m{\ell}$ and 99.0% pasteurization effect. 5. Milk pasteurized at $65^{\circ}C$ did not show significant changes in chemical composition and microbiological aspects at $4^{\circ}C$ in refrigerator.