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참고문헌 (90)

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15. Eifel, W. N., Butler, J. E., Ernstron, C. A., Farrell, H. M. Jr., Harwalkar, V. R., Jenness, R. and Mcl. Whitney, R. 1984. Nomenclature of proteins of cow's milk: Fifth revision. J. Dairy Sci. 67:1599-1631. 

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16. Elfagm, A. A. and Wheelock, J. V. 1977. Effect of heat on ${\alpha}$ -lactalbumin and ${\beta}$ -lactoglobulin in bovine milk. J. Dairy Res. 44:367-371. 

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22. Fox, K. K., Holsinger, V. H., Postai, L. P. and Pallansch, M. J. 1967b. Composition of Granules in Evaporated Milks Stored at Low Temperatures. J. Dairy Sci. 50:1032 (cited from Webb et al., Fundamentals of Dairy Chemistry, 1974). 

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28. Gough, P. and Jenness, R. 1962. Heat denaturation of ${\beta}$ -lactoflobulins A and B. J. Dairy Sci. 45:1033-1039. 

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31. Harland, H. A., Coulter, S. T. and Jenness, R. 1952. The effects of various steps in the manufacture on the extent of serum protein denatureation in nonfat dry milk solids. J. Dairy Sci. 35:363-367. 

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32. Hartman, G. H. Jr. and Swanson, A. M. 1965. Changes in mixtures of whey protein and ${\kappa}$ -casein due to heat treatments. J. Dairy Sci. 48:1161-1167. 

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33. Hiller, R. M and Lyster, R. L. J. 1979. Whey protein denaturation in heated milk and cheese whey. J. Dairy Res. 46:95-102. 

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34. Hindle, F. J. and Wheelick, J. V. 1970a. The primary phase of rennin action in heat-sterized milk. J. Dairy Res. 37:389-396. 

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35. Hindle, E. J. and Wheelock, J. V. 1970b. The release of peptides and glycopeptides by the action of heat on cow's milk. J. Dairy Res. 37:397-402. 

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36. Horak, F. P. and Lessler, H. G. 1981. The influence of UHT heating and sterilization on lysine in milk. Milchwiss. 36:543-547. 

37. Hostettler, H., Imhof, K. and Stein, J. 1965. Studies on the effect of heat treatment and freeze-drying on the state of distribution and physiological properties of milk proteins with special consideration of hatteratment conditions applied in uperization. 1. Effect on the state of distribution of milk proteins. Milchwiss. 20:189-198. 

38. Hurrell, R., Deutsch, R. and Finot, P. A.. 1980. Effect of ultra-high-temperature steam infection on sulfurcontaining amino acids of skimmilk. J. Dairy Sci. 63:298-300. 

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39. Ito, Y. 1986. Formation of lysinoalanine during heat treatment of milk and its inhibition. Proceedings of the Faculty of Agr., Kyushu Tokai Univ. 5:117-121. 

40. Jaddou, H. A., Pavey, J. A. and Manning, D. J. 1978. Chemical analysis of flavor volatiles in heat treated milks. J. Dairy Res. 45:391-403. 

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41. Jenness, R. and Patton, S. 1959. Principles of dairy chemistry. Wiley, New York. 

42. Kannan, A, and Henness, R. 1961. Relation of milk serum proteins and milk salts to the effect of heat treatment on rennect coltting. J. Dairy Sci. 44:808-822. 

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43. Kathleen, M. et al. 1959. 15th Int. Dariy Congres. 2425.(cites from 祐川. 1984. Jap. J. Dairy and Food Sci. 33:147-153). 

44. Kin, Y. K. and Kim, S. H. 1988. Studies on the effect of heating and freezing milk on the properties of casein micelles. Proceedings; VI World Conference on Animal Production, Helsinki, Produ. 8. 105. 

45. Kirchmeier, O., El-Shobery, M. and Kamal, N. H. 1984. HEat treatment of milk and development of SH-groups. Milchwiss. 39:715-717. 

46. Larson, B. L. and Rolleri, G. D. 1955. Heat denaturation of the specific serum proteins in milk. J. Dairy Sci. 38:351-357. 

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47. Long, J. E., Van Winlke, Q. and Gould, I. A. 1963. Heat indyced interaction between crude ${\kappa}$ -casein and ${\beta}$ - lactoglobulin. J. Dairy Sci. 46:1329-1334. 

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48. Lorient, D. K. 1979. Covalent bonds formed in proteins during milk sterilization: Studies on caseins and casin peptides. J. Dairy Res. 46:393-396. 

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49. Lyster, R. L. J. 1970. The denaturation of ${\alpha}$ -lactalbumin and ${\beta}$ -lactoglobulin in heated milk. J. Dairy Res. 37:233-243. 

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50. Manson, W. and Carolan, T. 1980. Formation of lysinoalanine from indicidual bovine caseins. J. Dairy Res. 47:193-198. 

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51. Masters, P. M. and Friedman, M. 1979. Racemization of amino acids in alkali-treated food proteins. J. Agric. Food Chem. 27:507-511. 

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55. McMahon, D. J. and Brown, R. J. 1984. Composition, structure, and integrity of casein micelles: A review. J. Dairy Sci. 67:499-512. 

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58. Morr, C. V. 1969. Pritein aggregation in conventional and ultra high-temperature heated skimmilk. J. Dairy Sci. 52:2285-1180. 

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60. Patrick, P. S. and Swaisgood, H. E. 1976. Sulfhydryl and disulfide groups in skimmilk as affected by direct ultrahigh-temperature heating and subsequent storage. J. Dairy Sci. 59:594-600. 

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71. Shillam, K. W. G. and Roy, J. H. B. 1962. The effect of heat treatment on the nutritive value of milk for young calf. 4. Further studies on the effect of the proheating treatment of spray-dried skimmilk and of ultra-high-treatment temperature. Brit. J. Nutr. 16:593.(足立達. 1983. 牛乳の品質に及ぼす加熱の影響, 全國牛乳普及協會에서 引用). 

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90. http://library.mafra.go.kr/skyblueimage/25007.pdf 

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