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우유의 열처리가 우유품질과 영양가에 미치는 영향: II. 열처리에 의한 우유의 미생물 사멸효과
Effects of Heat Treatment on the Nutritional Quality of Milk: II. Destruction of Microorganisms in Milk by Heat Treatment 원문보기

Journal of milk science and biotechnology = 한국유가공학회지, v.35 no.1, 2017년, pp.55 - 72  

김광현 (전남대학교 동물자원학부) ,  박대은 (전남대학교 동물자원학부) ,  오세종 (전남대학교 동물자원학부)

Abstract AI-Helper 아이콘AI-Helper

The second article of 'Effects of heat treatment on the nutritional quality of milk,' titled 'Destruction of microorganisms in milk by heat treatment' and authored by Dr. Seong Kwan Cha, who worked at the Korea Food Research Institute, covers the heat-stable microorganisms that exist in milk after p...

주제어

질의응답

핵심어 질문 논문에서 추출한 답변
낮은 온도에서의 우유 열처리의 단점은 무엇인가? LTLT 또는 HTST 살균방법으로는 포자를 불활성화 시킬 수 없기 때문에 Bacillus 속과 Clostridium 속 미생물 중 식중독을 일으키는 종들에 대해서는 주의를 기울여야 한다. 낮은 온도에서의 우유 열처리는 Bactofuge와 같이 보조적인 가공공정을 혼용하여 사용하더라도, 부패 미생물인 내열성 enterococci, micrococci 등은 완벽하게 제거할 수 없다는 점이다. 일부 유업체에서 사용하는 저온살균이라는 단어는 옳은 말이 아니다.
Bacillus cereus이란 무엇인가? Bacillus cereus는 토양 및 채소, 곡류, 우유 등 식품 원료에서 흔히 발견되는 그람양성균으로 대부분의 식품 가공처리 과정에서도 생존 가능한 포자 형성균이다. LTLT 또는 HTST 살균방법으로는 포자를 불활성화 시킬 수 없기 때문에 Bacillus 속과 Clostridium 속 미생물 중 식중독을 일으키는 종들에 대해서는 주의를 기울여야 한다.
위생적으로 착유된 우유에서도 빨리 온도를 낮추어야 하는 이유는 무엇인가? 목장에서 위생적으로 착유된 우유는 가능한 한 빨리 온도를 낮추어 주어야 한다. 즉, 우유를 부패시킬 수 있는 부패 미생물의 오염가능성은 어느 곳에나 존재하기 때문에 또 우유를 아무리 위생적으로 착유하였다고 하더라도 우유 속에는 이미 mL당 수백 내지수 만 마리의 미생물이 존재하기 때문에, 이러한 오염 미생물의 성장을 최대한으로 억제시켜 줄 수 있어야 하는 것이다(Foster 등, 1958). 원유의 미생물적인 품질은 열처리와 같은 살균처리를 거쳐 제조된 시유의 미생물적인 품질과 곧바로 연결된다고 할 수 있다.
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