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우유의 열처리가 우유품질과 영양가에 미치는 영향: V. 열처리가 우유효소에 미치는 영향
Effects of Heat Treatment on the Nutritional Quality of Milk: V. The Effect of Heat Treatment on Milk Enzymes 원문보기

Journal of milk science and biotechnology = 한국유가공학회지, v.36 no.1, 2018년, pp.49 - 71  

신한섭 (전남대학교 농업생명과학대학 동물자원학부) ,  오세종 (전남대학교 농업생명과학대학 동물자원학부)

Abstract AI-Helper 아이콘AI-Helper

Heat treatment is the most popular processing technique in the dairy industry. Its main purpose is to destroy the pathogenic and spoilage bacteria in order to ensure that the milk is safe throughout its shelf life. The protease and lipase that are present in raw milk might reduce the quality of milk...

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AI 본문요약
AI-Helper 아이콘 AI-Helper

* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.

대상 데이터

  • 이번 논문에서 소개할 내용은 “우유의 열처리가 우유품질과 영양가에 미치는 영향”의 4번째 장에 기재된 “열처리가 우유 효소에 미치는 영향”으로 한국방송통신대학교에 재직하였던 안종건 교수가 작성한 것이다.
본문요약 정보가 도움이 되었나요?

질의응답

핵심어 질문 논문에서 추출한 답변
유제품 품질을 향상시키는 우유의 효소와 그 기능은 무엇인가? 우유의 효소는 이와 같은 품질저하 기능외에 효소에 따라 품질향상의 가능성도 가지고 있다. Sulfhydryl oxidase는 가열취를 제거하며, superoxide는 지방산화를 방지할 수 있고, lactoperoxidase에 의해 생성되는 hypothiocyanite는 미생물번식 억제기능을 가지고 있다. Xanthine oxidase와 superoxide dismutase 는 hypothiocyanite 생산에 필요한 H2O2를 생산한다. 또한 catalase는 유방염유 검사의 지표로, alkaline phosphatase와 α-amylase는 살균효율의 기준으로서의 가능성도 가지고 있다. 우유의 효소가 이와 같이 유제품 품질향상에 기여할 수 있기는 하나, 원유의 질 개선, 효과적인 살균, 오염방 지, 정확 신속한 품질검사 등이 품질향상의 기본이 되므로 유가공에서 큰 중요성을 갖지 못하고 있다.
ESL 공정은 무엇인가? 우유의 유통기간은 열처리 조건에 따라 차이가 있는데, 일반적으로 저온 살균 제품의 경우 2∼16일 정도이지만 UHT 살균은 30∼40일 정도까지 가능하다. 우유를 125∼130℃로 2∼4초간 UHT 살균 한 후 7℃ 미만으로 냉각한 다음 포장 공정중에 2차 오염을 최소화 시키는 공정을 ESL(extended shelf-life) 공정이라고 하며 미국과 캐나다에서 처음 적용되어 유럽과 우리나라에서도 많이 사용하 고 있다. ESL 공정으로 생산된 제품은 유통과정과 소매점에서 냉장 상태를 유지해야 하지만, 유통기 간이 기존 제품보다 훨씬 긴 것이 장점이다
일반적으로 우유의 유통기간은? 우유의 유통기간은 열처리 조건에 따라 차이가 있는데, 일반적으로 저온 살균 제품의 경우 2∼16일 정도이지만 UHT 살균은 30∼40일 정도까지 가능하다. 우유를 125∼130℃로 2∼4초간 UHT 살균 한 후 7℃ 미만으로 냉각한 다음 포장 공정중에 2차 오염을 최소화 시키는 공정을 ESL(extended shelf-life) 공정이라고 하며 미국과 캐나다에서 처음 적용되어 유럽과 우리나라에서도 많이 사용하 고 있다.
질의응답 정보가 도움이 되었나요?

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