우유의 가열 및 비가열 살균 기술에 관한 연구 동향Impact of Thermal and Nonthermal Technologies in Milk Processing
- Other Titles
- Impact of Thermal and Nonthermal Technologies in Milk Processing
- Authors
- 박중근; 이여진; 윤준용; 엄애선
- Issue Date
- Sep-2015
- Publisher
- 한국유가공기술과학회
- Citation
- 한국유가공기술과학회지, v.33, no.3, pp.223 - 229
- Indexed
- OTHER
- Journal Title
- 한국유가공기술과학회지
- Volume
- 33
- Number
- 3
- Start Page
- 223
- End Page
- 229
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/156334
- ISSN
- 1226-1327
- 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.
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 1. Journal Articles
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