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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 267 - 274 (8page)
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초록· 키워드
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High pressure processing (HPP) is a non-thermal method used to prevent bacterial growth in the food industry. Currently, pasteurization is the most common method in use for most milk processing, but this has the disadvantage that it leads to changes in the milk’s nutritional and chemical properties. Therefore, the effects of HPP treatment on the microbiological and chemical properties of milk were investigated in this study. With the treatment of HPP at 600 MPa and 15oC for 3 min, the quantity of microorganisms and lactic acid bacteria were reduced to the level of 2-3 log CFU/ml, and coliforms were not detected during a storage period of 15 d at 4oC. An analysis of milk proteins, such as α-casein, β-casein, κ-casein, α-lactalbumin, β-lactoglobulin by on-chip electorophoresis revealed that the electrophoretic pattern of the proteins from HPP-treated milk was different from that of conventionally treated commercial milk. While the quantities of vitamins and minerals in HPP-treated milk were seen to be comparable to amounts found in raw milk, the enzyme activity of lipase, protease and alkaline phosphatase after HPP treatment was reduced. These results suggest that HPP treatment is a viable method for the control of undesirable microorganisms in milk, allowing for minimal nutritional and chemical changes in the milk during the process.
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참고문헌 (25)
참고문헌 신청
[학술지(정기간행물)] -
Beran M / 2009 / Influence of high-hydrostatic pressure on tryptic and chymotryptic hydrolysis of milk proteins / High Press. Res 29 : 23 ~ 27
Bu G / 2013 / Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review / Dairy Sci. Technol 93 : 211 ~ 223
Buchheim W / 1996 / Effects of high pressure on the protein, lipid and mineral phase of milk / In Heat Treatments and Alternative Methods 9602 : 202 ~ 213
Buffa M / 2001 / Changes in textural, microstructure, and colour characteristics during ripening of cheeses made from raw, pasteurised or high-pressure-treated goats’ milk /
Beran M / 2009 / Influence of high-hydrostatic pressure on tryptic and chymotryptic hydrolysis of milk proteins / High Press. Res 29 : 23 ~ 27
Bu G / 2013 / Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review / Dairy Sci. Technol 93 : 211 ~ 223
Buchheim W / 1996 / Effects of high pressure on the protein, lipid and mineral phase of milk / In Heat Treatments and Alternative Methods 9602 : 202 ~ 213
Buffa M / 2001 / Changes in textural, microstructure, and colour characteristics during ripening of cheeses made from raw, pasteurised or high-pressure-treated goats’ milk /
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