Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)
- 2005.05a
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- Pages.297-302
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- 2005
Effect of Freeze Concentration Process on the Physicochemical Properties of Milk
- Park, Sung-Hee (Laboratory of Food Engineering, Konkuk University) ;
- Kim, Soo-Hun (Laboratory of Food Engineering, Konkuk University) ;
- Hong, Guen-Pyo (Laboratory of Food Engineering, Konkuk University) ;
- Kwak, Hae-Soo (Department of Food Engineering, Sejong University) ;
- Min, Sang-Gi (Laboratory of Food Engineering, Konkuk University)
- Published : 2005.05.27
Abstract
Physicochemical properties were compared between freeze concentrated and vacuum evaporated milk through colour, brix, viscosity, freezing point and pH measurement. Brix and viscosity in each concentrated milk significantly increased due to solute concentration(p<0.05), and there was not much difference between freeze concentrated and evaporative one. Brix results were numerically modeled with the logarithmic regression: Y=-33.460+18.4513
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