한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제23권5호
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- Pages.627-632
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- 1991
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- 0367-6293(pISSN)
조제분유의 열처리 정도 비교
Comparison of the Heat Treatment Intensity in Infant Formulae
- Park, Young-Hee (Department of Food Science and Nutrition, Dongshin University) ;
- Hong, Youn-Ho (Department of Food Science and Nutrition, Chonnam National University)
- 발행 : 1991.10.01
초록
본 실험에서는 국산 유아용 조제분유의 열처리 정도를 파악하기 위하여 HMF 함량, lactulose 함량, 유청단백질 변성율 등을 측정하였다. 조제분유의 HMF 함량은
The heat treatment indicators such as HMF contents, lactulose contents and whey protein denaturation rates were measured to refer to the heat treatment intensity of domestic market infant formulae. The HMF contents showed