한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제24권4호
- /
- Pages.353-360
- /
- 1992
- /
- 0367-6293(pISSN)
저장온도와 교반조건을 달리한 요구르트의 저장 중 품질변화
Changes of Quality in Stirred Yogurt during Storage at Various Conditions of Temperature and Shaking
- 이호진 (서울우유협동조합 기술연구소) ;
- 서동순 (서울우유협동조합 기술연구소) ;
- 신용국 (서울우유협동조합 기술연구소) ;
- 고준수 (강원대학교 낙농학과) ;
-
곽해수
(서울우유협동조합 기술연구소)
- Lee, H.J. (Institute of Dairy Food Research, Seoul Dairy Co-op.) ;
- Suh, D.S. (Institute of Dairy Food Research, Seoul Dairy Co-op.) ;
- Shin, Y.K. (Institute of Dairy Food Research, Seoul Dairy Co-op.) ;
- Goh, J.S. (Dept. of Dairy Sci., Kangweon National University) ;
-
Kwak, H.S.
(Institute of Dairy Food Research, Seoul Dairy Co-op.)
- 발행 : 1992.08.01
초록
유통과정 중 발생가능한 요구르트의 품질변화를 알아보기 위하여 저장온도 (10 &
This study was carried out to investigate the changes of quality in yogurt during delivery and storage. To do this, microbiological, physico-chemical and sensory properties in stirred yogurt were studied at different temperatures