Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 25 Issue 4
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- Pages.404-406
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- 1993
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- 0367-6293(pISSN)
Detection of Gelation in Ultra-high Temperature Treated Milks During Storage
초고온 멸균유의 저장중 겔 형성의 추적
- Park, In-Duck (Department of Food Science and Nutrition, Chonnam National University) ;
- Hong, Youn-Ho (Department of Food Science and Nutrition, Chonnam National University)
- Published : 1993.08.01
Abstract
In order to detect the gelation of ultrahigh temperature (UHT) treated market milks during storage at 20+1C, the free amino groups were quantified with 2,4,6-trinitrobenzene sulfonic acid, and the measurement of pH values and the alcohol test were monthly carried out. The average tree amino groups were
시판되고 있는 초고온 멸균유의 저장 중 겔 형성을 추적하기 위하여 제품을 실온에 저장하면서 2,4,6-trinit-robenzene sulfonic acid를 이용하여 유리 아미노그룹을 정량하고 pH와 알콜 안정성을 측정하였다. 유리아미노그룹은 저장초기에