한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제29권1호
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- Pages.115-119
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- 1997
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- 0367-6293(pISSN)
냉장 유통시 Bifidobacterium longum ATCC 15707을 함유한 우유와 두유에서 pH, 적정산도, glucose 함량, 생균수 변화 및 관능검사
pH, Titratable Acidity, Glucose Content, Viable Cell Counting and Sensory Evaluation of Bifidobacterium longum ATCC 15707 Containing Milk and Soymilk During Cold Storage
- Choi, So-Young (Department of Food and Nutrition, Yonsei University) ;
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Yoon, Sun
(Department of Food and Nutrition, Yonsei University)
- 발행 : 1997.02.01
초록
우유와 두유에 Bifidobacterium을 혼합한 후
The chemical and microbial properties and acceptability of milk and soymilk inoculated with Bifidobacterium were studied at each storage time (0, 5, 10, 15, 20, 25, and 30 days). Soymilk, milk, low-heat milk, low-fat milk, non-fat dry milk with Bifidobacterium longum ATCC 15707 were incubated in a nitrogen-carbon dioxide atmosphere at