Effect of Sterilizing Method on the Quality Change of Iron Fortified Market Milk during Storage

살균방법이 철분강화 우유의 저장중 품질변화에 미치는 영향

  • Published : 1999.08.01

Abstract

To evaluate the effect of sterilizing method on the quality of iron fortified market milk, HTST(high temperature, short time) or LTLT(low temperture, long time) method was adopted after addition of 100ppm ferrous sulfate, ferric citrate, ferric ammonium citrate, or ferrous lactate in market milk. Sterilized iron fortified market milk was stored at 4oC and then pH, lipid oxidation, color change, and sensory quality were observed. The range of pH change in iron fortified market milk sterilized by HTST or LTLT was 6.51~6.74. The order of pH was control>ferric ammonium citrate>ferrous lactate>ferrous sulfate>ferric citrate. Oxygen consumption of ferric ammonium citrate and ferric citrate was lower than ferrous lactate and ferrous sulfate. This trend was same in HTST and LTLT method, but generally oxygen consumption was lower in iron fortified market milk sterilized by LTLT method than by HTST. In total color change, ferrous lactate treatment was closer to control than other treatments. Also sensory characteristics of ferrous lactate treatment was showed better quality than other treatment. From these results, LTLT method was more suitable than HTST method for iron fortified market milk and ferrous lactate was comparably suitable among iron salts used in this study.

Keywords

References

  1. 낙농편람 농림수산부
  2. J. Nutr. Sci. Vitaminol. v.41 New procedure to fortify fluid milk and derivatives with iron a comparative study in mice Boccio, J. R.;Zubillaga, M. B.;Caro, R. A.;Gotelli, C. A.;Getelli, M. J.;Weill, R.
  3. J. Food. Sci. v.47 Effects of storage on the bioavailability and chemistry of iron powders in a heat-processed liquid milk-based product Clemens, R. A.
  4. Br. J. Nutr. v.38 Iron absorption from a cereal-based meal containing cane sugar fortifiied with ascorbic acid Derman, D.;Sayers, M.;Lynch, S. R.;Charlton, R. W.;Bothwell, T. H.;Mayet, F.
  5. J. Food Sci. v.38 Chemical and sensory evaluation of iron-fortified milk Wang, C. F.;King, R. L.
  6. J. Dairy Sci. v.62 Degradation of ascorbic aic in iron supplemented cow's milk Hegenauer, J.;Saltman, P.;Ludwig, D.
  7. J. Nutr. v.113 Bioavailability of different sources of ferrous sulfate iron fed to anemic rats Park, Y. W.;Mahoney, A. W.;Hendrick, D. G.
  8. J. Food Sci. v.46 Bioavailability of iron in ironfortified fluid milk Ranhorta, G.;Gelroth, T. A.;Torrence, F. A.;Bock, M. A.;Winterringer, G. L.
  9. Anal. Biochem. v.10 Spectrometric determination of serum iron at the submicrogram level with a new reagent(Ferrozine) Carter, P.
  10. Korean J. Food Sci. Technol. v.26 Effect of packaging material on quality of kimchi during storage Kim, Y. J.;Hong, S. I.;Park, N. H.;Chung, T. Y.
  11. 우유와 유제품의 과학 김영교;김영주;김현욱
  12. J. Dairy Sci. v.54 Effects on flabor of fortifying milk with iron from intestinal tract of rats Demott, B. J.
  13. J. Agric. Food Chem. v.27 Effects of supplemental iron and copper on lipid oxidation in milk. 2. Comparison of metal complexes in heated and pasteurized milk Hegenauer, J.;Saltman, P.;Ludwig, D.