Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Cholesterol Free UHT Pasteurized Milk

Cholesterol Free 우유의 품질특성

  • Jeon, Jeong-Ki (Technical Research Institute, HaiTai Dairy Co., Ltd.)
  • 전정기 (해태유업(주) 기술연구소)
  • Published : 2005.04.01
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Abstract

The purpose of this study is to investigate the quality characteristic of cholesterol free milk helping the reduction of serum cholesterol. Cholesterol free milk stored at $10\pm1^{\circ}C$ was evaluated with general analysis, stability, cholesterol, microorganism, aflatoxin $M_1$, antibiotic, antibacterial agent, color, and sensory evaluation. Animal fat contents were significant (p<0.05), but normal values. Quality characteristics of alcohol test, freezing point, and somatic cell count were general milk data with stability. Cholesterol content, microorganism, and aflatoxin MI were not detected. Also antibiotic and antibacterial agent residues were not detected by Parallux, Charm II, TTC II, and Eclipse method. Color of CFM1 was significant, while CFM2 was similar with conventional milk. Compared to control milk made by conventional way, QDA scores of color and mouthfeel in CFM1 were significantly different, whereas CFM2 did not show any significant. These Quality characteristic results suggested that health-oriented cholesterol free milk would be made by food additive.

심장질환 등을 유발하는 콜레스테롤을 함유한 동물성 지방을 제조공정을 통하여 제거하고 conventional milk의 기호도와 유사한 cholesterol free 우유를 제조한 후 품질특성을 살펴보았다. 동물성 지방 함량은 대조구와 콜레스테롤을 제거한 실험구 간에 유의적인 차이를 보였으며 (p<0.05), 모든 시료는 알코올, 가수, 체세포수에서 안정성이 있는 품질 특성을 나타내었다. 콜레스테롤은 대조구의 7 mg/100 mL에 비해 실험구는 검출되지 않아 건강에 유익할 수 있는 결과가 나타났다. 모든 시료에서 미생물은 검출되지 않았고, 아플라톡신 $M_1$, 항생물질(7종) 및 합성항균제(15종) 잔류물질도 음성이어서 품질적 차이가 없었다. 색도와 관능검사 중 color는 대조구와 CFM1이 유의성(p<0.05)이 있었으나 CFM2는 차이가 크지 않았다. 결과적으로 본 연구는 실험구 중 CFM2가 보통 우유와 품질적으로 유사한 건강지향적인 cholesterol free 우유의 개발 가능성을 제시하였다.

Keywords

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