Journal of Dairy Science and Biotechnology
- 제24권1호
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- Pages.9-18
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- 2006
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
한국에서 생산되는 UHT 우유의 살균 후 오염과 미생물학적 품질
Microbiological Qualities and Post-Pasteurization Contaminations of UHT Milk Produced in Korea
- 박승용 (천안연암대학 외식산업과) ;
- 박정민 (매일유업(주) 중앙연구소) ;
- 양진오 (매일유업(주) 중앙연구소) ;
- 정후길 (매일유업(주) 중앙연구소) ;
- 전호남 (매일유업(주) 중앙연구소) ;
- 이병훈 (캐나다 McGill 대학교 식품과학 및 농화학과)
- Park, Seung-Young (Department of Food Service Industry, Cheonan Yonam College) ;
- Park, Jung-Min (R&D Center, Maeil Dairy Industry Co., Ltd.) ;
- Yang, Jin-Oh (R&D Center, Maeil Dairy Industry Co., Ltd.) ;
- Jung, Hoo-Kil (R&D Center, Maeil Dairy Industry Co., Ltd.) ;
- Chun, Ho-Nam (R&D Center, Maeil Dairy Industry Co., Ltd.) ;
- Lee, Byong-Hoon (Department of Food Science and Agricultural Chemistry, McGill University)
- 발행 : 2006.06.15
초록
국내산 UHT-ESL우유와 UHT 처리우유 총 150 packs을 냉장온도 (7
Total 150 packs of UHT milk and UHT-ESL milk, produced by different domestic milk companies, were compared at refrigerated and room temperature for 35 days in terms of microbiological qualities such as incidence date, number of incidence packs, and numbers of bacteria, and post-pasteurization contamination. Overall qualities of UHT-ESL milk were slightly better than that of UHT milk in relations to total bacteria in milk. No coliforms were detected in two groups of UHT milk samples after 35 days. Aerobic spores were more common in two brands of UHT milks stored in 20