Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지

Effect of Cold Storage on Quality Characteristics of Raw Milk

저온 냉각이 원유의 품질에 끼치는 영향에 관한 연구

  • Jeong, A-Ram (Dept. of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Han, Song-Ee (Dept. of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Myeong-Hee (Dept. of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Song-Hee (Dept. of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park, Eun-Ju (Dept. of Food and Nutrition, Kyungnam University) ;
  • Yoon, Yoh-Chang (Dept. of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 정아람 (건국대학교 축산식품생물공학과) ;
  • 한송이 (건국대학교 축산식품생물공학과) ;
  • 김명희 (건국대학교 축산식품생물공학과) ;
  • 김송희 (건국대학교 축산식품생물공학과) ;
  • 박은주 (경남대학교 식품영양학과) ;
  • 윤여창 (건국대학교 축산식품생물공학과)
  • Received : 2011.06.14
  • Accepted : 2011.06.27
  • Published : 2011.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the change of components which raw milk has during cold storage. General component content of raw milk (fat, protein, lactose, total solids) was decreased in proportion to the length of cold storage. The pH of raw milk was decreased in according to the length of cold storage. In electrophoresis images, ${\beta}$-casein which was one of the composition of raw milk was decreased as the period of cold storage extended on the other hand, the content of Ca and P in the serum casein was increased in accordance with the length of cold storage.

Keywords