식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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우유와 유제품의 살균기술

Pasteurization of dairy products

  • 최효수 (고려대학교 식품생명공학과) ;
  • 오남수 (고려대학교 식품생명공학과)
  • Choi, Hyosu (Department of Food and Biotechnology, Korea University) ;
  • Oh, Namsu (Department of Food and Biotechnology, Korea University)
  • 투고 : 2020.08.12
  • 심사 : 2020.08.28
  • 발행 : 2020.09.30
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초록

Milk pasteurization is used to destroy harmful bacteria present in the raw milk for improvement of the keeping quality of dairy products. It is generally carried out in dairy industries as the heating process of raw milk in properly designed and operated equipment to a specific temperature for a specified a specified period. However, thermal processing may cause quality changes in milk as well as significant nutritional losses. Hence, many researchers have started work to design alternative strategies to produce safer foods with minimal thermal treatments for pasteurization. Therefore, the present paper shows the current status of commercial pasteurization system of dairy products in korean industry and the research efforts carried out by researchers on novel milk pasteurization system that could be an alternative to traditional thermal processes for maintaining the freshness of dairy products.

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참고문헌

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