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http://dx.doi.org/10.20878/cshr.2016.22.8.219

Effect of Heat Sterilization on Milk Nutrition by Hydrodynamic Cavitation - Vitamin A, B2, Calcium, Phosphorus, Magnesium, Zinc, Fat -  

Park, Jung Geun (Dept. of Food and Nutrition, College of Human Ecology, Hanyang University)
Seong, Si Jin (Dept. of Food and Nutrition, College of Human Ecology, Hanyang University)
Om, Ae Son (Dept. of Food and Nutrition, College of Human Ecology, Hanyang University)
Publication Information
Culinary science and hospitality research / v.22, no.8, 2016 , pp. 219-225 More about this Journal
Abstract
This study was conducted to investigate the amount of fat, vitamins and minerals in milk can be affected by hydrodynamic cavitation since cavitation is recently focused on as one of the sterilization methods. Vitamins (vitamin A, $B_2$), minerals (Ca, P, Mg, Zn) and fat contents were measured according to Ministry of Food and Drug Safety's Processing Standards and Component Specifications of Animal Product. Vitamin A & $B_2$ contents decreased approximately 23% & 19%, respectively after cavitation. Minerals content showed no change after cavitation. Also, P and Mg contents were reduced after cavitation to 2 mg/100g and 0.1 mg/100g, showing no change. Milk fat content was 3.46% before cavitation and 3.41% after cavitation, displaying no difference. Hydrodynamic cavitation process displays a possibility to replace existing pasteurizing method, as it does not change vitamin or mineral contents in milk. Therefore, a more clear and systematic research on hydrodynamic cavitation pasteurization is needed to distribute excellent quality milk and to emphasize physiochemical properties and quality change of existing heat pasteurization process.
Keywords
hydrodynamic cavitation; milk; nutrient change; sterilization;
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Times Cited By KSCI : 7  (Citation Analysis)
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