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http://dx.doi.org/10.3746/jkfn.2005.34.4.524

Quality Characteristics of Cholesterol Free UHT Pasteurized Milk  

Jeon, Jeong-Ki (Technical Research Institute, HaiTai Dairy Co., Ltd.)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.4, 2005 , pp. 524-528 More about this Journal
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.
Keywords
cholesterol free; milk; UHT; quality characteristics;
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