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인영민,정인경 한국유가공기술과학회 2001 Journal of Dairy Science and Biotechnology (JMSB) Vol.19 No.1
Milk can be regarded as a complete food, containing protein, fat, lactose, vitamins and minerals. Milk is heated for a variety of reasons. The main reasons are: to remove pathogenic organisms; to increase shelf-life. But, when milk is heated, many changes take place: denaturation of whey proteins and interaction with casein, Maillard browning, losses of vitamin and minerals. The addition of a additive and milk powder to flavor and taste may cause undesirable change of quality during heating milk. The reconstituted milk is the milk product resulting from the addition of water to the dried or condensed form in the amount necessary to re-establish the specified water solids ratio. Therefore, according to the increasement of consumption of processed milk, the necessity for study about the quality of processed milk mixed with reconstituted milk arose.
비타민 강화 방법에 따른 UHT 우유의 비타민 함량에 대한 연구
인영민,정인경,정석근,함준상 한국축산식품학회 2002 한국축산식품학회지 Vol.22 No.2
Vitamins are bio-active materials and essential elements in our body but some of them are very low in milk. Various vitamin-fortified milks are developed by the help of milk processing technology. However, heat treatments can affect vitamins contents in milk. Total loss of vitamins during the UHT(ultra high temperature) treatment was investigated. UHT treatment caused 60∼70% loss for vitamin C, and 30∼40% los for vit. D3 and vit. E which are well-known as heat stable materials. On the contrary, degradation of water-soluble vitamins is relatively very low in the capsule-coated state. The capsule could reduce the loss of vitamins by protecting vitamins from the degradation factors such as heat, oxygen, lights etc. The fortification method using capsule can be thought as a new way to reduce the loss of vitamins during milk processing. Further study about heat treatment time and temperature, and capsule coating and materials will be required to minimize the loss of vitamins in milk.
인영민,정석근,함준상 한국유가공기술과학회 1998 한국유가공기술과학회지 Vol.16 No.1
Introduction of HACCP system on dairy farm is basically applicable to management of animal health and milking hygiene according to raising step, and has practical use of the systematic quality assurance technique for preventing residue and contamination of pathogenic organ in milk. For the successful introduction and implementation, lots of tasks to be settled are present such as establishment of the HACCP operation system proper to our circumstances and education of dairy farmers, etc. The most important prerequisite for the introduction of HACCP system on dairy farm is to construct the foundation of dairy industry for getting confidence of comsumer.
산양유 쿠미스의 제조와 Candida kefir 의 젖산 생성
인영민,정석근,함준상,안영태,김현욱,김동운,김회발,김용곤 한국유가공기술과학회 2000 Journal of Dairy Science and Biotechnology (JMSB) Vol.18 No.2
Goat milk consumption in Korea has been increasing nowadays due to recognition of good for health, and some goat milk producing farms get high income by processing and selling. Some chemical, physical, and nutritional characteristics of goat milk were reviewed. Development of various types of goat milk products is required for both producer and consumer, and Koumiss could be a good application. Koumiss is lactic acid-alcohol fermented milk product and is widely used for treating pulmonary tuberculosis in Russia. Koumiss making from goat milk was compared to from cow milk. L. plantarum and C. kefir isolated from Mongolian Koumiss were used as starter cultures, and mixed fermentation with L. bulgaricus showed symbiotic growth effect. The best sensory characteristics were obtained in two day fermented Koumiss. However the Koumiss making procedure was very complex because of mixed fermentation of yeast and lactic acid bacteria. To simplify this complex procedure, the yeast was developed to express 1dh gene of the lactic acid bacteria. L-1dh gene was isolated from the L. plantarum by PCR, and ligated to a commercial shuttle vector, The vector containing L-1dh was transformed to E. coli, and was purified after large scale preparation. The purified vector was transformed to C, kefir by electroporation after removal of antibiotic marker. Two kinds of colonies were obtained on YPG agar containing bromocresol purple, and the colony which shows yellow surrounding was considered to express 1dh gene. Expression conditions of the 1dh gene in the yeast need further study.
인영민,정석근,함준상,김경남,김동운 한국유가공기술과학회 2000 Journal of Dairy Science and Biotechnology (JMSB) Vol.18 No.1
In spite of adverse circumstances, dairy food industry of Korea has been developed continuously with the every efforts of farmers, processors, researchers and government officers. Development and extension of new technology, such as safety assurance, improvement of nutritive ingredient, and keeping freshness are very important issues considering short shelf life of dairy products which are prevalent in Korea. In addition to, demands for advanced technology would be increased rapidly with the increase of consumption, development of high quality products supply structure, decrease of production basis, and appearance of environmental problems. And demands for information about standard would be enlarged. Development of new products and technology for quality improvement should be evolved with the application of developed technology and cooperation of relative institutes in order to enlarge the consumption of milk and dairy products. In conclusion, efficient production on the basis of balance and development of dairy products which are safe and high quality are the most important subjects for the development of dairy industry in Korea.