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문윤희,정인철,권수득 慶星大學校 1993 論文集 Vol.14 No.2
Experiments were carried out to investigate characteristics of quality in market milk treated by low temperature long time (LTLT), high temperature shorttime (HTST) and ultra high temperature (UHT) methods. Contents of total nitrogen and non-protein nitrogen were not different and non-casein nitrogen and lactose were high in UHT milk. Mineral contents were relative higher than other products, K, Ca and P were higher than other minerals. Ascorbic acid content was high in LTLT milk and HMF content was high in UHT milk, but was low in LTLT milk.
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정인철,권수득,문윤희 慶星大學校 1994 論文集 Vol.15 No.2
Experiments were carried out to investigate market milk treated by LTLT, HTST, UHT methods and analysed storage stability of these products at 5℃ and 30℃ by 24 hour interval. In case of LTLT, storage periods were possible to 6 days in 5℃, thermophile bacteria was more than HTST and UHT. Storage stability during stored in 30℃ was impossible only one day, psychrophile bacteria was more than HTST and UHT. In case of HTST, storage periods were possible to 6 days in 5℃, psychrophile bacteria was more than LTLT and UHT. Storage stability during stored in 30℃ was impossible only one day. In case of UHT, storage periods were possible to 7 days in 5℃, storage stability except boiling test was safe to 1st and thermophile bacteria was more than LTLT, HTST during stored in 30℃.
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