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국산 무당연유 ( 無糖練乳 )와 가당연유 ( 加糖練乳 )의 지질에 관한 비교시험
유제현,정의용,윤재인 ( J . H . Yu,E . Y . Chung,J . I . Youn ) 한국축산학회 1982 한국축산학회지 Vol.24 No.4
This experiment was carried out to compare and examine the composition of lipids of domestic evaporated milk and sweetened condensed milk by thin layer chromatography (TLC) and densitometry and to analyze and compare the composition of fatty acids of total, neutral and polar lipid by gas-liquid chromatography (GLC), and to get fundamental data for the manufacture of domestic concentrated milk.. The results obtained were as follows: 1. The total lipid was extracted 7.53% of evaporated milk, 8.37% of sweetened condensed milk, of which the ratio of neutral lipid to polar lipid was 98.67%: 1.33%, 99.10%: 0.90%, respectively. 2. The neutral lipid mainly consisted of triglyceride as 78.62% of evaporated milk, 75.63% of sweetened condensed milk and was extracted 1.2-diglyceride, 1.3-diglyceride, free fatty acid, sterol ester, hydrocarbon, a very small amount of sterol and monoglyceride in common. Especially the sweetener condensed milk in comparison with evaporated milk was contained a small quantity of triglyceride, on the contrary free fatty acid was somewhat high. 3. The polar lipid was most abundant in phosphatidyl choline in the evaporated milk, sphingomyelin in the sweetened condensed milk, respectively. Besides ceramide monohexoside, phosphatidyl ethanolamine ceramide dihexoside and lysophosphatidyl choline were detected in common. 4. As for fatty acid composition of total lipid, palmitic acid was most abundant in both evaporated milk and sweetened condensed milk, to be followed by other components such as stearic, myristic, oleic and butyric acid. Specifically, palmitic and butyric acid were more contained in evaporated milk, while stearic and oleic acid were more abundant in sweetened condensed milk than the evaporated milk. 5. The fatty acid composition of the neutral lipid was similar to that of the total lipid in pattern. But oleic acid and essential fatty acids in the sweetened condensed milk were 2 times higher than the evaporated milk. 6. The fatty acid composition of the polar lipid was different from those of total and neutral lipid, while the low molecular weight fatty acid including butyric acid was contained more than 70% in common and the rest components were contained small or trace amount distinctively.
유제현,황주환 ( Jae H . Yu,Joo H . Hwang ) 한국축산학회 1981 한국축산학회지 Vol.23 No.1
This experiment was accomplished to investigate the viscosity variation effected by the temperature of raw milk, homogenized milk and cultured milk, to research the relation between the viscosity and the storage period of raw milk, cultured milk, to inquire the variation of the viscosity by addition of water, acid and alkali, lactose, fat and SNF to raw milk. The results obtained were as follows: 1. A viscosity of raw milk was 2.16 cp at 20℃. As the temperature rose, the viscosity decreased. Homogenized milk and cultured milk were to trend the same as raw milk, but homogenized milk was much higher viscosity than raw milk. Cultured milk had wide difference in accordance with various products. 2. As the storage period of raw milk has passed, the viscosity increased. At 4℃, the viscosity gradually enhanced from 1 to 5 days. 3. The storage period of cultured milk passing at 4℃, 10℃, 20℃, 30℃, the viscosity promptly added to on 2 days. At 4℃, it dropped on 3∼5 days and again rose little by little, At 10℃, 20℃, 30℃, a tendency like each other, but at 20℃, 30℃, trended slightly difference, which increased after dropped rapidly. 4. With addition of water to raw milk, the viscosity lessened. At 4℃ rather than 10℃, 20℃, 30℃, it showed a significant difference (P$lt;0.01) 5. According to addition of lactose, fat and SNF to raw milk, the viscosity appeared a significant increase (P$lt;0.01). Especially, it was greatly effected by SNF treatment rather than fat, lactose treatment. 6. In adding of acid and alkali to raw milk, as the storage period of raw milk treated by acid has passed, the viscosity increased slowly and boosted promptly on 4∼5 days. Contrary to acid treatment, alkali treatment heightened rapidly on 2 days and again cut down, ascended on 4∼5 days quickly.