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정충일,Jeong, Chung-Il 한국유가공협회 1992 牛乳 Vol.49 No.-
한국유가공협회는 지난 5월12일 서울 서초동소재 축산회관대강당에서 ‘우유 및 유제품의 위생관리와 소비자 보호’란 주제로 세미나를 개최했다. 이날 세미나에서는 정충일 건국대교수가 ‘우유와 유제품의 위생관리’, 김태섭 보사부 위생관리과장이 ‘92위생시책 및 위생관리방향’, 김천주 주부클럽연합회장이 ‘유제품과 소비자보호’란 제목으로 주제발표를 했다. 본지는 여름철 유제품 위생관리를 위해 이중 ‘우유 및 유제품위생관리’를 전개한다.
정충일,강현미 한국유가공기술과학회 1999 Journal of Dairy Science and Biotechnology (JMSB) Vol.17 No.2
Many dairy lactic acid bacteria used for manufacturing fermented milk products produce exopolysaccharides(EPS), which are excreted into the milk during fermentation, prevent syneresis, and ensure proper texture and body of the end product. Furthermore, it has been claimed that EPS isolated from lactic acid bacterial cultures have antitumor and cholesterol lowering activities. Stabilizers can adversely affect the true yoghurt taste, aroma, and mouthfeel. Therefore, an alternative way to improve yoghurt texture and stability is the use of EPS producing bacteria. Most of EPS functions are of a protective nature. The ability of microorganism to sur-round itself in a highly hydrated EPS layer may provide it with protection against desiccation and predation by protozoans. Also, native dextran is used potentially in many products of food and pharmaceutical industries for their reasons.
정충일,김광태,조남영,이길,오현석,정민정 한국축산식품학회 2002 한국축산식품학회지 Vol.22 No.3
This study was carried out to investigate the keeping quality of market milks collected from several dairy processing companies. Microbiological, chemical, and sensory properties of Ultra-high temperature(UHT) treated milks stored at 5, 10, 15℃ were evaluated during the storage of 15days. No significant difference during the storage was shown in bacterial counts, pH and titratable acidity. Standard plate count(SPC) was remained less than 20,000 cfu/ml after 15 day storage at 5, 10, 15℃. Also, Psychrotrophic bacterial count and Coliform count were not detected or detected at low level. The pH ranged from 6.55 to 6.83 and the titratable acidity ranged from 0.13% to 0.16%. In sensory evaluation, UHT milks showed normal flavor until 10days, but thereafter off-flavor was slightly developed. Consequently, UHT milks remained in good quality when stored at 5℃,10℃ until 15days except sensory properties, According to this experiment, the shelf-life of UHT milk can be extended to 10 days, even though maintaining the storage temperature strictly below 10℃ in milk market is not easy.