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치이즈의 숙성에 관한 연구 숙성기에 따른 체다 치이즈의 수용성 질소화합물의 변동
박성수,김기성,김영주,김영교 ( S . S . Park,K . S . Kim,Y . J . Kim,Yong Kyo Kim ) 한국축산학회 1978 한국축산학회지 Vol.20 No.3
1. The total nitrogen content in the cheese after manufacture was 22.10%, and after 6 months of ripening, the nitrogen content in the waxed and unwaxed cheese increased to 26.00% and 35.52%, respectively. 2. The amount of water soluble N in the cheese after manufacture was 6.78%, and after 6 months of ripening, that in the waxed and unwaxed cheese increased to 27.64% and 16.47% respectively. 3. Water soluble nitrogenous compounds in the waxed and unwaxed cheese were filtrated into 3-4 fractions by Sephadex G-50 column, and in advancing ripening, the ratio of area of the first and second fractions decreased, and that of the third and fourth fractions increased. 4. On disc-electrophoresis of non-water soluble cheese casein, 14-15 bands were separated and there were no differences in the number of the bands between the waxed and un waxed cheese. 5. Water soluble nitrogenous compounds in the waxed and unwaxed cheese shoved 8-9 bands on the electrophoresis, in which No. 4 band disappeared after 6 months of ripen ing, and No. 6 band appeared only at 4th month.
정근희,전우민,이상업,김영교,박동준 ( Keun H . Chung,Woo M . Jeon,Sang U . Lee,Young K . Kim,Dong J . Park ) 한국축산학회 1989 한국축산학회지 Vol.31 No.10
In order to study the level of the selected elements(Ca, Zn and Cd, etc.) in milk and their interrelationships with milk protein, raw milk samples in the vicinity of Seoul and market milk samples were collected in the summer, winter and early spring. The average Ca and Zn content of milk from different areas and different products varied between 0.06∼0.13% and 2∼5ppm, respectively, and the Cu content is below 0.lppm. Cd(regarded as a toxic element) content in milk is not detected and the Hg content is below the detection limit of AAS instrument in the milk produced in Korea. The interrelationship of these elements with milk components(specially with casein) is also studied. Generally, inorganic elements(Ca, Mg and Zn) are contained in the portion of casein and whey. The fraction of α_s -casein contains higher Ca amounts than that of β- or k-casein does, but we have not found out that these elements are combined with milk component or not.