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강국희,윤쾌병,박무영 ( Kook Hee Kang,Kwai Byung Yoon,Moo Young Pack ) 한국축산학회 1983 한국축산학회지 Vol.25 No.4
About two percent of total farm milk received in a processing plant was found to be rejected through the alcohol test, a quick detection of acidified milk due to microbial contamination during the hot season. Even the accepted milk with acidity less than 0.16 sometimes showed microbial counts of around 60 million per ㎖ which is 15 times higher than the acceptable level of four million. Addition of H₂O₂ into fresh milk at the farm at 0.02% level could protect the milk against microbial decay at least 12 hours at 20 to 30 ℃. Under such conditions the added H₂O₂ was completely decomposed without aid of foreign catalase suggesting a safe use of H₂O₂ as a preservative in farm milk during transportation to processing plants.
강국희,윤쾌병,박무영 ( Kook Hee Kang,Kwai Byung Yoon,Moo Young Pack ) 한국축산학회 1983 한국축산학회지 Vol.25 No.4
A simple method, CYLINDER TEST, through which the coagulating defect occurring during lactic fermentation with heat denatured powder milk can be predicted was developed. Using the cylinder test method effects of storage conditions on the heat stability of powder milk were analysed. Among the conditions tested, three factors such as temperature, moisture, and duration were found to relate intimately to the stability of powder milk. Dry mills could be stored without damage in air tight plastic bags for eight weeks at 15 C under experimental conditions.
강국희,이수원,백영진,김영창 ( Kook Hee Kang,Soo Won Lee,Young Jing Baek,Young Chang Kim ) 한국축산학회 1978 한국축산학회지 Vol.20 No.6
The detection method for antibiotic residues in fermented milk drinks was studied. Three methods were evaluated for the detection of antibiotic residues in milk. Two Cylinder plate methods with Bacilluis stearothermophilus var. calidolactis and sarcina leutea detected levels of 0.0025 unit/㎖ and 0.01 unit/㎖ of Penicillin, respectively. T T C dye reduction method with Streptococcus thetmophilus as the test organism detected 0.03 unit/㎖ Penicillin. B. stearothenitophilus; var calidolactis cylinder plate method was the most sensitive among the three and used for the detection of antibiotic resedues in fermented milk drinks in this experiment. The inhibitory zones of fermented milk drinks in plates were affected riot only by the antibiotics but also by the organic acids(lactic acid etc. ) in the sample. After the p H of fermented milk drinks was adjusted to 6.0 with NaOH solution to compensate far the error from the organic acids, the inhibitory zones were not shown. This result indicates that pH adjustment is necessary to detect antibiotics in fermented milk drinks. Besides, high content of sugar in fermented milk drinks inhibited the diffusion of the antibiotics. Therefore, the inhibitory zone size of fermented milk drinks was smaller than in milk, even if the Penicillin concentration was the same. Thus, in fermented milk drinks, 0.005 unit/㎖ Penicillin could be detected when B. stearothermoplrilus var. calidolactis. was used as a test organism with Cylinder plate method.
강국희,이경화,최윤주,이재영 ( K . H . Kang,K . H . Lee,Y . J . Choe,J . Y . Lee ) 한국축산학회 1980 한국축산학회지 Vol.22 No.2
The yeast cheese was made to reduce ripening period and to have a good taste for Korean. The yeast cheese was made by Saccharomyces fragilis and Debaryomyces hansenil as the starter with lactic acid bacteria. Yeast culture was added before adding rennet solutions. The following results have been obtained; 1. The yeast cheese had very soft texture and a little alcohol flavor. 2. Contamination of mold often appeared to cheese made by lactic acid bacteria only, but not to the yeast cheese. 3. The acidity of the yeast cheese was lower than that of lactic starter cheese. So the cheese had smooth sourness and a higher survival of lactic acid bacteria. 4. The ripening ratio of yeast cheese was higher than the lactic starter cheese.