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최순호,장운기,이부웅,이문준 ( S . H . Choi,W . K . Chang,B . O . Lee,M . J . Lee ) 한국축산학회 1997 한국축산학회지 Vol.39 No.3
Steaming as well as heating resulted in the decrease of % noncaseinic nitrogen(NCN) indicative of acid precipitation and the increase of % nonprotein nitrogen(NPN) indicative of proteolysis. However, it caused considerable increase in % non sedimentable nitrogen(NSN) indicating increased solubility in spite of protein denaturation, which could be explained by that saccharose content had increased the solubility of proteins complex. Steaming time affected degree of hydration of milk powder, forming the protein complex which increased hardness. Browning of confectionery appeared from 10 minutes of steaming. The saccharide might not have effects on hardening of milk confectionery because the hardness decreased promptly when the saccharide contents elevated. The protein digestibity of milk confectionery decreased somewhat due to steaming. Increase in steaming duration possibly caused the protein and saccharide be agglomerate into large complex. The results opened the door to diversification of domestic dairy products, especially when overproduction of milk powder and increase in milk powder consumption for the purpose of military and emergency foods.
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