牛乳 및 醱酵乳의 消費動向 : 晋州地方 中心으로 In Jin Ju District

姜奉泰,金基元 진주산업대학교 1978 論文集 Vol.16 No.-

To study consumption situation of market milk and fermented milk in Jin-Ju city, (an intensive) Survey was carried out a period of 12 months from January to decemder, 1978. The results obtained are as follows : 1. Out of total 1,000M/T of raw milk produced around Jin-Ju districts 118 dairy farmers. Numble of dairy cattle raised around Jin-Ju 10 districts was 842 heads. 2. The dairy milk consumption of Jin-Ju city was about 1,254M/T. It was 7.2㎏ per person. 3. The fermented milk consumption of Jin-Ju city was about 685 M/T that was 3.9㎏ per person. 4. Ammount of milk produced in Jin-Ju districts was 52.8% of market milk and fermented milk. 5. Ammount consumpting of market milk and fermented milk rate was 64 65% and 35.35% of the whole consumption.

韓國在來産羊肉의 産肉性과 加工利用에 關한 理化學的 硏究

姜奉泰 진주산업대학교 1977 論文集 Vol.15 No.-

2才 內外되는 在來山羊을 地域性을 考慮하여 서울 近郊에서 5頭 慶南 晋州地方에서 5頭 計 10頭를 本 試驗에 供試材料로서 그 産肉性을 調査하고 다음 Sausage를 製造하여 一般化學 成分과 Amino acid 分析 및 貯藏期間에 따른 Tenderness PH 및 Moistureness 等을 經時的으로 調査한 結果는 다음과 같다. 1) 在來山羊의 平均 體重은 22.6㎏의 것으로 屠殺率 可食部 및 非可食部는 生體에 對比하여 各各 40.23% 58.74% 및 41.21%였다. 2) 在來山羊의 毛 및 其他 損失率은 平均 11.35%이였다. 3) 在來山羊肉 Sausage의 一般化學成分은 水分 58.79% 粗蛋白質 15.75% 粗脂肪 15.04% 粗灰分 2.9% 粗纖維 1.45% 및 可溶無窒素物은 6.07%이였다. 4) 在來山羊肉의 Amino acid 含有量은 glutamic acid 3.8155%, lysine 2,2664%, cystine 0,2006%, methionine 0.6451%, aspartic acid 1.9333%, threonine 0.8898%, serine 0.7830%, proline 0.9865%, glycine 1.3682%, alanine 1.3954%, valine 0.9682%, iso-leucine 0.8632%, leucine 1.6337%, tyrosine 0.6795%, phenylalanine 0.7915%, histidine 0.4554%, ammonia 0.2485% 및 arginine 1.2951% 이였다. 5) 在來山羊肉 sausage의 aminoacid 含量은 glutamic acid 2.5976%, Lysine 1.3160%, cystine 0.1035%, methionine 0.3402%, aspartic acid 0.9813%, threonine 0.4839%, serine 0.4378%, proline 0.6120%, glycine 0.6703%, alanine 0.7114%, valine 0.5698%, iso-leucine 0.5041%, leucine 0.9416%. tyrosine 0.3420%, phenylalanine 0.4733%, histidine 0.3746%, ammonia 0.6602% 및 arginine 0.7724%를 나타냈다. 6) 在來山羊肉 sausage의 amino acid 含量은 肉의 amino acid 含量에 比해 一般的으로 約 50.8% 程度의 減少率로 나타났다. 7) 在來山羊肉 sausage와 豚肉 sausage間의 種類別 貯藏期間別에 따른 針入度를 測定하여 T-檢定結果 有意性이 認定되지 않았으며 (P>0.05) 軟度差는 없는 것으로 判定되었다. 8) 在來山羊 sausage와 豚肉 sausage間의 種類別 貯藏期間別로 따른 PH 및 含水率 間의 相關係數 r는 正의 相關(positive correcatin)이었으며 T-檢定을 實施한 結果 有意性은 認定되지 않았다. (P>0.05) This experiment was carried out to investigate the dressing percentage of Korean native goats, and the chemical composition, the tenderness, ph and the moisture content of the goat meat sausage. Five heads of the native goats in Seoul area and 5 heads of them in JinJu area were selected for the study. The results obtained were summarized af follows : 1. The average body weight of the goats was 22.6㎏. The dressing percentage was 40.23%, the edible portion was 58.75%, and the non-edible portion was 41.25% in the whole livewight. 2. The loss rate containing the hair of the goats was 11.35% in the liveweight. 3. The crude protein was 15.7%, the crude fat was 15.04%, the crude ash was 2.9%, the crude fiber was 14.5%, the nitrogen free-extract was 6.07% and the moisture was 58.39% in the composition of the goat meat. 4. The glutamic acid was 3.8155%, the lysine was 2.2664%, the cystine was 0.2006%, the methionine was 0.6451%, the aspartic acid was 1.9333%, the threonine was 0.8898%, the serine was 0.7830%, the proline was 0.9865%, the glycine was 1.3682%, the alanine was 1.3954%, the valine was 0.9682%, the isoleucine was 0.8632%, the leucine was 1.6337%, the tyrosine was 0.6795%, the phenylalanine was 0.7915%, the histidine was 0.4554%, the ammonia was 0.2485%, and the arginine was 1.2951%, in the composition of the amino acid in the goat meat. 5. The glutamic acid was 2.5976%, the lysine was 1.3160%, the cystine was 0.1035%, the methionine was 0.3402%, the aspartic acid was 0.9813%, the threonine was 0.4839%, the serine was 0.4378%, the proline was 0.6120%, the glycine was 0.6703%, the alanine was 0.7114%, the valine was 0.5698%, the isoleucine of 0.5041%, the leucine was 0.9416%, the tyrosine was 0.3420%, the phenylalanine was 0.4733%, the histidine was 0.3746%, the ammonia was 0.6602%, and arginine was 0.7724%, in the composition of the amino acid in the goat sausage. 6. The composition of the amino acid in the native goat sausage was decreased 50.8% more than that of the native goat meat. 7. There was no significant differences in the T-test between the native goat meat and the port sausage (P>0.05). 8. The correction of ph and moisture content in the preservation between the native goat sausage and pork sausage was positive. There was no significance in the T-test between the native goat sausage and pork sausage (P>0.05).

滅菌市亂의 保存性

姜奉泰,李乙熙 진주산업대학교 1985 論文集 Vol.23 No.-

減菌乳의 保存性을 살펴 보기위해 減菌乳를 購入하여 1週間隔으로 脂肪含量 滴定酸度, pH, 比重, Alcohol test, Boiling test 및 細菌檢査를 本 大學 乳加工 實驗室에서 實施하였던 바 다음과 같은 成績을 얻었다. 1) 貯藏期間에 따른 脂肪含量은 上部는 增加하였고 下部는 減少하는 傾向이었다. 2) 比重은 上部는 減少하였고 下部는 큰 變化를 보이지 않았고 공히 基準置이내 였다. 3) 調査期間中 適定酸度는 큰 變化는 없었다. 4) Alcohol 및 Boiling test는 陰性이었다. 5) SNF는 上部에서 5週째를 除外한 다른 區에서는 점차 減少하였고 下部는 큰 變化가 없었다. 6) 調査期間中 一般細菌, 大腸菌, 好熱性細菌 및 好冷性 細菌은 자라지 않았다. This experiment were carried out to study the preservation of sterilized milk, which were standed the test by manufacturer. It were investigated into their bacteriological and physicochemical propertoris and bacteriological weekly, during a period of 5 week, in preservation at 7℃, 20℃ and 30℃. The test was executed at the Laboratory Dairy Product in Chin-ju National Agricultural and Forestry Junior College. The results obtained were as follows. 1. The contents of Fat make progress of the period were increased at the upper 250ml of milk, whereas decreased the lower 250㎖ of milk. 2. The specific gravity was decreased at the upper 250㎖ of milk, but it was not a little change at the lower 250㎖ of the milk. It was not increased up to the inedible level of the government standard. 3. The titrable acidity and Hydrogen-ion concentration of sterilized milk changed very slowly in all temperature condition. 4. The alcohol and boiling test was negative. 5. The percentage of solids-not-fat was decreased at the upper 250㎖ of milk with the exception the 5th week, and it was the similar pattern at the lower 250㎖ of milk. 6. The total, the coli-form, the thermoduric and the psychrophilic bacterial counts of sterilized milk during experimental period did not grew in all temperature conditions.

原料乳의 貯藏에 관한 硏究 : 第Ⅰ報 Dehydroacetate를 添加한 原料乳의 貯藏中 時間經過에 따른 滴定酸度, 一般細菌數 및 大腸菌群의 變化에 관한 硏究 Ⅰ.Studies on Variation of Bacillus Coli Group, Bacterial Count and Titrable Acidity with the Passage of Time During Storage Raw Milk Added Dehydroacotate

姜奉泰,金哲旭 진주산업대학교 1981 論文集 Vol.19 No.-

This experiment was conducted to investigate the variations of Bacillus Coli group, Bacterial count, and Titrable Acidity with the passage of times during the storage period of Raw milk with addition of Dehydroacetate at 30℃. The results obtained were summarized as follows: 1. Trtrable Acidity was the. 180 of tandard value in the control plot with the passage of 6-8 times and in all the other that with the passage of 10 times. As the addition of Dehydroacetate increased, Titrable Acidity lessened. 2. Bacterial count, 1.11×10 exp (5) ml, at once after milking was less the standard value, 2×10 exp (6) ml. As the addition of Dehydroacetate increased, Bacterial counts lessened. 3. There are no variations of Bacillus Colic groups with 1.84×41ml from at once after milking to the passage of 4 times. Bacillus Coli groups of the control plot were more than those of all the other that addition of Dehydroacetate from the passage of 6 times.

晋州地方의 野草生育에 關한 調査

姜奉泰 진주산업대학교 1974 論文集 Vol.12 No.-

After 15 kinds of Korean native herbage plant were seeded from March 5, 1973 to October 30, 1973, the results of investigating that growth are as follows: 1. The growing condition of korean natural herbage plant was good, as the amount of rainfall was rich. 2. The ratio of germination was comparativoly low and tillering numbers lawn, Nadogirumsae, sae and Bisuri were suporior. 3. As the quantity of groon grass, Nadogirumsae was 3,784 kg Barangi was 4,390kg, Kaeuksse was 3,614 kg uksae was 3,612 kg sae was 3,261 kg and Bisuri was 2,924 kg.

牛乳 品質에 關한 硏究 : Ⅰ. 月別에 따른 原料乳의 脂肪 및 S.N.F.의 含量과 比重의 變化 Ⅰ. The variation of milk fat content, solid-non-fat content and value of gravity per month

姜奉泰,金基元 진주산업대학교 1979 論文集 Vol.17 No.-

An investigation was carried out to detect the tendency of change on area and season of milkfat content value of specific gravity and solid-non-fat content of raw milk that collected the milk collecting center in the Yeong Nam(3) and Busan(1). Survey was carried out the period of 12month from October, 1978 to September, 1979. The results obtained were as follows: 1. Mean milk fat content of the period was 3.44%. 2. Mean milk fat content were slightly decreased in the summer, Whereas it were much the same other seasons. 3. Mean milk fat content per month were similar. 4. Mean solid-non-fat content of the period was 8.27%. 5. Mean value of specific gravity of the period was 1.0303.

智異山 地區 農家經營 實態 調査

강봉태,정현승 진주산업대학교 1970 論文集 Vol.4 No.-

智異山 緬羊 牧場 造成을 爲한 基礎調査로서 1969年 6月 10月부터 同年 9月 10日까지 3個月에 걸쳐 3個地區를 선정하여 標本抽出한 有畜農家 87戶에 關한 經營分析 結果는 다음과 같다. 1) 平均 戶當 資本은 991,300원. 로 固定資本에 對한 流動資本의 比는 47.41%였다. 2) 智異山 地區의 農業人口는 戶當 平均 5.66人으로 全國 6.35人에 比한 약간 부족한 편이며 勞動力은 戶當 2.63人 1人當 年間 勞動日數는 88日이였다. 3) 유축농가 戶當 平均 耕地 面積은 8.59反으로 全國 平均보다 0.4反이 적고 경남 평균보다 1.19反이 많고 산청군보다 1.69反이 많았다. 4) 智異山 地區의 規模別 農家戶數는 5∼10反은 全國이 31%인데 智異山 地區는 59%로 높고 10∼20反은 全國은 26%, 智異山 地區는 30%로서 中小 農家로서 구성되었다. 5) 耕地 規模別 耕地面積은 5∼10反은 全國이 29% 智異山 地區는 49%로서 높고 10∼20反은 全國이 40%인데 智異山 地區는 45%로서 이 地區는 밭이 많았다. 6) 養畜에 있어서 韓牛 豚 鷄 蜜蜂 間에서 수익성은 蜜蜂이 가장 높고 다음 韓牛인 것으로 보아 資源의 效率的利用에 있어서 蜜蜂과 韓牛, 緬羊이 有望한 畜種이다. 7) 以上과 같이 智異山 地區 有畜農家는 耕種보다 養畜이 수익성이 높은 것은 天然으로 무진장한 資源을 活用한 結果라고 단정한다. 8) 養畜 生産物은 100% 市場 出荷하고, 作物은 自家消費가 80% 以上에 달하며, 그外는 市場에 出荷된다. 그 外에 山菜인 고사리 버섯 약초 等 대부분이 市場에 出荷된다. As fundamental data for the composition of sheep pasture in the districts around Mt. Chiri, 100 farmhouses drawn from the 3 regions around Mt. Chiri were surveyed from June 10, 1969 to September 10, 1969. The results obtained were summarized as follows: 1) The average capital amount per farm-house was calculated as 991,300 Won, and the proportion of fluid capital to fixed capital was 47.41% 2) The average farm population per farmhouse family in these districts was found as 5.66 persons no more than the nation-wide level 6.35, the laborers per family and days of annual work day per laborer were found as 2.63 persons and 88 days, respectively. 3) The average size of the cultivated land per livestockhouse in these regions was 8.59 Tanbo, which was 0.4 Tanbo narrower than the nation-wide level, 1.19 Tanbo, wider than Kyung-nam provincial average level, 1.69 Tanbo more than Sanchung country average level, Kyung-nam. 4) The proportion of the farmhouses with 5 to 10 Tanbo in these was 59%, much higher than the national level 31%, and that with 10 to 20 Tanbo was 30%, also higher than nation-wide level 26% 5) The proportion of the cultivated land which were 5 to 10 Tanbo wide per lot to the whole cultivated land in these regions was 49%, much higher than that of the national level 29%, and the proportion of those which were 10 to 20 Tanbo were 45%, also higher than that of the nationwide level 40% 6) The percentage of net income to production cost in the various kinds of livestock were the highest in honeybee, the next in Korean cattle and sheep, and the lowest in chicken or swine. 7) Considering the above results, to obtain more profit from livestock production than from any other of farming should be resulted from the better utilizing plentify of natural resources for forming. 8) Nearly all of the livestock products produced were marketed, but about 80% of the field crops produced were consumed on the farm home and the others were marketed. Most of the other products such as brakes, mushroom, tea and medicinal plants were marketed.

原料乳의 貯藏中 溫度水準에 따른 品質管理에 관한 硏究

姜奉泰 진주산업대학교 1976 論文集 Vol.14 No.-

本 試驗은 各溫度 條件下에서 原料乳의 保存性을 糾明하고저 晉州 근교에서 飼育하고 있는 乳牛 130頭에서 搾乳한 原料乳를 5℃ ,15℃, 30℃에서 24時間 保存하면서 酸度測定, Alcoloholtest, Methylen blue reduction test, 等을 通해서 다음과 같은 結果를 얻었다. 1. 滴定酸度는 5℃에 保存할대 機械搾乳는 12時間 손착유는 20時間 混合乳는 16時間 15℃에 保存 할 때는 各 區 供히 12時間 30℃에서는 손착유 混合유는 4時間 保存이 可能하였다. 2. Alcohol test 結果는 5℃에서는 손착착 機械搾유 混合유 供히 24時間 以上 保存할 수 있었고 15℃에서는 손착유 및 混合유가 20時間 機械搾乳區는 16時間 30℃에서는 4시간 程度 陰聲을 나타냈다. 3.Methylene blne reduction test 結果를 보면 試料는 5시간 30分의 지속시간을 나타내고 있고 5℃에서는 各區 供히 20시간 保存이 可能했으며 15℃에서는 손搾유와 混合區는 20시간 機械搾유區는 16시간 保存이 可能했으며 30℃에서는 供히 8시간程度 新鮮度를 유지했다. 4. 以上의 結果로 原料유는 5℃에서 24시간 15℃에서 16시간 30℃에서는 4시간 經過시까지 新鮮度를 계속 유지하였다. This study was accomplished to fine out the degree of temperature effects on preservation of raw milk. The milk was tasted the controlled temparatures 5, 15, and 30℃. The milk was drawn from 130 Holstein kept in Jin Ju area and was Preserved for 24 hours in the laboratory. The results of the titratable Acidity. Alcohol test, Methylen blue reduction test, were as follows; 1. The titratabIe acidity was preserved under the inedible level of goverment standared: 12 hours in milk by milk machin, 20 hours in milk by milk-men and 16 hours in mixed milk at 5℃, whereas 4 hours in milk by Milk-men and mixed milk at 3O℃. 2. The results of the alcohol test indicated negative: 2O hours in milk by milk-men and mixed mi1k at 15℃ whereas 16 hours in mailk by milk machine, 24 and hours in every milk method 5°and 30℃ 3. The methylen blue reduction test showed that milk maintained it's freshness, 5;30 hours in test sample, 20 and 8 hours in every milk method at 5°and 30℃, 20 hours in milk by milk-men and mixed milk at 5℃ whereas 16 hours in milk by milk machine,4. The raw milk taken milk collecting center in Jin Ju was preserveled under the inedible level of govermen standarded; 24, 16 and 4 hours in every milk method 5,°15°and 30℃ respectivily.

市乳의 保存性

姜奉泰,李乙熙 진주산업대학교 1984 論文集 Vol.22 No.-

This study was carried out in order to the keeping quality of the market milk sold in Jinju area, 9 samples from different plants were investigated into their bacteriological and physicochemical properties, during a period of 8 days in refrigeration at 5℃. The results obtained in this study are summarized as follows; 1. The titratable acidity of all samples until the 8th day of refrigeration were below the regulation value. 2. The alcohol test and boiling test of all samples until the 8th dy of refrigeration showed negative. 3. The number of live bacteria of all samples until the 8th day of refrigeration were below the regulation value(4×10/^4 ㎖). 4. The number of coliform group bacteria of all samples until the 7th day of refrigeration were below the regulation value(<10/㎖), but a small number of samples on the 8th day were above. 5. The psychrophilic bacteria of 4 samples did not grew, it were increased in accordance with the lapse of time in 3 samples. 6. The specific gravity were 1.030 to 1.032, with in the regulation value.

한우비육과 농가소득에 관한 조사 연구

강봉태,이병오 진주산업대학교 1970 論文集 Vol.7 No.-

This experimend was investigate to study the meat products consumption problems. improvement and multiplication of the fattening cattle for increase of farm ivcome and improvement of farm life. The results obtained are summarized as follows; 1. The products of high guality, and greate quantity beef was depended on the kinds of the fattening cattle. 2. It was very important measure and have to well decision the fattening time and poriod and have to thoug tfully respect the marketing condition. 3. Fattening cattle have to be fed with feeds contained Various nutrients. 4. In the view points of the economics analysis, highest benefit was depended upon the application of the above problems