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임종우,유제현 한국낙농학회 1983 韓國酪農學會誌 Vol.5 No.2
A series of experiment was conducted to study the milk producing capacity and the physicochemical properties of Korean cow's milk. Three heifers weighing 255.4㎏ of average body weight on normal level (H-N), 3 cows weighing 317.8㎏ of average body weight on low level (C-L) and 3 cows weighing 320.0㎏ of average body weight on normal level (C-N) based on the requirements of suckling beef cattle in NRC (1976) were raised for experimental period. Experiment I was carried out to investigate the effects of nutritional level on milk yield and milk constitutents of heifers and cows on the experimental diets during lactation. Also lactation curves of H-N, C-L and C-N on the experimental diets were established by Wood'a method (1969). The results obtained are summarized as follows: 1. Average daily milk yields of H-N, C-L, C-N and all the groups per cow were 1.496. 1.583, 1.781 and 1.620㎏ respectively. There were no significant differences in daily milk yield between H-N and C-L, C-L and C-N but significant difference (P< 0.01) between H-N and C-N. 2. The maximum and minimum milk yields of H-N, C-L and C-N were 504.7O and 273.35kg, 614.53 and 297.80㎏ and 705.65 and 350.46㎏, respectively. Average milk production performance of H-N, C-L, C-N and all the groups during lactation period were 317.00, 408.41, 482.12 and 420.51㎏, respectively. Actually peak daily yield of H-N, C-L and C-N were 4.50, 4.70 and 5.25㎏, respectively. The expected days reaching to the peak daily yield, and maximum daily yield in the lactation curves of H-N, C-L, C-N and all the groups were 26.91 days and 2.82㎏, 41.59 days and 3.29㎏, 33.52 days and 3.34㎏, and 34.43 days and 3.09㎏, respectively. 3. Within 12 weeks of lactation H-N, C-L and C-N produced more than 50% of milk yield in one lactation period, respectively. There were significant differences (P < 0.05) in weekly milk yield by the 12th,16th and 24th week of lactation between H-N and C-N. 4. The shortest and the longest laction periods of H-N, C-L and C-N were 217 and 280, 248 and 284, and 234 and 296 days, respectively. Average lactation period of H-N, C-L, C-N and all the groups were 248.0, 258.0, 270.7 and 258.9 days, respectively. 5. The average content of moisture, TS, SNF, fat, protein, lactose and ash in milk were 86.49, 13.51, 9.03, 4.48, 4.00, 4.32 and 0.71% in H-N, 86.94, 13.06, 8.97, 4.09, 3.84, 4.43 and 0.70% in C-L, 87.27, 12.73, 8.81, 3.92, 3.70, 4.42 and 0.69% in C-N, and 86.90, 13.10, 8.94, 4.16, 3.85, 4.39 and 0.70% in all the groups, respectively. There were significant differences (P < 0.05) in moisutre, TS, fat, protein and ash between H-N, C-L and C-N. 6. The lactation curve equations of H-N, C-L, C-N and all the groups were as follows: (수식)
밤 Yogurt 의 제조와 특성 I. 밤 Yogurt 의 이화학적 및 미생물학적 성질
임종우,김상범,김기영,류진수 한국유가공기술과학회 2000 한국유가공기술과학회지 Vol.18 No.2
Physicochemical and microbiological properties of raw and dried chestnut yogurt manufactured by addition of raw and dried chestnut with levels of 1(T₁), 2(T₂), 3(T₃) and 4%(T₄) in skimmilk substrate were investigated during fermentation and storage period. Raw and dried chestnut yogurts were fermented with the mixed cultures of YC-380 and ABT-4, respectively. Titratable acidity and pH values of all treatments were increased and decreased significantly (p$lt;0.05) during fermentation period, respectively, and increased and decreased slightly during the storage period, respectively. Viscosity of raw and dried chestnut yogurt increased rapidly in order of T₄, T₃, T₂ and T₁ during fermentation period. The counts of viable cells of lactic acid bacteria in all treatments were rapidly and slightly increased during fermentation and storage periods, respectively. There were increased in order of all treatments fermented with YC-380 and ABT-4 in acid production and viscosity, while in order of ABT-A and YC-380 in counts of viable cells of lactic acid bacteria of all treatments. The counts of E. coli were not found in raw and dried chestnut yogurt for 12 days of storage after fermentation, respectively. As results the evaluation of physicochemical and microbiological properties of raw chestnut yogurt were better than those of dried chestnut yogurt and T₁ showed slightly high compared to those of control in all treatments. Based on the results of this experiment the optimum level of addition of raw and dried chestnut were 1%(w/v) for acid production, viscosity and the counts of viable cells of lactic acid bacteria.