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Mozzarella cheese 의 숙성중에 일어나는 이화학적 변화
이부웅,정은자 한국낙농학회 1992 韓國酪農學會誌 Vol.14 No.3
Mozzarella를 제조하여 4℃에서 10주간 숙성시키면서 숙성도를 검사하였다. 질소의 분획에서 NPN이 숙성 4주까지 증가하였고 그 이후에는 변화가 없었다. 유리 아미노산은 10주에서 약간 증가하였다. 숙성중에 단백질의 invitro 소화율은 변화되지 않았다. Mozzarella의 走査전자 현미경 사진은 다양한 모양으로 나타났고 숙성중에 일어나는 변화는 관찰되지 않았으며 조직감 분석에서도 숙성의 영향이 없었다. Mozzarella cheese was fabricated and the ripening degree and physical properties were analyzed during ripening at 4℃ in the different fraction of nitrogen, NPN was increased till 4th week and thereafter no variation. The free amino acid was slightly increased at 10th week of ripening. There are no variation of protein in vitro digestibility during ripening of Mozzarella. Scanning electron micrograph revealed different image from the cheese or ripening age and significance of proteolysis are not observed. The ripening age has no influence on the analysis of texture.
李富雄 단국대학교 1980 論文集 Vol.14 No.-
―The brilliant culture of pottery in our country, the Unglazed― ―earthenware of Silla Age, the Celadon-were of Ko-ryo, and the White― porcelain, Bun-cheong-sa-ki of Lee Dynasty, is recognized for its excellency throughout the whole world. Pottery was produced both as a private ceramic factory of the common people, and as a government ceramic factory that made the supplies for government use. The widespread of use of mass-produced pottery from abroad that was cheap and practical led the government to cease the making of pottery by hand in 1883, and to begin large-scale industrial pottery production, as well as to conduct various studies on methods of producing pottery. Making of Body (clay). The body is the most fundamental part of making pottery, and is divided into unglazed earthenware, earthenware, stoneware, porcelain. And the method of making the body is different according to the kind of ceramic. Most fund amentally, the materials must be easy to find and must have plasticity, hold colour and had sinter well. Furthermore, well kneaded body has an even mixture of colloid of clay and moisture, and when touched, it must leave clear fingerprints without sticking to ones hands. Well kneaded body must age for over a week. During this time, the impurities of body and bacteria get spoiled which supplements the plasticity, and will prevent cracking when formed into pottery. When making a coloured body, the proper quantity of stain must be added to the body. The methods of forming, excepting those of ceramic sculpture, are wheeling, free hand, coiling (Ta-Ryum forming), slabbing, applied moulding of plates and bottles, shaving the shape, and making a handle to stretch the body. In this these, the theory of these methods of forming will be explained, and the actual process of production will be illustrated through pictures.