뽕잎즙을 첨가한 요구르트의 제조 및 특성

이순기,이을희 진주산업대학교 농업기술연구소 2004 農業技術硏究所報 Vol.17 No.-

미역의 첨가가 Plain Yoghurt의 품질에 미치는 영향

이을희,강군중,이순기 진주산업대학교 농업기술연구소 2003 農業技術硏究所報 Vol.16 No.-

미역 교질액을 0~9% 첨가하여 제조한 plain yoghurt의 pH, 점도, 유산균수, 색차 및 관능검사 결과를 비교 검토하였던 바 pH는 미역 교질액의 첨가수준이 높을수록 낮게 나타났고, 점도와 유산균수는 미역 교질액의 첨가수준이 높을수록 증가하는 경향이었으며, 명도는 미역 교질액의 첨가에 의해 감소된 반면 적색도와 황색도는 증가하는 경향이었고, 관능검사 결과는 6% 첨가구에서 가장 양호한 조건이었으나 큰 차이(p<0.05)는 없었다. The plain yoghurt was manufacture by adding with 0~9% suspension of sea mustard. The pH, viscosity, viable cell of lactic acid bacteria, chromaticity, and sensory evaluation in plain yoghurt were investigated. The water holding capacity of yoghurt mix increased by adding the suspension of sea mustard. The pH values of the plain yoghurt decreased by adding the suspension of sea mustard. Apparent viscosity and the number of viable cell of lactic acid bacteria of plain yoghurt added with suspension of sea mustard was higher than that of the control. The chromaticity ; L(brightness) values of the plain yoghurt decreased by adding the suspension of sea mustard while a(redness) and b(yellowness) values were increased. In the result of sensory evaluation of plain yoghurt the flavor showed high at 6% level of suspension sea mustard, but texture and appearance of the products showed lower than that of the control)p<0.05).

家兎의 血液像에 關한 硏究 : 第Ⅱ報 뉴질랜드 화이트 雌兎의 血液像 Ⅱ. The normal blood count of female New Zealand White

李乙熙,朴玉潤 진주산업대학교 1979 論文集 Vol.17 No.-

This experiment was carrid out determine the normal blood picture of rabbits, which were raised at the farm in jinju Agricultural and Forestry Junier Technical Collage. The experimental rabbits was 4-heads of female New Zealand White. The results obtained were sumarized as fallows. 1. The number of erythrocytes was 4.607×10 exp (6)/㎣. 2. Total leucocyte enumeration was 13.862×10 exp (6)/㎣. 3. Concentration of hemoglobin was 66.25 percent. 4. The value of hematocrit was 36.5 percent. 5. Differential cell count was Neutrophle 45.75%, Lymphocyte 48.0%, Monocyte 2.5%, Eosinophile 2% and Basophile 1.75%.

搾乳機 洗滌水에 관한 硏究 : 第Ⅰ報 過酸化水素 處理水準에 따른 原料乳의 貯藏性에 대하여 Ⅰ. On the storage property of Raw Milk to the level of H₂O₂-Treated Milker Washing Water

李乙熙,姜奉泰,尹東根 진주산업대학교 1981 論文集 Vol.19 No.-

This experiment was conducted to determine the titratable acidity microbiological change during 16 hours at 20℃ storage raw milk. It was milked Milker from immediately after washed 0, .3, .5 and .7% level with H_2O_2. The results obtained were as follow. 1. The titratable acidity changes very slowly in H_2O_2 treated Milker-washing water. 2. The titratable acidity of raw milk did not increased up to the inedible level of the Government standard untile 8 in control, 10 in T_1 and T_2 and 12 hours in T_3 Respectively. 3. The total bacterial and coliforms counts immediately after milk was 3.35×10 exp (5)/ml and 1.21×10 exp (4)/ml. 4. The total bacterial count of raw milk did not increased up to the inedible level of the Government standard untill 8 in control and 10 hours in H_2O_2 treated plot. 5. The coliforms grew rapidly in the H_2O_2-untreated Milker-washing water.

Sweet Papper를 첨가한 유제품의 제조 및 특성 : 1. 저지방 아이스크림

이을희,강군중,강호종,신혜련 진주산업대학교 농업기술연구소 2002 農業技術硏究所報 Vol.15 No.-

본 실험에서는 적색, 황색 및 주황색의 sweet papper 즙을 0, 10, 15 및 20%를 첨가하여 제조한 저지방 아이스크림의 색차, 물성 및 관능검사를 실시한 결과 sweet papper의 첨가량이 많아질수록 L값은 감소되는 경향이었고 a, b값은 증가되었으며 경도와 탄력성은 증가되었고 결합성은 낮아지는 경향이었다. 관능검사 결과는 저지방 아이스크림의 풍미와 조직은 큰 차이가 없었고, 외관은 sweet papper 첨가량이 많아질수록 색깔차이를 인지할 수 있었다. This study was conducted to find the feasibility of red, yellow and orange sweet papper juice(with 0%, 10%, 15% and 20%) for making low fat ice cream by analyzing chromaticity, rheology and sensory evaluation in the low fat ice cream. The chromaticity in the low fat ice cream, L value decreased by increasing the sweet papper juice level, whereas a and b value increased. The hardness and elasticity of low fat ice cream increased by increasing the sweet papper juice level, whereas chohesiveness decreased. In the results of sensory evaluation of low fat ice cream, the flavor and texture quality showed not so much difference among the sweet papper juice levels, but sweet papper juice level was increased, appearance quality improved, and overall preference increased.

原料乳의 貯藏中 滴定酸度 및 總菌數의 變化에 關한 硏究 : Ⅲ. 原料乳에 過酸化水素를 處理했을 때의 貯藏時間 및 溫度에 따른 變化 Ⅲ. An Influence of Variation in the Temperature and Period during Storage in H_2O_2 Treated Raw Milk

李乙熙,趙永來,尹東根 진주산업대학교 1980 論文集 Vol.18 No.-

機械搾乳한 原料乳에 H_2O_2 0.05%(V/V)를 添加하여 總菌數 및 適定酸度의 變動狀態를 살펴 보기 위하여 3個의 溫度水準을 달리하여 2時間마다 H_2O_2를 處理하면서 2時間 간격으로 그 變動狀態를 調査한 결과는 다음과 같다. 1. 原料乳의 適定酸度 變化는 H_2O_2를 處理한 各 區에서 速度가 매우 늦었다. 2. 原料乳의 適定酸度는 20℃에서는 10時間까지 基準値(0.18%)이하였고 無處理區(T_0)에서는 6時間, 搾乳 卽時 處理한 區(T_1) 12時間, 2時間後 處理한 區(T_2)에서는 10時間 4時間後 處理한 區(T_3)에서는 8時間後에, 30℃의 경우는 4,12,10 및 8時間에 T_0,T_1,T_2 및 T_3에서 각각 基準値 以下였다. 3. 總生菌數는 5℃와 20℃에서 各區 共히 12時間까지 基準値 이하였고 30℃에서는 搾乳 卽時處理時는 10時間까지 2時間後 및 4時間後 處理한 區와 對照區에서는 8時間까지 保存可能하였다. 4. 大腸菌群은 12時間까지 점차적으로 增加되었으나 溫度差에 따라 增加 速度가 相異하였다. This experiment was conducted to determine the titrable acidity and microbiological change during storage in H_2O_2-­treated raw milk at intervals of two time. The sample were taken from the mixed milk by 5 Holstein cows in Jinju Agricultural & Forestry Junier Technical Collage. The raw milk was treated in 0.05% level with H_2O_2(35%V/V). The results obtained were as follows; 1. The titratable acidity of H_2O_2-­treated raw milk changed very slowly in all case temperature condition(5,20,30℃) compared with the controls. 2. The titratable acidity of raw milk was not found below the inedible level of the Government Standared(0.18%) until 12 hours in all case at 5℃ conditions, wherease 6,12,10 and 8 hours in control(T_0), lot of milking at once(T_1), after 2 hours(T_2) and after 4 hours(T_3) H_2O_2-­treated at 20℃, 4,12,10 and 8 hours in T_0, T_1, T_2 and T_3 at 30℃ conditions, respectively.

姙娠乳牛의 血液像에 關한 硏究

李乙熙,朴玉潤 진주산업대학교 1977 論文集 Vol.15 No.-

This experiment was carried out to determine the normal blood picture of pregnant dairy cow (H-429; One month of gestation, H-3 ; 2 month of gestation, H-1 ; 6 month of gestation, H-6 ; 8 month of gestation) which were raised at the farm in Jin-Ju agricultural and foresty junier technical collage, were examined at 19th, December, 1977. The results obtained were Summarized as follows; 1. The number of erythrocytes in H-429 was 6.7×10 exp (6)/㎣, 5.7×10 exp (6)/㎣ in H-3, 6.0×10 exp (6)/㎣ in H-1, and 7.0×10 exp (6)/㎣ in H-6. 2. Total leukocyte enumeration of H-429 was 17.0×10 exp (3)/㎣, H-3 was 10.5×10 exp (3)/㎣, H-1 was 13.5×10 exp (3)/㎣ and H-6 was 8.0×10 exp (3)/㎣. 3. Concentration of hemoglobin was 7.5g/100㎖ in H-429, 8.0g/100㎖ in H-3, 8.5g/100㎖ in H-1, and 8.0g/100㎖ in H-6. 4. The number of neutrophil in H-429 was 33%, H-3 was 27%, H-1 was 41% and H-6 was 36%. 5. The percentage of lymphocyte in H-429 was 65%, H-3 was 59%, H-1 was 57% and H-6 was 62%. 6. Eosinophil was 1% in H-429, 13% in H-3 and 2% in H-1 and H-6. 7. Monocyte was appeared 1% only one head of H-3. 8. Basophil was appeared 1% in only one head of H-429.

고구마를 이용한 Low Fat Ice Cream 제조

이을희,이순기 진주산업대학교 농업기술연구소 2004 農業技術硏究所報 Vol.17 No.-

배추즙을 첨가한 요구르트의 제조 및 특성

이을희,강군중,신혜련 진주산업대학교 농업기술연구소 2001 農業技術硏究所報 Vol.14 No.-

The plain yoghurt was manufactured by adding with 0∼40% of Chinese cabbage juice. The pH, viscosity, viable cells of lactic acid bacteria, organic acid and sensory evaluation in the yoghurt were examined.. The pH values and viscosity of the plain yoghurt decreased by adding the Chinese cabbage juice. The number of lactice acid bacteria of plain yoghurt treated with Chinese cabbage juice above 20% was slighty lower than that of the control and 10% of Chinese cabbage juice. Some organic acid in plain yoghurt were analyzed by HPLC. The major organic acid produced during fermentation was found to be lactic and citric acid. Appearance sensory evaluation of control and 10% of cabbage juice were relatively good scores.

칡 전분의 첨가가 요구르트의 품질에 미치는 영향

강군중,이을희 진주산업대학교 농업기술연구소 2001 農業技術硏究所報 Vol.14 No.-

The plain yoghurt was manufactured by adding with 0, 1, 2, 3, 4% level of unit arrow root starch. As soon as the fermentation was over, the products were immediately kept in 5℃ refrigerator for 12 hours and analyzed pH, viscosity, viable cells lactic acid bacteria, organic acid and sensory property of the yoghurt. As the levels of arrow root starch in yoghurt mixture increased, the viscosity of the products increased, but the pH, the number of viable cells of lactic acid bacteria and the lactic acid of the yoghurt gave more value in 1% and 2% arrow root starch level yoghurt than any other levels. Generally high sensory evaluation scores were obtained from the yoghurt base treated with 2% arrow root starch.