牛乳 및 아이스크림類의 脂肪酸 組成에 關한 硏究

• 영문명: A Study on the Fatty Acid Composition of Milk and Icecream Produced in Korea
• 발행기관: 한국예방수의학회
• 저자명: kwang soon Shin(申光淳)
• 간행물 정보: 『Korean Journal of Veterinary Public Health』Vol.2, No.1, 6~14쪽, 전체 9쪽
• 주제분류: 의약학 > 면역학
• 파일형태: PDF
• 발행일자: 1978.03.30

영문 초록

Ice cream is made from milk by concentrating it. It also well known to be mutritious and regarded as a good taste food and we can easily obtain it out of season. The chief ingredient of ice cream is milk fat, which is easily digested in comparison with vegetable fat and contributes to nutrition value and quality of the products. For the study I selected samples of icecream by package type which are in brisk demand from the big makers and measured each total lipid contents and acid, saponification and incline values. After this, I analyzed their fatty acid composition by Gas-liquid chromatography. The results obtained are as follows, 1) Average total liquid contents of samples (milk, carton, cone and bar type ice cream) were 3.0 4%, 8.4%, 6.4% and 5.4% respectively. 2) Average acid value of samples (milk, carton, cone and bar type ice cream) ranged differently between 180 and 260 by the makers and average saponification value were 208, 226, 226, and 215 respectively. 3) The incline value of samples (milk, carton, cone and bar type ice cream) ranged from 10 to 32, and showed wide variety by the makers and average iodine value were 29, 20, 19 and 22 respectively, 4) The milk and ice cream analyzed contained seventeen kinds of fatty aicd. Among those contained in milk, palmitic acid was foremost by 29.8%, followed by oleic acid 27.1%. It seems, however, that the average of the fatty acid analyzed by the package type is not meaningful for those contained in ice cream varied widely by the makers. Main components were found to be from butyric acid to linolenic acid and were showed in figures 5, 6, 7, 8, 9 and Table 6. The most outstanding feature of fatty acid composition of ice cream was that it was almost the same by samples but different widely by the makers. Another feature that the ice cream contained more !auric acid but less oleic acid was than milk fat except for the ice cream products of one maker.

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Abstract