Effect of Freeze Concentration Process on the Physicochemical Properties of Milk

• 영문명: Effect of Freeze Concentration Process on the Physicochemical Properties of Milk
• 발행기관: 한국축산식품학회
• 저자명: Park, Sung-Hee Kim, Soo-Hun Hong, Guen-Pyo Kwak, Hae-Soo Min, Sang-Gi
• 간행물 정보: 『학술대회논문집』2005년도 정기총회 및 제35차 춘계 학술 발표대회, 297~302쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2005.05.31

영문 초록

Physicochemical properties were compared between freeze concentrated and vacuum evaporated milk through colour, brix, viscosity, freezing point and pH measurement. Brix and viscosity in each concentrated milk significantly increased due to solute concentration(p<0.05), and there was not much difference between freeze concentrated and evaporative one. Brix results were numerically modeled with the logarithmic regression: Y=-33.460+18.4513·ln(X), R²=0.9798 and this model was fairly fit to predict the solute concentration in the middle of freeze concentration process. Freezing point significantly decreased according to concentration increment(p<0.05) and there was not the significant difference between freeze concentrated and evaporated one. Whereas, in colour and pH value, there were some differences between freeze concentrated and evaporative milk. Vacuum evaporated milk expressed higher discoloration comparing to freeze concentrated one. In pH values, evaporated milk showed the significantly decreased results comparing to freeze concentrated sample, whereas the pH value of freeze concentrated sample expressed the similar value to the reference milk.

목차

Abstract

Introduction

Materials and Methods

Results and Discussion