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안종건,장영호,권일경,고준수,권명구 한국낙농학회 1991 韓國酪農學會誌 Vol.13 No.2
1. 식품 보존제로 사용하는 안식향산을 초유에 첨가한 경우 5℃에서는 효모와 곰팡이의 억제 효과가 좋았으나 대장균의 사멸 속도가 늦었으며 솔빈산가리 첨가구의 경우 안식향산 첨가구보다 산 생성이 빨라 대장균의 사멸속도가 빨랐다. 초유에 항생물질을 첨가한 경우 초유내 미생물의 성장에 영향을 주지 않아 첨가 효과가 없었다. Formaldehyde를 첨가한 초유는 25℃에서는 첨가 효과가 크지 않았으나 15℃ 이하에서는 대장균 사멸 및 효모와 곰팡이의 억제 효과가 높아 초유 보존제로 사용 가능하였다. 2. 초유 보존중 조직 변화는 모든 첨가구에서 크림 분리가 일어났으며 항생물질 첨가구에서는 15℃와 25℃에서 유청 분리가 일어났다. 또한 초유내 미생물에 대한 억제 효과가 낮아 gas 생성 미생물에 의하여 조직내에 gas 생성과 표면에서의 곰팡이 성장이 25℃에서 뚜렷하게 나타났다. This study was carried out to elucidate the influence of food preservatives, antibiotics and formaldehyde on preservation of colostrum during fermentation at various temperatures to increase availability of surplus colostrum. 1. Addition of sodium benzoate in the colostrum reduced yeast and mold count at various temperatures but didn't reduecd coliforms count due to slow decrease in pH, and potassium sorbate addition in the colostrum reduced coliforms count rapidly because of more acids production than sodium benzoate addition. Antibiotics didn't affect various microflora in colostrum. Formaldehyde addition in colostrum reduced coliforms count and yeast and mold count below 15℃ but not 25℃. So formaldehyde was proper as colostrum preservative below 15℃. 2. Physical characteristics of colostrum treated with several preservatives revealed cream layer formation. Separation of whey was shown in the colostrum added with antibiotics at 15℃, and 25℃, and gas production in the colostrum and mold growth on the surface of colostrum was typically shown in the colostrum added with antiviotics at 25℃, also.
안종건 中央大學校 食糧資源硏究所 1995 食糧資源硏究所 論文集 Vol.7 No.1
To preserve the basis of milk production in Korea and alleviate the invasion of Korean market by western countries′milk products under GATT, Korean dairy industry has to lower the price and improve the quality of raw milk and milk products until 2005 when Korea will have to cut much more the custom duties imposed on the milk products imported from foreign countrys. First of all Korea has to concentrate it's interst on pasteurized market milk and yoghurt that can be stored under refrigeration only for a short period and have to be made with fresh raw milk to guarantee high quality. These two products have high possibility to compete with western countries′milk products if the quality of raw milk from Korean dairy farm is improved to that of western country and Korean consumer is illuminted for the nutritional superiority of milk products made with fresh raw milk. Also we have to strive to find out and develop milk products having competence. It will be very difficult and time consuming to insure the perfect competitive power of Korean milk products to western countries′milk products, all Korean in dairy industry must do their best in close cooperation together. Especially considering conditions of dairy industry in Korea, there will be a limit in lowering price, therefore we have to accentuate our effort on the development of technology that can overcome the disadvantage of price.
유제품에 사용할 수 있는 Bacillus coagulans ATCC 8038 의 내열성 유당분해효소에 관한 연구
안종건,김현욱 ( Jong Kun Ahn,Hyun Uk Kim ) 한국축산학회 1977 한국축산학회지 Vol.19 No.3
Beta-galactosidase of a thermophilic and endospore-forming bacterium, Bacillus coagulans ATCC 8038, has been the subject of this study. Synthesis of beta-galactosidase by this bacterium was induced by lactose and it is the intracellular enzyme. The rate of hydrolysis of O-nitrophenol-beta-D-galactopyranoside (ONPG) was used io measure the enzyme activity. Bacillus coagulans ATCC 8038 produced betagalactosidase most efficiently at the end of logarithmic phase at 55℃ in the medium containing 1% lactose. The enzyme was proved to be most active at 55℃ and at pH 6.0. Manganese ion stimulated the enzyme activity and contributed to the stability of this betagalactosidase at 55℃.
Bacillus coagulans ATCC 8038의 β - galactosidase 에 의한 탈지유의 유당분해에 관한 연구
안종건,이신호,김현욱 ( Jong Kun Ahn,Shin Ho Lee,Hyun Uk Kim ) 한국축산학회 1981 한국축산학회지 Vol.23 No.6
Hydrolysis of lactose in skimmilk has been studied using β-galactosidase of Bacillus coagulans ATCC8038. β-Galactosidase of Bacillus coagulans ATCC 8038 (103.6 ㎍/㎖ of skimmilk) hydroly zed 30% of total lactose in pasteurized skimmilk (heated for 30 min at 63℃) during the first 5.5 hours, and alteration of skirnmilk concentration from 5% to 16% did not change the hydrolytic capability of this enzyme. When the skimmilk was heated at 92℃ for 30 minutes, the lactose hydrolysis by β-galactosidase of Bacillus coagulans ATCC8038 proceeded 3.8 times faster than that in pasteurized skimmilk.