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초고압 처리가 우유의 미생물학적 및 이화학적 특성에 미치는 영향
이지은 ( Jieun Lee ),최은지 ( Eun Ji Choi ),박선영 ( Sun Young Park ),전가영 ( Ga Young Jeon ),장자영 ( Ja Young Jang ),오영준 ( Young Jun Oh ),임슬기 ( Seul Ki Lim ),김태운 ( Tae Woon Kim ),이종희 ( Jong Hee Lee ),박해웅 ( Hae Wo 한국미생물생명공학회(구 한국산업미생물학회) 2014 한국미생물·생명공학회지 Vol.42 No.3
High pressure processing (HPP) is a non-thermal method used to prevent bacterial growth in the food industry. Currently, pasteurization is the most common method in use for most milk processing, but this has the disadvantage that it leads to changes in the milk’s nutritional and chemical properties. Therefore, the effects of HPP treatment on the microbiological and chemical properties of milk were investigated in this study. With the treatment of HPP at 600 MPa and 15oC for 3 min, the quantity of microorganisms and lactic acid bacteria were reduced to the level of 2-3 log CFU/ml, and coliforms were not detected during a storage period of 15 d at 4oC. An analysis of milk proteins, such as α-casein, β-casein, κ-casein, α-lactalbumin, β-lactoglobulin by on-chip electorophoresis revealed that the electrophoretic pattern of the proteins from HPP-treated milk was different from that of conventionally treated commercial milk. While the quantities of vitamins and minerals in HPP-treated milk were seen to be comparable to amounts found in raw milk, the enzyme activity of lipase, protease and alkaline phosphatase after HPP treatment was reduced. These results suggest that HPP treatment is a viable method for the control of undesirable microorganisms in milk, allowing for minimal nutritional and chemical changes in the milk during the process.