A Study on the Vitamins Contents in UHT Milk according to Fortification Methods

비타민 강화 방법에 따른 UHT 우유의 비타민 함량에 대한 연구

  • 인영민 (농촌진흥청 축산기술연구소) ;
  • 정인경 (농업과학기술원 농촌생활연구소) ;
  • 정석근 (농촌진흥청 축산기술연구소) ;
  • 함준상 (농촌진흥청 축산기술연구소)
  • Published : 2002.06.01

Abstract

Vitamins are bio-active materials and essential elements in our body but some of them are very low in milt Various vitamin-fortified milks are developed by the help of milk processing technology. However, heat treatments can affect vitamins contents in milk. Total loss of vitamins during the UBT(ultra high temperature) treatment was investigated. UHT treatment caused 60∼70% loss for vitamin C, and 30∼40% loss for vit. D3 and vit. E which are well-known as heat stable materials. On the contrary, degradation of water-soluble vitamins is relatively very low in the capsule-coated state. The capsule could reduce the loss of vitamins by protecting vitamins from the degradation factors such as heat, oxygen, lights etc. The fortification method using capsule can be thought as a new way to reduce the loss of vitamins during milk processing. Further study about heat treatment time and temperature, and capsule coating and materials will be required to minimize the loss of vitamins in milt.

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