Korean Journal of Veterinary Research (대한수의학회지)
- Volume 10 Issue 2
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- Pages.89-92
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- 1970
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- 2466-1384(pISSN)
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- 2466-1392(eISSN)
Some Influences of Heating upon Constituents of Raw Milk
처리 온도가 우유 성분에 미치는 영향
Abstract
The effects of heat treatment of milkon the contents of nutrients, minerals and vitamins were studied by the rontine analytical method. The results obtained were: calcium acid 117.5mg, phosphorus 62.61mg and iron 112.8ug. The average constituents of rowmilk tested were not affected by heating except vitamins.
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