한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제12권3호
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- Pages.158-164
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- 1980
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- 0367-6293(pISSN)
관능검사법(官能檢査法)에 의한 식품(食品)의 품질평가(品質評價)에 관(關)한 연구(硏究) -제(第) 2 보(報) : 우유 및 분유의 관능품질(官能品質)의 평가시험(評價試驗)-
Studies on the Evaluation for the Quality of Food by Sensory Testing -II. Evaluation for the Sensory Quality of Milk and Dried Milk-
- Chae, Soo-Kyu (Department of Food Technology, Seoul Health Junior College) ;
- Yu, Tai-Jong (Department of Food Technology, Korea University)
- 발행 : 1980.09.30
초록
시판(市販) 우유 및 분유를 시료(試料)로 하여 관능(官能) 검사법(檢査法)에 의한 품질(品質) 평가(評價)를 실시하여 다음과 같은 결과(結果)를 얻었다. 1. 시판(市販) 우유에 대한 순위(順位) 시험(試驗) 결과(結果), 5개(個) 회사(會社) 제품별(製品別) 시료(試料)의 품질(品質) 및 기호도(嗜好度)에 있어서 5% 수준(水準)에서 유의적(有意的)인 차이(差異)가 인정(認定)되지 않았다. 2. 채점(採點) 시험(試驗)에 의한 시판(市販) A우유의 shelf life 검사(檢査) 결과(結果),
The quality of commercial milk was evaluated by sensory testing. The results were summarized as follows; 1. A significant difference on the quality and preference was not recognized at 5 percent level among the sample of commercial milk produced by five companies according to the result of rank test for commercial milk. 2. According to a scoring test for determination of shelf life of commercial milk A, the sensory quality of the sample milk was maintained for three days at
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