Journal of Dairy Science and Biotechnology
- 제14권2호
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- Pages.185-193
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- 1996
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
동결농축에 의한 고품질의 우유 및 유제품의 개발
Development of Quality Milk and Dairy Products by Freeze Concentration
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곽해수
(세종대학교 식품공학과)
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Kwak, Hae-Soo
(Department of Food Science and Technology, Sejong University)
- 발행 : 1996.10.17
초록
This study was to investigate principle of freeze concentration such as nucleation, crystal growth and procedure of freeze concentration, essential factor and application of freeze concentration. Especially, quality of milk was emphasized. For exemple, in sensory evaluation of freeze concentrated and reconstituted skim milk and whole milk, taste, color, mouth feel and texture were superior to control. Recently developed technique of freeze concentration for quality milk and dairy products may be expected for advanced quality of various milk and dairy products in near future.
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