References
- Kim YH, Moon YI, Oh SJ. 2009. Global dairy industry outlook and current situation: I. An overall perspective of milk production. Korean J Dairy Sci Technol 27: 29-35.
- Food, Agriculture, Forestry and Fisheries. 2010. Ministry for food agriculture forestry and fisheries. Food, Agriculture, Forestry and Fisheries. p 348-349.
- Chung CI, Kim KT, Cho NY, Jung MJ. 2002. Comparison of the keeping quality of UHT pasteurized milks in Korea. Korean J Food Sci Ani Resour 22: 247-251.
- Motter J. 1985. Objective evaluation of the UHT process with respect to the quality of milk. Neth Milk Dairt J 39: 15-25.
- Miller LT. 1982. Single derivatization method for routine analysis of bacterial whole-cell fatty acid methyl esters, including hydroxy acid. J Clin Microbiol 16: 584-586
- Burton H. 1959. The sulphydryl groups in milk measured by an amperometric titration. Int Dairy Congr 3: 1729.
- Ha TJ, Lee SH. 2001. Utilization of chitosan to improve the quality of processed milk. J Korean Soc Food Sci Nutr 30: 630-634.
- Korea Food and Drug Administration. 2000. Food code. Seoul, Korea. p 176-177.
- Choi KK, Cui CB, Ham SS, Lee DS. 2003. Isolation, identification and growth characteristics of main strain related to Meju fermentation. J Korean Soc Food Sci Nutr 32: 818-824. https://doi.org/10.3746/jkfn.2003.32.6.818
- Park SY, Park JM, Yang JO, Jung HK, Chun HN, Lee BH. 2006. Microbiological qualities and post-pasteurization contaminations of UHT milk produced in Korea. J Korean Dairy Technol Sci 24: 9-18.
- Christiansson A, Bertilsson J, Svensson B. 1999. Bacillus cereus spores in raw milk: factors affecting the contamination of milk during the grazing period. J Dairy Sci 82: 305-314. https://doi.org/10.3168/jds.S0022-0302(99)75237-9
- Mcmeekin TA, Ross T. 1996. Shelf life prediction: status and future possibilities. Inter J Food Microbiol 33: 65-83. https://doi.org/10.1016/0168-1605(96)01138-5
- Yoon YC, Lee JM, Kim NW. 1990. Studies on the changes of physicochemical quality in UHT-treated market milk during storage. Korean J Dairy Sci 12: 82-86.
- Park KJ, Jung SW, Park BI, Kim YH, Jeong JW. 1996. Initial control of microorganism in Kimchi by the modified preparation method of seasoning mixture and the pretreatment of electrolyzed acid-water. Korean J Food Sci Technol 28: 1104-1110.
- Jin YG, Kim TW, Ding T, Oh DH. 2009. Effect of electrolyzed water and citric acid on quality enhancement and microbial inhibition in head lettuce. Korean J Food Sci Technol 41: 578-586.
- Jeong JH, Han SJ, Cho WD, Hwang HJ. 1999. Identification of spoilage bacteria isolated from aseptic packaged cooked rice and application of acidic electrolyzed saline solution as water-for-cooked rice. Korean J Food Sci Technol 31: 788-793.
- Kim JH, Lee SY, Kim KBWR, Song EJ, Kim AR, Park SM, Han CS, Ahn DH. 2007. Antimicrobial activity of electrolyzed alkaline water against spoilage of microorganisms in rice warehouses. J Korean Soc Food Sci Nutr 36: 111-116. https://doi.org/10.3746/jkfn.2007.36.1.111
- Tanaka T, Sugawara T, Arisawa J, Kenmoti M, Kimura K. 2005. Fundamental studies of acidic electrolyzed water on the bactericidal activity and its mechanism. Memories of the Hokkaido Institute of Technology 33: 1-5.
- Kim JB, Yousef AE, Dave S. 1999. Application of ozone for enhancing the microbiological safety and quality of foods: a review. J Food Prot 62: 1071-1087. https://doi.org/10.4315/0362-028X-62.9.1071
- Kim BH, Kim HJ, Yoon YH, Shin MG, Lee JW. 2010. Comparison of the effects of gamma ray and electron beam irradiation to improve safety of spices for meat processing. Korean J Food Sci Ani Resour 30: 124-132 https://doi.org/10.5851/kosfa.2010.30.1.124
- Dondo A, Nachman C, Doglione L, Rosso A, Genetti A. 1992. Foods: their preservation by combined use of refrigeration and ozone. Ing Aliment Conserve Anim 8: 16-25.
- Restaino L, Frampton EW, Hemphill JB, Palnikar P. 1995. Efficacy of ozonated water against various food-related microorganisms. Appl Environ Microbiol 61: 3471-3475.
- Han Y, Floros JD, Linton RH, Nielsen SS, Nelson PE. 2006. Response surface modeling for the inactivation of E. coli O157:H7 on green peppers by ozone gas treatment. J Food Sci 67: 1188-1193.
- Geering F. 1999. Ozone application-The state of the art in Switzerland. Ozone Sci Eng 21: 187-200. https://doi.org/10.1080/01919519908547252
- Rice RG. 1999. Ozone in the United States of America-state of the art. Ozone Sci Eng 21: 99-118.
- Park SJ, Park JY. 2000. Method of sterilization using ozone in food industry. Korean Soc Food Sci Technol 33: 50-57.
- Kim SS, Lee JH, Kim SY. 1999. Pasteurization efficiency of a continuous microwave HTST system for milk. Korean J Food Sci Technol 31: 1392-1396.
- Son JC. 1999. What is a microwave oven. Food Sci Industry 32: 2-11.
- Kim YS, Kim HJ, Yoon YH, Shin MG, Kim CJ, Shin MH, Lee JW. 2010. Antimicrobial effects of retort and gamma irradiation on bacterial populations in spicy chicken sauce. Korean J Food Sci Ani Resour 30: 141-147. https://doi.org/10.5851/kosfa.2010.30.1.141
- Ham JS, Nho YB, Kim SI, Kim HS, Jeong SG, Chae HS, Ahn JN, Jo C, Lee WK. 2005. Changes of chemical bacteriological and allergenicity of raw milk by gamma irradiation. J Korean Dairy Technol Sci 23: 93-98.
- Ham JS, Jeong SG, Noh YB, Shin JH, Han GS, Chae HS, Yoo YM, Ahn JN, Lee JW, Jo C, Lee WK. 2007. Effects of gamma irradiation on queso blanco. Korean J Dairy Sci & Technol 25: 15-20.
- Kim HJ, Jo CH, Kim DS, Yook HS, Byun MW. 2005. Microbiological contamination of ice cream commercially available in Korea and its irradiation effect. J Anim Sci & Technol 47: 867-876. https://doi.org/10.5187/JAST.2005.47.5.867