• Journal of Dairy Science and Biotechnology
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• v.22 no.2
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• pp.113-118
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• 2004

For the detection of heated milk, heated milk is possible to decide by use of various methods for example, rennet coagulation, scanning electron microscope, determination of SH radical, electrophoresis, spectrometry to 340nm. Among the above method, rennet coagulation time is frequently used because of simple and rapid. Heated milk to above 70 degree is possible to detect by use of rennet coagulation time. In future, it should more develope method which can be detect the heated milk on thermization of around 55 degree. It may be deviate the normal range by one test item in the detection of adulteration. For this case, skimming, water and salts addition can detect but in normal range, analysis of another items also should synthetically be side by side and detect, and it is necessary to detect adulteration.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.11
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• pp.1680-1685
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• 2003

Antimutagenicity of milk cultured with lactic acid bacteria isolated from dadih on the mutagenicity of heated salty and sweet tauco was examined using streptomycin dependent (SD) 510 strain of Salmonella typhimurium TA 98 as a tester culture. Cultured milk samples exhibited widely antimutagenic activity against mutagenic heated salty and sweet tauco. Lc. lactis subsp. lactis R-22, Lc. lactis subsp. casei R-35, Lc. lactis subsp. casei R-52 and E. faecalis subsp. liquefaciens R-55 exhibited no inhibitory effect on the mutagenic heated salty tauco. Mutagenicity of heated sweet tauco was inhibited by cultured milks stronger than that of heated salty tauco. Milk cultured with Lc. lactis subsp. cremoris R-48, Leuc. mesentroides R-51 and Lc. lactis subsp. casei R-68 showed high inhibition against the mutagenicity of both heated salty and sweet taucos. Antimutagenic activity of the cultured milks against mutagenic heated tauco was attributed to the bacterial cells. Among the three strains which showed high antimutagenicity, only Leuc. mesentroides R-51 was tolerant to both acid and bile; so this strain can be used as probiotic in preventing the occurrence of mutagenesis caused by mutagenic heated food like tauco.

• Journal of Dairy Science and Biotechnology
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• v.19 no.1
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• pp.13-21
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• 2001

Milk can be regarded as a complete food, containing protein, fat, lactose, vitamins and minerals. Milk is heated for a variety of reasons. The main reasons are: to remove pathogenic organisms; to increase shelf-life. But, when milk is heated, many changes take place: denaturation of whey proteins and interaction with casein, Maillard browning, losses of vitamin and minerals. The addition of a additive and milk powder to flavor and taste may cause undesirable change of quality during heating milk. The reconstituted milk is the milk product resulting from the addition of water to the dried or condensed form in the amount necessary to re-establish the specified water solids ratio. Therefore, according to the increasement of consumption of processed milk, the necessity for study about the quality of processed milk mixed with reconstituted milk arose.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.317-325
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• 1988

The effects of various heat treatments of soy milk prepared from soy protein concentrate on growth and acid production by five species of lactic acid bacteria were investigated. Sensory property and sedimentation characteristics of soy yogurt prepared from heat-treated soy milk were also evaluated. Heat treatment of soy milk stimulated acid production by all cultures. Acid production was generally proportional to degree of heat treatment and acid production by all cultures except Streptococcus lactis was maximum in soy milk heated at $121^{\circ}C-1min$. However, viable cell count was not changed markedly by heat treatment of soy milk. Sensory property of soy yogurt beverage (SYB) prepared from soy milk heated at $95^{\circ}C-30min$ was better than that of unheated sample while sensory property of SYB prepared from soy milk heated at $121^{\circ}C-15min$ was inferior to that of unheated sample. Heat treatment of soy milk generally retarded sedimentation of curd in SYB.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.851-857
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• 2011

This study was conducted to develop a real time reverse transcriptase-PCR (RT-PCR) method for the detection of viable Enterobacteriaceae in milk using primers based on the genes of ribosomal proteins S11 and S13 and to determine effects of heating and subsequent treatments on the threshold cycle (Ct) of the real time RT-PCR. Total RNA was isolated from 17 strains of bacteria including 11 strains of Enterobacteriaceae suspended in milk using a modified Tri reagent method. SYBR Green Master Mix was added to the RNA and the mixture was subjected to the real time RT-PCR. The Cts of eleven type strains of the Enterobacteriaceae in milk ($10^7$ cells) in the real time RT-PCR ranged from 21.5 to 24.6. However, the Cts of Pseudomonas fluorescens, Acinetobacter calcoaceticus, and three gram-positive bacteria were more than 40. The real time RT-PCR detected as low as $10^3$ cells in agarose gel electrophoresis. The Cts increased from 22.0 to 34.2 when milk samples contaminated with Escherichia coli ($10^7$ cells/mL) were heated at $65^{\circ}C$ for 30 min. In addition, subsequent incubation at $37^{\circ}C$ for 6 and 24 h increased the Cts further up to 36.2 and 37.2, respectively. Addition of RNase A to the bacterial suspension obtained from the heated milk and subsequent incubation at $37^{\circ}C$ for 1 h increased the Cts to more than 40. The results of this study suggests that pretreatment of bacterial cells heated in milk with RNase A before RNA extraction might enhance the ability to differentiate between viable and dead bacteria using real time RT-PCR.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.540-544
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• 2012

During heat treatment and storage of milk, deteriorative reaction takes place, which consequently influence on the milk quality. In this study, formation of lactulose and furosine under different thermal conditions and storage conditions, and the ratio of lactulose and furosine (LU/FU) in presence of reconstituted milk powder were determined to establish chemical indicators for heat damages of milk and the adulteration of fresh milk in dairy field. The lactulose and furosine contents linearly increased with increased heating temperature and heating time. It showed high correlation between the formation of lactulose and furosine, and the treatment temperature and time (p<0.05). The lactulose and furosine concentration of HTST milk and UHT milk noticeably increased during storage at $30^{\circ}C$, but there was no noticeable increase of lactulose and furosine concentration at lower storage temperature. In the raw milk, the lactulose and furosine contents greatly increased with the addition of reconstituted milk. The increase level of furosine was much higher than that of lactulose, which consequently resulted in the lower LU/FU ratio in milk as increase of added reconstituted milk amounts. As comparing with raw milk, there was more than twice reduction in LU/FU ratios after the addition of reconstituted milk (p<0.05). It can be concluded that lactulose and furosine are suitable milk quality indicators of heat damage and for demonstrating improper addition of reconstituted milk powder.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.465-474
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• 2005

A two-step broad-range PCR method detecting gram-negative bacteria at the level as low as 2 CFU was developed by using primers of GNFI and GNRI and then semi-nested primer of GNF2 and GNRI. The nucleotide sequences of the primers were determined based on l6S rRNA gene. The DNA fragments of 1173 bp and 169 bp were amplified in one-step PCRs with primer sets of GNFI-GNRI and GNF2-GNRl, respectively, using template DNA from seven strains of gram-negative bacteria including Escherichia coli, Enterobacter aerogenes, Klebsiella pneumoniae, Pseudomonas spp., and Acinetobacter baumaii but not from Achromobacter lyticus, Alca/igens faecalis, and five strains of gram-positive bacteria. DNA fragments of 180 bp were amplified from LTLT-pasteurized milk and UHf-pasteurized milk in the two-step PCR. The DNA fragments were amplified from LTLT-pasteurized milk which was added with Pseudomonas j/uorescens and subsequently heated at 65 $^{\circ}C$, 80 $^{\circ}C$, and 100 $^{\circ}C$ for 30 min but they were not amplified from the milk autoclaved at 121$^{\circ}C$ for 15 min. It was suggested in PCR that Pseudomonas fluorescens heated at 65 $^{\circ}C$ for 30 min in milk was more sensitive to DNase treatment than viable bacteria.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.117-122
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• 1992

Tom coagulated with $CaCl_2$ was used to make high-Ca soy milk, named tofu milk. Physicochemical analysis of regular soy milk and tofu milk adjusted at various pH and/or heat-treated was carried out. Unheated and heat treated tofu milk kept stable conoldal state at pH 8. The solubility of soy milk was low at pH 4 but increased gradually at higher pH, while mat of tofu milk was almost unchanged between pH 4 and pH 7 but increased rapid1y above pH 8. At pH 8, the viscosity of tofu milk was almost the same as soy milk, while mat of heat-heated tofu milk was much higher man that of soy milk. Especially, steamed tofu milk seemed to be a thick paste unable to drink, but autoclaved tofu milk was suitable to drink. Phytic acid content of tofu milk was somewhat lower man mat of soy milk.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.487-494
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• 2002

This study was conducted to investigate the thermal stability of water-soluble and fat-soluble vitamins dissolved in water and milk by various heat treatments. Vitamin samples were prepared by dissolving them in water and milk at various concentrations, and were heat treated for 30 min at 65$\^{C}$, 15 sec at 85$\^{C}$, 5 sec at 100$\^{C}$, 121$\^{C}$ at 15 min, the levels of residual vitamin were measured by using HPLC. Milk samples were fortified with vitamins before and after UHT treatment. As heating over 100$\^{C}$, riboflavin in water were destructed more than 92% but fortified in milk showed less than 20% destruction, suggesting that riboflavin was protected by milk components. Also retinol heated ever 100$\^{C}$ was more stable in milk than in water. L-Ascorbic acid and cholecalciferol(D$_3$) showed a similar destruction rate in water and in fortified milk. L-ascorbic acid was easily destructed by UHT treatment. Destruction of thiamin and tocopherol was increased in fortified milk. Among tour capsulated water-soluble vitamins, L-ascorbic acid was much more stable compared with powder form. Nicotinic acid and folic acid either in capsule or powder form showed a slight destruction by heat treatment. The results suggested that the fortification of unstable vitamins such as L-ascorbic acid, thiamin, tocopherol and cholecalciferol(D$_3$) should be made in milk after heat treatment.

• Korean Journal of Food Science and Technology
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• v.24 no.4
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• pp.393-395
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• 1992

The ${\alpha}-lactalbumin({\alpha}-la)$ concentration in raw and laboratory-heated milks by HPLC was 1.20 mg/ml (unheated), 1.17 mg/ml ($63^{\circ}C$, 30min), 1.13 mg/ml ($72^{\circ}C$, 15sec) and 0 mg/ml ($100^{\circ}C$, 10min), respectively. Whereas, ${\alpha}-lactalbumin$ concentration ranges of commercial milks were $1.00{\sim}1.02\;mg/ml$ (pasteurized), $0.23{\sim}0.68\;mg/ml$ (UHT-pasteurized) and $0.77{\sim}0.89\;mg/ml$ (UHT-sterilized), respectively. It was supposed that the ${\alpha}-lactalbumin$ content of sterilized milk will be lower than that of UHT milk, but the opposite occurred. This discrepancy would be caused by the different heating system in the milk plants, where indirect UHT-treatment had more heat intensity than direct UHT-processing. The HPLC determination of ${\alpha}-lactalbumin$ may be an indicator to evaluate correctly and rapidly heated milks.