한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제6권2호
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- Pages.91-97
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- 1974
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- 0367-6293(pISSN)
Humanized Milk제조에 관한 연구 제 1 보 모유화분유 조제와 외국산제품과의 비교
Development of the Humanized Milk Part 1. Relative Nutritional Value, Preparation Chemical Composition of Humanized milk and Comparison of Commercial Products
- 유영진 (국립공업표준시험소) ;
- 이태녕 (서울대학교 사범대학 화학과) ;
- 김승한 (국립공업표준시험소) ;
- 한덕봉 (국립공업표준시험소) ;
- 고정배 (서울 우유협동조합) ;
- 정충일 (서울 우유협동조합)
- Yoo, Y.J. (National Industrial Standards Research Institute) ;
- Lee, T.L. (Teacher's college, Seoul University) ;
- Kim, S.H. (National Industrial Standards Research Institute) ;
- Han, D.B. (National Industrial Standards Research Institute) ;
- Koh, J.B. (Seoul Dairy Co-operation) ;
- Jung, C.E. (Seoul Dairy Co-operation)
- 발행 : 1974.06.28
초록
This paper was developed for production of the humanized milk, comprising similarly to the composition and characteristic of human milk. Humanized milk of superior quality can be made directly from the fresh raw milk mixed vegetable oil, corn syrup, whey powder,
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