한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제45권6호
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  • Pages.889-893
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  • 2016
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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고압처리 원유로 제조한 발효유의 저장 중 유산균 수 변화와 이화학적 특성

Changes in Lactic Acid Bacteria and Physicochemical Properties of Yogurt Made with High Pressure Processing Treated Milk

  • 안성일 (강원대학교 동물생명과학대학 동물응용과학부 축산식품과학전공) ;
  • 정인애 (삼양식품(주) 통합 R&D팀) ;
  • 정운시 (삼양식품(주) 통합 R&D팀) ;
  • 주진우 (강원대학교 동물생명과학대학 동물응용과학부 축산식품과학전공) ;
  • 김거유 (강원대학교 동물생명과학대학 동물응용과학부 축산식품과학전공) ;
  • 전정태 (삼양식품(주) 통합 R&D팀)
  • Ahn, Sung-Il (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Chung, In-Ae (Integrated R&D Team, Samyang Foods Co.) ;
  • Chung, Woon-Si (Integrated R&D Team, Samyang Foods Co.) ;
  • Jhoo, Jin-Woo (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Kim, Gur-Yoo (Animal Products and Food Science Program, Division of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) ;
  • Jeon, Jung-Tae (Integrated R&D Team, Samyang Foods Co.)
  • 투고 : 2016.02.26
  • 심사 : 2016.05.18
  • 발행 : 2016.06.30
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초록

본 연구에서는 고압처리(high pressure processing) 한 원유를 이용하여 발효유를 제조하고, 발효특성 및 저장 기간 물리 화학적 특성의 변화를 살펴보았다. 고압처리 한 원유를 이용하여 발효유 제조 시 발효 초반에 유산균이 급격히 증식 됨을 확인하였으나, 발효 완료 후 총 유산균 수는 대조군과 크게 차이가 나지 않았다. 저장 기간 중 실험군과 대조군 모두 유산균 수가 서서히 감소하는 경향을 나타내었다. 또한 산도 및 pH는 각 군 모두 정상적인 발효유의 범위를 나타내었다. 각 군의 점도를 대조해 본 결과 대조군이 실험군보다 점도가 높게 나타났으나, syneresis는 450 MPa 처리군이 대조군보다 유의적으로 적게 발생한 것으로 나타났다(P<0.05). 따라서 적절한 압력을 이용한 원유의 고압처리는 발효유의 물성을 개선하는 데 효과가 있다고 할 수 있으며, 이 분야에 관한 연구가 좀 더 이루어져야 할 필요가 있다.

This study was carried out to investigate the physicochemical and fermentation properties of yogurt made from high pressure processing (HPP) treated milk. Raw milk and commercial yogurt starter were used to make yogurt. Raw milk was HPP treated at 350 or 450 MPa (HPP 350 or 450) for 15 min or heat treated at $80^{\circ}C$ for 10 min. The numbers of lactic acid bacteria of the HPP treated group (HPP yogurt) rapidly increased during 2~4 h, whereas there was not significant difference from control (P<0.05). Titratable acidity of all samples increased, and pH decreased during storage from 0.99 to 1.24%, as well as from 4.59 to 4.20, respectively. It is confirmed that these values are in general ranges for yogurt. Control showed higher viscosity than HPP 350. Syneresis was significantly lower than that of the control (P<0.05). Based on the data obtained from the present study, HPP treatment was effective to enhance the quality of yogurt.

키워드

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피인용 문헌

  1. Investigation of the Lactic Acid Bacteria Content of Probiotic and Lactic Acid Bacteria Products: a Study on Changes in the Preservation Method of Probiotic Products vol.33, pp.6, 2018, https://doi.org/10.13103/JFHS.2018.33.6.474
  2. 초고압 기술이 자작나무 수액의 저장성 향상에 미치는 영향 vol.24, pp.3, 2016, https://doi.org/10.11002/kjfp.2017.24.3.343