살균 온도에 따른 시판 우유의 관능적 특성 비교 연구
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 1995.03
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 10권 / 1호
ㆍ저자명 : 박신인
영어 초록
Sensory characteristics of various milk samples-low-temperature long-time (LTLT) milk, high-temperature short-time (HTST) milk and ultra-high temperature (UHT) milk-were investigated using chemical analysis and sensory evaluation. The-chemical composition was not much different among the milk samples. The results of evaluation of preference for color, flavor, taste and overall desirability of the milk samples by scoring and ranking tests indicated that significant difference on the sensory quality was recognized at 0.01 percent level. UHT milk samples (especially sample F and H) had better sensory acceptability than LTLT milk and HTST milk samples.
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