축산식품가공학 정리 - 살균우유, 멸균우유

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Pasteurised milk, 살균우유: 냉장보관

Cream – line: 균질화 하지 않은 우유에서 나타남

우유의 Acceptance: mouth feel, flavor, sensory

원유의 위생상 특성 지표
1) 미생물
2) 체세포(Somatic cell count, SCC)
- 원유 품질 판단의 주된 지표
- 세포 수 / ml
- 10만개 이하이면 발견되지 않았다고 표시
- 20만개가 넘어가면 유선염(mastitis)에 걸린 소 라고 판단
[* 3) 지방 함량]

Processing of pasteurised market milk

Quality maintenance of pasteurised milk
- Due to its composition, milk is highly susceptible to bacterial and chemical (copper, iron, etc.) contamination as well as to the effects of exposure to light, particularly when it is homogenised.

Shelf life of pasteurised milk
- The shelf life of pasteurised milk is basically and always dependent on the quality of the raw milk. Naturally it is also most important that production conditions are technically and hygienically optimised, and that the plant is properly managed.

- When produced from raw milk of sufficiently high quality and under good technical and hygienic conditions, ordinary pasteurised milk should have a shelf life of 8 – 10 days at 5 – 7°C in an unopened package.

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