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SCOPUS
학술저널
안전성 향상을 위해 감마선 조사한 시판 플레인 요구르트의 품질 특성
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제28권 제5호
- : SCOPUS, SCIE, KCI등재
- 2008.12
- 574 - 579 (6 pages)
To develop a yogurt for sensitive consumer such as infants, children or immuno-compromised patients using gamma irradiation, the effects of gamma irradiation on the microbiological, chemical, and sensory quality in a commercial plain yogurt were investigated. No viable coliform bacteria were detected in the sample and approximately a 6 decimal reduction was achieved in the number of total aerobic bacteria by irradiation at 5 kGy. The initial population of lactic acid bacteria observed in the commercial plain yogurt was 8.95 log CFU/g. Gamma irradiation significantly reduced the initial microbial level to 6.47 and 2.85 log CFU/g after irradiation at 1 and 3 kGy, respectively (p