커버이미지 없음
학술대회자료
Effect of High Pressure Low Temperature Treatment on the Inactivation of Microorganism in Raw Milk
Effect of High Pressure Low Temperature Treatment on the Inactivation of Microorganism in Raw Milk
- 한국축산식품학회
- 학술대회논문집
- 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
- 2006.05
- 277 - 280 (4 pages)
This study was carried out to investigate the effect of HPLT on the inactivation rates of microorganisms in raw milk depending on the pressurization time and temperature. Raw milk samples were submitted to HPLT of 200 MPa at -4, 4, 12 and 20℃, respectively. Inactivation increased with pressurization time and HPLT of microorganisms at 200 MPa was time dependent at any temperature. At sub-zero temperature of -4℃, high pressure pasteurization was the most effective in inactivating microorganisms.
Introduction
Materials and Methods
Results and Discussion
Summary