저온 냉각이 원유의 품질에 끼치는 영향에 관한 연구

This study was carried out to investigate the change of components which raw milk has during cold storage. General component content of raw milk (fat, protein, lactose, total solids) was decreased in proportion to the length of cold storage. The pH of raw milk was decreased in according to the length of cold storage. In electrophoresis images, β-casein which was one of the composition of raw milk was decreased as the period of cold storage extended on the other hand, the content of Ca and P in the serum casein was increased in accordance with the length of cold storage.