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논문검색

Humanized Milk 제조에 관한 연구 제 1 보 모유화분유 조제와 외국산제품과의 비교

원문정보

Development of the Humanized Milk Part 1. Relative Nutritional Value, Preparation Chemical Composition of Humanized milk and Comparison of Commercial Products

유영진, 김승한, 이태녕, 한덕봉, 고정배, 정충일

피인용수 : 0(자료제공 : 네이버학술정보)

초록

영어

This paper was developed for production of the humanized milk, comprising similarly to the composition and characteristic of human milk. Humanized milk of superior quality can be made directly from the fresh raw milk mixed vegetable oil, corn syrup, whey powder, β-lactose, sugar, vitamin, β-carotene and minerals showing formulation of the humanized milk at table 2. The improving effects of adding vegetable oil and corn syrup are both more reformed the chemical and physical properties of humanized milk. The former enhanced the essential fatty acid and energy source in this product, the latter has the most solving function in water and induced amount of emulsion and stabilizer. The products contain about 13% protein, 23% fat, 58.3% carbohydrate, 2% ash and ensue reasonably balance of essential amino acid, poly-unsaturated fatty acid for the requirement of infants and controlled component of the humanized milk such as human milk.

저자정보

  • 유영진 Y. J. Yoo. 국립공업표준시험소
  • 이태녕 T. L. Lee. 서울대학교 사범대학 화학과
  • 김승한 S. H. Kim. 국립공업표준시험소
  • 한덕봉 D. B. Han. 국립공업표준시험소
  • 고정배 J. B. Koh. 서울 우유협동조합
  • 정충일 C. E. Jung. 서울 우유협동조합

참고문헌

자료제공 : 네이버학술정보

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