인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
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지원사업
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커뮤니티
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이용수
초록· 키워드
For this study, from July to December in 1975, the total of 160 samples of packaged ice creams (75 samples of carton, 50 samples of cone, and 35 samples of bar), manufactured by five different plants, were collected at markets in Seoul city area. And the chemical composition and microbial quality of those were analyzed and compared with each other samples. The results obtained are as follows:1. The average milk fat contents of ice cream samples were 6.28% in carton, 6.42% in cone and 4.94% in bar.2. The average total solid contents of ice cream samples were 33.45% in carton, 34.22% in cone and 29.46% in bar.3. The average total protein contents of ice cream samples were 3.45% in carton, 3.16% in cone and 2.42% in bar.4. The average milk solids-not-fat contents of ice cream samples were 10.46% in carton, 8.52% in cone and 7.72% in bar.5. The average milk lactose contents of ice cream samples were 6.42% in carton, 5.57% in cone and 4.94% in bar.6. The average crude ash contents of ice cream samples were 0.86% in carton, 0.78% in cone and 0.67% in bar.7. The average Reichert-Meissl values of ice cream samples were 28.82 in carton, 27.85 in cone and 25.97 in bar.8. In the both experiments of standard plate count and coliform count, the samples of ice cream in cone and carton showed lesser numbers than those in the form of bars. Of a total 160 samples examined, 6 samples gave standard plate counts of over 40,000/ml and 14 samples gave coliform counts of over 10/ml.
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목차
- Abstract
- 緖論
- 實驗材料 및 方法
- 實驗結果 및 考察
- 要約
- 참고문헌
참고문헌
참고문헌 신청최근 본 자료
UCI(KEPA) : I410-ECN-0101-2013-573-001531045
