Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Effects of Heat Treatment on the Nutritional Quality of Milk: II. Destruction of Microorganisms in Milk by Heat Treatment

우유의 열처리가 우유품질과 영양가에 미치는 영향: II. 열처리에 의한 우유의 미생물 사멸효과

  • Kim, Kwang-Hyun (Division of Animal Science, Chonnam National University) ;
  • Park, Dae Eun (Division of Animal Science, Chonnam National University) ;
  • Oh, Sejong (Division of Animal Science, Chonnam National University)
  • 김광현 (전남대학교 동물자원학부) ;
  • 박대은 (전남대학교 동물자원학부) ;
  • 오세종 (전남대학교 동물자원학부)
  • Received : 2017.03.21
  • Accepted : 2017.03.23
  • Published : 2017.03.31
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Abstract

The second article of 'Effects of heat treatment on the nutritional quality of milk,' titled 'Destruction of microorganisms in milk by heat treatment' and authored by Dr. Seong Kwan Cha, who worked at the Korea Food Research Institute, covers the heat-stable microorganisms that exist in milk after pasteurization. The article focusses on the microbiological quality of raw milk and market milk following heat treatment, and is divided into four sub-topics: microbiological quality of raw milk, survey and measurement of microorganisms killed in raw milk, effect on psychrophilic and mesophilic microorganisms, and effect of heat treatment methods on thermoduric microorganisms. Bacillus spp. and Clostridium spp. are sporeforming gram-positive organisms commonly found in soil, vegetables, grains, and raw and pasteurized milk that can survive most food processing methods. Since spores cannot be inactivated by LTLT (low temperature long time) or HTST (high temperature short time) milk pasteurization methods, they are often responsible for food poisoning. However, UHT (ultra high temperature) processing completely kills the spores in raw milk by heating it to temperatures above $130^{\circ}C$ for a few seconds, and thus, the UHT method is popularly used for milk processing worldwide.

Keywords

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