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pp.223-227
Anti-H pylori 항체를 함유한 면역우유를 에서 30분 열처리한 것과 열처리하지 않은 Anti-H. pylori 항체를 함유한 원유의 면역활성 비교시 99.99(100)%의 면역 활성을 나타내었으며, 이상의 열처리에 의해서는 면역 활성이 급격하게 감소하여 약 50%이하로 감소하였다. 열처리 온도가 높을수록, 열처리 시간이 증가할수록 총균수의 감소율이 증가하였다. Coliform bacteria의 경우는 원유에서 이 관찰되었으나 모든 열처
Optimal heat treatment conditions for maintaining the immune-activity of immunized milk with Helicobacter pylori antigen were studied Total bacterial count of immunized milk with H. pylori antigen decreased according to the increasing heating temperature and time. The viable tell number of immunized milk was after heat treatment for 30 min at , and coliform bacteria did not appear in immunized milk after heat treatment Immune-activity measured in terms of IgG concentration was maintained up to 99.99% after heat treatment for 30min at , but decreased rapidly below 50% after heat treatment above . The quality characteristics of immunized milk were examined during storage at . The pH, titratable acidity and total bacterial count were not changed significantly during 21 day storage at , but rapidly changed after 7 day storage at . The immune-activity was kept well for 14 day storage at but decreased rapidly after 14 days at every temperatures tested.
