일부 시판 유산균 발효유의 pH와 적정산도
pH and buffering capacity in some commercial fermented milks
고석주, 정성숙, 최충호, 김경희,
소속 상세정보
고석주 ( Ko Seok-Ju ) - 전남대학교 치의학전문대학원 예방치과학교실
정성숙 ( Jeong Seong-Soog ) - 전남대학교 치의학전문대학원 예방치과학교실
최충호 ( Choi Choong-Ho ) - 전남대학교 치의학전문대학원 예방치과학교실
김경희 ( Kim Kyung-Hee ) - 전남대학교 치의학전문대학원 예방치과학교실
KMID : 1020220130130040701
Abstract
Objectives: The aim of this study was to evaluate the pH and buffering capacity in some commercial fermented milks in Korea.
Methods: The study was carried ouf from June to August, 2012. In 35 liquid type, 79 condense-stirred type and 71 condense-drink type fermented milks, available on the market, pH and buffering capacity were measured. Titration(with NaOH) was used to determine the buffering effect of each fermented milk. They were titrated with 1 M sodium hydroxide, added in 0.1 milliliters increments, until the pH reached about 5.5 and 7.0.
Results: The average pH of tested fermented milks was 4.08±0.27. The average pH values of fermented milks were 3.64±0.22 in liquid type, 4.14±0.12 in condense-stirred type, and 4.22±0.17 condense-drink type. The average buffering capacity (pH 5.5) of tested fermented milk was 2.40±0.54. The average buffering capacity (pH 5.5) of liquid type fermented milk was 2.37±0.33, condense-stirred type fermented milk was 2.77±0.46 and condense-drink type fermented milk was 2.01±0.42. The average buffering capacity (pH 7.0) of tested fermented milks was 4.00±0.87. The average buffering capacity (pH 7.0) of liquid type fermented milk was 3.11±0.36, condense-stirred type fermented milk was 4.78±0.55 and condense-drink type fermented milk was 3.58±0.59.
Conclusions: The average pH of tested fermented milks in this study was lower than pH 4.5. The type of fermented milks was an important factor for selection of fermented milk which is related with enamel erosion.
키워드
발효유; 완충능
buffering capacity; fermented milks; pH
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