• Title, Summary, Keyword: dairy food

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The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt

  • Lin, Jinzhong;Hua, Baozhen;Xu, Zhiping;Li, Sha;Ma, Chengjie
    • Food Science of Animal Resources
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    • v.36 no.4
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    • pp.558-565
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    • 2016
  • The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.

Rapid Detection Methods for Food-Borne Pathogens in Dairy Products by Polymerase Chain Reaction (PCR 방법을 이용한 우유 및 유제품에서 발생하는 식중독 균의 신속 검출법)

  • Kwak, Hyelim;Han, Seonkyeong;Kim, Eiseul;Hong, Yeun;Kim, Haeyeong
    • Journal of Dairy Science and Biotechnology
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    • v.31 no.2
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    • pp.171-177
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    • 2013
  • The dairy industry has consistently grown via the expansion of dairy-based food categories. Dairy product consumption is stable since the nutrient composition in dairy products is ideal for human health. However, dairy products are highly susceptible to food-borne pathogens. Controlling the safety of dairy products is thus important when considering the nutrient-rich matrix of this food category. Currently, immunoassays or molecular biology techniques have been used to evaluate the safety of dairy products in Korea. These methods are based on the detection of proteins and thus have low reproducibility and sensitivity. Recent techniques to detect food-borne pathogens have focused on genetic analyses. Rapid detection methods for food-borne pathogens in milk and dairy products using polymerase chain reaction (PCR) techniques, such as conventional PCR, real-time PCR, repetitive sequence-based (rep)-PCR, PCR-denaturing gradient gel electrophoresis (DGGE), and digital PCR, are reviewed in this article. The aim of this review was to contribute knowledge of the relationship between microflora and the quality of dairy products. This study will also assist in the immediate monitoring of food-borne pathogens in milk and dairy products when an outbreak related to this food category occurs.

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Production of Conjugated Linoleic Acid by Lactobacillus acidophilus and Their Industrial Application (Lactobacillus acidophilus의 산업적 이용과 CLA 생성)

  • Baick, Seung-Cheon;Chung, Gwan-Seop;Kim, Cheol-Hyeon
    • Journal of Dairy Science and Biotechnology
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    • v.22 no.2
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    • pp.119-130
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    • 2004
  • Application of lactic acid bacteria in the markets are divided into four categories: dairy industry, health food industry, animal feed industry and pharmaceutical industries. Recently, Lactobacillus acidophilus have been used in the food industry and have obtained great attention as key cultures for health benefit. Since commercial application of L. acidophilus has become a common practice, characterization of these cultures were made. Futhermore, the strains selected should produce a final dairy product possessing good taste and acceptable body and texture, a selection step that cannot be achieved unless the product is actually manufactured. Conjugated linoleic acid (CLA) have been recognized as antioxidants, cancer inhibitors, cholesterol depressing agents, and growth promoting factors. Food products from ruminants, particularly dairy products, are the major dietary source of CLA f3r humans. The CLA content in yogurt or cheese can be increased by action of the starter cultures. The finding of the production of CLA by food starter culture opens interesting perspectives far the future in producing fermented products enriched in CLA.

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Amendment Scheme of Labeling Regulation for Functionality of Dairy Products (한국의 기능성 유제품 표시제도 개선방안)

  • Park, Ki-Hwan
    • Journal of Dairy Science and Biotechnology
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    • v.25 no.1
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    • pp.47-54
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    • 2007
  • The labeling for functionality of food or food components are recognized globally and are essential for the growth of dairy product industry. To expand the functional claims of dairy product especially fermented milk product, the regulations restricting the labeling of functionality should be amended as soon as possible. The labeling regulations of functionality and efficacy for processed and functional foods in related Acts and subordinated statues such as definition, scope of claims, etc. were reviewed and the problems existed in the system were identified. The definition and classification of efficacy for processed food in Food Sanitation Act were analyzed to revise the labeling regulation of dairy product. A draft of amended labeling regulation for the functionality of dairy product is proposed, which provides consumers with appropriate information of beneficial effects on health purpose for human body structure and function. In order to develop the dairy products and related industries, these contents should be considered when the annexed Table 14 in the Enforcement Rule of the Processing of Livestock Products Act is amended.

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Antimicrobial Activity of Hibiscus sabdariffa L. (Roselle) Powder against Food-Borne Pathogens Present in Dairy Products: Preliminary Study

  • Lim, Hyun-Woo;Seo, Kun-Ho;Chon, Jung-Whan;Song, Kwang-Young
    • Journal of Dairy Science and Biotechnology
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    • v.38 no.1
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    • pp.37-44
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    • 2020
  • The antimicrobial activity of the ethanol extract of Hibiscus sabdariffa L. (Roselle) powder against various food-borne pathogens was tested using the lawn diffusion assay. The results showed that the ethanol extract exhibited antimicrobial activities against Staphylococcus aureus (total inhibition), Salmonella enteritidis (partial inhibition), Listeria monocytogenes (partial inhibition), Escherichia coli (partial inhibition), Cronobacter sakazakii (partial inhibition), and Bacillus cereus (partial inhibition). Therefore, it is strongly recommended that Hibiscus sabdariffa L. (Roselle) should be considered for use as a natural food-grade additive for the inhibition of various food-borne pathogens, including both gram-positive and gram-negative pathogens, and the improvement of the overall quality of various dairy products, including milk.

Application of Dairy Food Processing Technology Supplemented with Enriched Nutrients for the Elderly: I. Nutritional Conditions and Care-foods for the Elderly (고령자를 위한 영양강화 유제품 개발: I. 고령자 영양실태 및 고령자용 식품 현황)

  • Kim, Bum Keun;Park, Dong June;Oh, Sejong
    • Journal of Dairy Science and Biotechnology
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    • v.37 no.1
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    • pp.69-80
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    • 2019
  • The elderly often experience difficulty while eating; this can include physical problems, such as chewing and swallowing. Furthermore, their salt intake can be high due to a diminished sense of taste and smell. This can result in a reduction in calorie intake and subsequent malnourishment. Currently, the number of food products available in the market that are targeted specifically at the older population is very low. Development of nutritional supplement-based foods for the elderly is expected to reduce these dietary problems and therefore prevent nutritional deficiencies within this population. Milk and other dairy products are excellent sources of nutrition in terms of both nutrient content and absorption rates. Dairy products have been consumed around the world for centuries, and therefore represent an excellent food source for the elderly. In addition, use of milk-derived ingredients, such as casein and calcium, will enable the development of a variety of food products and supplements targeted at this specific age group. In the future, it is expected that milk and other dairy products will be used to develop a variety of nutritious food items for the elderly in the domestic food market.

Chemical and Organoleptic Properties of Some Dairy Products Supplemented with Various Concentration of Propolis: A Preliminary Study

  • Chon, Jung-Whan;Seo, Kun-Ho;Oh, Hyungsuk;Jeong, Dongkwan;Song, Kwang-Young
    • Journal of Dairy Science and Biotechnology
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    • v.38 no.2
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    • pp.59-69
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    • 2020
  • This study was conducted to evaluate the chemical and organoleptic properties of some dairy products supplemented with different concentrations of propolis (0%, 0.5%, 1.0%, 1.5%, and 2.0%). There was no significant difference between pH values of the treated and control groups. All samples were tested using 20 evaluators divided in five categories. Compared to the control, the best organoleptic test results were obtained for market milk, yoghurt, and Kefir supplemented with 0.5% propolis. Statistical difference was observed in the taste, flavor, color, texture, and overall acceptability of market milk, yoghurt, and Kefir between the treated and control groups (p<0.05). However, as propolis has a strong aromatic flavor, it should be supplemented in small amounts, so as not to affect the organoleptic properties of the product. In conclusion, this study provides useful information for the development of functional dairy products using propolis.