Human milk contains the nutrients for the growth and the development of the newborn. It contains specific proteins, lipids, and other components designed to be easily digestible and which play important roles in infant nutrition. However, when the lactation is failure or milk secretion is not enough, bovine milk based dried formulations, which is called infant formula, have been widely used for infant feeding. In this study, we investigated protein composition and amino acids profile related to easy digestion; fatty acids composition and LCPUFA(DHA and ARA) related to brain and eye development; synbiotics which take advantage of both probiotics and prebiotics; and colostrum-originated functional micronutrient as major issues in the recent infant formula. Domestic infant formulas, which are based on the research of human and bovine milk rich in functional components for immunity, growth, anti-allergenicity, digestion and brain development, have been developed to be similar to human milk.

This work has been conducted as a part to set up the regulations and the scientific evaluation systems for the functional dairy products with health claims in Korea. Toward this end, current regulations, requirements, and all kinds of provisions related to the functional dairy products overseas were taken into accounts and feasible recommendations of new initiatives on the current regulations as well. By doing so, not only protecting hopefully the innocent consumers from the false labeling statements and fake advertisements, but also eventually to revitalize the stagnated domestic dairy industries. Currently, functional daily products are simply regarded as "Dietary Supplements" in the United States, and subjected to the regulations under the Dietary Supplement Health and Education Act, established m 1994. Manufacturers and sales distributors should notify their products to the FDA, which is in charge of the dietary supplements on nutrition and labeling, in advance when they start marketing a new dietary ingredient or any foods containing it in the States. For EU countries, there exists keen interests about the functional food products between the member countries of the European Union even though the products are categorized into "Food Supplements" similar to those in the United States. Therefore, they maintain a cautious attitude in applying the health claims to the functional food products. On the other hand, under the Japanese health food system, functional foods are qualified to the functional health foods in terms of legal status as long as any traditional foods can meet the legal standards in its effectiveness, safety as well as quality, along with significant scientific evidences related to the products, thus categorized into "Foods for Specified Health Uses and "Foods with Nutrient Function Claims". Through this study, we may have some expectations and potential utilizations as follows: Legal regulations of dietary supplements especially for the dairy products will be implemented by the outcomes of this research and proposed a tentative amendment of functional ingredients for the sake of consumer protection from the false advertisements and overstatement labeling. Current regulations on the animal foods processing and advertisements will be amended and supplemented in order to revitalize the current downturn dairy sales and to harmonize the international Codex recommendations. The results obtained from this study will make the consumers a wise selection of the dairy products with health claims and be utilized for consumer education and advertisement of the functional products as well.

최근 많은 관심을 가지는 유산균은 사람이나 동물의 장내 방어 장벽인 위산, 담즙산염, 췌장에 효과가 있고, 이들 생균은 장 점막에 쉽게 집락화하는 특성을 가지면서도 인체에는 무해한 균이기 때문에 식품첨가물 부분에서 GRAS(Generally Recognized As Safe)로 분류되어 있고, 이런 안전성을 기반으로 수많은 제품이 제조되어 유통되고 있다. 유산균의 다양한 연구는 유산균 생균제, 사균체, 유산균 파쇄액을 이용하여 항암 효과, 유당 단백질의 흡수 증진, 콜레스테롤의 저하 류머티스 관절염 치료 및 정장작용 개선에 효과적인 기능을 가진다고 보고하고 있다. 이런 다양한 효과를 가지는 유산균의 기능을 이용하기 위하여 금번 연구에서는 항암 활성이 우수한 Lactobacillus casei의 2차 산물인 배양여액에서 순수 분리한 것으로 UItrafiltration membrane(3, 30 KDa)으로 분리 농축한 단백질 물질인 CBT-AK5을 실험에 사용하였다. 이전 연구로 CBT-AK5가 정상세포와 암세포주를 이용한 세포 독성 실험 및 암세포 생육 억제 활성을 측정한 결과, 정상세포에 대한 세포 독성은 20% 이내로 낮은 세포 독성 효과를 나타난 반면, 각 장기별 암세포주에 대한 암세포 생육 억제 활성을 측정한 결과 70% 이상의 높은 암세포 생육 억제 활성을 나타내어 항암 활성 물질임을 확인하였다. Lactobacillus casei의 2차 산물인 배양여액에서 순수 분리한 CBT-AK5의 항암 효과에 대한 in vivo 실험을 실시하였다. In vivo 실험으로 6~8주령된 ICR mice를 사용하였고, 복수암 유발 및 고형암 유발을 위해 Sarcoma-180 cell line이용하였다. 투여 방법으로는 경구투여와 복강내 투여로 나누어 진행하였고, 각 투여 방법에 따른 치료군과 예방군으로 나누어 실험하였다. 또한 치료군과 예방군마다 다른 농도별($25\;{\mu}g/m{\ell}$, $250\;{\mu}g/m{\ell}$, $2.5\;{\mu}g/m{\ell}$ 차이도 관찰하였다. 위 실험에서 경구투여에 따른 항암 활성 효과는 양성대조군보다 체중 증가와 생존율 비교에 있어서 정상군보다 다소 높게 관찰되었으나, In vitro 실험시 높은 항암 활성 효과에 비해 유의적이지 않았다. 하지만, 복강내 투여에 따른 항암 활성 효과는 양성대조군보다 체중 증가와 생존율 비교에 있어서 높은 활성 효과가 관찰되었고, 치료군과 예방군 모두에서 항암 활성이 우수한 물질임을 확인하였다. 이상의 실험에서 Lactobacillus casei의 2차 산물인 배양여액에서 순수 분리한 CBT-AK5가 항암 활성에 우수한 물질임을 확인하였다.

One hundred one years have passed since Metchnikoff made his first scientific contribution to probiotics study. Intestinal lactic acid bacteria (LAB) for humans are closely associated with the host's health because LAB is an important biodefense factor in preventing colonization and subsequent proliferation of pathogenic bacteria in the intestine. A probiotic is recently defined as "live microorganisms that when administered in adequate amount confer a health benefit on the host". Some species of LAB have been claimed as probiotics, such as Lactobacillus acidophilus, L. casei, L. fermentum, L. plantarum, L. reuteri, and Lactococcus lactis. For understanding the general mechanism of probiotics, this paper would explore the early studies relating to probiotics and intestinal microbiota, and briefly introduce the Prolongation of Life written by Elie Metctmikoff.

EMC는 치즈와 유사한 효소작용은 거치게 되지만 치즈에 비하여 더 많은 효소작용에 의하여 더욱 강력한 풍미를 생산하게 된다. 이러한 우수한 EMC의 개발을 위하여 적합한 효소를 찾아내는 것은 중요한 과제이다. 심지어 동일한 PGE도 송아지의 것이 어린 염소나 어린 양의 것에 비하여 더 부드러운 맛을 생산할 수 있다. 특히 체다치즈의 풍미를 위하여는 미생물효소보다 동물성 esterase나 peptides가 유리한 것으로 알려지고 있으며, 체다치즈나 스위스치즈의 경우 비단 백태 질소화합물의 양도 EMC가 치즈에 비하여 3배 가까이 많았다. 체다 EMC의 성분 비율에서도 유리지방산에는 butyric acid, myristic acid, palmitic acid와 oleic acid가 많았고, 유리 아미노산에는 glutamic acid, valine, leucine과 lysine이 많은 것으로 나타났다.

We studied the feasibility of monitoring and controlling the manufacturing process of an infant formula with rice starch by testing in-process samples using rheology. We used DSC to first determine the gelatinization temperature of the rice starch, a key ingredient of this product. With this characteristic temperature and the process design known, rheological measurements were conducted on the in-process samples for detecting the presence and extent of gelatinization and retrogradation of rice starch; in-process samples were collected from the carbohydrate tank, after the homogenizer, and the finished product tank. The correlation between the rheological measurements on these samples and manufacturing performance proved that rheology is a very sensitive tool for monitoring the structural development of this infant formula during main process, and their influence on sterilization efficiency. We observed that the lower degree of gelatinization during main process, a shorter residence time in the finished product tank, and using caustic flush rather than clean-in-place additively lead to higher sterilization efficiency. These findings can be utilized for a rational design and analysis of the manufacturing process for infant formulas containing rice starch.

Using central composite design, we have designed optimization of the manufacturing of processed butter. And response surface analysis by least-square regression was used Statistical Analysis System(SAS). Central composite design can be achieved by response surface techniques that allow flexibility in modeling and analysis. Response surface methodology(RSM) was used to optimize hardness(%) using as independent variables; the content of butter($X_1$), ranging from 50 to 90(%), the content of soybean oil($X_2$), from 0 to 20(%), and the hydrogenated soybean oil($X_3$) from 0 to 4(%). The results on the regression coefficients calculated for overrun by response surface by least-square regression(RSREG) were followed. It was considered that the linear regression was significant(p<0.01). As for the processed butter, the regression model equation for the hardness(Y, %) to the change of an independent variable could be predicted as follow: $Y=60.88-8.92X_2-{29.3X_2}^2$. The optimal for the manufacturing of processed butter were determined at the content of butter of 88.22%, soybean oil of 6.71% and hydrogenated soybean oil of 2.36%, respectively. Optimum compositions were resulted in hardness of 65.78 N. Finally the reference sample(Butter in the morning, Seoul Dairy Co-op.) and processed butter manufacturing under the optimal conditions were compared with spreadability test. The spreadability scores result from reference sample and butter under optimal conditions was not found a significant difference.

During cheese ripening, the textural properties of cheese undergo significant changes from short, grainy, irregular to smooth, homogeneous and connected (well-net) structure. To make this change, many biochemical reactions occur during ripening and there have been tremendous researches in this topic for decades. In this review, several key parameters, such as cheese composition (especially cheese moisture and cheese pH), proteolytic activity and changes in Ca equilibrium will be discussed to understand the development of cheese texture during ripening.