• Title/Summary/Keyword: 농수산

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Analysis of Milk Consumption Behavior of College Students (대학생의 우유 소비행태분석)

  • Lee, S.Y.;Kim, J.S.;Shin, Y.K.
    • Journal of Practical Agriculture & Fisheries Research
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    • v.22 no.1
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    • pp.87-98
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    • 2020

  • This study analyzed milk consumption behavior of college students. According to the results of the analysis, the respondents mainly purchase milk with a capacity of 900 to 1,000 ml at the hypermarket. However, it was found that convenience stores mainly purchase 200 ml capacity. According to the results of factor analysis on milk purchase factors, milk purchase factors were classified into nutritional and cosmetic attributes. Nutritional properties include nutritional ingredients, sterilization method, bio-origin, quality, HACCP labeling, milk fat ratio, etc., and external properties include brand, manufacturer, packaging/package design, and manufacturing date. In order to expand the milk consumption of the young generation, I think it is necessary to strengthen marketing strategies.

  • https://doi.org/10.23097/JPAF.2020.22(1):87 인용 PDF

A Study on the Characteristics of Advanced Farm Managers - Focusing on the Achievement Contents of the Prize Winners of the Daesan Rural Culture Award - (선진 농업경영인 특성에 관한 연구 -대산농촌문화상 수상자들의 공적 내용을 중심으로-)

  • Lee, S.Y.;Joo, J.S.;Shin, Y.K.;Kim, J.S.
    • Journal of Practical Agriculture & Fisheries Research
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    • v.21 no.2
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    • pp.87-101
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    • 2019

  • This study analyzed the executive characteristics of farmers in the achievement contents of prize winners who can be called advanced farmers. According to the analysis, advanced farmers were responsible for developing new agricultural technologies and extending into farmers in the 1990s to increase productivity. In the 2000s, individual farmers were organized to contribute to regional agricultural development by the advanced farmers. In the future, advanced farmers should play a role in the sustainable agriculture through the multi functional value oriented agriculture.

  • https://doi.org/10.23097/JPAF.2019.21(2):87 인용 PDF

Characteristics Of Persimmon Makgeolli Based On The Amount Of Water And Persimmon Juice Added (감 착즙액 첨가량과 가수량에 따른 감막걸리의 특성)

  • Ye Seul Kwon;Yejin Seo;Juyeon Kang;Hyun Jin Choi;Han-Seok Choi
    • Journal of Practical Agriculture & Fisheries Research
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    • v.25 no.4
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    • pp.158-164
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    • 2024

  • With the steady growth in the scale of the domestic traditional liquor industry, the interest in makgeolli has also been increasing. As the demand for makgeolli increases, interest in manufacturing differentiated makgeolli by adding additional raw materials such as fruits is increasing. In this study, makgeolli with low storage persimmon juice was manufactured, and the sweet taste of persimmon was imparted without adding sweeteners. Unsweetened, high-quality persimmon makgeolli with an alcohol content of 15% or more was manufactured and its quality characteristics were analyzed. Yeast was selected after producing fermented yeast by treating domestic isolated yeast and commercial yeast. Upon producing fermented yeast, persimmon makgeolli was manufactured by varying the amount of persimmon juice added to the fermented yeast. As a result of analyzing the quality characteristics of persimmon makgeolli, the pH was 4.02-4.25, the total acid (citric acid, %) was 0.30-0.43, the amino acidity (glycine, %) range was 0.05-0.15, and the alcohol content (%) was 15.64-18.48.(p<0.05). Reducing sugar (%) was 1.82-12.68 and total sugar (%) was 1.41-10.42, exhibiting a tendency to increase as the amount of reducing sugar and total sugar and the amount of juice added increased (p<0.05). Considering the sensory characteristics, a sample with 50% persimmon juice added showed a significantly higher residual sugar content, and the residual sugar content had a positive effect on the sensory characteristics. Therefore, 50% persimmon juice was added when making persimmon makgeolli. It is suitable for high-quality, non-sweetened persimmon makgeolli that preserves the taste of persimmon, which suits the consumers'taste.

  • https://doi.org/10.23097/JPAF:2023.25(4).158 인용 PDF