• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.587-592
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• 1991

The curd yogurt was prepared from milk or milk added with skim milk powder or four types of rice powder. Acid production by lactic acid bacteria in milk containing additive of 2% (w/v) was investigated and quality of curd yogurt (sensory property and keeping quality) was examined. Some organic acids in curd yogurt were analyzed by HPLC. Four types of rice powder, particularly brown rice, stimulated acid production by lactic acid bacteria more than control (milk yogurt). Among four organisms tested, Leuconostoc mesenteroides and Lactobacillus bulgaricus produced more acid than L. casei and L. delbrueckii. HPLC analysis of organic acids in curd yogurt showed that the amount of lactic acid markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. Addition of rice powders to milk slightly reduced sensory property of curd yogurt. Among four types of rice powder tested, tongil rice added sample showed better sensory acceptability than other samples. When curd yogurt was kept at $5^{\circ}C$ for two weeks, acidity and number of viable cells of curd yogurt were not changed.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.307-313
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• 2010

Yogurt base was prepared from skim milk added with 0.5, 1.0 and 1.5% (w/v) black garlic extracts(BGE, 60 brix), fellowed by fermentation with Lactic acid bacteria (the mixed strain of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus) at $42^{\circ}C$ for 24 hr. The yogurt products were evaluated for acid production (pH, titrable acidity), number of viable cells, viscosity, color value, and sensory properties. The pH of yogurt with BGE was below 6.0 at 6 hr fermentation, after which it was rapidly acidifies. Aftert 24 hr, the titratable acidity of yogurt with 1.5% BGE was 0.74%, which was 5.7 times higher than that before fermentation. There was no significant difference in viable cell count between the samples after 3 hr fermentation. The viscosity of yogurt was decreased by the addition of BGE. As the percentage of BGE increased, the L value (lightness) decreased while the a value (redness) and b value (yellowness) increased. The overall sensory score of yogurt with BGE was lower than that of yogurt with only skim milk. Therefore, moderate addition of BGE was below 1% for the preparation of yogurt.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.9 no.2
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• pp.153-161
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• 2006

Purpose: This study was designed to investigate rotavirus infection by comparing the clinical characteristics in neonates and infants. Methods: We enrolled 104 neonates and 250 infants wiht gastroenteritis and a rotazyme test positive reaction at the Soonchunhyang University Bucheon Hospital from February 2001 to January 2003. Results: The seasonal peaks of infection in infants occurred from February to June. However, in neonates, it occurred from October to December due to nursery outbreaks. Diarrhea, vomiting, fever and convulsions were significant symptoms in infants; however, metabolic acidosis with dehydration, jaundice, irritability, apnea, bloody stool, gastric residual, grunting, poor oral intake, lethargy as well as fever and diarrhea were more common in the neonates. Upper respiratory infection, pneumonia and bronchitis were present in the infants; however, necrotizing enterocolitis was more commonly observed in the in neonates. Among the patients with rotaviral infection, formula feeding was more popular than breast milk feeding in both the neonates and infants; however, this finding was not statistically significant. Conclusion: Rotavirus can be a significant pathogen in neonates as well as infants. Neonates suffering from fever, poor oral intake, lethargy and apnea should be investigated for rotaviral infection. A new vaccine, rotaviral specific immunoglobulin and treatment guidelines are needed for eradicating rotavirus infection. Further studies on isolation, infection pathway, immune response and treatment of rotavirus are needed.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.53-59
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• 2004

To increase the nutritional and economic value of commercial peanut yogurt, a peanut yogurt was prepared by 12% skim milk added defatted peanut powder(DPP). The proximate compositions of DPP were moisture 2.3%, crude protein 31.39%, crude lipid 38.84, ash 2.89% and carbohydrate 24.58, respectively. The yogurt product were evaluated for acid production(pH, titratable acidity), number of viable cell, viscosity, color, quality-keeping property and sensory property. By addition of 5% and 10% DPP, the titratable acidity of yogurt was higher than that of yogurt not added DPP. The propagation of lactic acid bacteria was stimulated by adding 5% DPP, and the number of viable cells were about 8.9 log cfu/ml. On the other hand, the number of viable cells in control were 8.3 log cfu/ml. Viscosity of yogurt made from adding 5% and 10% DPP was higher than that of yogurt with only skim milk. When yogurt added with DPP was kept for 15 days at 5$^{\circ}C$ its quality-keeping was relatively good. As the DPP increased, L value(lightness) decreased and a value(redness) increased obviously but the b value(yellowness) of 5% peanut yogurt increased and 10% and 15% again decreased. The overall sensory scores of yogurts added with DPP showed lower than that of yogurt with only skim milk.

• Journal of Dairy Science and Biotechnology
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• v.34 no.1
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• pp.37-41
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• 2016

Melatonin is a hormone produced by the pineal gland in dark conditions. It plays a major role in the regulation of the sleep-wake cycle. Melatonin synthesis is known to be suppressed by environmental light. Cortisol is a steroid hormone that is a major indicator of physiological alterations due to stressful stimuli. It also displays a circadian rhythm, like melatonin. The highest levels are encountered during early morning and the lowest levels are observed at around midnight. In the present study, the effects of milking time on the melatonin and cortisol concentrations of raw milk and milk powder at the summer and winter solstices were examined. The melatonin concentration in milk increased significantly if cows were milked in the dark at night (p<0.05). The melatonin concentration in milk powder showed the same pattern with respect to the milking time (p<0.05). However, no significant difference in the cortisol concentration was observed between day- and night-time milk. Although the time of day did not affect the level of milk cortisol, seasonal factors affected the release of cortisol in milk (p<0.05). In conclusion, night-time milk is rich in endogenous melatonin. In this respect, it has potential applications for the development of melatonin rich-dairy products, which serve as natural sources of melatonin.

• Clinical and Experimental Pediatrics
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• v.53 no.3
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• pp.329-334
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• 2010

Purpose : The neonatal screening test for homocystinuria primarily measures methionine by using a dried blood specimen. We investigated the incidence and clinical manifestations of homocystinuria, isolated hypermethioninemia, and transient hypermethioninemia among patients with hypermethioninemia on a neonatal screening test. Methods : We performed a retrospective study of 58 patients transferred to Shoonchunhyang Hospital because of hypermethioninemia on a neonatal screening test between January 1996 and August 2009. We analyzed the level of amino acid from plasma and urine, as well as blood homocysteine.Results : Almost half of the 58 patients were identified as normal. Whereas only 3 (5.1%) patients were identified as having homocystinuria, about 20.7% (12 cases) of the patients had isolated hypermethioninemia. The ages of these two groups at initial detection of hypermethioninemia on plasma amino acid analysis were $50.0{\pm}22.5$ days and $34.9{\pm}13.5$ days, respectively. Both groups were put on diets, and they showed a normal developmental course as a result of early diagnosis and treatment. Conclusion : Hypermethioninemia without homocystinuria, referred to as isolated hypermethioninemia, was also detected. Thus, the impact of hypermethioninemia on a neonatal screening test should be carefully evaluated through analysis of amino acid levels from blood and urine, and we need to detect and treat an early stage of isolated hypermethioninemia as well as homocystinuria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1257-1263
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• 2014

Different fat extraction methods such as the Rose-Gottlieb, Folch, and hydrolytic methods were compared in terms of their fatty acid contents of milk powder. Contents of total saturated fatty acids by the Rose-Gottlieb, Folch, and hydrolytic methods were 8.578, 8.302, and 8.711 g/100 g milk powder while contents of total unsaturated fatty acids by the Rose-Gottlieb, Folch, and hydrolytic methods were 11.513, 11.143, and 11.669 g/100 g milk powder, respectively. These results suggest that the hydrolytic method has a similar fatty acid composition as the well-known Rose-Gottlieb method. In uncooked chicken, total fatty acid contents of breast, gamb, and wing were 6.302, 8.313, and 11.346 g/100 g, respectively. Among different cooking methods, frying increased content of total trans fatty acids up to 0.034 (breast), 0.112 (gamb), and 0.123 g/100 g (wing).

• KSBB Journal
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• v.20 no.1 s.90
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• pp.60-65
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• 2005

The objective of this work was to evaluate a solid-state fermentation process for the practical production of arachidonic acid(AA) by Mortierella alpina ATCC 32222. In the present investigation, batch culture kinetics for both submerged- and solid-state fermentations was carried out at $25^{\circ}C$ to identify the relationship between growth and arachidonic acid (AA) production. Glucose and yeast extract were used in submerged fermentations by using flasks, while rice bran was used as a sole raw material in the other type of fermentations by using a series of Petri dishes. It was evident that a mixed-growth associated pattern existed between the two variables, irrespective of modes of fermentations. The effect of carbon to nitrogen (CfN) ratio on AA production in solid-state fermentation was studied in the range of 6.5 - 20. As a result, an optimum condition was found to be 6.5. Supplementary carbon source was not necessary to meet the optimum C/N ratio. Unlike the Previous results obtained by other researchers, a supplement of sodium glutamate up to $4\%$ (w/w) to the rice bran medium did not have a positive effect on the AA productivity. However, an increase in AA productivity was obtained with the rice bran medium supplemented with sesame oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.411-416
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• 2002

Yogurt base was prepared from whole milk and skim milk added with 0.2∼1.0% (w/v) of Saururus chinensis(Lour.) Bail water extract (SCe) and fermented with lactic acid bacterias (the mixed strain of Streptococcas themophilus and Lactobacillus bulgaricus) at 37$\^{C}$ for 24 hr. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity and sensory property during lactic acid fermentation. The composition of organic acids was also measured by HPLC. Addition of SCe stimulated the growth of lactic acid bacteria and remarkably enhanced the acid production. The viscosity and lactic acid content of yogurt were also increased by addition of SCe. The sensory score of yogurt added with 0.4% of SCe was significantly higher than other groups in taste and overall acceptability The storage abilities of yogurts added with SCe were relatively good at 5$\^{C}$ for 15 days.

• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.141-147
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• 1975

Survial and emergency food packets were developed for use by people isolated in adverse circumstances. These products are made from cereals suchasrice, barley and wheat, and from nutritionally defined products, such as glucose, sodium caseinate, powdered milk, hydrogenated vegetable fat and so on. The caloric distribution of the survial packet was adjusted to 55% carbohydrate, 33% fat, and 12% protein for maximum body water retention. The raw materials were mixed thoroughly and then compressed into bars at 4,000 psi (survial) and at 7,000 psi (emergency). Compressed bars of the emergency packets were coated with edible coatings for protection from insects and microorganisms and prevention of cracking. These products are 4.0-4.4 Cal. per gram and 4.2-4.9 Cal. per cubic centimeter. The texture of the bars makes them convenient to carry and eat.