• 우유
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• s.55 winter
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• pp.66-69
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• 1993

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.82-82
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• 2003

본 실험실에서는 한국인의 장내에서 분리한 10여종의 Bificobacterim중 인삼의 대표적인 사포닌인 Rbl, Rb2, Rc를 항암활성이 우수한 Compound K로 발효시키는 균주인 B. KK-1과 B. KK-2를 선별하였다. B. KK-1과 B. KK-2를 이용하여 항암활성과 관능적으로 우수한 인삼요구르트를 개발 하고자 한다. 우유(100m1)에 인삼분말(1-9%), 설탕(7%), 0.1% vitamin C 용액(100${\mu}\ell$), starter 배양액 (B. KK-1, B. KK-2, B. KK-1 + B. KK-2 각 3ml)을 넣고 잘 혼합한 후 37$^{\circ}C$에서 12, 24, 48시간 발효시킨 인삼요구르트의 Compound K의 양을 TLC scanner로 측정하였다. (중략)

• Journal of Ginseng Research
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• v.18 no.1
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• pp.53-59
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• 1994

To develop the methodology of the quantitative analysis of saponin in ginseng milk, conditions of the saponin extraction were optimized using the fractional factorial design with 3 variables and 3 levels by a RSM computer program. The extraction of saponin increased with an increase in extraction temperature up to $90^{\circ}C$ and then decreased significantly at $100^{\circ}C$. Extraction time affected the saponin yield in a similar trend. On the other hand, decreasing cooling temperature increased the amount of the saponin extracted. Recovery yield of the saponin from ginseng milk varied from 70.0% to 92.9%. The optimum extraction temperature, time and cooling temperature determined by partial differentiation of the model equation were $86^{\circ}C$, 2.83 hrs and $4^{\circ}C$, respectively. Key words Ginseng milk, saponin, response surface methodology.

• Journal of Ginseng Research
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• v.3 no.1
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• pp.54-65
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• 1979

To investigate the feeding value of the concentrated feedstuff including the Korean ginseng meal instead of wheat bran, Holstein milk cows were fed by this feedstuff (10kg/day) for 80 days, and the amounts of milk production and quality of milk were checked. The results are as follows: 1. Milk production of cows fed by the concentrated feedstuff including the ginseng meal was increased as averaged as 1.25kg/day compared with those of controlled cows during same period(SA) and before feeding treatment (SB). Significant different of milk production was found between cows treated and cows of SB plot, but there was no significant difference of milk production between cows treated and cows of SA plot. 2. Milk fat content was significantly increased as moth as 0.22%, 0.69% and 0.455% by the feeding of ginseng meal compared with that of SB Plat and that of SA Plot, and as average value, respectively. 3. Solid not fat (SNF) of milk from cows fed by the ginseng meal was also significantly increased as much as 0.845%, 1.339% and 1.0925 tempered with these of cows before treatment (SB) and cows controlled (SA), and as average value, respectively. 4. Specific gravity of milk produced from cows treated was higher as average as 0.0055 than those of controlled plots (SA and SB). Significant difference of specific gravity was found between cows treated and cows of SA plot, but there was no significant difference between tows treated and cods of SB plot. 5. Acidity of milk produced from cows treated was lower as averaged as 0.0045 than those of controlled plots (SA and SB). Significant difference between cows treated and cows of SA plot was found, but there was no significant difference between cows treated and cows treated and cows of SB plot.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.162-168
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• 2009

This study was conducted the analysis of food safety incidents between January 1998 and October 2008 using media reports. Total number of food safety incident was 569 through the study period. The average of food safety incident per year and month was 51.7and 4.9, respectively. The top 10 food types involved in the lists of food safety incidents were as follows; marine products, meat and meat products, confectionaries, beverages, special nutritional food, teas, noodles, soy and bean paste sauces, and milk and milk products etc. The top 10 single foods also were as follows; ready-to eats, meat, confectionary, health support foods, steeping tea, infant formula, meat products, ginseng products, foods for body weight control etc. Of the total 569 incidents, 247 (43.4%) were related with chemical hazards involving pesticide, food additives etc, biological hazards were 126 (22.1 %), and physical hazards were 97 (17.0%) incidents. In analysis stage in the food chain at which breakdown in food safety occurred, primary production were the most common stage with 364 (64%) incidents, and incidents at the manufacture handling and distribution stages were with 151 (26.5%), and 44 (7.7%), respectively. The results of this study can be used as a better data for risk analysis or food safety strategies.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.209-214
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• 1992

In order to save foreign currency and to domesticize the dairy products, various fresh cheeses and whey drinks were developed and some physicochemical, microbiological and sensory evaluation were performed. The yield of fresh cheese was 22.3%, while that of whey 77.7%. The pH-values of fresh cheeses were $5.90{\sim}6.49$, while those of whey drinks $6.07{\sim}6.49$, and fermented whey drinks $3.97{\sim}4.91$. The acidities of fresh cheeses were $0.09{\sim}0.26%$, while those of whey drinks $0.09{\sim}0.36%$. The contents of solid substances, protein and lactose in fresh cheeses were $25.67{\sim}34.18%$, $7.45{\sim}9.11%$ and $3.61{\sim}4.14%$, while those of whey drinks $7.39{\sim}7.70%$, $0.88{\sim}0.94%$ and $4.93(\sim}6.17%$, respectively. The lactic acid contents of whey drinks varied from $0.01{\sim}0.38%$, where the content in the fermented sample was the highest. The general colony counts of fresh cheeses were $0{\sim}30/g$, while those of whey drinks $0{\sim}80/ml$. The psychrotrophs counts of fresh cheeses were $0{\sim}20/g$, while those of whey drinks $0{\sim}60/ml$. Lactic acid bacterial counts in both products were not detected except for $97{\sim}401{\times}10^8/ml$ in fermented whey drinks. E. coli and fungi were not detected in both products. In sensory evaluation of both products, the strawberry added fresh cheese was the best of fresh cheeses, while the garlic added fresh cheese was the worst. Pure whey drink was the best of whey drinks, while the ginseng added whey drink was the worst.