• Journal of Dairy Science and Biotechnology
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• v.29 no.1
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• pp.23-31
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• 2011

Domestic dairy industry is now standing at the crossroad for planning next fifty years, mainly because economic and environmental situations surrounding Korean peninsula are fast changing. For the aspects of dairy consumption, fresh milk consumed less, while consumption of the other milk and dairy products is slightly increasing every year. In 2010, it is approximately estimated that 1,939,000 tons of raw milk was used and the supply would be short by about 35,000 tons, based on the amounts in the previous year. Currently, multilateral negotiations against US and EU are underway. When it will be in effect in the future, significant damage would be expected in the dairy and livestock sectors, leading to cut domestic milk supply. Quality of farm-gate milk is graded as 1A on average 90% or more, loaded with very low in microbial and somatic cell counts. Therefore, policy implications have to be placed toward switch currently the UHT processing method to Pasteurization or the LTLT technology, by which natural flavors and nutrients in milk mostly remain after heat treatment. Domestic cheese products comprise only 10% and the rest is occupied by the various kinds of imported natural products. The market size keeps increasing up to 65,423,000 tons last year. When it comes to vitalization of our natural cheese industry, cheese whey, which is a main by-product in cheese manufacture, is a critical issue to be solved and also "On-Farm Processing" would be combined with a growth of big dairy companies when few immediate issues among the relevant regulations will be eased and alleviated in the near future. Fermented milk market is recorded as a single area of gradual increase in the past 10 years, Korea. Fermented yogurts with health claims targeted stomach, liver, and intestine are popular and has grown fast in sales amounts. In this context, researches on beneficial probiotic lactic acid bacteria are one of the important projects for domestic milk and dairy industries. Labelling regulations on efficacy or health-promoting effects of functional dairy products, which is the most important issue facing domestic dairy processors, should be urgently examined toward commercial expression of the functionality by lawful means. Colostrum, a nutrition-rich yellowish fluid, is roaded with immune, growth and tissue repair factors. Bovine colostrum, a raw material for immune milk preparations and infant formula, can be used to treat or prevent infections of the gastrointestinal tract. Nanotechnology can be applied to develop new milk and dairy products such as micro-encapsulated lactase milk for consumers suffering lactose intolerance. Raw milk is suggested to be managed by its usage in the processing line because imbalance of supply and demand is structural problem in every country and thus the usage systems as in the advanced dairy countries is worth of bench-marking to stabilize milk supply and demand. Raw milk produced is desirable to divide into the three parts; domestic, import, and buffering purposes. It is strongly recommended that a domestic dairy control center as an institutional framework should be urgently established as is Dairy Board in New Zealand and Australia. Lastly, government policy should be directed to foster the highly-educated people who are majoring in Dairy Sciences or working in the dairy industry by means of financial support in studying and training abroad as well.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.101-106
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• 2000

Effects of Ph on the activity of lipase isolated from milk fat globules were investigated, using coconut oil and homogenized milk as substrate. With buttermilk as an enzyme source for coconut oil and homogenized milk substrates bell-shaped curve was observed at $37^{\circ}C$, having the highest activity at pH 9.5. However, lipase activity at $0^{\circ}C$ continuously increased up to pH 10.0. With the purified lipase for homogenized milk substrate, the bell -shaped curve and the highest activity were observed at $37^{\circ}C$ and pH 9.0, respectively. Lipase activity at $0^{\circ}C$ increased up to pH 10.0. The addition of bovine serum albumin to the coconut oil shifted the optimum pH to pH 9.5 and the activity remarkably declined at pH 10.0. The effect of pH on the stability of purified lipase was depending on the temperature. Wehn the lipase kept at $37^{\circ}C$ for 20 minutes, it's activity remarkably declined as pH increased: the activity at pH 10.0 was declined by 13% of that pH 8.5. However, when the lipase kept at $4^{\circ}C$ for 60minutes, the activity was stable within the range of pH 7.5 to 10.0.

• Journal of Dairy Science and Biotechnology
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• v.34 no.1
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• pp.1-7
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• 2016

Colostrum, a nutrient-rich fluid produced by female mammals after giving birth, is the specific initial diet of mammalian neonates. Colostrum is important for the nutrition, growth, and development of newborn infants and contributes to the immunologic defense of neonates. It contains immunoglobulins, antimicrobial peptides, such as lactoferrin and lactoperoxidase, and other bioactive molecules, including growth factors, such as IGF (insulin-like growth factor), EGF (epithermal growth factor), $TGF-{\beta}$ (transforming growth factor), and FGF (fibroblast growth factor). Bovine colostrum is a rich source of growth factors, which play a central role in wound healing. The biological activities of colostrum emphasize the relevance of the synergistic activity of growth factors to stimulate keratinocyte proliferation and migration, which are essential for tissue repair. Colostrum increases the expression of early differentiation markers, such as keratin 1 and 10 and involucrin, and late differentiation markers, including loricrin and filaggrin. Additionally, colostrum increases granulation tissue volume in the dermis, suggesting that it has a beneficial effect on wound healing. The therapeutic use of colostrum or individual peptides present in colostrum has a positive and curative influence on various gastrointestinal diseases.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.726-734
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• 1989

To analyze the components of dense coat fractions associated with fat globule membrane, The membrane was treated with various concentrations of Triton X-100, a non-ionic detergent, and the composition of lipids associated to the detergent insoluble material was analyzed. The amount of protein, phospholipid, cholesterol and ganglioside in milk fat globule membrane was reduced consistently with increasing concentrations of Triton X-100. Butyrophilin (band 12), xanthine oxidase (band 3) and band 16 as constituents of insoluble coat materials was revealed after electrophorisis on SDS-polyacrylamide gels. Phosphatidyl ethanolamine, phosphatidyl choline, phosphatidyl serine, phosphatidyl inositol and sphingomyelin were identified as the major phospholipids of the coat materials without selective concentration relative to the original membranes. Percentages of total phospholipid were not changed by any of the treatments. Fatty acids of total lipid were myristate, palmitate, stearate (major saturated acids), oleate and linoleate (major unsaturated acids). Cholesterol contents on a protein basis were slightly reduced with increasing concentrations of Triton X-100. Cholesterol adhered to protein more tightly than other constituents The contents of gangliosides was proportionally refuted with increasing concentration of Triton X-100.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.241-244
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• 2006

This study was conducted by using the ICP-AES (Inductively Coupled Plasma - Atomic Emission Spectrometry) to investigate the seasonal changes of copper and manganese content in the raw bovine milk. From July 2003 to June 2004, the milk samples were collected from the two geographical locations, Chungcheong-do and Jeolla-do, in Korean peninsula. Copper (Cu) content was determined in the range of min. 10.10 to max. 21.00 ${\mu}g$/100 mL (13.79 ${\mu}g$/100 mL) in spring, 5.06 to 15.41 (10.17) in summer, 5.04 to 19.70 (10.70) in autumn and 6.96 to 17.90 (12.11) in winter. For manganese (Mn), 3.00 to 8.30 (4.87) in spring, 2.30 to 6.44 (3.75) in summer, 2.81 to 6.04 (3.82) in autumn and 2.25 to 9.02 (4.48) in winter. Those data have shown that levels of copper and manganese was relatively constant but higher in Spring than other seasons, suggesting that the levels were not affected by seasons and different locations in Korea.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.940-947
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• 2017

Goat milk has a protein composition similar to that of breast milk and contains abundant nutrients, but its use in functional foods is rather limited in comparison to milk from other sources. The aim of this study was to prepare a goat A2 ${\beta}$-casein fraction with improved digestibility and hypoallergenic properties. We investigated the optimal conditions for the separation of A2 ${\beta}$-casein fraction from goat milk by pH adjustment to pH 4.4 and treating the casein suspension with calcium chloride (0.05 M for 1 h at $25^{\circ}C$). Selective reduction of ${\beta}$- lactoglobulin and ${\alpha}_s$-casein was confirmed using sodium dodecyl sulphate-polyacrylamide gel electrophoresis and reverse-phase high-performance liquid chromatography. The hypoallergenic property of A2 ${\beta}$-casein fraction was examined by measuring the release of histamine and tumor necrosis factor alpha from HMC-1 human mast cells exposed to different proteins, including A2 ${\beta}$-casein fraction. There was no significant difference in levels of both indicators between A2 ${\beta}$-casein treatment and the control (no protein treatment). The A2 ${\beta}$-casein fraction is abundant in essential amino acids, especially, branched-chain amino acids (leucine, valine, and isoleucine). The physicochemical properties of A2 ${\beta}$-casein fraction, including protein solubility and viscosity, are similar to those of bovine whole casein which is widely used as a protein source in various foods. Therefore, the goat A2 ${\beta}$-casein fraction may be useful as a food material with good digestibility and hypoallergenic properties for infants, the elderly, and people with metabolic disorders.

• Journal of the Korean Data and Information Science Society
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• v.26 no.6
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• pp.1249-1258
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• 2015

DGAT1(diacylglycerol O-acyltransferase1) gene is well known as a major gene of milk production in dairy cattle. This study was conducted to investigate how the DGAT1 gene effect on milk yield was appeared from the genome wide association (GWA) using high density whole genome SNP chip. The data set used in this study consisted of 353 Korean Holstein sires with 50k SNP genotypes and deregressed estimated breeding values of milk yield. After quality control 41,051 SNPs were selected and locations on chromosome were mapped using UMD 3.1. Bayesian regression of BayesB method (pi=0.99) was used to estimate the SNP effects and genomic breeding values. Percentages of variance explained by 1 Mb non-overlapping windows were calculated to detect the QTL region. As the result of this study, top 1 and 3 of 2,516 windows were seen around DGAT1 gene region and 0.51% and 0.48% of genetic variance were explained by these two windows. Although SNPs on the DGAT1 gene region are excluded in commercial 50k SNP chip, the effect of DGAT1 gene seem to be reflected on GWA by the SNPs which are in linkage disequilibrium with DGAT1 gene.

• Journal of Microbiology and Biotechnology
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• v.27 no.9
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• pp.1566-1575
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• 2017

MicroRNAs (miRNAs) are abundant in bovine milk and milk derived from other livestock, and they have functional roles in infants and in the secretion process of mammary glands. However, few studies have evaluated miRNAs in dairy processes, such as during cheese making and ripening. Thus, we investigated the characteristics of milk-derived miRNAs during the manufacturing and ripening of Camembert cheese as well as the microbiota present using the quantitative reverse transcription polymer chain reaction (RT-qPCR) and 16S rRNA pyrosequencing, respectively. Pyrosequencing showed that the cheese microbiota changed dramatically during cheese processing, including during the pasteurization, starter culture, and ripening stages. Our results indicated that the RNA contents per $200mg/200{\mu}l$ of the sample increased significantly during cheese-making and ripening. The inner cheese fractions had higher RNA contents than the surfaces after 12 and 22 days of ripening in a time-dependent manner (21.9 and 13.2 times higher in the inner and surface fractions than raw milk, respectively). We performed a comparative analysis of the miRNAs in each fraction by RT-qPCR. Large amounts of miRNAs (miR-93, miR-106a, miR-130, miR-155, miR-181a, and miR-223) correlated with immune responses and mammary glands were present in aged cheese, with the exception of miR-223, which was not present on the surface. Considerable amounts of miRNAs were also detected in whey, which is usually disposed of during the cheese-making process. Unexpectedly, there were no significant correlations between immune-related miRNAs and the microbial populations during cheese processing. Taken together, these results show that various functional miRNAs are present in cheese during its manufacture and that they are dramatically increased in amount in ripened Camembert cheese, with differences according to depth.

• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.611-622
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• 2006

Fatty acid compositions and physicochemical properties of feta cheese made from bovine milk were studied. Nutritional compositions of feta cheese were fat 22.79%, protein 10.57% with moisture content of 59.87%. The log cfu/g of lactic acid bacteria in bovine feta cheese decreased from 10.25 to 7.95 and pH also changed from pH 6.22 to pH 5.55 during storage at 4℃ for 14 d aging. The color of feta cheese turned into more whitish (L-value, 100.1) with a red (a-value, 4.6) and gray (b-value,－4.1) color after 14day's aging. For the texture profile analysis of bovine feta cheese, resilience was increased significantly (p<0.01) throughout the aging periods and adhesiveness was rapidly increased right after progressing of aging at both temperatures, but no difference was found between the aging periods. Hardness, fracturability, gumminess and chewiness were gradually increased at 0℃, but no statistical significances were found. Springiness and cohesiveness were not changed at both temperatures. In organoleptic evaluations, organoleptic intensities in sweetness, milky taste and saltiness were significantly enhanced over those of the control cheese at the level of p<0.01, and masticatory texture at p<0.05 with the progress of aging to 14d. Organoleptic preferences were significantly (p<0.01) enhanced except smell, color, mouth feel, and masticatory texture with the aging. In the fatty acid compositions of feta cheese analyzed by gas chromatography, the content of SFA (52.61%) was slight higher than that of USFA (47.39%) composed with MUFA (28.98%) and PUFA (18.41%). Among the nutritionally important fatty acids; ω6 (9.27%) and ω3 (0.55%) fatty acids, CLA (0.12%), arachidonic acid (0.19%) and DHA (0.12%) were also found in bovine feta cheese.

• Korean Journal of Veterinary Research
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• v.15 no.1
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• pp.93-99
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• 1975

In order to compare the diagnostic value of Modified California Mastitis Test (MCMT), Modified Whiteside Test (MWT) and Resazurin Reduction Test (RRT) using the direct microscopic leucocyte count (DMLC) as standard, a total of 739 quarter milk samples were examined. The results obtained were as follows: 1. Of the 739 samples, 24.4% had positive DMLC value (over 500,000 leucocytes per mI.), 32.6% positive MCMT reaction, 34.9% positive RRT reaction and 39.9% positive MWT reaction. 2. The identical ratings of the three mastitis screening tests with DMLC values were 60.7% (MWT), 61. 8% (MCMT) and 72.1% (RRT). 3. The mean reaction values of the predicted mastitis screening tests were $1.09{\pm}0.01$ (MWT), $1.12{\pm}0.06$ (MCMT) and $1.25{\pm}0.40$ (RRT). The efficiency ratings of them were 34.8% (MWT), 49.3% (RRT) and 55.0% (MCMT) respectively.