• Journal of Dairy Science and Biotechnology
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• v.33 no.4
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• pp.281-285
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• 2015

The international dairy federation's main objectives are to enhance the international dairy market and industry by producing an annual world dairy situation report. The IDF National committee and other international contributors provide a questionnaire to be completed for the country reports on top of other various official studies. Through this report, one can understand the full overview of the global dairy market and specified dairy studies across the world. Due to the economic boom of many developing nations, in 2014 the dairy market saw great increase in the total milk production. The estimated volume is at 802 million tons which is a 3.3% increase from the previous year. The world dairy trade states that due to the abundance of milk, other bi-products such as dairy powder and butter production increased as well. Generally, there is an increasing trend for the demand and supply of milk and all dairy products in the international dairy market.

• Journal of Dairy Science and Biotechnology
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• v.22 no.1
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• pp.61-74
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• 2004

The Korean dairy sector has experienced the negative impact with the market liberalization for dairy products as a result of the UR Agreement on Agriculture. Futhermore the current WTO DDA agricultural negotiation seems to make the greater negative impact on the Korean dairy sector. It is because that the ongoing negotiations on agriculture will likely result in further reductions of domestic support as well as reduction of tariffs and expansion of the market access. Therefore it's time for us to prepare the effective measures coping with the movement of the further dairy market liberalization. The main purpose of the study is to summarize and illustrate some of the major issues in the current WTO negotiation on agriculture. Also the paper presents some policy implications and missions so as to minimize the negative impacts of agricultural trade liberalization on the Korean dairy sector.

• Journal of Dairy Science and Biotechnology
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• v.15 no.1
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• pp.45-51
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• 1997

Korea dairy industry is placed on the very critical situation with the progression of free trade marketing system internationally. The sterilized milk or pasteurized extended shelf life milk can be considered as the international trade dairy products. Now all dairy foods would be selling in international market. To keep and improve our dairy foods market, the Korea dairy system improvement committee was inaugurated in 1995. This committee has done so many works to improve or dairy system such as the settlement of raw milk supply and demand, centralization of raw milk collection, ideal raw milk price system and dairy foods marketing structure, etc.

• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.161-166
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• 2005

In 1967, cheese was first produced with small scale of mozzarella cheese in Korea. The processed cheese market was highly grown after putting on the market of sliced cheese in the late 1980's, and the various products that complied with well-being trends such as organic and high functional cheese have been produced in the 2000's. The natural cheese opens up a new domestic market after producing camembert and brie cheese in the end of 2004. At present. the cheese market is expanded with differentiated products such as high value added and high functional cheese. The size of domestic cheese market remains about 200 billion won, but it is expected to go over a trillion won on account of growing preference of natural cheese with well-being trends. To promote domestic cheese industry, differentiation policy of raw milk price for cheese, diversification of cheese products, financial support to farm-made cheese industry and automation and processing development to improve productivity should be taken into account in the future in Korea.

• Journal of Dairy Science and Biotechnology
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• v.23 no.1
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• pp.49-63
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• 2005

China that holds various and plentiful food resources had little growth in dairy industry compared with her long history. But after the establishment the People's Republic of China, It began to activate. Because of the economic growth and the improvement of living standard of China, dairy products were becoming common food, so Chinese dairy industry was considering as a industry which accomplishes a rapid growth. On the ground of a sudden economic growth, the progress of income level of China and the open economy, the world dairy industry was concerned about the Chinese market, so, the Chinese dairy industry would bring an exorbitant change in the world dairy industry. Therefore, We Korean dairy industry must make inroads into the Chinese market by making a royalty profit through the transfer of technical know-how and the export of dairy products.

• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.143-148
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• 2005

Korea dairy market has greatly expanded recently by growing up the consumer's demands of high quality of milk products and their functionality due to expanding of well being lift trends. However, life cycle of dairy products is shorter than ever before and low birth rate is a common trend of Korean people. Moreover due to the national economy crisis, most of dairy companies are faced with the pressure of new milk products development and their sales. This paper deals with the development of Korea dairy industry by chronological order and deals with the future applicable new dairy foods and advanced dairy technology.

• Journal of Dairy Science and Biotechnology
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• v.34 no.1
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• pp.59-62
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• 2016

Recently, underdeveloped countries have exhibited slight increases in their share of global dairy production. However, this growth is mostly the result of an increase in the number of producing animals, rather than a rise in productivity per milking cow. Fortunately, with the increase in milk production, the world dairy trade reported that the abundance of milk has resulted in increased production of other dairy products, such as dairy powder and butter. In general, there has been an increasing trend in the demand and supply of milk and all dairy products in the international dairy market since 2005. As the economy recovers, both the demand and consumption of milk will increase. However, no change is expected in the long-term prospects for the dairy market, particularly for 2016.

• Journal of Dairy Science and Biotechnology
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• v.15 no.1
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• pp.53-57
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• 1997

Hokkaido, as center of Japanese dairying, 3.48 million tons of raw milk which was about 40% of total production in Japan were produced from 11,400 farms in 1996. The average herd size and the annual volume of milking per head in Hokkaido were 78 head, 7,200kg, and the quality of raw milk also is much better than that of other area in Japan. Raw milk having less than 100,000/ml in viable count and less than 300,000/ml of somatic cell count were 99.6%, 93% respectively. In spite of producing large amount of high quality milk, only 26% of total amount was processed as market milk and 76% was used for making dairy products like butter, cheese and milk powder. Therefore, because of big difference in price between the raw milk for market milk and for dairy products. the income of dairy farms are much less comparing to other parts of Japan, where most of the raw milk are consumed as market milk.

• Journal of Dairy Science and Biotechnology
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• v.22 no.1
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• pp.27-35
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• 2004

The shelf lift of market milk should be determined based on the flavor which is influenced by environmental and sanitary conditions of dairy farm, milk processing plant, and storage and transportation facility as well as compositional quality, such as protein and fat, of the milk itself. The legal shelf life of market milk is often limited by microbiological quality, e.g. total bacterial count, coliform count, and food poisoning bacteria. The bacteria involved with milk spoilage and poisoning are originated from bacteria contaminating milk after pasteurization or spores surviving the heat treatment of pasteurization. The important factors which influence the shelf life of market milk are microbiological quality of raw milk, pasteurization condition, post-pasteurization contamination, and temperature during storage and transportation. The organoleptic quality and shelf life of market milk should be further improved by satisfying the consumer's taste, which depends on somatic cell count and bacterial count of milk, feed quality, foreign substance in milk, and physical treatment during processing and transportation.

• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.11-20
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• 2006

Korea dairy industry has a long and chronic problems to consume raw milk , those are surplus milk and decline the market milk consumption continued about 10 years. This study was aim to propose and to find the solution for dairy industry problems. After WTO system, with the importation of dairy products, domestic milk production has fell into the situation of excess supply and huge inventory of dried milk, the milk powder stocks have increased since 2002. That made a chronic decline milk consumption in Korea. The core of chronic problem of Korea dairy industry is the decreasing in market milk consumption. If they have a settlement of any other way using their raw milk to process and consumption to market milk, there will be a solution to solve the chronic problems in this situation. Especially, that will be a development of small farm scale natural cheese production and consume. This may be lead a situation of increase the raw milk consumption, because natural cheese making needs much of raw milk more than market milk. But there are very low technical level of farmers cheese making status, so they need a cheese making educational program for their commercial level of cheese products. Under these situation, there are needed a way out of educational system for the dairy farmers to obtain the high level of cheese making technology from the trustable and scientific organization. The natural cheese making technique of dairy farmers should be accumulated to get the consumers' solid recognition of high quality of natural cheese as LOHAS(Lifestyle Of Health And Sustainability) foods.