• 한국축산식품학회지
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• 제21권2호
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• pp.156-162
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• 2001

The quality changes of UHT market milk product were investigated by the season and storage conditions. Throughout the year, standard plate counts(SPC) wasnt increased significantly during storage at 5$\pm$1 and 7$\pm$1$^{\circ}C$ for 10 days. And except for summer, SPC was lower than 20,000 cfu/ml after storage at 10$\pm$1$^{\circ}C$ or 10 days. But SPC was rapidly increased from 3 days at 15$\pm$1$^{\circ}C$, and there was gas forming by yeast growth after storage at 30$\pm$1$^{\circ}C$. Values of pH and titratable acidity of market milk products were 6.49 to 6.71 and 0.155 to 0.16%, respectively. pH and titratable acidity were a lot changes at the temperature over 15$\pm$1$^{\circ}C$, and milk products showed a curd at 30$\pm$1$^{\circ}C$. Carbohydrate of market milk product had little difference throughout the year, whereas fat, protein and total solids of market milk products in autumn showed a little higher value than that of other seasons. There were no changes of milk composition during storage periods, but carbohydrate was decreased a little after storage over 20$\pm$1$^{\circ}C$.

• 산경연구논집
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• 제10권4호
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• pp.33-41
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• 2019

Purpose - This study investigates the effect of strategic orientation on market performance with emphasis on the mediative role of innovation capability, economic value and relational value in food producer companies. Research design, data, and methodology - In this descriptive study, a population of 244 managers and employees of Food industry companies in Tehran were investigated. The respondents filled a questionnaire on strategic orientation, innovation capability, economic value, relational value and market performance, during January to August 2018. Reliability and validity were evaluated by Cronbach's alpha coefficient and confirmatory factor analysis. To analyze the data, Spearman's correlation coefficient and structural equation modeling were used by SmartPLS software. Results - Effects of competitor's orientation and technology orientation on all three intermediary variables were positive and significant. The effect of customer orientation on innovation and economic value was positive and significant, but the effect of customer orientation on the value of the relationship was insignificant. Furthermore, entrepreneurial orientation has a positive and significant effect on innovation capability. The effects of three mediator variables on market performance are positive and significant. Conclusions - As the relationship between the mediator variables and market performance were positive and significant, companies should have a comprehensive plan of focus on strengthening these variables.

• 현장농수산연구지
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• 제26권1호
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• pp.40-48
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• 2024

This study judged that although milk with various properties is currently being released, the growth rate of the milk market has not changed significantly, and the reason for this is that a substitution relationship has been formed between existing white milk and milk with various properties and they are competing with each other. The purpose of this study was to provide implications for the future growth of the milk market by identifying the relationship between diversified milk attributes. As a research method for this purpose the own price elasticity, cross-price elasticity, and expenditure elasticity of each attribute were derived through the LA/AIDS demand system model, and an analysis of consumers' milk purchasing factors was conducted through factor analysis. Based on the analysis results, it presented implications for growth in the milk market, such as expanding products with great differentiation in attributes such as flavor, plant and lactose-free properties, establishment of marketing strategies targeting consumers with children, and expansion of online malls.

• 식품기술
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• 제26권4호
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• pp.296-306
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• 2013

• 식품산업과 영양
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• 제4권2호
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• pp.17-19
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• 1999

• 식품산업과 영양
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• 제9권3호
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• pp.10-17
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• 2004

• 식품산업과 영양
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• 제10권1호
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• pp.6-10
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• 2005

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 1997년도 제18차 정기총회 및 학술발표회
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• pp.50-60
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• 1997

• 식품과학과 산업
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• 제41권3호
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• pp.28-46
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• 2008

• 축산식품과학과 산업
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• 제10권1호
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• pp.61-70
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• 2021