• Journal of Food Hygiene and Safety
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• v.10 no.1
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• pp.19-22
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• 1995

Sensory characteristics of various milk samples-low-temperature long-time(LTLT) milk, high-temperature short-time (HTST) milk and ultra-high temperature (UHT) milk-were investigated using chemical analysis and sensory evaluation. The chemical composition was not much different among the milk samples. The results of evaluation of preference for color, flavor, taste and overall desirability of the milk samples by scoring and ranking tests indicated that significant difference on the sensory quality was recognized at 0.01 percent level. UHT milk samples (especially sample F and H) had better sensory acceptability than LTLT milk HTST milk samples.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.61-68
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• 2013

This study tested the development of bechamel sauce with different ratios of soy milk to milk(0:4, 1:3, 1:1, 3:1, 4:0) to examine changes in quality characteristics. Proximate composition analysis showed a decrease in salinity with increasing amounts of soy milk, while the moisture content and, density increases. The highest pH values were found for a 1:1 ratio of soy milk to milk (S2) and the lowest pH values were found for a 0:4 ratio of soy milk to milk (CON). The L-value decreased, while a and b values increased with increasing amounts of soy milk. In the stability test, segregation occurred in CON after 5 days, while the highest segregation occurred at a 4:0 ratio of soy milk to milk (S4). The sensory evaluation results showed that the color, thickness, savory flavor, and savory taste increased with increasing amounts of soy milk. In the acceptance test, a 1:3 ratio of soy milk to milk (S1) and a 1:1 ratio of soy milk to milk (S2) had the highest acceptance scores (p<0.001) for appearance, taste, texture, and overall acceptance.

• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.1-9
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• 2006

Goat milk is digested better than cow milk, because the fat globules in goat milk are smaller and the protein is similar to human milk, and assimilated easily. Goat milk is particularly rich in taurine (4.7mg/100mL) and retinol (40mg/100mL). Therefore, it might be recommened to heal dyspepsia and infants allergy by cow milk. However, during winter, supply of goat milk products are unsteady in Korea, because unbalance of demand and supply is resulted from seasonal breeding. Dairy industry for goat milk will be able to grow much more, if goat milk products can keep steady supply without changing by season. This review includes the physicochemical characteristics of goat milk, domestic production of goat milk, domestic goat milk products and future development.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.756-762
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• 2006

Freeze concentration of milk was carried out through the controlled recrystallization of ice in a multi-stage freeze concentrator. Rheological characteristics of ice slurries were analyzed to determine efficient concentration levels for the freeze concentration process. It was determined that efficient concentration level was 17% of total solids in the first and 27% in the second stage. Physicochemical properties were compared between freeze concentrated and evaporated milk. Freeze concentrated milk was more similar in color appearance to control milk than was evaporated milk. pH significantly decreased in evaporated milk than in freeze concentrated milk. pH of freeze concentrated milk resulted in similar value to control. These results indicated the advantages of freeze concentration as a non-thermal milk processing technology in terms of physicochemical properties. Consequently, we investigated the influence of ice recrystallization on the rheological characteristics of ice slurries and physicochemical properties of freeze concentrated milk.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.75-83
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• 2013

Mare milk is gaining importance because of its nutritional characteristics and therapeutic properties, which enable its use as part of the diet of the elderly, convalescents, and newborn infants. This review describes the functional and bioactive components of mare milk, such as proteins, carbohydrates, and lipids, and the characteristics such as acidification and released free amino acids of fermented mare milk. The protein profile of mare milk differs from that of bovine milk but is similar to that of human milk. The salt and lactose content in mare's milk is similar to that in human milk, but mare's milk has a significantly lower content of fat. Whey protein concentration is higher and casein content is much lower in mare milk than in bovine milk. These health-promoting properties indicate that mare milk and its derivatives could become valuable foods for elderly consumers in the form of probiotic beverages. Protein allergies related to and the potential industrial applications of mare milk have also been discussed in comparison with those of bovine milk. Although mare milk has diverse advantages if used as a nutritional food and has positive effects on health, further studies are required to enable its use as a complete substitute for human milk or as a health food.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.386-391
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• 2012

The principal objective of this study was to evaluate the quality characteristics of black garlic milk tofu prepared with five different levels (0%, 0.5%, 1%, 1.5%, and 2.0%) of black garlic concentrate (BG0~BG4). We conducted the pH, total phenol and flavonoids, Hunter's color values, mechanical characteristics, and a sensory evaluation analysis of black garlic milk tofu. The total phenol and flavonoid content of black garlic concentrate were 1.67mg/100 g and 1.07 mg/100 g. The more black garlic concentrate increased, the more lightness (L) decreased, but redness(a) and yellowness (b) increased. The hardness, gumminess, and chewiness scores significantly increased (p<0.05) in all black garlic milk tofu samples. In color, taste, flavor, texture, and overall quality, the score of milk tofu with 1.0% black garlic concentrate (BG2) increased the most.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.844-850
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• 2006

This study was designed to compare various quality characteristics, such as nutrient composition and physicochemical and sensory properties of freeze-concentrated milk made by a newly developed continuous multi-stage process with those of evaporated milk. The freeze concentration process reduced the water content up to 73%. Most of the physicochemical properties of evaporated milk were different from raw milk; however the freeze-concentrated milk showed little difference from the raw milk. The thiobarbituric acid value and free fatty acid concentrations were significantly greater in the evaporated milk than in the freeze-concentrated milk. Several effects on sensory characteristics, such as off-taste, were significantly stronger in the evaporated milk. Overall, this study indicates that the newly developed freeze concentration technique results in improved physicochemical and sensory properties, and has little effect on most nutrient levels when compared with the evaporation process. Further research is necessary to further elucidate the chemical and sensory properties of freeze-concentrated milk.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.353-360
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• 1994

Effect of pH, calcium, sucrose, heating and mixing ratio of soy and cow milk was studied on the viscosity and the sensory characteristics of cow-soy milk. The viscosity of soymilk was significantly affected by pH with showing maximum at 6.0 and the pH effect was decreased as the ratio of cow talk increased. A addition of sucrose or calcium affected little on the viscosity and a negative linear relationship was found be tween viscosity and an increase in cow milk ratio. Sensory characteristics of grassy and beany odor and taste of soymilk were rapidly decreased and nutty flavor and total acceptability were increased during initial 30 min of boiling. A further increase in boiling affected little on tastes and odors of soymilk. The beany odor and taste linearly decreased and milk flavor Increased as the ratio of cow milk increased. The total acceptability of 50 : 50 was found to be maximum for cow and soy mixed milks.

• Asian-Australasian Journal of Animal Sciences
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• v.24 no.10
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• pp.1377-1385
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• 2011

This study was conducted to determine the nutritive value of live yeast culture (RumiSacc, Saccharomyces cerevisiae) and to investigate its effects on milk yield, milk composition and some blood parameters in lactating cows. Six multiparous Holstein cows were allocated to two groups of three cows and assigned randomly to one of two diets in a cross-over experiment. Daily 50 g RumiSacc was top dressed at the p.m. feeding for the treatment group. RumiSacc supplied a high protein and energy with high organic matter digestibility values (83.35%) determined by in vitro enzymatic analysis. Yeast culture supplementation significantly increased milk yield, tended to increase fat yield, protein yield and lactose yield of milk. Methylated fatty acid level of 18:3 (n-3) in milk fat was increased by yeast culture supplementation. The concentrations of methionine, phenyalanine, tyrosine, tryptophan and taurine were significantly increased with dietary inclusion of yeast culture. Live yeast culture supplementation did not affect other performance characteristics, milk quality characteristics and blood parameters. As a conclusion live yeast culture (RumiSacc, Saccharomyces cerevisiae) had high nutritive value and positive effects on milk production and some milk quality characteristics in lactating cows under field conditions.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.6
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• pp.896-904
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• 2013

Cattle breeds have a striking effect on milk, including milk composition and technological characteristics. This study aims to compare milk composition, acidification activity, viscosity, milk dispersion system stability and casein molecular weight among three buffalo breeds in China. The technological characteristics of milk produced by three cattle breeds of river buffalo (Murrah), crossbreed 1st generation ($F_1$), crossbreed multiple generation ($F_H$, $H{\geq}3$) buffaloes were investigated. Cattle breeds showed evident effect on milk protein, fat and total solids content, but little effect on most of buffalo casein molecular weight. Milk fat, protein content and the viscosity of buffalo milk from river buffalo were lower than those of $F_1$ and $F_H$, so was the buffer capacity. The viscosity was negatively correlated to temperature and concentration. Results of stability coefficient showed that milk dispersion system had the best dynamic stability characteristics under pH 6.6 and 6 times dilution, while zeta potential of Murrah milk was slightly higher than that of hybrid offspring ($F_1$, $F_H$). SDS-PAGE results showed that buffalo ${\alpha}_s$-casein had a slightly faster mobility than standard ${\alpha}_s$-casein; while buffalo ${\beta}$-casein showed a slightly slower mobility than standard ${\beta}$-casein. There is no clear differences in molecular weight of ${\alpha}_s$-, ${\beta}$-, and ${\kappa}$-casein among Murrah, $F_1$ and $F_H$.