• Journal of the Korean Dietetic Association
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• v.20 no.2
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• pp.77-86
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• 2014

This study was carried out to evaluate the effects of stevia (Stevia rebaudiana Bertoni) leaf powder on soybean milk quality. Soybean milk was prepared with the addition of 0.1 g (SP1), 0.2 g (SP2), 0.3 g (SP3), 0.4 g (SP4) of stevia leaf powder. The pH of soybean milk added with stevia leaf powders ranged from 7.90 to 7.98, whereas that of control was 7.88. The viscosity of soybean milk added with stevia leaf powder was 11.13~12.71 cp while that of control was 11.09 cp. Soymilk added with stevia leaf powder yielded values of Hunter L (59.40~64.94), a (-7.63~-6.45), and b (18.71~19.63), whereas that of control were 67.45, -4.74 and 20.13, respectively. There was decrease upon addition of stevia leaf powder. During storage, the pH, viscosity, L, and b values were decreased continuously. According to sensory evaluation, taste, and flavor of SP3 were better than the other groups. Quality characteristics between control and SP3 showed no significant differences. Therefore, this study showed the possibility of substituting 0.3 g of stevia leaf powder instead of sugar for creating a standard quality soybean milk with low calories. Upon the results of this study, it may be assumed that there are consequences positive responses to health-oriented consumers when using stevia leaf powder.

• Journal of Nutrition and Health
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• v.38 no.8
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• pp.663-671
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• 2005

The purpose of this study was to investigate not only quality characteristics such as overrun, meltdown and sensory evaluation of oligosaccharide-supplemented soy ice cream but also physiological effects of ice cream with soy and/or oligosaccharide on blood sugar and lipid profile in streptozotocin-induced diabetic rats. Powder of parched soybean was added at $7.6\%$ replacing skimmed milk and cream, soybean oil at $7.6\%$ replacing milk oil in cream, and fructooli-gosaccharide at $9.5\%$ replacing sucrose on weight basis. Five kinds of ice cream were prepared: MMS (skimmed milk, milk oil, sucrose), MMO (skimmed milk, milk oil, oligosaccharide), SSS (soybean, soybean oil, sucrose), SSO (soybean, soybean oil, oligosaccharide), and BSO (black soybean, soybean oil, oligosaccharide). Overrun and meltdown of soy ice cream were significantly lower than those of milk ice cream. Scores of sensory evaluation especially in mouth feel and melting feel in mouth were lower in soy ice cream. Freeze-dried ice cream was supplemented to AIN93-based diets at $30\%$(w/w). Sprague-Dawley male rats with diabetes induced by injecting streptozotocin were fed experimental diets for 4 weeks. Plasma glucose level was significantly lowered in SSO group compared with MMS group. Plasma insulin levels of MMO and SSO groups were not significantly different from that of normal group, while those of MMS and SSO group were significantly lower than normal group. Plasma cholesterol was decreased in groups fed ice cream supplemented either soybean or fructooligosaccharide compared to MMS group. HDL-cholesterol level was elevated and triglyceride was decreased significantly in MMO group compared to MMS group. LDL-cholesterol levels of SSS and BSO groups and liver triglyceride level of SSO group were significantly lower compared to MMS group. In conclusion, oligosaccharide-supplemented soy ice cream lowered blood sugar, and ice cream supplemented with soybean and/or oligosaccharide improved lipid profile in diabetic rats.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.255-265
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• 2019

This study aimed to examine the quality characteristics of fermented milk, Mozzarella cheese, and Gouda cheese from Jersey and Holstein milk. The fermented milk, Mozzarella cheese, and Gouda cheese made from the Jersey breed exhibited higher fat, calcium, and phosphorous contents than those from the Holstein breed. The proportion of saturated fatty acids such as palmitic acid and stearic acid was higher in dairy products made from Jersey than those made from Holstein, as was the component ratio of unsaturated fatty acids containing oleic acid and linoleic acid. In the sensory evaluations of fermented milk and Mozzarella cheese, the preference scores of products from Jersey were lower in color, flavor, texture, taste, and general preference than those from Holstein. In terms of sensory preference, it is considered that Jersey milk may be more appropriate for ripened cheese than fermented milk and fresh cheese. Therefore, Jersey milk is expected to contribute to the diversification of dairy products and to provide consumers with high quality nutrition.

• Asian-Australasian Journal of Animal Sciences
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• v.4 no.1
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• pp.25-29
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• 1991

Performance and production of twenty lactating Holstein cows fed diets containing either soybean meal or fish meal as the primary protein source were compared in a continuous or split feeding scheme. At 1 wk prepartum four groups of five animals were placed on each experimental diet. Animals assigned to the continuous feeding scheme were continued on these diets for 10-wk postpartum. At 4 wk postpartum, the diets for the groups assigned to switching protein sources were changed. These treatments were continued for another 6 wk. Milk production and dietary intakes were recorded daily. Milk constituents were measured every 2 d. Cows weights, rumen fluid samples and jugular blood samples were collected weekly. Data showed no effect of early lactation diet on cow performance or milk characteristics. Overall, compared to the soybean meal diet, the fish meal diet lowered the milk fat percent and increased production of milk per unit of dry matter ingested. No differences were observed for volatile fatty acid content of rumen fluid, blood mineral content, milk protein, somatic cell count, 4%-fat corrected milk, dry matter intake, or body weight.

• Journal of Animal Reproduction and Biotechnology
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• v.34 no.1
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• pp.30-34
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• 2019

Milk fever is a metabolic disease with manifestation of clinical signs due to hypocalcemia, which usually occurs within 48-72 h after delivery. However, even after a successful treatment of milk fever, recurrence of milk fever may occur, and studies on recurrent milk fever are still lacking. Accordingly, the present study was conducted for the purpose of identifying the characteristics of recurrent milk fever according to farm, season, parity, and dystocia that can cause physiological changes in the mother during peri- and postpartum periods. The analysis results showed that the incidence rate of initial and recurrent milk fever according to breeding farm was 5.7%-14.1% and 3.1%-7.2%, respectively, demonstrating a positive correlation between the initial and recurrent milk fever (r = 0.613, p < 0.01). With respect to season, the incidence rate of initial and recurrent milk fever during summer was 12.3% and 7.5%, respectively, which were significantly higher than that of other seasons (p < 0.05). In addition, the recurrence rate, the ratio of recurrence relative to initial milk fever, was highest during summer with 62.7%. Regarding parity, the incidence rate of initial and recurrent milk fever in 3rd parity was 11.1% and 5.8%, respectively, which was significantly higher than in 1st and 2nd parity (p < 0.05). Furthermore, the recurrence rate in 4th parity was 64.1%, showing a pattern of increase in incidence rate with increase in parity. Finally, there were no differences in the incidence rate of initial and recurrent milk fever according to eutocia and dystocia. The findings indicated that the incidence rate of initial milk fever should be reduced to effectively prevent the recurrent milk fever, while animals with 3rd parity or higher should be expected to occur high rate of recurrent milk fever, especially during summer, and the necessary preparations should be made for intensive treatment of such individuals.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.301-301
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• 2022

Dairy products are important diet source for human because of their balanced essential nutrients along with various vitamins and minerals. However, lactose in milk can result in diarrhea to some consumers with lactose intolerance. Soy milk has no lactose and is suitable as a substitute for diary milk in accordance with recent trend of replacing animal food with vegetable food. However, polysaccharides in soy milks are difficult for humans to digest, leading to flatulence. These polysaccharides can be decomposed into monosaccharides by lactic acid bacteria, and fermentation can improve food quality. Because mungbean has higher carbohydrate content than soybean, mung milk can be easily fermented than soy milk, resulting in vege yogurt with higher contents of lactic acid. In this study, fermentation characteristics of vege yogurt were analyzed with different ratio of soy milk and mung milk (0%, 25%, 50%, 75%, 100% and 0%+sucrose) and different fermentation time (0, 8, and 16 hours). In general, pH decreased as fermentation time increased. Overall, pH significantly decreased when the mung milk content in yogurt increased. All samples showed higher titratable acidity after fermentation and soy yogurt (mungbean 0%, 16 hours) with sucrose showed the highest value (6.825%). As fermentation time increase, viscosity increased. In 8 and 16 hours, mung milk yogurt (mungbean 100%) showed the lowest viscosity while soy milk yogurt (soybean 100%) with no sucrose showed the highest viscosity after 16 hours of fermentation. The contents of crude protein, crude fat and ash were measured for nutritional analysis. Soy milk (mungbean 0%, 0 hours) had the values of crude protein 2.9g, crude fat 1.8g, and ash 0.3g, and mung milk (mungbean 100%, 0 hours), showed the values of crude protein 1.7g, crude fat 0g, and ash 0.3g. To analyze the effect of the differences in the contents of nutrition between soy milk and mung milk on fermentation, the changes in sugar contents, and antioxidant capacity will be conducted depending on fermentation time. Our results will provide the information in researching plant beverages.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.739-757
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• 2024

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.373-381
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• 2007

The elderly population in Korea is growing rapidly and their nutritional status is not acceptable. Data were collected from the self-administered questionnaire of 495 free living elderly, over 65years old, in Korea to asses the intake and consumption pattern of milk and dairy products. The questionnaire contains demographics, health related characteristics, and perception on milk, and consumption behaviors of milk and dairy products. Most of the elderly subjects understood that milk is good foods in terms of nutritive value and health. And 67% of the subjects satisfied with the sanitation status of milk on the markets. The kind of milk that majority of the subjects consumed was whole milk, and only 5.1% of them consumed low fat milk. Less than 20% of the subjects consumed milk everyday, living alone group consumed milk less frequently than living with others. It was found that the majority of the elderly subjects did not meet current recommendation for milk. Liquid and curd type yogurt were the major dairy products used among elderly, and the reasons were good taste and digestion. They believed that these kinds of dairy products help constipation and digestion problems. The price of milk was ranked for the first factor needed to be considered for milk and dairy products consumption in elderly korean.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.7
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• pp.1017-1025
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• 2000

The traditional methods for determining the quality of milk, cheese and meat are tedious and expensive, with a significant wastage of chemicals which pollute the environment. To overcome these disadvantages, the potential of near infrared spectrophotometry (NIR) for monitoring the quality of milk and meat has been evaluated by a number of researchers. While most studies indicate that NIR can be used to predict chemical composition of milk and meat, and to monitor the cutting-point during cheese manufacturing, one study demonstrated the potential of NIR to predict sensory characteristics (e.g. hardness and tenderness) of beef. These calibrations were developed on a small number of samples, limiting their value for adoption by the industries. Now that the sophisticated computer software is available, more robust calibrations need to be developed to monitor both chemical and physical characteristics of meat and meat products simultaneously.

• International journal of advanced smart convergence
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• v.4 no.1
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• pp.11-17
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• 2015

Fouling in heat exchanger becomes a major problem of dairy industry and it increases the production cost. These are lost productivity, additional energy, additional equipment, chemical, manpower, and environmental impact. Fouling also introduces the risk of food safety due to the improper heating temperature which allow the survival of pathogenic bacteria in milk, introducing biofilm formation of pathogenic bacteria in equipments and spreading the pathogenic bacteria to milk. The aim of this study is to determine the fouling rate during pasteurization process in heat exchanger of pasteurized milk produced by Village Cooperative Society (KUD) "X" in Malang, East Java Indonesia by using empirical modeling. The fouling rate is found as $0.3945^{\circ}C/h$ with the heating process time ranged from 0 to 2 hours and temperature difference (hot water inlet temperature and milk outlet temperature) ranged from 0.654 to $1.636^{\circ}C$. The fouling rate depends on type and characteristics of heat exchangers, time and temperature of process, milk type, age of milk, seasonal variations, the presence of microorganism and more. This results will be used to plan Cleaning In Place (CIP) and to design the control system of pasteurization process in order to maintain the milk outlet temperature as standard of pasteurization.