• Food Science of Animal Resources
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• v.35 no.2
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• pp.189-196
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• 2015

The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose; and fermented with Lactobacillus plantarum DK211 as single, or mixed with Lactococcus lactis R704, a commercial starter culture. The pH, titratable acidity, and viable cell counts during fermentation and storage were evaluated. It was found that the mixed culture showed faster acid development than the single culture. The resulting FWB had high protein (9%) and low fat content (0.2%). Increased viscosity, and antioxidant and antimicrobial activity were observed after fermentation. A viable cell count of 10⁹ CFU/mL in FWB was achieved within 10 h fermentation, and it remained throughout storage at 15℃ for 28 d. Sensory analysis was also conducted, and compared to that of a commercial protein drink. The sensory scores of FWB were similar to those of the commercial protein drink in most attributes, except sourness. The sourness was highly related with the high lactic acid content produced during fermentation. The results showed that WPC and vegetable origin lactic acid bacteria isolated from kimchi might be used for the development of a high protein fermented beverage, with improved functionality and organoleptic properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.546-550
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• 1991

Changes of pH, titratible acidity, undenatured whey protein contents and the rates of loss of available lysine in market milks were investigated to find out the effective indicators for identification and classification of different heat treatment. There showed no change of both pH and titratiable acidity among the heating methods in market milks. The contents of undenatured wheyprotein per 100ml serum were determined as 413.7mg(LTLT), 341.3mg(HTSP), 6.9mg(UHT pasteurized) and 96.6mg(UHT sterilized), respectively. Distinct differences of underatured whey protein contents accoriding to the heating method could be observed. The rates of loss of available lysine in heated milks compared to raw milk showed 1.4% (LTLT), 0.2%(HTST), 6.3%(UHT pasteurized) and 4.9%(UHT sterillized), respectively. The rates of loss of available lysine were not suitable to classify the UHT heating method.

• The Korean Journal of Mycology
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• v.19 no.1
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• pp.61-65
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• 1991

For the production of mycelia of mushroom by submerged culture, the experiment was carried out. mushroom. The optimum culture broth for Ganoderma lucidum NG-L were compo­sed of CMC 0.8%(w/v) and $(NH_4)_2SO_4$ 0.2%, with 10%(v/v) of inoculum size and pH 5.5 when the milk whey was used as basal medium. In case of Grifola frondosa ATCC48688, the optimum broth were composed of soluble starch 2%(w/v) and $KNO_3$ 0.l%(w/v), with 8%(v/v) of inoculum size and pH 5.2. Among several plant growth hormones,indole-3-acetic acid and gibberellin $A_3-3-acetate$ stimulated the mycelial growth of Ganoderma lucidum NG-L and Grifola frondosa ATCC 48688 respectively. The culture broth of these mushrooms inhibited the growth of B. subtilis and P. aeruginosa.

• Applied Biological Chemistry
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• v.37 no.5
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• pp.370-378
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• 1994

Soybean curd added with 40% of cow’s milk was prepared with eight coagulants such as calcium acetate, calcium lactate, calcium chloride, calcium sulfate, magnesium chloride, glucono-delta lactone (GDL), acetic acid and lactic acid. The curd products were evaluated by the chemical composition, coprecipitation porperties, mineral content, yield, color and textural characteristics. The lowest concentrations for protein coprepitation were 0.3% (v/v) for calcium salts, 0.4% (v/v) for magnesium chloride, 0.2% (v/v) for organic acids. Turbidity and crude protein of whey were markedly decreased at these concentrations. The optimal concentrations of coagualnts used for soybean curd preperation were 1.2% (v/v) for calcium acetate, calcium sulfate and calcium lactate, 1.0% (v/v) for calcium chloride and GDL, 0.8% (v/v) for magnesium chloride and lactic acid, 0.6% (v/v) for acetic acid. It was observed that of the eight coagulants tested, calcium chloride provided a satisfactory curd in quality. Calcium content of soybean curds by the calcium salt coagulants was higher than that by organic acid coagulants. Through the examination on the textural properties by a texturemeter was found out that acetic acid treated soybean curd among the organic acids, calcium salts and magnesium chloride treated curds had very high hardness value. All the curd products prepared in this experiment had a pale yellow color as affected by the value of L (lightness), a (redness) and b (yellowness). Although the colorimetric readings showed that the soybean curds prepared with the organic acids had higher L value but lower a and b value in comparison to calcium salts and magnesium chloride treated curds.

• Journal of Dairy Science and Biotechnology
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• v.22 no.2
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• pp.131-141
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• 2004

The FTA(Free Trade Agreements) are loading the world trade liberalization. Entering into FTA with Chile on 1 Apr 2004, Korea is trying to tie with Singapore and Japan in FTA. It also has a long-term plan for free-trading with China, USA, ASEAN, Canada and India. The portion of the dairy products imported from Chile, Japan and Singapore is under 1% of total dairy product imports. However, in the long run the conclusion of FTA with dairy product exporting countries such as USA, Australia, New Zealand and Netherlands will give a big impact on the dairy industry with abrupt increment in dairy product imports. Especially, whole and skim milk powder imports which are imported on the high tariff rate expect to increase. Furthermore mixed milk powder(Food preparations of goods and other whey powders) imports which domestic price is higher than world market also will dramatically increase. The milk powder stocks have increased since 2002. That made the government carry out some policies. Those include slaughtering milking cow(2002) and terminating the dairy farm enterprise and decreasing in milk production(2003). Also the case of artificial insemination by a Hanwoo fertilized egg has increased with the rise of Hanwoo farm price in 2003. By those reason, it is forecasted that the downward trend in the number of cow will be continued in 2004. It is also forecasted that the raw milk production in 2004 will decrease 4.4% compared to last year due to decreasing in the number of milking cow and raw milk collecting quota.

• Korean Journal of Animal Reproduction
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• v.27 no.1
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• pp.15-23
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• 2003

Lactadherin (formerly known as BA46), a major glycoprotein of the human milk fat globule membrane, is abundant in human breast milk and breast carcinomas and may prevent symptomatic rotavirus infections. In this study, under the control of tissue specific and hormonal inducible mouse whey acidic protein (WAP) promote., the expression pattern of lactadherin (Ltd) in lactogenic hormone-dependent mouse mammary epithelial cell line HC11 were tested. pLNWLtd construct containing 2.4 kilobases of the WAP promoter and 1.5 kilobases of human lactadherin gene was stably transfered into HC11 cells using retroviral vector system. Integration and expression level of the transgene was estimated using PCR and RT-PCR, respectively. Prominent induction of Ltd gene under the WAP promoter was accomplished in the presence of insulin, hydrocortisone and prolactin. Compared to the control (cells cultured with insulin alone), however we observed that the WAP promoter was leaky. These data indicate that luther studies are needed in finding an appropriate promoter other than WAP promoter because of its leakiness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.401-406
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• 1983

Changes in the soluble sugar content contained in the soybean, soybean milk, soybean curd and soybean whey were determined to investigate the method of reducing the introductions of soluble oligosaccharides like sucrose, raffinose and stachyose, which cause flatulence in human, to soybean curd from soybean by extending the soaking time of soybean. The soybean curd yields according to the extention of the soaking time were also determined. Markedly increased glucose, slightly reduced fructose and sucrose and noticeably reduced raffinose in soybean milk were observed with extended soaking time. Most of sucrose, raffinose and all of maltose were transferred to soybean whey. Gradual increase of soybean curd yields were obtained by extending soaking time within the experimental conditions.

• Animal Bioscience
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• v.34 no.8
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• pp.1283-1289
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• 2021

Objective: The progestogen-associated endometrial protein (PAEP) gene encodes the main whey protein in milk, β-lactoglobulin. The aim of the study was to investigate polymorphism in the PAEP gene and its association with milk yield, composition, and quality. Methods: Test-day records for 782 dairy cows were analysed. A total of 10 single nucleotide polymorphisms (SNP) within the PAEP gene were investigated. The following parameters were recorded: milk yield (MY, kg/d), percent milk fat (%), protein (PP, %), dry matter (DMP, %) and lactose (LP, %), urea content (UC, mg/L) as well as natural logarithm for somatic cell count (LnSCC, ln). Effect on genomic estimated breeding values accuracy was evaluated with pedigree and single step model. Results: Results show that only three SNPs were polymorphic, creating 5 composite genotypes: P1 to P5. Differences in MY between composite genotypes were noted in the two tested herds. Cows with P5 composite genotypes were characterised by the highest PP and LnSCC and the lowest LP and UC (p<0.05). P4 was linked to an increased DMP and UC, while P3 to an increase in LP and decrease in PP and LnSCC. Both factors are important markers in herd management and have high influences on the herds economics. For 5 out of 7 traits the accuracy of prediction was improved by including the haplotype as a fixed effect. Conclusion: Presented results may suggest a new way to optimise breeding programmes and demonstrate the impact of using genomic data during that process.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.11
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• pp.1576-1583
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• 2000

Three experiments were conducted to determine the nutritional value of wheat gluten (WG) and spray-dried porcine plasma (SDPP) in diets for nursery pigs. In Exp. 1, 120 weanling pigs (5.7 kg avg initial BW) were used in a 35-d growth assay. Treatments for d 0 to 14 were: 1) dried skim milk (DSM)-dried whey-SBM based control; 2) WG to replace the protein from DSM; 3) SDPP; and 4) WG-SDPP (50:50 blend on a protein basis) to replace the protein from DSM. From d 14 to 35, all pigs were fed a common corn-SBM-whey-based diet. For d 0 to 14, there were no differences in ADG, ADFI, and gain/feed (p>0.11). However, for d 14 to 35, pigs fed diets with WG had greater gain/feed than those fed SDPP (p<0.05), and pigs fed diets with the WG-SDPP blend had greater ADG than pigs fed diets with WG or SDPP alone (p<0.07). In a second experiment, 60 weanling pigs (5.1 kg avg initial BW) were used in a 28-d growth assay. All pigs were fed the WG-SDPP diet fed in Exp. 1 for d 0 to 14, and changed to experimental diets for d 14 to 28. Treatments were: 1) the whey-SBM-based diet used for d 14 to 28 in Exp. 1; or 2) a whey-SBM based diet with 3% added SDPP. There were no differences in ADG, ADFI, gain/feed, or apparent digestibilities of DM and N among treatments for d 14 to 28 or overall (p>0.14). In a third experiment, 150 weanling pigs (5.6 kg avg initial BW) were used in a 32-d growth assay to determine the optimal blend of WG and SDPP for use after weaning. The SDPP was added as 8% of the control diet, and WG was substituted on a protein basis to yield the desired SDPP:WG blends. Treatments were (d 0 to 14): 1) SDPP; 2) 75% SDPP and 25% WG; 3) 50% SDPP and 50% WG; 4) 25% SDPP and 75% WG; and 5) WG. As in Exp. 1, all pigs were switched to a common corn-SBM-whey-based diet for d 14 to 32. For d 0 to 14, ADG and ADFI increased as replacement of the SDPP was increased up to 50% and decreased when more of the SDPP was removed from the diet (quadratic effects, p<0.004 and 0.02, respectively). Apparent digestibilities of DM and N (at d 13) were not affected by treatments (p>0.18). For d 14 to 32, treatments did not affect ADG (p>0.2), although there were quadratic responses in ADFI (p<0.04), with pigs fed the 50:50 blend suggested the greatest intake of feed. For the overall experimental period (d 0 to 32), ADG, ADFI, and gain/feed increased as WG was used to replace as much as 50% of the SDPP (quadratic effects p<0.04, 0.02, and 0.06, respectively). In conclusion, WG can successfully replace up to 50% of the SDPP in a complex nursery diet, when SDPP is included at the 8% level. There is no advantage to keeping SDPP in the diet after Phase I (d 0 to 14).

• Food Science and Preservation
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• v.13 no.1
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• pp.30-36
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• 2006

Milk protein-gum conjugates were prepared by Maillard reaction and added to dough to investigate the possibile use of them as anti-staling agents in bread Four different types of conjugates were added to dough, i.e., $casein-\kappa-carrageenan$ (CK), casein-sodium alginate (CA), $whey-\kappa-carrgeenan$(WK) and whey-sodium alginate (WA). Their addition to flour increased the gelatinization temperature, water absorption and development time of the dough. Extensogram showed the increased resistance to extension of the doughs resulting from the addition of the conjugates. Moisture content of the breads decreased during storage at $5^{\circ}C$ for 4 days. The breads added with conjugates had lower extents of the decreases than non-treated degrees and maintained higher moisture content than non-treated bread after 3 freeze-thaw cycles. The storage degrees at $5^{\circ}C$ for 4 days affected the increased bread hardness, but, addition of WA conjugate decreased extents of the increases. Therefore, milk protein-gum conjugates, especially WA conjugate, contributed to retarding staling of breads