• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.400-410
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• 2016

The purpose of this study was to discuss how 'milk' was produced and supplied introduced and spread in the modern Joseon period. Condensed milk and powdered milk were mainly consumed in Joseon during the Japanese colonial period since they could be conveniently preserved for a long time, although raw milk was also produced and consumed. For areas adjacent to farms, milk delivery service was offered while areas with great consumption received an additional supply from different areas by rail. Since no manufacturing plants were operational in Korea, condensed milk and powdered milk consumed in Joseon had to be imported. In the case of condensed milk, when production in Japan increased, extra supply was aggressively sent into their colony, Joseon. The 'Gyeongseong Milk Association' founded in 1937 is considered significant in that it led to standardization of the production system and prices as well as pasteurization of milk. In the late Japanese colonial era, milk production and consumption were controlled. As milk was purchased as a war supply, the milk consumption market became distorted and limited.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.363-373
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• 2018

Although milk, which is a representative western food, has a more than 100-year history in Korea, the preference is controversial. This study examined the milk history of Choseon in 1884~1938. This period was divided into 4 periods regarding the westerner's records and advertisements. Westerners who visited Choseon in 1884~1895 ($1^{st}$ period) recorded the eating habits of Choseon,i.e., no milk consumed, even in insufficient food situation. Among the westerners, medical missionaries began to show or/and recommend condensed milk for sick children. In 1896~1909 ($2^{nd}$ period) newspapers, general shops in Hanseong for westerners showed advertisements of dairy products. In the 1900s, condensed and raw milk were advertised through newspapers. Domestic ranching systems to produce raw milk were established at that time mainly by Japanese. In the 1910s ($3^{rd}$ period), raw milk and condensed milk were advertised in newspapers. Since the mid-1920s ($4^{th}$ period), dairy products were bisected into condensed and powdered (dried) milk. Moreover, many Japanese manufacturers appeared in the advertisement in the 1920s. These results suggest that milk has been recognized as a symbol of an enlightenment food in Korea since the late 1900s, but the old negative wisdom, unfamiliar taste, and high price of milk at that time limited its appeal.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.987-1001
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• 2021

One of the most critical issues in the dairy industry, alongside the low birth rate and the aging population, is the decrease in demand for milk. In this study, the consumption trends of 12 major dairy products distributed in Korea were predicted using a logistic model, the Gompertz model, and the Bass diffusion model, which are representative S-shaped growth models. The 12 dairy products are fermented milk (liquid type, cream type), butter, milk powder (modified, whole, skim), liquid milk (market, flavored), condensed milk, cheese (natural, processed), and cream. As a result of the analysis, the growth potential of butter, condensed milk, natural cheese, processed cheese, and cream consumption among the 12 dairy products is relatively high, whereas the growth of the remaining dairy product consumption is expected to stagnate or decrease. However, butter and cream are by-products of the skim milk powder manufacturing process. Therefore, even if the consumption of butter and cream grows, it is difficult to increase the demand of domestic milk unless the production of skim milk powder produced from domestic milk is also increased. Therefore, in order to support the domestic dairy industry, policy support should be focused on increasing domestic milk usage for the production of condensed milk, natural cheese, and processed cheese.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.3
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• pp.342-348
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• 2014

This study was conducted to examine the effects of condensed tannins (CT) from Ficus bengalensis leaves on the feed utilization, milk production and health status of crossbred cows. Eighteen crossbred dairy cows at their second and mid lactation (avg. BW $351.6{\pm}10.6$ kg) were randomly divided into two groups of nine each in a completely randomized block design and fed two iso-nitrogenous supplements formulated to contain 0% and 1.5% CT through dried and ground leaves of Ficus bengalensis. The diets were designated as CON and FBLM, respectively and fed to cows with a basal diet of rice straw to meet requirements for maintenance and milk production. The daily milk yield was significantly (p<0.05) increased due to supplementation of FBLM diet. The 4% fat corrected milk yield was also significantly (p<0.01) higher due to increased (p<0.05) milk fat in cows under diet FBLM as compared to CON. The inclusion of CT at 1.5% in the supplement did not interfere with the feed intake or digestibility of DM, OM, CP, EE, NDF, and ADF by lactating cows. Digestible crude protein (DCP) and total digestible nutrients (TDN) values of the composite diets were comparable between the groups. The blood biochemical parameters remained unaltered except significantly (p<0.05) lowered serum urea concentration in cows fed FBLM diet. There was a significant (p<0.05) increase intracellular reduced glutathione (GSH), superoxide dismutase (SOD) and catalase (CAT) activity in cows supplemented with condensed tannins. The total thiol group (T-SH) was found to be higher with reduction in lipid peroxidation (LPO) in cows of FBLM group. The cost of feeding per kg milk production was also reduced due to supplementation of Ficus bengalensis leaves. Therefore, a perceptible positive impact was evident on milk production and antioxidant status in crossbred cows during mid-lactation given supplement containing 1.5% CT through Ficus bengalensis leaves.

• Journal of Dairy Science and Biotechnology
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• v.19 no.1
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• pp.13-21
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• 2001

Milk can be regarded as a complete food, containing protein, fat, lactose, vitamins and minerals. Milk is heated for a variety of reasons. The main reasons are: to remove pathogenic organisms; to increase shelf-life. But, when milk is heated, many changes take place: denaturation of whey proteins and interaction with casein, Maillard browning, losses of vitamin and minerals. The addition of a additive and milk powder to flavor and taste may cause undesirable change of quality during heating milk. The reconstituted milk is the milk product resulting from the addition of water to the dried or condensed form in the amount necessary to re-establish the specified water solids ratio. Therefore, according to the increasement of consumption of processed milk, the necessity for study about the quality of processed milk mixed with reconstituted milk arose.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.3
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• pp.463-472
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• 2003

Cassava (Manihot esculenta, Crantz), an annual tropical tuber crop, was nutritionally evaluated as a foliage for ruminants, especially dairy cattle. Cultivation of cassava biomass to produce hay is based on a first harvest of the foliage at three months after planting, followed every two months thereafter until one year. Inter-cropping of leguminous fodder as food-feed between rows of cassava, such as Leucaena leucocephala or cowpea (Vigna unculata), enriches soil fertility and provides additional fodder. Cassava hay contained 20 to 25% crude protein in the dry matter with good profile of amino acids. Feeding trials with cattle revealed high levels of DM intake (3.2% of BW) and high DM digestibility (71%). The hay contains tannin-protein complexes which could act as rumen by - pass protein for digestion in the small intestine. As cassava hay contains condensed tannins, it could have subsequent impact on changing rumen ecology particularly changing rumen microbes population. Therefore, supplementation with cassava hay at 1-2 kg/hd/d to dairy cattle could markedly reduce concentrate requirements, and increase milk yield and composition. Moreover, cassava hay supplementation in dairy cattle could increase milk thiocyanate which could possibly enhance milk quality and milk storage, especially in small holder-dairy farming. Condensed tannins contained in cassava hay have also been shown to potentially reduce gastrointestinal nematodes in ruminants and therefore could act as an anthelmintic agent. Cassava hay is therefore an excellent multi-nutrient source for animals, especially for dairy cattle during the long dry season, and has the potential to increase the productivity and profitability of sustainable livestock production systems in the tropics.

• Animal Bioscience
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• v.34 no.2
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• pp.205-212
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• 2021

Objective: The purpose of present study was to investigate the effects of condensed molasses fermentation solubles (CMS) on lactation performance, rumen fermentation, nutrient digestibility, and serum parameters of dairy cows. Methods: A total of 75 healthy Holstein cows with the same parity (milk production = 35±2.5 kg, body weight = 570±28 kg) were randomly selected and divided into 5 groups. One group served as control group (CON; no CMS), whereas the other 4 groups were CMS1 (accounted for 1% of the diet), CMS2 (2%), CMS3 (3%), and CMS4 (4%). All cows were fed regularly three times each day at 0800, 1600, and 2400 h. Cows received diet and water ad libitum. The experiment lasted for 60 days. Results: Results showed that the dry matter intake, milk yield, and protein of CMS2 were maximum and higher (p<0.05) than CMS4. The ruminal pH was observed less than 6 in CMS3 and CMS4 groups. No noticeable difference of microbial protein was found between CON and CMS2 groups, while the microbial protein in these groups was higher (p<0.05) than CMS3 and CMS4 groups. The apparent digestibility of dry matter, organic matter, and crude protein in CMS2 group was higher (p<0.05) than CMS3 and CMS4 groups. Compared to CMS3 and CMS4 groups, the CMS2 group increased (p<0.05) the serum concentrations of immunoglobulin G and immunoglobulin M on d 60. Conclusion: Therefore, it is practicable that CMS substitutes for a part of concentrates in lactating cows' diets, but higher addition of CMS (more than 3% of the diet) could decrease production performance of dairy cows as seen in the present study.

• Journal of Korean society of Dental Hygiene
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• v.21 no.5
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• pp.507-515
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• 2021

Objectives: The aim of this study was to evaluate the extent of the potential erosion of enamel induced by three different types of commercial fermented milk using the pH cycle model. Methods: Specimens were treated and soaked up in three types of fermented milk and in mineral water for 10 min, four times a day for 8 days, and all of the specimens were immersed in artificial saliva outside of treatment times. The microhardness of the surface was measured by a microhardness tester, and a scanning electron microscope (SEM) was used to identify the enamel surface morphology. Results: The differences in the surface microhardness (ΔVHN) of enamel were different among the groups (p<0.05). The four groups were in descending order of ΔVHN: the liquid type group, condensed-drink type group, condensed-stirred type group, and control group. The liquid type group had a higher ΔVHN than the other two fermented milk groups (p<0.05). Based on SEM observation, the most severe surface damage was due to the liquid type of fermented milk. Conclusions: Customers' careful discretion is advised when purchasing these types of fermented milk. This information is anticipated to be of much value in the prevention of dental erosion.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.16-24
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• 1976

To determine patterns of preference for and consumption of milk and milk products in Seoul city, a study was conducted of 724 girls and 587 boys ranging in age from elementary school to collage level, from July to August, 1974. Findings are summarized as follows: In general, milk and milk products were liked by both children and adults. A contrasting low tendency to purchase such products was due to socioeconomics, habitual, and educational factors, as well as a lack of adequate nutritional information, especially with regard to milk. Knowledge of the value of milk as a source of calcium was lacking, especially among boys. The majority of homemakers understood that milk was nutritious, but not specifically as the best source of calcium for their families. Milk, especially in beverage form, was commonly regarded as food for the infant and small child. Grandparents would not drink it. Such a beliefe is similar to that found in under-developed or developing nations. The need for nutrition education must be emphasized. Milk and milk products are expensive foods, particularly for the low income family; but even in higher income levels, consumption was limited. Milk was consumed mostly by the younger family members, less by the older. Among the children, preference, knowledge, and concern with the nutritional value of milk increased with age of subjects. It is presumed that awareness improved with increasing length of school education. Greater frequency of milk intolerance was found with decreasing age of respondents: about 10 percent had some form of milk intolerance. This percentage will be found to be much higher in villages where milk is less familiar. This study indicated that respondents liked ice cream best of all the milk products. For beverage, they preferred cider and cola in summer, coffee and milk in winter. Smaller families consumed more milk than larger families. Household consumption of condensed milk was very low, mostly as coffeemate. Among households interviewed, as many had regular as irregular delivery of dairy milk. Average consumption ranged 0.5 to 1.5 Hop. Engel indices of these families ranged 20 to 60. Use of milk at home was very simple. Not many methods of preparation were found. The milk was used mostly as beverage. In order to improve the nutritional level of Korean children and adults who especially need additional calcium, milk and milk products are recommended as the best source of calcium. Nutrition education of children and their parents should receive greater emphasis.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.4
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• pp.478-482
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• 2000

Whole cassava (Manihot esculenta, Crantz) crop was harvested about 10-15 cm above ground at 3 months after planting and sun dried for 1-3 days or until the leaves were crispy-dried and the branches and stems were mostly wilted to produce cassava hay. Cassava hay (CH) contained 86.3% DM, 8.9% ash, 23.6% CP, 44.3% NDF, 30.0% ADF, 5.8% ADL, 0.257% condensed tannin and 0.35 mg % HCN, respectively. In addition, CH contained relatively higher amino acid than alfalfa hay especially methionine, isoleucine, leucine and lysine. Ruminal fermentation of CH resulted in high concentrations of $C_2$, $C_3$, and $C_4$ at 72, 17 and 7 mol/100 mole, respectively. A feeding trial was conducted to study on effect of feeding of cassava hay in late lactating dairy cows fed on urea-treated rice straw during the dry season on their intake, ruminal pH, $NH_3$-N, milk yield and compositions. Thirty, Holstein-Friesian crossbred cows in their first lactation were randomly assigned in a randomized complete block design to receive five different dietary treatments: T1=supplementation of concentrate to milk yield at 1:2, T2=supplementation of concentrate to milk yield at 1:2+0.56 kg DM, T3=supplementation of concentrate to milk yield at 1:3+1.3 kg DM CH, T4=supplementation of concentrate to milk yield at 1:4+1.70 kg DM CH, T5=CH fed on ad libitum+small concentrate supplement. All cows received urea-treated rice straw as a roughage source throughout a 80 d feeding trial. The experiment revealed that cassava hay contained high level of protein and minimal level of tannin at 3 months of harvest. Tannin intake ranged from 1.44 to 13.36 g/hd/d and did not affect on urea-treated rice straw intake. Milk yield across treatments were similar (5.4-6.3 kg/hd/d) (p>0.05) but 3.5% FCM was highest in cows received CH at 1.70 kg/hd/d. Feeding of cassava hay resulted in increasing milk fat (4.0 to 4.6%) (p<0.05) and milk protein (3.8 to 5.3%) (p<0.05). Moreover, the use of CH could reduce concentrate supplementation to milk yield from 1:2 to 1:4, respectively, thus resulted in more milk income return.