• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.37-45
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• 2014

Benzoic acid is widely used in the food industry as a preservative in acidic foods, owing to its antimicrobial activity against various bacteria, yeasts, and fungi. Benzoic acid occurs naturally in different foods such as fruits, vegetables, spices, and nuts as well as in milk and dairy products. Lactic acid bacteria convert hippuric acid, which is naturally present in milk, to benzoic acid; therefore, the latter could also be considered as a natural component of milk and milk products. Benzoic acid is also produced during the ripening of cheese by the propionic acid fermentation process that follows lactic acid fermentation. This paper, we provide basic information regarding the systematic control of natural benzoic acid levels in raw materials, processing intermediates, and final products of animal origin.

• Journal of Animal Science and Technology
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• v.58 no.7
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• pp.26.1-26.11
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• 2016

The use of probiotics for human and animal health is continuously increasing. The probiotics used in humans commonly come from dairy foods, whereas the sources of probiotics used in animals are often the animals' own digestive tracts. Increasingly, probiotics from sources other than milk products are being selected for use in people who are lactose intolerant. These sources are non-dairy fermented foods and beverages, non-dairy and non-fermented foods such as fresh fruits and vegetables, feces of breast-fed infants and human breast milk. The probiotics that are used in both humans and animals are selected in stages; after the initial isolation of the appropriate culture medium, the probiotics must meet important qualifications, including being non-pathogenic acid and bile-tolerant strains that possess the ability to act against pathogens in the gastrointestinal tract and the safety-enhancing property of not being able to transfer any antibiotic resistance genes to other bacteria. The final stages of selection involve the accurate identification of the probiotic species.

• Nutrition Research and Practice
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• v.12 no.2
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• pp.143-148
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• 2018

BACKGROUND/OBJECTIVES: Average intake of calcium among college students is below the recommended intake, and knowledge surrounding the attitudinal and behavioral factors that influence milk and dairy intake, a primary food source of calcium, is limited. The purpose of this study was to evaluate college students' attitudes and behaviors concerning milk and dairy consumption and their association with calcium intake. SUBJECTS/METHODS: Participants were 1,730 undergraduate students who completed an online survey (SurveyMonkey) as part of baseline data collection for a social marketing dairy campaign. The online survey assessed attitudes and behaviors concerning milk and dairy intake, and calcium intake. Questions about milk- and dairy-related attitudes and behaviors were grouped into 14 factors using factor analysis. Predictors of calcium intake were then evaluated. RESULTS: Median calcium intake across all participants was 928.6 mg/day, with males consuming higher calcium intakes than females (P < 0.001). Adjusted for gender, calcium intakes were most strongly (and positively) correlated with associating milk with specific eating occasions and availability (i.e., storing calcium-rich foods in one's dorm or apartment) (both P < 0.001). Other correlates of calcium intake included: positive-viewing milk as healthy (P = 0.039), having family members who drink milk) (P = 0.039), and taking calcium supplements (P = 0.056); and negative-parent rules concerning milk (P = 0.031) and viewing milk in dining halls negatively (P = 0.05). CONCLUSIONS: Calcium intakes among college students enrolled in the current study was below the recommended dietary allowance of 1,000 mg/day, reinforcing the need for dietary interventions in this target population, especially females. Practitioners and researchers should consider the factors found here to impact calcium intake, particularly associating milk with specific eating occasions (e.g., milk with breakfast) and having calcium-rich foods available in the dorm room or apartment, as intervention strategies in future efforts aimed at promoting milk and dairy foods and beverages for improved calcium intake in college students.

• Journal of Dairy Science and Biotechnology
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• v.39 no.1
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• pp.27-35
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• 2021

The aim of this research was to investigate the potential application of casein phospho-peptide (CPP)/chitosan oligosaccharide (CSO) nanocomplexes to dairy foods. The physical stability of CPP/CSO nanocomplexes during storage in model dairy foods including milk and yogurt was assessed by measuring the size and polydispersity index of the nanocomplexes. Encapsulation efficiency and in vitro vitamin D release from CPP/CSO nanocomplexes during gastrointestinal digestion were determined using HPLC. CPP/CSO nanocomplexes with increased CPP concentrations and decreased pH displayed significantly increased average particle size. During storage in model dairy foods, CPP/CSO nanocomplexes prepared with lower CPP concentrations and raised pH exhibited excellent physical stability. Vitamin D encapsulation efficiency increased significantly (p<0.05) as CPP concentration and/or pH decreased. Less than 3% vitamin D were released under gastric digestion conditions in vitro, while 91% of encapsulated vitamin D was released by 2 h of incubation under intestinal conditions, indicating that CPP/CSO nanocomplexes could effectively protect vitamin D from gastric conditions for delivery to the intestines. In conclusion, CPP/CSO nanocomplexes can be applied to dairy foods as an effective vitamin D delivery system.

• Nutritional Sciences
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• v.9 no.3
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• pp.195-200
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• 2006

We surveyed Korean pregnant women who participated in the Maeil mothers' club and factory tour from March to April, 2004 and assessed volunteers' hemoglobin (Hb) levels. The average Hb level of 747 subjects was $11.5{\pm}1.5g/dl$ and anemic subjects were 268 women, 35.9% of total subjects. The ratio of anemic subjects was 42.9% in the first trimester, 43.6% in the second trimester and 29.1 % in the third trimester. About 87.9% of subjects began to take health foods after conception. Seventy nine percent of subjects took iron supplement as one of health foods and 73.8% of them began it in the second trimester. The results of this study showed that health foods were more effective than iron supplement alone in improving the iron status of Korean pregnant women. Therefore, the better improvement effects are expected when pregnant women begin health food-based approaches as early as possible before pregnancy to improve pre-pregnancy iron reserve.

• Nutrition Research and Practice
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• v.9 no.5
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• pp.530-538
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• 2015

BACKGROUND/OBJECTIVES: Calcium is important but deficient in diets of young adult women. This study aimed to examine if cognitive factors and eating behaviors differ according to calcium intake based on the Social Cognitive Theory. SUBJECTS/METHODS: Subjects were female college students in Seoul, Korea. Three hundred students completed the questionnaire regarding calcium intake, nutrition knowledge, outcome expectations, self-efficacy and eating behaviors. Data on 240 students were analyzed using t-test or ${\chi}^2$-test. Subjects were categorized into two groups, high calcium intake (HC, ${\geq}650mg/day$) and low calcium intake (LC, < 650 mg/day), according to recommended intakes of calcium for women aged 19-29 years. RESULTS: The LC group constituted 77.9% of total subjects. Nutrition knowledge was not different according to calcium intake. Three out of 12 outcome expectations items were significantly different between the HC and LC groups. Subjects in the HC group agreed more strongly with the practical benefits of consuming calcium-rich foods, including 'taste' (P < 0.01) and 'going well with other snacks' (P < 0.05), compared to those in the LC group. Negative expectations of 'indigestion' were stronger in the LC group than HC group (P < 0.001). Among self-efficacy items, perceived ability of 'eating dairy foods for snacks' (P < 0.001), 'eating dairy foods every day' (P < 0.01), and 'eating calcium-rich side dishes at meals' (P < 0.05) differed significantly between the HC and LC groups. Eating behaviors including more frequent consumption of dairy foods, fruits or fruit juice (P < 0.001), anchovy, seaweeds, green vegetables, protein-rich foods (P < 0.05), and less frequent consumption of sweets or soft drinks (P < 0.01) were significantly related to calcium intake. CONCLUSIONS: This study found that outcome expectations, self-efficacy in consuming calcium-rich foods, and eating behaviors are important in explaining calcium intake. Nutrition education needs to address practical benefits, reduce negative expectations of calcium-rich foods, increase self-efficacy, and modify eating behaviors contributing to calcium intake.

• Journal of Dairy Science and Biotechnology
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• v.41 no.4
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• pp.163-178
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• 2023

The market size of functional health foods has experienced substantial growth driven by increasing consumer interest. In particular, the application of functional probiotics in various food products has resulted in consistent and progressive growth. One promising category is the application of probiotics in the manufacturing of cheese, which aligns with the rising demand for functional foods among consumers. The inherent advantages of cheese and probiotics provide consumers with a broad selection of functional foods. Therefore, it is crucial to identify functional probiotics that can withstand the cheese manufacturing process and exert significant effects on the flavor and taste of cheese. In this review, we discuss several strategies aimed at developing probiotic-supplemented cheeses for future dairy food markets.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.168-174
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• 1998

The amount of D(-)-lactic acid in fermented dairy products is very important because the rate of metabolism of D(-)-lactic acid is lower than that of L(+)-lactic acid. The purpose of this study was to investigate the optimum condition during fermentation and storage of yogurt for the formation of isomers of lactic acid by Lactobacillus acidophilus NCFM. The production of acid was excellent at $37^{\circ}C$ of fermentation and the ratio of D(-)-lactic acid was also lower than that of other conditions such as $35^{\circ}C{\;}and{\;}40^{\circ}C$. Among shaking and non-shaking treatment under aerobic condition and anaerobic condition, non-shaking treatment under aerobic condition was the best condition at the production of acid and L(+)-lactic acid during fermentation. During storage at low temperature, a larger amount of L(+)-lactic acid was produced than at higer storage temperature.

• Journal of Dairy Science and Biotechnology
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• v.28 no.1
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• pp.17-28
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• 2010

A substantial body of evidence has emerged over the last decade in support of the novel concept that dietary calcium and dairy foods play an important role in regulating energy metabolism and thereby promote healthy weight management and reduce obesity risk. This concept has been demonstrated in experimental animals studies, cross-sectional and prospective population studies and a number of randomized clinical trials. Notably, the effects of dairy foods in weight management are more consistent than the effects of supplemental calcium across clinical trials, and calcium per se is responsible for approximately 40-50% of the effects of dairy. The calcium component is only effective in individuals with chronically low calcium intake, as it serves to prevent the endocrine response to low calcium diets which otherwise favors adipocyte energy storage; calcium also serves to promote energy loss via formation of calcium soaps in the gastrointestinal tract and thereby reduce fat absorption. The calcium-independent anti-obesity bioactivity of dairy resides primarily in whey. The key components identified to date are leucine and bioactive peptides resulting from whey protein digestion. The high concentration of leucine in whey stimulates a repartitioning of dietary energy from adipose tissue to skeletal muscle where it provides the energy required for leucine-stimulated protein synthesis, resulting in increased loss of adipose tissue and preservation of skeletal muscle mass during weight loss. Finally, dairy rich diets suppress the oxidative and inflammatory responses to obesity and thereby attenuate the diabetes and cardiovascular disease risk associated with obesity.

• Journal of Dairy Science and Biotechnology
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• v.37 no.1
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• pp.69-80
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• 2019

The elderly often experience difficulty while eating; this can include physical problems, such as chewing and swallowing. Furthermore, their salt intake can be high due to a diminished sense of taste and smell. This can result in a reduction in calorie intake and subsequent malnourishment. Currently, the number of food products available in the market that are targeted specifically at the older population is very low. Development of nutritional supplement-based foods for the elderly is expected to reduce these dietary problems and therefore prevent nutritional deficiencies within this population. Milk and other dairy products are excellent sources of nutrition in terms of both nutrient content and absorption rates. Dairy products have been consumed around the world for centuries, and therefore represent an excellent food source for the elderly. In addition, use of milk-derived ingredients, such as casein and calcium, will enable the development of a variety of food products and supplements targeted at this specific age group. In the future, it is expected that milk and other dairy products will be used to develop a variety of nutritious food items for the elderly in the domestic food market.