• Food Science of Animal Resources
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• v.44 no.2
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• Journal of Dairy Science and Biotechnology
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• v.25 no.1
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• pp.47-54
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• 2007

The labeling for functionality of food or food components are recognized globally and are essential for the growth of dairy product industry. To expand the functional claims of dairy product especially fermented milk product, the regulations restricting the labeling of functionality should be amended as soon as possible. The labeling regulations of functionality and efficacy for processed and functional foods in related Acts and subordinated statues such as definition, scope of claims, etc. were reviewed and the problems existed in the system were identified. The definition and classification of efficacy for processed food in Food Sanitation Act were analyzed to revise the labeling regulation of dairy product. A draft of amended labeling regulation for the functionality of dairy product is proposed, which provides consumers with appropriate information of beneficial effects on health purpose for human body structure and function. In order to develop the dairy products and related industries, these contents should be considered when the annexed Table 14 in the Enforcement Rule of the Processing of Livestock Products Act is amended.

• 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 Dairy Science and Biotechnology
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• v.36 no.1
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• pp.26-31
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• 2018

Tarak is a traditional Korean fermented milk product, which is prepared by the addition of rice wine to milk. The major microbial strains found in Tarak are Leuconostoc citreum, Lactobacillus plantarum, Lactococcus lactis, Saccharomyces cerevisiae, and Pichia kudriavzevii. The activity of lactic acid bacteria isolated from traditional Korean foods of Taraki against the carcinogenic bacteria Helicobacter pylori, Escherichia coli O157:H7, and Cronobacter sakazakii was characterized. Tarak extract significantly increased the proliferation of T-lymphocyte Jurkat (clone E6-1) cells. Tarak also inhibited the tyrosinase activity and melanin biosynthesis induced by an ${\alpha}$-melanocyte-stimulating hormone in pituitary intermediate lobe.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1490-1495
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• 2006

The purpose of this research was to develop an optimum composition model for a new synbiotic fermented dairy product with high probiotic cell counts, and to experimentally verify this model. The optimum composition model indicated the growth promoter ratio that could provide the highest growth rate for probiotics in this fermented product. Different levels of growth promoters were first blended with milk to improve the growth rates of probiotics, and the optimum composition model was determined. The probiotic viabilities and chemical properties were analyzed for the samples made using the optimal formula. The optimal combination of the growth promoters for the synbiotic fermented milk product was 1.12% peptides, 3% fructooligosaccharides (FOS), and 1.87% isomaltooligosaccharides (IMO). A product manufactured according to the formula of the optimum model was analyzed, showing that the model was effective in improving the viability of both Lactobacillus spp. and Bifidobacterium spp.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.296-300
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• 2006

Immunoblotting and competitive indirect enzyme-liked immunosorbent assay(Ci-ELISA) was used for detection of ${\beta}$-lactoglobulin(BLG) in dairy products, such as milk, dried milk and fermented milk. In immunoblotting, human IgE weakly recognized proteins of fermented milk, but still responded to dried milk even though become weak. Rabbit polyclonal antibody to BLG, used as a model of antigen, and milk allergic patients' IgE was used in the ELISA. Reactivities of Abs were the highest in market milk. BLG in fermented milk was detected in a low content. This result indicates the fermented milk have the lowest BLG content and could be used as hypo-allergenic food for milk-allergic individual.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.551-559
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• 2002

This study was undertaken to investigate intake and consumption behavior of dairy products in college students in order to identify a better way to increase milk consumption. This survey was carried out through questionnaires. The subjects were 307 college students in ChungJu. A total of 98.3% students thought milk as good for health but only 21.5% of them drank it everyday. Most students reported drinking milk two to three times a week. Male students reported drinking milk for drinking, whereas females students for nutrition. College students preferred flavored milk rather than plain milk. Students preferred the drink-type yogurt among the dairy products. The major reason for drinking fermented milk was taste. After drinking the fermented milk, 39.1% of female students thought that fermented milk could prevent constipation. Most students thought that better taste and quality of milk and milk product would increase their consumption.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.75-82
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• 2013

This study aimed to isolate lactic acid bacteria (LAB) from Kimchi and to identify suitable probiotic strain for application in fermented dairy product as a commercial starter culture. A total of 106 (LAB) strains were isolated from Kimchi collected from different regions in Korea and their phenotypic characteristics were assayed. Four isolates from MRS agar plates were selected and designated as DKL109, DKL119, DKL121 and DKL128. They were identified first by API 50 CHL kit and then 16S rRNA gene sequencing. DKL121 and DKL128 were identified as Lactobacillus paracasei and Lactobacillus casei, respectively. Other two isolates (DKL109 and DKL119) were identified as Lactobacillus plantarum. To estimate their applicability in dairy products, the characteristics including acid and bile tolerance, cold shock induced cryotolerance and enzymatic activities were determined. There was wide variation in ability of strains to acid tolerance, but no significant differences in bile tolerance, cold shock induced cryotolerance within selected strains. DKL119 and DKL121 showed the highest resistance to acid and bile and the highest ${\beta}$-galactosidase activity, respectively. When these two strains were used for yogurt preparation as a single starter culture, their viable cell counts reached to $1.0{\times}10^9CFU/mL$. Lactobacillus plantarum DKL119 showed faster acid development than commercial starter culture. Also storage trials at $10^{\circ}C$ showed that the viability of these strains was retained over 15 d. With these results, it was indicated that probiotics isolated from Kimchi can be used in yogurt manufacturing as a starter culture.

• Journal of Dairy Science and Biotechnology
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• v.22 no.2
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• pp.119-130
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• 2004

Application of lactic acid bacteria in the markets are divided into four categories: dairy industry, health food industry, animal feed industry and pharmaceutical industries. Recently, Lactobacillus acidophilus have been used in the food industry and have obtained great attention as key cultures for health benefit. Since commercial application of L. acidophilus has become a common practice, characterization of these cultures were made. Futhermore, the strains selected should produce a final dairy product possessing good taste and acceptable body and texture, a selection step that cannot be achieved unless the product is actually manufactured. Conjugated linoleic acid (CLA) have been recognized as antioxidants, cancer inhibitors, cholesterol depressing agents, and growth promoting factors. Food products from ruminants, particularly dairy products, are the major dietary source of CLA f3r humans. The CLA content in yogurt or cheese can be increased by action of the starter cultures. The finding of the production of CLA by food starter culture opens interesting perspectives far the future in producing fermented products enriched in CLA.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.1-14
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• 2009

This study was to review the classification, detection and control of bacteriophage in fermented dairy products. Bacteriophage has lytic and/or lysogenic life cycles. Epidemiologically speaking, detected major phages are c2, 936 and p335. Among them p335 has been the largest concern in dairy industry. Traditionally, various analytical technologies, such as spot, starter activity, indicator test, ATP measurement and conductimetric analysis, have been used for the phage detection. In recent years, advanced methods such as flow cytometric method, petrifilm, enzyme linked immunosorbent assay (ELISA) and multiflex PCR diagnostic kit have been deveoloped. The phage contamination has been controlled by using heat, high-pressure treatment, and the combinations of heat and pressure, and/or chemical. Also some starter cultures with phage-resistant character have been developed to minimize the concentration of phages in dairy product. Bacteriophage inhibition media such as calcium medium was also mentioned. To prevent the contamination of bacteriophage in dairy industry, further researches on the detection and control of phage, and phage resistant starters are necessary in the future.