• 제목/요약/키워드: fresh milk

검색결과 140건 처리시간 0.024초

Evaluation of Natural Food Preservatives in Domestic and Imported Cheese

  • Park, Sun-Young;Han, Noori;Kim, Sun-Young;Yoo, Mi-Young;Paik, Hyun-Dong;Lim, Sang-Dong
    • 한국축산식품학회지
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    • 제36권4호
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    • pp.531-537
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    • 2016
  • In milk and milk products, a number of organic acids naturally occur. We investigated the contents of some naturally occurred food preservatives (sorbic acid, benzoic acid, propionic acid, nitrite, and nitrate) contained in domestic and imported cheeses to establish the standard for the allowable range of food preservatives content in cheese. 8 kinds of domestic precheeses (n=104), 16 kinds of domestic cured cheeses (n=204) and 40 kinds of imported cheeses (n=74) were collected. Each domestic cheese was aged for a suitable number of months and stored for 2 mon at 5℃ and 10℃. No preservatives were detected in domestic soft and fresh cheeses, except cream cheese. In case of semi-hard cheeses, 2-5 mg/kg of benzoic acid was detected after 1-2 mon of aging. In imported cheeses, only benzoic acid and propionic acid were detected. The average benzoic acid and propionic acid contents in semi-hard cheese were 8.73 mg/kg and 18.78 mg/kg, respectively. Specifically, 1.16 mg/kg and 6.80 mg/kg of benzoic acid and propionic acid, respectively, were contained in soft cheese, 3.27 mg/kg and 2.84 mg/kg, respectively, in fresh cheese, 1.87 mg/kg and not detected, respectively, in hard cheese, and 2.07 mg/kg and 182.26 mg/kg, respectively, in blended processed cheese.

유단백질 가수분해에 의해 생성된 저분자 Peptides의 항산화 활성 (Antioxidant Activity of Low Molecular Peptides Derived from Milk Protein)

  • 우성호;주진우;김거유
    • 한국축산식품학회지
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    • 제29권5호
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    • pp.633-639
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    • 2009
  • 본 연구는 유단백질에 단백질 분해효소를 처리하여 가수분해 후 저분자 peptide를 ABTS법을 이용하여 항산화 활성을 측정하여 유단백질 유래 저분자 peptide의 항산화력을 측정하고자 하였다. Chymotrypsin 처리한 유청단백질의 가수분해도가 가장 높았으며, 유청단백질의 락트알부민 및 락토글로브린이 분해되어 분자량 20 kDa 이하의 저분자 단백질이 생성된 것을 전기영동을 통하여 확인하였다. 유단백질의 농도에 따른 항산화 활성을 측정한 결과, 카제인의 항산화 활성이 유청단백질보다 높게 나타났다. 유단백질을 효소에 의하여 가수분해 시 항산화 활성이 증가하였으며, 카제인 가수분해물이 유청단백질 가수분해물과 비교하여 항산화 활성이 더 높았으나, 가수분해도와 항산화 활성도의 관계는 일치하지 않았다. Trypsin에 의한 카제인 가수분해 물의 항산화 활성이 80.7%로 가장 높았다. 본 연구에서는 chymotrypsin과 trypsin에 의한 분자량 3 kDa의 카제인 분획물의 항산화 활성이 가장 우수 하였으며, 유청단백질을 trypsin으로 분해하였을 때 항산화 활성이 증가하였다.

국내 유가공산업의 R&D활성화를 위한 연구 동향과 방향 (Research Trends and Future Directions for R&D Vitalization of Domestic Dairy Industry)

  • 윤성식
    • Journal of Dairy Science and Biotechnology
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    • 제29권1호
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    • pp.23-31
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    • 2011
  • 최근 한반도를 둘러싼 주변 환경이 크게 변화하는 가운데 특히 중국의 유제품 소비가 급증하고 있기 때문에 국내유가공산업은 향후 50년을 설계해야 하는 중요한 기로에 서 있다. 소비 측면에서 유제품의 시장 동향을 살펴보면 신선우유 소비는 감소하고, 발효유 등 유가공품 소비는 증가하고 있다. 원유사용량은 2010년 1,939천 톤을 예상되며, 반면 우유 공급량은 예년도 원유수요량으로 판단할 때 35천 톤 가량 공급 부족이 예상된다. 현재 다자간 협상 중인 미국 및 EU와 FTA 협정이 발효될 경우, 낙농산업분야의 상당한 피해가 예상되고, 수입 개방에 따라 국산 원유의 생산 감축으로 이어질 것이다. 현재 유가공업체가 농가에서 수취하는 원유는 미생물 함량과 체세포수가 매우 낮은 양질의 우유이기 때문에 초고온살균법 대신 유럽처럼 우유 고유 풍미 및 영양성분을 유지한 저온살균우유 생산을 유도하는 정책적 연구가 필요하다. 국내 치즈 시장은 65,423톤 규모로 시장 규모는 매년 확대되고 있으나 대부분을 수입에 의존하고 있는 실정이다. 자연치즈 산업 활성화와 더불어 반드시 해결할 문제로서 부산물(유청) 처리와 "목장형유가공(On-Farm Processing)"의 활성화이다. 이를 위해 규제를 완화하고 몇 가지 당면 문제를 해결한다면 대형 유가공업체와 동반성장이 가능하다고 생각된다. 국내 발효유 시장은 꾸준히 성장을 기록한 유일한 품목으로서 위, 간, 장 건강을 위한 기능성 발효유 제품의 매출이 크게 성장하였다. 인체에 유용한 프로바이오틱 유산균을 이용한 발효유 제품의 연구 개발은 중요한 연구 테마이다. 초유는 위장관 감염증의 치료나 예방에 사용될 수 있는 면역우유 제조에 사용될 수 있으며, 포유동물의 초유를 이용한 다양한 우유 제품의 연구 개발도 가능하다. 우유를 나노분자가공방법과 기능성나노식품소재의 첨가로 제품의 영양과 기호성을 향상시킬 수 있는 우유 제품을 개발할 수 있을 것이다. 국내 기능성 유제품의 효능 및 효과에 대한 표시기준 개정이 유가공업계가 안고 있는 최대의 당면 문제이다. 원유 수급 불균형은 구조적인 문제로서 우유의 적극적인 용도 관리가 선진국형 관리 체계로 바뀌어야 한다. 즉 내수용, 수출용, 수급 조절용으로 세분하는 것이다. 그리고 행정의 전문화를 위해 낙농연구 개발 지휘본부(control tower)의 설립을 건의하는 바이다. 외국의 "낙농위원회(Dairy Board)"처럼 수출용 유가공제품의 연구 개발을 전체적으로 총괄 지휘할 수 있는 기관이 필요하다. 마지막으로 유가공분야 인재육성 정책을 적극 검토해야 한다. 유가공 전공자 및 기술자에 대한 유학 또는 연수 기회를 확대함으로써 학생들의 의욕과 사기를 진작시켜야 한다.

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Variations in Conjugated Linoleic Acid Concentrations in Cows Milk, Depending on Feeding Systems in Different Seasons

  • Zunong, Maimaijiang;Hanada, Masaaki;Aibibula, Yimamu;Okamoto, Meiji;Tanaka, Keiichi
    • Asian-Australasian Journal of Animal Sciences
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    • 제21권10호
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    • pp.1466-1472
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    • 2008
  • Variations in conjugated linoleic acid (CLA) concentrations in Holstein dairy cows milk, depending on feeding systems in different seasons was investigated. Milk samples were collected from Holstein dairy cows, which either grazed for whole days (WG), only daylight hours (TG), or were offered a total mixed ration (TMR) and experienced no grazing (NG), from April to December of 2005. In April, November and December, the cows in TG and WG treatments received grass silage and some concentrate, while from May to October, the cows grazed on temperate pasture. The cows in NG treatment received the TMR throughout the season. The major fatty acid obtained in the pastures was linolenic acid. There was no significant difference in the pasture's linolenic acid concentrations from May to September, but there was a significant decrease in October. However, the linolenic acid concentrations obtained in the pasture were always much higher than those obtained from the TMR. Linoleic acid was also the major fatty acid in the TMR, but these concentrations were higher in the TMR than in the pasture. There was no significant difference in milk cis9trans11CLA (c9t11CLA) concentrations between the three feeding systems while the cows were fed on conserved pasture in April, November and December. Although c9t11CLA concentrations were lower in the TMR, it was found that the cows which grazed in fresh pasture experienced significantly higher concentrations of c9t11CLA in their milk than those which received only TMR. It was also found that cows in the WG treatment experienced higher c9t11CLA concentrations than those in the TG treatment. In the WG and TG treatments, c9t11CLA concentrations were highest in June, after which, they gradually decreased (p<0.01) until October. For the NG treatment, there was no significant change in the concentrations of c9t11CLA (p>0.05) with season. Overall, trans11C18:1 and c9t11CLA were greatly influenced by season, with higher variation in the WG treatment than in the TG treatment and no variation in the NG treatment.

Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey

  • Liu, Yongfeng;Zhao, Xiaowei;Liu, Manshun;Zhao, Jing
    • 한국축산식품학회지
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    • 제38권1호
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    • pp.52-63
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    • 2018
  • Cheese consumption has been gradually increased in China. However, both the manufacturing process of cheese and the utilization of its main by-product were not well developed. Based on the sensory evaluation, Box-Behnken Design (BBD) was performed in the present study to optimize the cheese processing, which was proved more suitable for Chinese. The optimal parameters were: rennet 0.052 g/L, start culture 0.025 g/L and $CaCl_2$ 0.1 g/L. The composition analysis of fresh bovine milk and whey showed that whey contained most of the soluble nutrients of milk, which indicated that whey was a potential resource of cyclic adenosine-3', 5'-monophosphate (cAMP). Thus, the cAMP was isolated from whey, the results of high-performance liquid chromatography (HPLC) analysis showed that the macroporous adsorption resins (MAR) D290 could increase the concentration of cAMP from $0.058{\mu}mol/mL$ to $0.095{\mu}mol/mL$. We firstly purified the cAMP from the whey, which could become a new source of cAMP.

단백질(蛋白質) 급원(給源) 식품(食品)이 김치의 발효와 Ascorbic Acid의 안정도(安定度)에 미치는 영향(影響) (Effects of Protein Sources on Kimchi Fermentation and on the Stability of Ascorbic Acid)

  • 이희순;고영태;임숙자
    • Journal of Nutrition and Health
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    • 제17권2호
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    • pp.101-107
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    • 1984
  • Effects of protein-sources on Kimchi fermentation and on the stability of ascorbic acid were investigated at $7{\pm}1^{\circ}C.$ Kimchi samples with various protein sources showed the higher pH and total acidity through the fermentation period than kimchi without the proteins. The results revealed that the proteins have acted as good buffer and lactobacilli-growth enhancer in the fermentation, and the milk proteins showed the most significant effect among the samples. The lactobacilli were at the highest growth at 15th day in all the samples. The amounts and changes in ascorbic acid content during the fermentation did not differ significantly between the control and protein added samples. The fresh, unfermented kimchi contained 14.5-15.7mg of ascorbic acid per 100g of sample and decreased continuously by the 12th day of fermentation. After then the vitamin increased in all the samples and then again decreased slowly after 18th day. The contents of ascorbic acid at the end of the 3 weeks-fermentation(16.3-17.3mg/100g) were still higher than the contents of fresh, unfermented kimchi.

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Inhibition of Listeria monocytogenes in Fresh Cheese Using a Bacteriocin-Producing Lactococcus lactis CAU2013 Strain

  • Yoon, Sung-Hee;Kim, Geun-Bae
    • 한국축산식품학회지
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    • 제42권6호
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    • pp.1009-1019
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    • 2022
  • In recent years, biocontrol of foodborne pathogens has become a concern in the food industry, owing to safety issues. Listeria monocytogenes is one of the foodborne pathogens that causes listeriosis. The major concern in the control of L. monocytogenes is its viability as it can survive in a wide range of environments. The purpose of this study was to isolate lactic acid bacteria with antimicrobial activity, evaluate their applicability as a cheese starter, and evaluate their inhibitory effects on L. monocytogenes. Lactococcus lactis strain with antibacterial activity was isolated from raw milk. The isolated strain was a low acidifier, making it a suitable candidate as an adjunct starter culture. The commercial starter culture TCC-3 was used as a primary starter in this study. Fresh cheese was produced using TCC-3 and L. lactis CAU2013 at a laboratory scale. Growth of L. monocytogenes (5 Log CFU/g) in the cheese inoculated with it was monitored during the storage at 4℃ and 10℃ for 5 days. The count of L. monocytogenes was 1 Log unit lower in the cheese produced using the lactic acid bacteria strain compared to that in the cheese produced using the commercial starter. The use of bacteriocin-producing lactic acid bacteria as a starter culture efficiently inhibited the growth of L. monocytogenes. Therefore, L. lactis can be used as a protective adjunct starter culture for cheese production and can improve the safety of the product leading to an increase in its shelf-life.

한국에 있어서 답리작을 이용한 양질 조사료 생산기술 (Studies on the Forage Production and Utilization on Paddy Field in Korea)

  • 서성;육완방
    • 한국초지학회:학술대회논문집
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    • 한국초지조사료학회 2002년도 창립 30주년 International Symposium
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    • pp.5-56
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    • 2002
  • The problems in the current domestic forage production were evaluated, and the prospective improvement was suggested in this paper. Grassland development in forest, production of high quality forages in upland and paddy land, efficient utilization of rice straw, development of new varieties of forages suitable for our environmental conditions and imported forages were described Among them, preferential production and utilization of forages using paddy field after rice harvest . should be enlarged for domestic supply of forages in Korea. Several studies were carried out to select the promising forage crops and barley cultivars for whole crop silage production, to determine productivity, nutritive value and production cost of forages produced in paddy field, and feeding effect of forages with Hanuwoo and milking cow for whole crop silage with forages produced in paddy field, 1999 to 2001, and also discussed restraint factors and activation plans for enlargement of forage production in paddy land. The promising forage crops in paddy field were rye and barley for Middle region, and rye, barley, early maturing Italian ryegrass and wheat for Southern region. The promising barley cultivars for whole crop silage in paddy field were Albori in Suwon, Keunalbori, Milyang 92, Saessalbori, and Naehanssalbori in Iksan, and Keunalbori, Albori, Naehanssalbori, and Saegangbori in Milyang, respectively. Silage production, quality and animal palatability of silage by trench and round bale were also compared. The production yields of whole crop barley silage(WBS) were 17,135kg as a fresh matter, and 6,011kg as a dry matter per ha, and the quality of WBS was 2∼3 grade, while that of rice straw silage was 4 grade as a farm basis. The production cost of WBS per kg was 83won as a fresh matter, and 238won as a dry matter. Feeding of WBS as forages on Hanwoo was very desirable for the improvement of live-weight gain, beef quality and farm income, particularly in growing stage of Hanwoo. Milk production and income were also increased, and feed cost was decreased by feeding of WBS. The daily voluntary intake of WBS in milking cow was 26.3kg as a fresh matter(DM 7.7kg) per head. Milk production when WBS was fed, was very similar to that of imported hay feeding such as Kentucky bluegrass or domestic corn silage. The issues to be solved in near future f3r stable forage production and supply in paddy land are sustainable livestock-forages policy, development & seed production of new varieties of barley, rye, Italian ryegrass and other promising forages, efficient demand & supply system of forages, solidification for mass production and utilization of forages, efficient application management of animal slurry on paddy field considering environmental agriculture/livestock industry, and break k development of bottleneck technique in production field. Domestic production & supply of high cost agricultural machine (round baler, wrapper, handler and so on), plastic wrapping film, and silage additives are also important.

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조기 이유한 흰쥐에서 유단백질의 섭취수준과 조성비가 기관성장과 단백질대사에 미치는 영향 (Effects of Milk Protein levels and Casein/Whey Ratios on Organ Growth and Protein Metabolism in Early Weaned Rats)

  • 박미나
    • Journal of Nutrition and Health
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    • 제30권1호
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    • pp.3-11
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    • 1997
  • This study was conducted to investigate the effects of protein levels and casein/whey ratios on organ growth and protein metabolism in early weaned rats. Premature rats weaned by the 17th day were fed six semipurified synthetic, isocaloric and gel diets that contained three levels (low, medium and high) and two different combinations(casein/whey ; 80 : 20 or 20 : 80) of milk protein for 8 days. On the 25th day postpartum, frest weigth and DNA, RNA and milk protein contents in brain, liver, kidney and muscle were determined to ascertain organ and cellular growth. Futher, with a view to ascertain protein metabolism and renal functions, serum total protein, $\alpha$-amino N, urea N, and creatinine and creatinine and urinary urea N, creatinine and hydroxproline were determined. Total DNA contents of brain, liver and kidney, which may represent as an index of cell numbers in those organs were significantly decreased in the rats fed diets containing low level protein regardless of casein/whey ratio. However, as fat as the rats fed high protein diets were concerned, their fresh weight, protein contents and GFR of kidney were significantly increased. Furthermore, nitrogen components, $\alpha$-amino N, urea N and creatinie in serum and urine were also increassed. Another observation was that high casein/whey ratio significantly facilitated accumulation of porteins in muscle and kidney and urinary hydorxyproline excretion, not affecting the DNA content of those organs. This study showed that low(8%) or high(32%) contents of protein had less desirable effects either on protein metabolism or on organ cellular growth in prematurely weaned rats, whereas there were no effects on general growth and bone strength.

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The impact of freeze-drying on the glycoproteomic profiles of human milk

  • Hahn, Won-Ho;Bae, Seong-Phil;Lee, Hookeun;Park, Jong-Moon;Park, Suyeon;Lee, Joohyun;Kang, Nam Mi
    • 분석과학
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    • 제33권4호
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    • pp.177-185
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    • 2020
  • Human milk (HM) glycoproteins play important roles protecting infants against various pathogens. Recently, freezing HM is reported to affect some glycoproteins and freeze-drying is suggested as an alternative method. However, the effects of freeze-drying on HM glycoproteins were not evaluated yet. Six fresh HM samples were collected from three healthy mothers at 15 and 60th days of lactation from each mother. Each sample was divided into frozen and freeze-dried subgroups yielding totally 12 samples, and the glycoproteomic analysis was performed by liquid chromatography mass spectrometry. The results were compared between samples of 15 and 60th days of lactation, and before and after the freeze-drying. Totally, 203 glycoproteins were detected. The glycoprotein levels were not different between two groups of 15/60th day of lactation and before/after freeze-drying groups (P > 0.050). In addition, significant correlation of glycoprotein levels was found between the different lactation stages (r = 0.897, P < 0.001) and the status of freeze-drying (r = 0.887, P < 0.001) in a partial correlation analysis. As no significant change of HM glycoproteins was not found after the freeze-drying, we hope that introducing freeze-drying to HM banks is supported by the present study. This work was supported by the National Research Foundation (NRF) of Korea grant funded by the Korea government (MSIP) (No.2017R1D1A1B03034270; No.2020R1A2C1005082).