• Journal of Dairy Science and Biotechnology
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• v.17 no.1
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• pp.39-49
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• 1999

Since IMF relief financing, domestic economy has been rapidly cooled down. At this point that we predict an overall decrease of production and sale of industries, cooperative marketing activities of the whole dairy industry are required to promote milk consumption. As everyone knows, advertisement is only one of the various factors that affect sales. Other factors include price, distribution, package, promotion, and consumer's needs and taste. The objectives of the cooperative advertising campaign should be trial purchase of new consumers, maintenance of brand loyalty of existing consumers, more positive experience of using the product, and increase of frequency of purchase. Long term analysis is essential to making these kinds of behaviour changes. Also the objectives of the communication program should be a shift of awareness of milk from 'a basic health food for children' to a substitute to the beverage even for adults. To share database of consumers among companies, we need to find ways to use interactive on-line services, the internet, D.M. events and so on as well as the mass media. It should be a precondition that the main body of the cooperative advertisement includes the milk processing board, dairy companies, livestock cooperations, farmers and the Government. To assure continuous, activities to promote milk consumption, the Government should take the lead in legislating 'An enforcement ordinance for milk promotion and research', and seek complementary measures and support to establish the ordinance.

• 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 the Korean Dietetic Association
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• v.11 no.4
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• pp.449-461
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• 2005

This study was performed to investigate the preference and consumption pattern on milk and milk products of middle and high school students. The subjects were 1,195 students(590 middle school and 605 high school students) living in Geochang area. The survey was conducted by using a self-administered questionnaire in November, 2004. The results were as follows. Sixty-three point four percent of the subjects liked milk, and the main reason was 'accelerate growth and development'(55.4%). Preferred tastes of milk were 'savory taste'(35.4%) and 'sweet taste' (29.9%). Banana milk, chocolate milk, strawberry milk, ice cream, yoplait and yogurt were highly preferred. General preference for different kinds of milk was significantly higher in high school students and male students than in middle school students and female ones. With regard to preference for dairy products, cream (p<0.01) and butter(p<0.05) was preferred more by male students than by female ones, ice cream(p<0.05), yoplait (p<0.05) more by female students than male ones. The score of milk intake frequency was 3.84(3-4 times a week) out of 5 points(7 times a week) for white milk, and that of chocolate milk was 1.98, banana milk 1.96, strawberry milk 1.72, coffee milk 1.65, showing that these products were drank less then once a week. In addition, the white milk intake frequency was significantly higher in middle school students and male students than in high school students and female students(p<0.001). Preference for milk showed a positive correlation with preference for dairy products (r=0.543, P<0.001) and frequency of milk intake(r=0.429, P<0.001). This suggests that those who prefer milk high tend to prefer dairy products and to show high milk intake frequency. In addition, milk intake frequency was in a high positive correlation with dairy product intake frequency(r=0.648, P<0.001).

• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.47-54
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• 2006

Consumers have become increasingly more aware of food safety issues, as a consequence of s number of food scandals. Most of these scandals have been related to livestock products. However, most consumers still believe that it is possible to produce safe food at low prices, while a small group of consumers is willing to pay a price surplus for special quality. Organic standards, especially for livestock products, have very few definitions of process quality, and even fewer of these definitions that influence product quality. This paper work to organic milk production and marketing trends in Korea.

• Nutrition Research and Practice
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• v.12 no.5
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• pp.436-442
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• 2018

BACKGROUND/OBJECTIVES: The aim of this study was to identify the effect of dairy products, milk and yogurt on osteoporosis incidence among Korean postmenopausal women using prospective cohort data. MATERIALS/METHODS: Between 2001 and 2003, 10,038 participants were recruited in rural and urban areas for a baseline examination of a community-based cohort study. Of those, 1,573 postmenopausal women (aged 40-69 years at baseline) were eligible for the present study. Intakes of dairy products, milk, and yogurt were assessed using a validated semi-quantitative food frequency questionnaire. The speed of sound at the radius and tibia were measured using a quantitative ultrasound device and osteoporosis was defined based on the WHO criteria (T-score ${\leq}-2.5$). RESULTS: During the 4-years follow-up study, the cumulative incidence of osteoporosis was 18.4% (273 cases) in the radius and 33.6% (407 cases) in the tibia. The subjects with higher frequency of dairy product consumption showed a decreased risk of radius osteoporosis after adjusting for potential confounders [hazard ratio (HR) = 0.51, 95% confidence interval (CI): 0.33-0.80 for >1 time/day vs. non consumer; P for trend = 0.0027]. Similarly, high frequency of milk and yogurt consumption had a protective effect on radius osteoporosis risk [milk: HR = 0.60, 95% CI: 0.42-0.87 for > 5-6 times/week vs. non consumer (P for trend = 0.0130), yogurt: HR = 0.51, 95% CI: 0.30-0.85 for > 5-6 times/week vs. non consumer (P for trend = 0.0167)]. However, high dairy products consumption was not related with tibia osteoporosis. CONCLUSIONS: This study suggests that daily intake of dairy products could potentially reduce radius osteoporosis incidence among Korean postmenopausal women.

• 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.

• Journal of the Korean Dietetic Association
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• v.17 no.3
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• pp.313-326
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• 2011

This study was performed to investigate the relationship between milk and milk product consumption and dietary nutrient intake among Korean adolescents. Questionnaire survey and 3-day diet survey using the food record method were completed by a total of 664 subjects. Subjects were divided into three groups, Q1 (low group), Q2 (middle group), and Q3 (high group), according to dairy equivalent of calcium. Dairy equivalent of calcium was determined by the amount of calcium eaten from milk and milk products by individual subjects. As a result, the ratio of school milk service was higher in Q3 (P<0.001). The most frequent answer about the reason for consuming milk and milk products was 'to be taller' followed by 'good taste' and 'health promotion'. Preference for all types of milk such as white-, enriched-, and flavored-milk was higher in Q3 followed by Q2>Q1 (P<0.05). Ratio of mean daily dietary nutrient intakes of dietary fiber, vitamin C, folate, and calcium to RNI was lower than 2/3 for all of the groups. These mean daily dietary nutrient intakes were significantly higher in Q3 (P<0.05), and in particular, mean daily dietary calcium intake, which was the lowest nutrient consumed by Korean adolescents, was also the highest in Q3 followed by Q2>Q1 (P<0.05). The above results suggest that the school milk program is very helpful in encouraging adolescents to consume milk and milk products and consequently ensure their optimal nutrition. Therefore, we should try to encourage adolescents to participate in the school milk program more actively through nutritional education and government policy.

• Journal of Dairy Science and Biotechnology
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• v.35 no.4
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• pp.215-220
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• 2017

The consumption of natural cheese in Korea has dramatically increased since 1997. However, most of the cheeses consumed in Korea are imported. Thus, surplus milk has accumulated in Korea. To solve this problem, the Ministry of Agriculture, Food and Rural Affairs established a policy to create a farmstead dairy industry. Although the law governing the industry was established in 2016, food safety guidelines have not been prepared. Milk and cheese are prone to contamination with mycotoxins such as aflatoxin M1 and ochratoxin A, antibiotic residues such as penicillin and tetracycline, and pathogenic bacteria including Listeria monocytogenes, Escherichia coli, Salmonella, and Staphylococcus aureus. L. monocytogenes infections have a very high mortality rate; hence, special attention should be paid to preventing contamination of milk and cheese with this organism. To ensure the microbiological safety of farmstead dairy products, the HACCP model has been used. However, this model is not suitable for current processing environments of farmstead dairy products because of the small size of the operations. In addition, scientific data on the microbiological safety of farmstead dairy product are limited and are urgently needed.

• Journal of Dairy Science and Biotechnology
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• v.34 no.4
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• pp.271-278
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• 2016

The main purpose of milk heat-treatment is to improve milk safety for consumer by destroying foodborne pathogens. Secondly, heat-treatment of milk is to increase maintaining milk quality by inactivating spoilage microorganisms and enzymes. Pasteurization is defined by the International Dairy Federation (IDF, 1986) as a process applied with the aim of avoiding public health hazards arising from pathogens associated with milk, by heat treatment which is consistent with minimal chemical, physical and organoleptic changes in the product. Milk pasteurization were adjusted to $63{\sim}65^{\circ}C$ for 30 minutes (Low temperature long time, LTLT) or $72{\sim}75^{\circ}C$ for 15 seconds (High temperature short time, HTST) to inactivate the pathogens such as Mycobacterium bovis, the organism responsible for tuberculosis. Ultra-high temperature processing (UHT) sterilizes food by heating it above $135^{\circ}C$ ($275^{\circ}F$) - the temperature required to destroy the all microorganisms and spores in milk - for few seconds. The first LTLT system (batch pasteurization) was introduced in Germany in 1895 and in the USA in 1907. Then, HTST continuous processes were developed between 1920 and 1927. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. At present, UHT is most commonly used in milk production.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.10
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• pp.187-196
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• 2021

Vietnam has become one of the largest markets in Southeast Asia, with huge demand for many kinds of consumer goods, including dairy products. Although the domestic industry of producing and distributing milk has flourished dramatically in recent years, Vietnam still heavily hinges on dairy imports. The total value of milk products in 2020 exceeded 1 billion USD, leading to Vietnam being one of the 20 biggest importers of dairy milk globally. To explore this potential industry, we applied a multivariate linear regression model to investigate the milk consumption behaviors of Vietnamese adults. 2000 participants took part in our survey in which the products evaluated were Dielac Alpha - the most famous national powdered milk introduced in 2007 by Vinamilk. This product was designed for all ages, from children aged 0-6 to pregnant women or adults. The results indicate that the decision to purchase milk could be attributed to a host of factors. While price represents the most strongly influential factor, there might be variations according to consumer characteristics, namely age, marriage status, gender, and particular shopping behavior. From these findings, we propose some managerial implications for regulatory bodies and relevant enterprises to prepare appropriate policies and strategies for their business development.