• 한국축산식품학회지
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• 제34권6호
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• pp.852-857
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• 2014

This study was carried out to develop a simple, convenient, and reproducible testing device to determine wettability and dispersibility of dairy powders. The testing device consists of a sieve ($150{\mu}m$) attached to a sample chamber, sensors mounted on a supporting body and a main control unit containing a display panel. The sensors detect the difference in electrical resistance between air and water. A timer is automatically triggered by the sensor when the bottom of sample-loaded chamber contacts water in the petri dish. Wettability and dispersibility of commercial skim milk powders (SMPs) produced at different heating strengths (low-, medium-, and high-heat SMP) are compared using the new testing device. Wettability of the SMPs were correlated with particle size and are found to increase in the order of medium-, low-, and high-heat SMP regardless of the amount of sample tested. Dispersibility of SMPs showed the same trend and high heat-SMP which has the smallest particle size resulted in the lowest dispersibility. Unlike existing methods, the new testing device can determine both wettability and dispersibility of powders and successfully detected differences among the samples.

• 한국축산식품학회지
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• 제30권1호
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• pp.28-35
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• 2010

This study was designed to compare the physicochemical and nutritional properties between reconstituted milk samples made from freeze-dried milk powder (FDMP) and spray-dried milk powder (SDMP). Reconstituted milk (87%, wb) was made by combining FDMP or SDMP with water. In the color analysis, the $L^*$, $a^*$ and $b^*$ values of the reconstituted milk samples made from both powders were not significantly different from the control. The thiobarbituric acid values and short-chain free fatty acid concentrations were considerably greater in the reconstituted milk made from SDMP than in the milk made from FDMP. The quantities of water-soluble and fat-soluble vitamins in the reconstituted milk samples made from SDMP were significantly lower than those made from FDMP. Based on the findings obtained in the present study, the reconstituted milk made from FDMP appeared to be more resistant to lipid oxidation and exhibited little changes in the nutrients levels when compared with reconstituted milk made from SDMP.

• 한국식품과학회지
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• 제38권2호
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• pp.304-308
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• 2006

본 연구에서는 시판되고 있는 카제인 나트륨, 유청 단백질 분리물, 탈지분유 및 전지분유에 TGase를 첨가하여 단백질 이동특성 및 pepsin에 의한 가수분해 정도를 조사하였다. 우유 단백질과 분말 제품들을 TGase로 2시간 동안 반응시킨 후 전기영동을 실시한 결과 모든 시료에서 고분자량의 중합체를 형성하였으며 가교결합 정도는 카제인 나트륨 >탈지분유 >전지분유 >유청 단백질 분리물 순으로 감소하는 양상을 보였다. 인체 내 소화효소인 pepsin에 의하여 가수분해된 카제인 나트륨은 10kDa 이하의 펩타이드로 분해됐고, 유청 단백질은 분해 전, 후 양상이 유사하였다. 유청 단백질 중 ${\beta}-Lg$는 pepsin에 의해 거의 분해되지 않고 저항성을 보였다. 탈지분유, 전지분유 역시 더 낮은 분자량의 펩타이드가 관찰되었는 바, in vitro 상에서의 TGase작용으로 인한 교차결합은 소화효소에 의한 가수분해가 용이함을 확인하였다. 이 결과는 TGase를 첨가하여 새로운 유제품을 개발, 이용하는데 인체내에서의 소화에 거의 문제가 없을 것임을 시사하는 것으로 보인다.

• 한국축산식품학회지
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• 제38권2호
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• pp.273-281
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• 2018

Preheating conditions (low-, medium-, and high heat-) did not significantly affect the buffering capacity (BC) of skim milk powder (SMP), whereas the level of demineralization significantly affected the BC of whey powders (WP). Heat treatment ($85^{\circ}C$ for 30 min) of both SMP and WP (90% demineralized) mixtures (88:12, 76:24, 64:36 and 52:48; SMP:WP) resulted in a reduced BC, and the extent of this reduction increased with the proportion of WP increased in the samples. High-buffering milk prepared by the addition of phosphate salts (40 mM $NaH_2PO_4$ and 60 mM $Na_2HPO_4$) delayed the rate of pH decline during yoghurt fermentation. The high-buffering yoghurt showed a significantly higher water holding capacity (WHC) than that of control yoghurt (p<0.05), as well as a more uniform and interconnected microstructure with small pore sizes than those of control yoghurt. No significant differences were found between high-buffering and control yoghurt regarding the viable bacterial counts of starter. The manipulation BC can potentially improve the quality characteristics of yoghurts, such as WHC and texture.

• 한국환경보건학회지
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• 제13권1호
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• pp.67-71
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• 1987

This study was intended to investigate the content of Cu, Mn, Zn in the dried milk powders except infant formula milkpowder from January to March, 1986. The content of the trace metals was determined by Atomic Absorption Spectrophotometry. The results were as follows: 1. Averages of Cu, Mn, Zn in the total samples were Cu, 0.3043 ppm Mn, 0.5101 ppm Zn, 26.006 ppm. 2. Averages and ranges of Cu, Mn, Zu in the whole milk powder were Cu, 0.2483, 0.216 - 0.48 Mn, 0.552 ppm, 0.336 - 0.732 ppm Zn, 28.961 ppm, 7.5 - 51.9 ppm. 3. Averages and ranges of Cu, Mn, Zn in the skim milk powder were Cu, 0.4095 ppm, 0.3 - 0.54 ppm Mn, 0.6907 ppm, 0.348 - 0.84 ppm Zn, 38.381 ppm, 30.6 - 55.2 ppm. 4. Averages and ranges of Cu, Mn, Zn in the modified milk powder were Cu, 0.3459 ppm, 0.12 0.948 ppm Mn, 0.2414 ppm, 0.096 - 0.348 ppm Zn, 7.752 ppm, 1.2 - 17.002 ppm. 5. It showed the highest amount of Cu, Mn, Zu in the skim milk powder group than in the other group and the lowest amount of Cu in the whole milk powder group and Mn, Zn in the modified milk group.

• Journal of Dairy Science and Biotechnology
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• 제22권2호
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• pp.131-141
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• 2004

The FTA(Free Trade Agreements) are loading the world trade liberalization. Entering into FTA with Chile on 1 Apr 2004, Korea is trying to tie with Singapore and Japan in FTA. It also has a long-term plan for free-trading with China, USA, ASEAN, Canada and India. The portion of the dairy products imported from Chile, Japan and Singapore is under 1% of total dairy product imports. However, in the long run the conclusion of FTA with dairy product exporting countries such as USA, Australia, New Zealand and Netherlands will give a big impact on the dairy industry with abrupt increment in dairy product imports. Especially, whole and skim milk powder imports which are imported on the high tariff rate expect to increase. Furthermore mixed milk powder(Food preparations of goods and other whey powders) imports which domestic price is higher than world market also will dramatically increase. The milk powder stocks have increased since 2002. That made the government carry out some policies. Those include slaughtering milking cow(2002) and terminating the dairy farm enterprise and decreasing in milk production(2003). Also the case of artificial insemination by a Hanwoo fertilized egg has increased with the rise of Hanwoo farm price in 2003. By those reason, it is forecasted that the downward trend in the number of cow will be continued in 2004. It is also forecasted that the raw milk production in 2004 will decrease 4.4% compared to last year due to decreasing in the number of milking cow and raw milk collecting quota.

• 대한영양사협회학술지
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• 제20권2호
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• pp.77-86
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• 2014

This study was carried out to evaluate the effects of stevia (Stevia rebaudiana Bertoni) leaf powder on soybean milk quality. Soybean milk was prepared with the addition of 0.1 g (SP1), 0.2 g (SP2), 0.3 g (SP3), 0.4 g (SP4) of stevia leaf powder. The pH of soybean milk added with stevia leaf powders ranged from 7.90 to 7.98, whereas that of control was 7.88. The viscosity of soybean milk added with stevia leaf powder was 11.13~12.71 cp while that of control was 11.09 cp. Soymilk added with stevia leaf powder yielded values of Hunter L (59.40~64.94), a (-7.63~-6.45), and b (18.71~19.63), whereas that of control were 67.45, -4.74 and 20.13, respectively. There was decrease upon addition of stevia leaf powder. During storage, the pH, viscosity, L, and b values were decreased continuously. According to sensory evaluation, taste, and flavor of SP3 were better than the other groups. Quality characteristics between control and SP3 showed no significant differences. Therefore, this study showed the possibility of substituting 0.3 g of stevia leaf powder instead of sugar for creating a standard quality soybean milk with low calories. Upon the results of this study, it may be assumed that there are consequences positive responses to health-oriented consumers when using stevia leaf powder.

• Journal of Acupuncture Research
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• 제27권4호
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• pp.195-202
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• 2010

Objectives : This study was performed to report adverse events in Ojeok-san extract powders RCT. Methods : 180 patients with LBP were randomized into groups for a double blind, placebo-controlled clinical study. They received Ojeok-san simple Extract, Ojeok-san complex Extract or placebo in powders, orally dissolved 3times a day for 4weeks. During 4weeks, we researched the symptoms and duration of adverse events and Digest ability, Milk hypersensitivity, Starch hypersensitivity, Caramel hypersensitivity, West-med hypersensitivity, Herb-med hypersensitivity in patients who had adverse events. Results : 52patients(28.9%) had adverse events and of them 44patients(28.9%) had lost adverse events naturally. But 5patients(2.8%) were withdrawn from the research because of the adverse events. Most of the symptoms of adverse event was Gastrointestinal symptom(88.3%) and adverse events frequency was not different from Ojeok-san simple Extract, Ojeok-san complex Extract and placebo. Conclusions : Ojeok-san extract powders had adverse events no different from the placebo, which shows that it is a safe drug.

• 한국축산식품학회지
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• 제30권4호
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• pp.551-559
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• 2010

Among the food constituents, proteins differ in coagulation properties as compared to other constituents in food system. Especially milk protein coagulate through different pathways thus this coagulability can be used for manufacture of various dairy products or as a determinant of dairy product analysis. These milk coagulation methods include organic solvent, isoelectric point, trichloroacetic acid, Ca-sensitive casein, heavy metal ion and rennet coagulation. The coagulation experiment was performed using above parameters at $0^{\circ}C$ and $25^{\circ}C$ to find the dehydration conditions before coagulating for precheese powder making. After different chemical treatments, there was no coagulation at $0^{\circ}C$ rather at $25^{\circ}C$ whatever the mode of coagulation methods was. The appearance of precipitate with coagulation methods was quite different from above mentioned methods of coagulation illustrated by scanning electron microscope. These powders were used for fabrication of camembert cheese by renneting coagulation at $0^{\circ}C$, showing the possibility of cheese materials and of food additives for fabrication of products.

• 한국식품과학회지
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• 제37권3호
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• pp.345-351
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• 2005

본 연구에서는 시판되고 있는 카제인 나트륨, 유청 단백질, 탈지분유 및 전지분유에 TGase를 첨가하여 이화학적 특성 및 식품첨가물 소재로서의 기능적 특성 등을 조사하였다. 카제인 나트륨의 경우 TGase효소 반응 후 pH 2, pH 4와 알칼리 범위에서, 유청 단백질은 pH 4에서 용해성이 향상되었고 탈지분유에서는 pH 4와 전지분유에서는 모든 pH 범위에서 용해성이 향상되었다. TGase를 첨가한 우유 단백질과 우유 분말 제품이 무첨가군에 비하여 pH 의존적으로 용해성, 유화활성 및 거품형성 등에 기능적 특성이 부분적으로 우수함을 알 수 있었다. 또한 TGase 첨가에 따라 일반성분의 변화가 없었으며 인체내 소화효소에 의해 가수분해가 용이하였고 점도의 증가가 관찰되었다. TGase를 첨가한 제품은 이화학적, pH 및 반응시간 등의 특징에 의하여 영향을 받으므로 식품에 응용할 경우 기능성들이 합리적으로 조절되도록 함이 바람직하다.