• Journal of Dairy Science and Biotechnology
• /
• 제38권1호
• /
• pp.45-52
• /
• 2020

The advent of the Internet and social media has given rise to a number of anti-milk articles that contain a lot of misinformation. Should milk and dairy products really not be consumed past a certain age? To answer this question, the history of milk consumption must be examined to understand the long-term benefits of milk. Historically, dairy products were among the foods served to the angels in the Old Testament of the Bible. Furthermore, dairy products were consumed even before the Bronze Age, and are defined by many food and animal scientists, and nutritionists as a complete food containing a lot of nutrients. Milk and dairy products have significantly contributed to the Korean and Japanese people's current body structures; this is evident in the fact that they are taller than their ancestors, primarily due to the increased consumption of milk and dairy products following industrialization. The average height of Koreans rose drastically in the 1960s, after milk consumption increased as a result of the dairy promotion policy. This article seeks to help understand milk by looking into the content published by a life insurance company in 1927.

• 한국유기농업학회지
• /
• 제18권2호
• /
• pp.155-176
• /
• 2010

This study was conducted to research the status, history and prospects of farm scale milk processing and to develop a management strategy for small scale milk process plant in Korea. Also it aims to provide ways to apply it so as to vitalize the farm made milk products market practically. This study was also treats the practical development of dairy farm school programs through the farm scale milk processing. Farm-scale milk plant (FMP) should be some of the ideas to develop small scale and using the resources according to the local features, limited expanding in regional market, produce by consumers order amounts, management policy will be transferred organic dairy farm. A few policy suggestions to put FMP system of financial support would not from beginner, it is better to settled FMP system by government or co-operation group in practical support programs were proposed. What the state needs to do through direct involvement were to put efforts at demand expansion on FMP system products, to certificate and safety the farm made milk products marketing system settings, to build more variation chance of the milk products. What was more important, however, was support policy, to create the network of FMP market and to develop of training program contents for each FMP operation unit. The ideal FMP model for the development of Dairy Farming proposed in this research will be applied as a relevant reference in managing and realizing environmental friendly and sustainable dairy industry at the national level.

• Journal of Dairy Science and Biotechnology
• /
• 제14권2호
• /
• pp.185-193
• /
• 1996

This study was to investigate principle of freeze concentration such as nucleation, crystal growth and procedure of freeze concentration, essential factor and application of freeze concentration. Especially, quality of milk was emphasized. For exemple, in sensory evaluation of freeze concentrated and reconstituted skim milk and whole milk, taste, color, mouth feel and texture were superior to control. Recently developed technique of freeze concentration for quality milk and dairy products may be expected for advanced quality of various milk and dairy products in near future.

• 한국축산식품학회지
• /
• 제39권2호
• /
• pp.255-265
• /
• 2019

This study aimed to examine the quality characteristics of fermented milk, Mozzarella cheese, and Gouda cheese from Jersey and Holstein milk. The fermented milk, Mozzarella cheese, and Gouda cheese made from the Jersey breed exhibited higher fat, calcium, and phosphorous contents than those from the Holstein breed. The proportion of saturated fatty acids such as palmitic acid and stearic acid was higher in dairy products made from Jersey than those made from Holstein, as was the component ratio of unsaturated fatty acids containing oleic acid and linoleic acid. In the sensory evaluations of fermented milk and Mozzarella cheese, the preference scores of products from Jersey were lower in color, flavor, texture, taste, and general preference than those from Holstein. In terms of sensory preference, it is considered that Jersey milk may be more appropriate for ripened cheese than fermented milk and fresh cheese. Therefore, Jersey milk is expected to contribute to the diversification of dairy products and to provide consumers with high quality nutrition.

• Journal of Dairy Science and Biotechnology
• /
• 제33권4호
• /
• pp.253-262
• /
• 2015

The authentication and implications of misleading labeling in milk and dairy products is important to protect against cheating consumers from adulteration and to alert sensitive consumers to any undeclared potential allergens. This need to support milk and dairy products labeling has led to the development of specific analytical techniques for the analysis of milk and dairy products ingredients. Recently, several methods based on polymerase chain reaction (PCR), including restriction fragment length polymorphism (PCR-RFLP), multiplex PCR, species-specific PCR, and real-time PCR, have been proposed as useful means for identifying species of origin in milk and dairy products, as well as quantifying and detecting any adulteration. These methods have particular advantages owing to their high specificity and sensitivity, as well as rapid processing time. In this review, we provide an updated and extensive overview of the PCR-based methods used for milk and dairy products authentication with a particular focus on the application of PCR methods to detect adulteration.

• 식품과학과 산업
• /
• 제53권3호
• /
• pp.256-263
• /
• 2020

Milk pasteurization is used to destroy harmful bacteria present in the raw milk for improvement of the keeping quality of dairy products. It is generally carried out in dairy industries as the heating process of raw milk in properly designed and operated equipment to a specific temperature for a specified a specified period. However, thermal processing may cause quality changes in milk as well as significant nutritional losses. Hence, many researchers have started work to design alternative strategies to produce safer foods with minimal thermal treatments for pasteurization. Therefore, the present paper shows the current status of commercial pasteurization system of dairy products in korean industry and the research efforts carried out by researchers on novel milk pasteurization system that could be an alternative to traditional thermal processes for maintaining the freshness of dairy products.

• 한국축산식품학회지
• /
• 제33권3호
• /
• pp.369-376
• /
• 2013

Milk is well known to be rich in some nutrients such as protein, calcium, phosphorus, and vitamins. In particular, absorption and bioavailability of calcium receive lots of attention because calcium is very little absorbed until it is changed to the ionized form in the intestine. In this study, concentration of the soluble calcium was determined in the commercial bovine milk products, which were processed by different heat-treatment methods for pasteurization. As for general constituents, lactose, fat, protein, and mineral were almost same in the liquid milk products by different processors. Ultrafiltration of the skimmed milk caused little change in the permeate as for lactose content but both fat and protein decreased. pH values ranges from 6.57-6.62 at room temperature and slightly increase after centrifugation, 10,000 g, 10 min. Rennet-coagulation activity was the lowest in the ultra high temperature (UHT-)milk compared to the low temperature long time (LTLT-) and high temperature short time (HTST-)milk products. Each bovine milk products contains 1056.5-1111.3 mg/kg of Ca. The content of sulfhydryl group was the lowest in raw milk compared to the commercial products tested. For the skimmed milks after ultrafiltration with a membrane (Mw cut-off, 3 Kd), soluble Ca in the raw milk was highest at 450.2 mg/kg, followed by LTLT-milk 336.4-345.1 mg/kg, HTST-milk 305.5-313.3 mg/kg, UHT-milk 370.3-380.2 mg/kg in the decreasing order. After secondary ultrafiltration with a membrane (Mw cut-off, 1 kD), total calcium in raw milk had a highest of 444.2 mg/kg, and those in the market milk products. As follow: UHT-milk, 371.3 to 378.2 mg/kg; LTLT-milk, 333.3 to 342.2 mg/kg; HTST-milk 301.9 to 311.2 mg/kg in a decreasing order.

• Journal of Dairy Science and Biotechnology
• /
• 제17권1호
• /
• pp.16-31
• /
• 1999

Milk and milk products, especially the cow's milk and cheese, have been used since the ancient time. Because they contains almost all kinds of nutrients that are necessary for human beings except for iron, n-3 fatty acid, and vitamin C. Milk is an excellent dietary source of protein, calcium and phosphorus. The biological value of milk protein is as high as those of red meat and eggs. So cheese, a food processed from concentrated milk protein, is highly recommended food for the patient of diabetes mellitus. Because the major form of milk lipids is n-6 fatty acid, milk and milk products may not be a good food for the patients of cardiovascular disease. But the nutritional quality of milk lipids cannot be inferior to those of margarine, fish oil, and vegetable oil. Milk has been produced commercially since 1936 in Korea. The most popular milk product is a drink milk now in Korea. But according to the change of dietary pattern the consumption of yoghurt and cheese has been enormously increased during the last 20 years. As the soy sauce, tofu, and soy been paste have been the fundamental seasoning and source of protein in Korea, milk and cheese have consisted the essential flavor of western cuisine. But the basic idea for the usage of protein, peptides, and amino acids are the same. We found that milk and milk products can be nicely added in many Korean dishes such as Juk, Mandoo, Jeon, and Bindeatuk for the diversity of traditional flavor.

• 한국식생활문화학회지
• /
• 제23권1호
• /
• pp.33-40
• /
• 2008

Accuracy of dietary assessment depends on correct estimation of quantity as well as correct data on composition of the products. Milk and soymilk were considered quite homogeneous in items of package size and composition. One serving size of fluid milk and soymilk is considered 200 mL but there are products with different amounts on the market. This study was conducted to investigate variations of amounts and composition of fluid milk and soymilk products of one portion siz on Korean market. Twenty-nine milk products were purchased and categorized into 8 groups-regular, low-fat, skim, chocolate, strawberry-flavored, banana-flavored, and black soybean-added. Sixteen fluid soymilk products were purchased and categorized into 4 groups-regular, infant, black sesame or black soybean added and others. Actual volume of each product was measured by mass cylinder and compositions of major nutrients on the package were compared to the values in the most widely used nutrient DB in Korea. Amounts of milk specified on the package of purchased products were 182.3-318.5 ml, the largest being banana-flavored milk. Amounts of soy milk were 184.3-240.5 mL, the largest being regular soymilk. Measured amount of each products were close to the amount on the package (<5%). Contents of macronutrients on the package were different from the food composition table in several products. The amounts of calcium varied greatly among the products due to the popularity of adding calcium to milk and soymilk products recently. These variations in the amount and contents of major nutrients in milk and soymilk products can lead to considerable error to the results of dietary assessment unless the amount and the composition of each product are regularly updated in the food composition table whenever the new products are introduced in the market.

• Journal of Dairy Science and Biotechnology
• /
• 제29권2호
• /
• pp.51-57
• /
• 2011

Milk and dairy products are nutritionally one of the most important food in human health and the quality of raw milk is significantly important to ensure safety of dairy products. However, milk and dairy products are commonly related with chemical and microbial contaminations. Therefore, rapid and reliable detection of hazardous (e.g. pathogenic bacteria, pesticides, antibiotics, microbial toxins) in milk and dairy products is essential to ensure human health and food safety. Conventional methods for detection of food hazardous are mostly time-consuming to yield a results. Recently, biosensors have been focused as its rapidity and high sensitivity to analyse chemical and microbial hazardous from a variety of foods and environments. This study reviewed the recent trends and applications of biosensors as rapid detection method of hazardous in milk and dairy products.