• Journal of Nutrition and Health
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• v.28 no.5
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• pp.406-414
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• 1995

Nitrogen(N) concentration of preterm(PT) and term (T) milk in various fractions, such as total, protein, nonprotein, whey protein and casein were determined at 2-5 days, 1, 2, 4 and 6 weeks of postpartum. The purpose of this study was to investigate the nitrogen concentration of human milk from mothers delivering at preterm and term, and the propriety of preterm milk for premature infants. The concentration of total N, nonprotein N, protein N, whey protein N and casein N in preterm milk was decreased significantly with time postpartum. Total N was 374mg/이 at colostrum, 232mg/dl at mature milk. Whey protein N was decreased from 42mg/dl at 2-5 days to 32mg/dl at 4-6 weeks. Protein N was 332mg/dl at colostrum, 202mg/dl at mature milk. The proportion of whey protein N and casein N were 39:61 at colostrum, 28:72 at mature milk. No difference were found between T and PT milk for total nitrogen excepted 2 weeks. In this report we show that nitrogen concentration except casetpt casein N is smaller in milk from mothers giving birth prematurely than in milk from mothers giving birth at term, over the first two weeks of lactationl But protein N was higher in preterm milk than term milk, whey protein nitrogen was lower. By comparing predicted nitrogen intakes to estimated requirements of preterm infants fed 150 to 200ml/kg/day of their own mother's milk, we predict that the quantities of protein provided would be adequate to meet the requirements of the prematured infants during the early weeks of life.

• Journal of the Korean Home Economics Association
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• v.38 no.1
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• pp.59-73
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• 2000

The purposes of this study were to determine the factors that influence consumer concerns for safety to cow's milk produced using food-related biotechnology and to find the similarity and difference among concern factors relating short-term and long-term risk perception. Telephone interviews were conducted and the data were collected from households(n=1,466) nationwide in the U.S. And the data were analyzed by probit model and LIMDEP softare package. The data demonstrated that consumers were concerned about food safety from consuming milk produced using food-related biotechnology. The concerns were found to be influenced by demographic factors(gender in short-term, gender and age in long-term) as well as psychological aspect such as outrage(heard about bGH, milk belief about naturalness, expected benefit in short-term, heard about bGH, expected benefit in long-term) and attitudinal factors(animal rights group, locus of control in short-term, animal rights group, cancer history, locus of control in long-term). The results suggest that consumers have concerns for safety to cow's milk produced by biotechnology and the most factors influencing consumer concerns were similar between short-term and long-term period, though a few factors such as cancer history, milk belief about naturalness and age were different.

• Journal of Nutrition and Health
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• v.27 no.3
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• pp.215-227
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• 1994

Changes in total lipid content, total cholesterol content and fatty acid composition of preterm milk were investigated during early lactation. Milk samples were collected from Korean mothers of 16 premature(34 to 36 weeks gestation age) infants on day 2 to 5(colostrum) and at 6 weeks(mature) postpartum. We estimated the lipid nutrition of preterm milk by comparing with the lipids of term milk. The total lipid content of preterm colostrum was significantly lower than the lipid content of preterm mature milk(p<0.001). Lipid content, determined gravimetrically in colostrum and matured milk, was 1.50g/이 and 3.2g/dl, respectively. Also the total cholesterol content(mg/dl) in preterm milk tends to increase from 14.16mg/dl to 15.20mg/dl, while the total cholesterol(mg/g lipid) concentration higher significantly in colostrum(12.36mg/g) than in mature(5.73mg/g)(p<0.001). The total unsaturated fatty acid contents in preterm milk were higher in colostrum than in mature milk and the total saturated fatty acids were higher in mature milk. The average DHA contents of colostrum and matured milk was 0.64%, 0.53% and the P/M/S ratio of preterm milk were 0.63 : 1.05 : 1.00, 0.47 : 0.79 : 1.00, respectively. Also, $\omega$6/$\omega$3 ratio of preterm milk were 2.35 in colostrum and 5.81 in mature. Therefore, colostrum in preterm milk contained higher amounts of $\omega$3 PUFA than mature milk. The levels of total lipid in preterm milk were higher than term milk. Also, preterm milk is richer in cholesterol, and long chain polyunsaturated fatty acid than term. It appears that the milk secreted by mothers who delivered prematurely differs from milk in several important respect. These components may serve as precursors for membrane, myelin development in the preterm infants. Therefore, it would be necessary to study further into the machanism of how the gestation age might affect to the lipid composition in human milk. These data may provide a basis for better construction of infant formaulas to provide more adequately for the lipid requirements of the Korean premature infant.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.122-128
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• 1999

The cholesterol-lowering effect of a fermented milk was studied for long-term period (56 weeks) in 206 Korean adults (106 normal cholesterol group and 100 hypercholesterol group) 300 $m\ell$ of the fermented milk was taken daily to all subjects for 10 weeks. 24 subjects drinking the fermented milk for 56 weeks and 42 subjects no-drinking for 40 weeks and then re-drinking from 50 th week for 6 weeks were followed up. Paired t-test, Duncan's multiple range test, and GLM repeated measure were used for statistical analysis. The level of total blood cholesterol and LDL after drinking the fermented milk for 10 weeks were decreased significantly in both group and affected by total cholesterol level at baseline, BMI, smoking and drinking. there is no significant change in triglyceride, HDL, and LDL/HDL ratio by drinking the fermented milk. The fermented milk intake for long-term period (56 weeks) did not show any more effect after 10 week on the level of TC, TG, HDL, LDL.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.584-594
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• 2003

The lactose, total nitrogen and total lipid contents of human breast milk were determined longitudinally after protein and term deliveries. Milk samples were obtained from day 2 to 5, on weeks 1, 2, 4, and 6 after preform (PM : n = 24) and term (TM : n = 22) deliveries. The lactose contents of PM and TM increased from 5.28 g/dl and 5.93 g/dl at days 2 to 5, to 7.95 g/dl,7.87 g/dl at 6 weeks, respectively. The total nitrogen contents of PM and TM decreased significantly during the first 6 weeks after birth (from 374 to 220 mg/dl versus 382 to 220 mg/dl respectively). However the total lipid contents of the PM and TM increased during the same periods. Significant differences in the total lipid contents between the PM and TM were 2.15 versus 3.27 g/dl at 2 weeks, and 3.26 versus 2.52 g/dl at 6 weeks, respectively. The energy intakes of preform infants was 134.8 ㎉/kg/d during the 6 weeks of lactation, which satisfied with energy requirements (85-130 ㎉/kg/d) of the preform infants. (Korean J Community Nutrition 8(4) : 584-594, 2003)

• Journal of Food Hygiene and Safety
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• v.7 no.2
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• pp.123-135
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• 1992

This study was performed to investigate the term effect of fermented milk in drink on rats fed by cholesterol diet. 150 to 5-week-old male rates of Sprague-Dawley strain weer divided into six groups according to diet and content of fermented milk in drink. The first group served as normal control group fed by synthetic pellets of standard diet. The second , cholesterol control group, was treated with standard diet containing 1% of cholesterol and 500000IU/100g of vitamin D2. The other four groups. fermented milk groups, FM-25,FM-50 , FM 75 and FM-100 were treated with the cholesterol and vitamin D2 diet and supplied with 25%, 50%, 75%, 100% of fermented milk in drink , respectively. The animals were sacrificed for analysis in 3, 6, 9 and 12 months. Weight gain, diet intake , and drink consumption were significantly different among groups. Fermented milk reduced serum cholesterol to a significant effect (p<0.05) and significantly increased the ratio of high density lipprotein cholesterol to total cholesterol(p<0.05). Serum triglycerides were reduced to a smaller and less significant effect in fermented milk group. The aorta and liver of fermented milk showed slighter medial calcification and necrosis and milder fat degeneration than did the cholesterol control group. Supplementation of fermented milk may have a helpful effect on hypercholesteremia and atherosclerosis.

• Journal of Nutrition and Health
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• v.28 no.2
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• pp.127-136
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• 1995

In this study, the nutritional composition of colostrum milk obtained from 22 mothers delivering perterm infants and 17 mothers delivering term infants was analyzed. The energy content of colostrum was yielded based on nitrogen, lactose, and lipid data. Preterm milk is more close the nutritional needs of the preterm infant than dose other breast milk. The results are as follows : 1) Protein concentration was significantly higher, but carbohydrate and lipid concentration were lower in preterm milk than fullterm milk. Energy content yielded from total nitrogen, lactose and lipid concentration was higher in the fullterm milk than preterm milk. 2) Calcium was higher in the preterm milk than fullterm colostrum. Phosphate was lower in fullterm milk than pretem milk. Calcium/Phosphate ratio were 2.61/1 in the preterm and 2.06/1 in the fullterm milk. Magnesium was higher in the preterm milk than fullterm milk. Zinc, Copper and Manganese concentrations were tended to lower in the preterm milk than fullterm milk.

• Journal of Nutrition and Health
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• v.28 no.2
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• pp.137-143
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• 1995

In this study, lipid composition of milk obtained in colostrum from 22 mothers delivering preterm infants and 17 mothers delivering term infants was analyzed. Fatty acid composition and vitamin E content were analyzed as well as the concentrations of total lipids in preterm and fullterm milk. Lipid and cholestol concentrations were higher in the fulltrm milk than preterm milk. PUFA and P/S ratio in preterm milk were higher than those in fullterm milk. On the other hand, SFA and MUFA contents were higher in the fullterm milk. Vitamin E which is related to PUFA concentration in colostrum was also higher in the preterm milk than fullterm milk.

• Journal of Oral Medicine and Pain
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• v.18 no.2
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• pp.9-27
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• 1993

As fermented milk has been regarded as health food, the consumption of fermented milk has been increasing significantly these days. But there is not sufficient information on the effect of fermented milk on oral health. We have investigated the effect of long-term intake of t\fermented milk on saliva in preschool children, Sixty-four healthy, unmedicated preschool children were included in this study and were divided into control, fermented milk, and milk groups. The experimental period was 210days. We investigated the number of slaivary S. mutans, lactobacilli, and Candida, salivary pH, viscosity, and the concentration of salivary IgA at the beginning of the experiment. We examined these parameters at 10, 60, 110, 160, and 210 days after. The obtained results were as follows : 1. There were increases in the numbers of slaivary S. mutans in all groups through the experimental period. But, there was no consistent and significant difference among groups. 2. There was no significant change in the number of salivary lactobacilli in the fermented milk group throughout the experimental period. 3. The numbers of salivary Candida in the fermented milk and milk groups showed less fluctuation than that of the control group through the experimental period. 4. There was no decrease of salivary pH in all groups through the experimental period. 5. There were increases in the values of salivary viscosity in all groups. But, there was no consistent and significant difference among groups. 6. There were no consistent and significant difference in the concentration of salivary IgA in all groups through the experimental period. 7. There were increases of dmfs rate in all groups. But, there were no significant difference within each groups.

• Asian-Australasian Journal of Animal Sciences
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• v.3 no.4
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• pp.293-298
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• 1990

Pathogen infections or mastitis inflammations usually develop differently on each udder of lactating cow. Although healthy udders will be attacked by the mastitis pathogens or the pathogens from blood in a long term, they would not be always inflamed. Somatic cell counts (SCC) in milk, which is utilized as an index of mastitis diagnosis, and the relation among SCC and milk constituents will have to be examined on each udder individually. Twelve cows of a Holstein cow herd in Nasu Research Station, which were suffering clinical or non-clinical mastitis, were selected, and SCC and milk constituents on each udder milk were measured. The effects of mastitis infection on udder milk components were relatively small except lactose content on udder milks of non-clinical mastitis (SCC< $10.0{\times}10^5$ per ml milk). On udder milks of clinical mastitis, however, high negative correlations were recognized between SCC and milk components. On different sampling days, high contents of fat and protein corresponded to that of total solids.