• Food Industry
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• s.60
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• pp.105-110
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• 1981

카나다의 낙농정책은 국내대책으로서는 (1) 유제품매입에 의한 가격지지 (2) 직접보조금 교부에 의한 생산자 유가(乳價)의 지지 (3) 판매할당방식에 의한 원료의 공급관리와 또한 대외면에 있어서는 유제품의 수입제한과 수출원조로 이루어지고 있다.

• 우유
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• s.46 fall
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• pp.17-21
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• 1991

성장, 임신, 수유와 같이 새로운 조직의 형성이 왕성하거나 격심한 운동 후 근육의 재생산시, 여러 형태의 소모성 질환시의 결손 된 조직의 재생이 필요할 때 우유와 유제품은 좋은 급원이 될 수 있다.

• Journal of Dairy Science and Biotechnology
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• v.33 no.2
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• pp.129-137
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• 2015

Diabetes mellitus type 2 is a metabolic disorder that is characterized by hyperglycemia (high blood sugar level) in the context of insulin resistance and relative lack of insulin. Recently, much scientific evidence has shown that the risk of diabetes mellitus type 2 could be reduced by dairy intake. A significantly strong relationship has been noted between this disease and dairy intake. In particular, from the different types of fat in dairy foods that were reported to have a beneficial impact, low-fat dairy foods have been found to have the best effect with respect to reducing the risk of diabetes mellitus type 2. Therefore, the role of specific components of dairy foods, such as calcium, vitamin D, dairy fat, and trans-palmitoleic acid, which could be responsible for this effect and for the positive effect of dairy foods in obesity and metabolic syndrome, needs to be identified. There is a strong and relatively consistent body of accumulating evidence indicating that dairy foods may significantly reduce the risk of diabetes mellitus type 2, likely in a dose-response manner. Dairy recommendations should be an essential part of public health guidance, and identifying strategies to increase dairy food consumption to optimal levels is of utmost importance. Hence, this review summarizes various positive effects of dairy foods with respect to reducing the risk of diabetes mellitus type 2, based on available evidence, and discusses the need for further research on preventing or decreasing the risk of diabetes mellitus type 2.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.546-554
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• 1997

Gel-type yogurt was prepared from egg white powder (3%, w/v), glucose (2%, w/v) and four kinds of milk products (4%, w/v). The effects of milk product on acid production and growth of Lactobacillus were studied. The effects of milk product on sensory property and volatile aroma compounds were also studied. Acid production by L. acidophilus at 24 hr in samples containing milk product was significantly lower than that by L. acidophilus in milk (p<0.05). The sample containing casein produced less acid than the other samples. Number of viable cells of L. acidophilus at 24 hr in milk and samples containing milk product was $2.0{\times}10^{9}/mL$ and $5.0{\times}10^{8}{\sim}8.0{\times}10^{8}/mL$, respectively. Sensory property of the samples containing milk product was lower than that of milk yogurt (reference). However, sensory property of the sample containing casein was not significantly different from that of milk yogurt (p<0.05). The sample containing whey powder showed lower sensory score than other samples. Though the composition of volatile aroma compounds was slightly different from sample to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.183-191
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• 2002

The Mongolian milk processing technology has a specific characteristic as a result of the living habits of Central Asian nomads. There are many kinds of milk products in Mongolia due to their processing activity used milk from various dairy animal species. Mongolia has over 30 kinds of dairy products and fermented milk products which are occupied more than 36% of the Mongolian dairy products. Herdsmen who engaged extensive livestock production have specific methods to conserve and prepare the starter culture of fermented milk products in nomadic condition. Specifically, Mongolian lactic starter cultures were prepared from keeping milk products and specific wild plants. Nowadays, over 5 kinds of wild plants such as Rheum undulatum L. Rheum ribes L, Rumex acetosa L. Artemisa sibersena L, Artemisa vulgare are used for lactic starter preparing. Traditional processing methods of the Mongolian fermented milk products are based on the scientific basis and there are easy to learn and operate.

• Journal of Korean Home Economics Education Association
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• v.29 no.4
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• pp.117-131
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• 2017

This study was performed to analyze education contents related to milk in current home economics textbooks of middle school, and to investigate intake status, consumption behaviors, perception and nutritional knowledge of milk and dairy products among 364 middle school students in Gongju for improvement of milk education in home economics subjects and milk intake of adolescents. As a result, education contents of milk and dairy products in home economics textbooks currently applied in middle school were major nutrients, consumption method for balanced diet, and selection and storage of milk and dairy products, thus it tended not to match current food trend. Only 30.5% of subjects met 2 cups of milk a day, the recommended level. The main reason for drinking milk was to 'be taller' and 'to quench thirst' and there was a difference by gender(p<0.01). The rate of not participating in school milk program was 23.1% of total and its satisfaction was moderate. The most popular dairy products by subjects were ice cream, followed by yogurt and cheese, and the choice of milk was focused on 'taste' or 'expiration date'. The rate of knowing certification mark of K-MILK was low at 28.8%, and most subjects knew as 'domestic milk use'. In home economics class, experience-based learning such as cow ranch experience was the most preferred instruction method for milk followed by laboratory practice and lecture, and there was a difference by gender(p<0.001). Perception degree of milk and dairy products was moderate and male subjects were more positively perceived than female subjects(p<0.01). Nutritional knowledge level of milk and dairy products was moderate and female subjects were higher than male subjects(p<0.01). Therefore, education contents of milk and dairy products of home economics textbooks of middle school should be centered on real life in accordance with food trend, and applied student participation-based instruction methods such as experience-based learning. In addition, it is necessary to enhance taste and merchandise of milk and to provide them with preferred milk and dairy products in school milk program for improvement of milk intake of adolescents.

• 종축개량
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• v.11 no.11 s.69
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• pp.34-36
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• 2006

무한의 경쟁체재에서 낙농가가 안정적인 소득을 지속적으로 확보해 나가기 위해서는 소비자로부터 선택 받을 수 있는 고품질의 안전한 우유.유제품을 생산하는 것이 낙농경영의 필요조건이라면, 고품질의 안전한 우유.유제품 시장이 지속적으로 확대될 수 있도록 소비촉진활동에 참여하는 일은 낙농경영의 충분조건인 것이다.

• 우유
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• v.2 no.4 s.7 winter
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• pp.41-43
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• 1981

우리나라의 우유 및 유제품의 생산 및 판매실적도 이제는 상당한 수준에 이르고 있으므로 이번 호부터는 '유업통계란'을 신설하여 유업계전반에 걸친 통계자료를 게재코자 한다. 다음 호부터는 외국의 우유에 관한 통계, 학교 우유 급식 실적, 우유 및 유제품 생산 판매 실적의 비교 분석 등 전반적이고 체계적인 통계를 다루고자 한다.

• 월간낙농육우
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• s.75
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• pp.22-36
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• 1988

본고는 최근 수입개방 압력에 의한 정부의 쇠고기 및 유제품 수입시도로 낙농유우산업이 일대 위기에 봉착한 점을 감안, 낙농육우산업의 실상파악과 당면한 해결과제를 제시함으로써 수입개방에 대처할 수 있는 방안을 마련코자 하였다. 쇠고기 및 유제품 수입개방은 낙농육우산업의 포기로 간주할 수 밖에 없으므로 낙농육우산업의 안정적인 발전과 수입개방에 의한 피해를 줄일 수 있는 개방전 선행대책이 마련되도록 생산자의 단합된 힘이 절실할 것으로 본다. 따라서 본고에 '수

• The Science & Technology
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• v.31 no.6 s.349
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• pp.28-29
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• 1998

우리의 체질을 개선하고 건강과 활력을 높이기 위해 우유와 유제품이 필수식품이라는 것을 인식시키고 생활화하는 것은 매우 중요한 일이다. 이러한 우유영양학에 첨단과학인 생명공학을 접목시켜 생리활성물질들을 분리하는 정제기술이 개발된다면 젖소는 우수한 의약품을 생산하는 '공장'으로도 각광받을 수 있을 것이다. 유아용 조제분유가 영영과 기능적으로 완전 모유화 되었듯이 앞으로 어떤 특수한 목적에 부합되도록 디자인된 우유와 유제품이 대량생산될 가능성도 매우 크다