• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.107-114
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• 2005

The trend towards ageing populations has been observed over many years in Europe and the US but has accelerated significantly in developed countries in Asia including Japan and South Korea. In the latter country the elderly population (65+) has increased 5-fold between 1960 and 2000 and this group will comprise 40% of the population by 2050. This creates a new socio-economic group with specific demands and considerable spending power. As ageing occurs a range of changes occur in the body that can be moderated by adjustments in nutrition. A significant body of evidence points to changes in the balance of glutathione synthesis and utilisation as people age. Glutathione is tile most important natural anti-oxidant of the body and the amounts present can become limited by available cysteine in the diet. A cysteine-enriched peptide product, Cysteine Peption$^{TM}$ has been developed by DMV International for dietary supplement and food applications. A qualitative consumer trial has indicated benefits including improved sleep and more energy. Animal and clinical trial will be described that provide indications on bioavailability and possible mechanisms of action of Cysteine Peption$^{TM}$ with particular focus on the ageing population.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.195-200
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• 2013

The ripening of cheese allows for the development of characteristic taste and flavour, nutritional substances, bio-active components and texture, helping to improve quality. Many different microbiological, biochemical and nutritional changes occur during the process depending on the quality of raw milk, added cultures and enzymes, as well as specific processing and ripening conditions. During the ripening lactose is hydrolyzed to lactic, propionic and acetic acid, helping to reduce potential effects of the problem of lactose intolerance. Fat is hydrolyzed to butyric, propionic and conjugated linoleic acid, which function as bio-active substances. Protein is hydrolyzed to different peptides and amino acids which all show various bio-activities. However, errors of cheese ripening can happen and affect the quality of the product. To guarantee good quality cheese the process needs to be managed carefully with the right microbes used and ensuring cleanliness of processing facilities, staff, ventilation and hazard analysis and critical control points (HACCP). Research into and controlling of ripening technology is crucial for producing high quality cheeses.

• Journal of Food Hygiene and Safety
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• v.11 no.2
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• pp.107-114
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• 1996

The distribution of Listeria spp. in various foods and its fatty acid composition were examined. A total 60 samples of dairy products(15), seafoods(20), meat products(18), factory waster(2), and salades(5) were tested. Listeria spp. was found 10 samples, showing about 16.7% detection ratio; dairy products 0(0%),,seafoods 1(5%), meat product 7(38.9%), and factory wastes 2(100%). Whereas L. welshimeri was isolated from meat products 1(5.6%) and factory wastes 1(50%). The cellular fatty acid composition determined by gas chromatography was found not to differ among L. innocua isolated from food has similar fatty acid profiles when grown at 3$0^{\circ}C$,24 hrs on the tryptic soy plate with C15 and C17 anteiso branched acids accounting for about 80% of total.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.7
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• pp.938-943
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• 2002

This study was perfonned to detect polymorphisms of the two candidate genes, bovine BTN (Butyrophilin) and ST AT5a (Signal Transducers and Activators of Transcription) gene using 98 Holstein bulls' frozen semen, and to offer the basic information for QTL (Quantitative Trait Loci) analysis. Each BTN PCR product was digested with endonuclease restriction enzyme. The digested fragments of four BTN PCR products were observed as follows: 316,280, and 162 bp in BTN1, 568, 305 and 263 bp in BTN2, 576, 332, and 244 bp in BTN3, and 573, 291, and 282 bp in BTN4, respectively. The gene frequencies of A and B allele in four BTN loci were as follows: 0.8980 and 0.1020 in BTN1, 0.5510 and 0.4490 in BTN2, 0.8163 and 0.1837 in BTN3, and 0.8875 and 0.1122 in BTN4, respectively. And three genotypes (homotypel, heterotype, and homotype2) for STAT5a were observed by SSCP (single stranded conformational polymorphism) method and the genotype frequencies are 78.57%, 19.39%, and 2.04%, respectively. The PlC (Polymorphism Information Content) value and heterozygosity of four BTN loci were as follows: 0.1695 and 0.1870 in BTN1, 0.3713 and 0.4927 in BTN2, 0.2549 and 0.2999 in BTN3, and 0.1794 and 0.1992 in BTN4, respectively. Comparing with the reported data, PlC value of BTN2 might have the possibility to be useful marker. Other BTN loci indicated skewed allele distribution.

• Journal of Animal Science and Technology
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• v.62 no.3
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• pp.313-320
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• 2020

This research was performed to investigate the hypothesis that dietary mono-component protease (PRO) might improve growth performance, nutrient digestibility, and carcass characteristics of growing-finishing pigs. A total of eighty-four pigs [Duroc × (Landrace × Yorkshire), 25.3 ± 2.16 kg initial body weight] were randomly assigned to three dietary treatments (7 replicates/treatment; 2 barrows and 2 gilts/replicate) in a randomized complete block design (block = sex). The dietary treatments were prepared as follows; (1) a positive control (PC) as a typical growing-finishing diet based on corn and soybean meal, (2) PC added with 0.015% of PRO (PCPRO), and (3) a negative control (NC) added with 0.015% of PRO (NCPRO). The NC had a lower concentration of crude protein (CP) compared with PC. The PRO was a commercial product that contained 75,000 protease units/g and derived from Nocardiopsis prasina produced in Bacillus licheniformis. Dietary treatments were offered to pigs during growing and finishing periods. Measurements were growth performance, apparent total tract digestibility (ATTD) of nutrients, and carcass characteristics. The PCPRO and/or NCPRO increased average daily gain (ADG) and gain to feed ratio (G:F) during growing (p < 0.10), finishing (p < 0.05), and growing-finishing periods (p < 0.10) compared with PC. Furthermore, pigs fed PCPRO and NCPRO had higher (p < 0.05) ATTD of CP and energy during growing and/or finishing periods than those fed PC. In conclusion, the supplementation of PRO in diets improved growth performance and protein digestibility of growing-finishing pigs.

• 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).

• Korean Journal of Clinical Laboratory Science
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• v.54 no.3
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• pp.217-223
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• 2022

Among various health functional foods, probiotics constitute the largest market. The interest in probiotics is increasing continuously according to the research results that gut health can control the immune function of the body, prevent diseases, and assist in treatment. In this study, dairy products and dressing sauces were developed using Ficus carica vinegar (FV), and their effects on colon cells were analyzed. When 5% FV was added to regular milk, the satisfaction with the resulting yogurt and ricotta cheese was high. The dairy product was Leuconostoc lactis, and the number of bacteria was more than 1.0×10⁷~1.0×10⁸ CFU/mL. The product satisfied the health food standards as probiotics. An examination of the cell viability of Caco-2 cells, which proliferate similarly to human intestinal epithelial cells, revealed an approximately 19% increase in the proliferation rate when treated with whey at 10%. An antioxidant activity of up to 58% was recorded when the cells were treated with whey at various concentrations. In addition, excellent adhesion was observed for L.latis isolated from whey. This study confirmed that dairy products made using traditionally fermented FV assist intestinal health effectively as the microbiome.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.39-45
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• 2017

The market for lactose-hydrolyzed milk is growing due to an increased awareness of lactose intolerance, and increased market interest for modified milk with health claims. The aim of this study was to compare the quality characteristics of 2% lactose-hydrolyzed milk with its lactose hydrolysis rate, with the goal of applying the method to dairy product monitoring in the future. We observed that the freezing point of milk significantly decreased with increasing lactose hydrolysis rate. A linear relationship was found between lactose concentration and freezing point, following the equation (y=-50.416x + 767.91). However, no significant changes were observed in other physicochemical properties of the milk (pH, titratable acidity, total solids and color) (p<0.05). In conclusion, we could predict the residual lactose content quickly and easily in 2% low fat milk by measuring its freezing point. This could represent an easy means for assessing the lactose hydrolysis rate of dairy products.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.743-749
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• 1996

This study was carried out to investigate the microencapsulatuion of ${\omega}-3$ fatty acid isolated from fish oil and to obtain fundamental information on the utilization of the ${\omega}-3$ fatty acid in the dairy foods field. To obtain the desirable microencapsulation efficiency, 1.5% agar and 0.5% gelatin were used as coating materials, and 0.5% SFAN 60 (HLB 4.5 value) was used to maintain the emulsion stability. The optimal mixing ratio of coating material to core material was 8:2 (w/w). The thermostability of microencapsulated product was not maintained above $60^{\circ}C$. Microencapsulation efficiency was kept at about 90% at $4^{\circ}C$ and $10^{\circ}C$ for 7 days storage at various temperatures. At $20^{\circ}C$ and $30^{\circ}C$, however, about 80% microencapsulatuion efficiency was obtained for 3 days storage. About 80.57% microcapsule was destroyed by 1%> pepsin solution at $37^{\circ}C$ for 10 min.

• Journal of Korean Society of Environmental Engineers
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• v.37 no.1
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• pp.52-59
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• 2015

Recently the dairy cow industry have faced environmental issues such as eutrophication, global warming, etc. An LCA was used to quantify the environmental impact of a dairy cow system and to identify key issues contributing to the impact. The system boundary crop cultivation for feeding dairy cow, feed production, rearing and manure management (cradle-to-gate). The functional unit was 1 kg of milk (fat protein corrected milk, FPCM) produced. Rearing and cultivation of feed crops stages in system boundary to the environmental impact of the domestic dairy cow system were dominant issues. Techniques such as suppression of enteric fermentation, improvement of the energy efficiency of farm equipment and apparatuses, management of leachate generated during the crop cultivation, and development of controling the loss of fertilizer during crop production would be necessary for the improvement of the environmental key issues of the dairy cow system.