• Journal of Distribution Science
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• v.20 no.6
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• pp.11-19
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• 2022

Purpose: This study aims at exploring and understanding the effect of four independent variables related to dairy retail marketing and distribution (deep freezers, promotions, company support and distributor-retailer relationship) and one moderating variable Covid-19 lockdown on sales of dairy product during the Covid 19 pandemic situation. Research design and methodology: Personal interviews and door-to-door surveys and promotional tools were designed to publicise and collect data from the retailers. The sale data before, during and after promotion activity were all recorded and evaluated to draw an inferential conclusion. Factor analysis and multiple regression methods were adopted to analyses the data collected. Results: The research shows that four out of the five factors studied was found having significant impact on dairy retail sales. The highest impact on sales was contributed by promotions, secondly by the deep freezer impact followed by distributor-retailer relationship during the study period and lastly but not the least due to influence of Covid-19 lockdown. Conclusions: The study contributes to the body of knowledge in cold chain distribution process through utilization of right mix of tools and tactics for effective marketing and distribution of dairy products in developing countries especially during a pandemic situation.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.575-581
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• 2010

This investigation was aimed at developing a ready-to-reconstitute beverage by utilizing probiotics and whey protein hydrolysates carrying bioactive peptides. Cheddar cheese whey was ultrafiltered. The 18% protein retentate was subjected to protein hydrolysis using Neutrase. The hydrolyzed retentate was further condensed to 35% total solids and spray-dried at $75^{\circ}C$ outlet air temperature. Different levels of sugar, citric acid and stabilizer were blended for spray-dried hydrolysates. Spray-dried hydrolysate was further inoculated with different levels of probiotics grown in a whey medium and dried in fluidized-bed drier at $40^{\circ}C$ to obtain a ready-to-reconstitute beverage. Hydrolysis was greatest at an enzyme:substrate ratio of 1:25 for 3 h. Spray-dried hydrolysate reconstituted to 1% protein and blended with 15% sugar, 0.2% citric acid and 0.15% xantham gum resulted in a superior product with no sedimentation. Accordingly, sugar, citric acid and xanthum gum were dry-blended with spray-dried hydrolysates. Bifidobacterium bifidum and Lactobacillus acidophilus that was grown separately in a whey medium, blended to produce 2% spray-dried hydrolysate and dried as described above resulted in a readyto-reconstitute beverage mix. The fluidized dried product typically exhibited a probiotic count of $10^8$colony forming units (CFU)/g. However, blending of probiotic to the retentate and direct spray-drying precipitously reduced the probiotic count to $10^4$ CFU/g of powder.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.75-82
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• 2013

This study aimed to isolate lactic acid bacteria (LAB) from Kimchi and to identify suitable probiotic strain for application in fermented dairy product as a commercial starter culture. A total of 106 (LAB) strains were isolated from Kimchi collected from different regions in Korea and their phenotypic characteristics were assayed. Four isolates from MRS agar plates were selected and designated as DKL109, DKL119, DKL121 and DKL128. They were identified first by API 50 CHL kit and then 16S rRNA gene sequencing. DKL121 and DKL128 were identified as Lactobacillus paracasei and Lactobacillus casei, respectively. Other two isolates (DKL109 and DKL119) were identified as Lactobacillus plantarum. To estimate their applicability in dairy products, the characteristics including acid and bile tolerance, cold shock induced cryotolerance and enzymatic activities were determined. There was wide variation in ability of strains to acid tolerance, but no significant differences in bile tolerance, cold shock induced cryotolerance within selected strains. DKL119 and DKL121 showed the highest resistance to acid and bile and the highest ${\beta}$-galactosidase activity, respectively. When these two strains were used for yogurt preparation as a single starter culture, their viable cell counts reached to $1.0{\times}10^9CFU/mL$. Lactobacillus plantarum DKL119 showed faster acid development than commercial starter culture. Also storage trials at $10^{\circ}C$ showed that the viability of these strains was retained over 15 d. With these results, it was indicated that probiotics isolated from Kimchi can be used in yogurt manufacturing as a starter culture.

• Journal of Dairy Science and Biotechnology
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• v.14 no.2
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• pp.147-155
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• 1996

This experiment was carried out to find general composition and mineral contents such as Ca, P, Mg, Na, K and Fe of domestic commercials Mozzarella cheese. Twenty-five products of 5 company were analyzed. The results obtained were as fellow : The average contents of moisture, fat, fat in dry matter, protein and ash in Mozzarella cheese were 49.01, 22.54, 44.16, 24.36 and 2.55%, respectively and average pH was 5.29. The average contents of Ca, P, Mg, Na, K and Fe were 696.44, 466.31, 22.08, 310.8, 82.84 and 0.36mg, respectively. Among products, product C was highest in levels of Ca, P and Mg, which were 797.4, 536.6 and 25.5mg, respectively, Na was highest for product A which contained 450.8mg. K and Fe were highest for product B which contained 98.9 and 0.51mg, respectively. Generally, the ratio of Ca to P was 1.5 : 1 and within the proper range. It was found that 645g of Mozzarella cheese was able to fully meet the daily recommendation of minerals including Ca, P and Na.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.383-401
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• 2023

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.157-161
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• 2014

Quality characteristics of commercial yoghurt powder products marketed in Korea were compared. According to the product type classification, no product met the product identity of "fermented milk powder" (six were identified as "other processed product" and nine as "sugar product"). Titratable acidity of products (10%, w/v) varied from 0.11 to 0.82% while numbers of lactic acid bacteria varied from 0 to $1.4{\times}10^8CFU/g$. There were significant differences in hydration properties and viscosity of yoghurt powder products. Some regulations are required to avoid consumer misunderstanding of beneficial health effects of yoghurt powder products.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.191-203
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• 2011

We conducted a study to investigate milk and dairy products consumption among elementary school students to identify ways to increase their intake of milk and dairy products. We asked 518 students in Seoul to fill out questionnaire. Only 55.6% of the subjects consumed milk daily, and 43.7% of them drank at least 1 cup per day. The frequency and quantity of milk consumption were higher in male students than female students. The majority of the subjects consumed whole milk, and most students(59.5%) preferred flavored milk to whole milk. The reasons given for drinking milk included 'wanting to be tall'(66.1%) and 'for good health'(47.1%), while the main reason given for not drinking milk was stomach pain (68.4%). Records of having an unpleasant experience and upset stomach after drinking milk occurred at a higher rate for those who did not drink milk(84.2%) than for those who did(53.3%). Of the students questioned, 36.9% consumed dairy products other than milk 3~4 times per week, and liquid-type yoghurt(43.8%) and ice cream(35.4%) were the preferred dairy products among students. The reasons given for consuming dairy products were 'good taste'(56.6%), 'good to eat'(46.6%), 'wanting to be tall'(32.4%), and 'for good health' (25.4%). Among those students who did not consumed dairy products, the major reason given was 'family does not eat at home'(33.3%). After consuming the dairy products, 71.4% of participants thought that dairy products did not result in physical improvement. Most students had experienced purchasing milk and dairy products by themselves. When they bought milk or dairy products, the reasons given for making a particular selection were 'shelf-life'(61.6%) for milk, and 'favorite dairy products'(54.1%) for dairy products. According to participants, the factors that need to be considered for milk and dairy product consumption among elementary school students are 'higher nutrition' (60.8%), 'better sanitation'(57.3%), and 'better quality and taste'(55.2%).

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.551-559
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• 2002

This study was undertaken to investigate intake and consumption behavior of dairy products in college students in order to identify a better way to increase milk consumption. This survey was carried out through questionnaires. The subjects were 307 college students in ChungJu. A total of 98.3% students thought milk as good for health but only 21.5% of them drank it everyday. Most students reported drinking milk two to three times a week. Male students reported drinking milk for drinking, whereas females students for nutrition. College students preferred flavored milk rather than plain milk. Students preferred the drink-type yogurt among the dairy products. The major reason for drinking fermented milk was taste. After drinking the fermented milk, 39.1% of female students thought that fermented milk could prevent constipation. Most students thought that better taste and quality of milk and milk product would increase their consumption.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.1-8
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• 2011

A unique biophysical membrane which surrounds the milk fat globules is called the milk fat globule membrane (MFGM). Various researches were studied about origin, composition, structure and bioactive components of MFGM. Bioactive protein components of MFGM play an important beneficiary function such as defense mechanism in new born. Among the bioactive lipid components from MFGM phospholipids showed health enhancing functions. The phospholipids also help in the production of certain dairy product from deterioration. MFGM phospholipids also showed antioxidant activity in some dairy products such as butter and ghee produced from milk of buffalo. Based on the beneficial effects, researchers developed MFGM as functional ingredients in various food products. This current review focuses on health enhancing function of MFGM and its components in various dairy products.

• Microbiology and Biotechnology Letters
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• v.22 no.2
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• pp.210-216
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• 1994

Phage utilizing medium and BL agar supplemented with antibiotic Tc(tetracycline) were developed as selective media for the isolation and counting of bifidobacteria in dairy products. The former was based on the host specificity of phage. When bifidobacteria and Lactobacillus casei HY 2782 were mixed together in dairy product, L. casei HY 2782 was laysed by J1 phage which has host specificity to L. casei HY 2782 whereas bifidobacteria grew well on the selective medium added wIth J1 phage. The latter was found to inhibit the growth of S. salivarius subsp. thermophilus, L. acidophilus, and L. casei, but commercial bifidobacteria grew well in Tc-containing BL agar.