• 한국축산식품학회지
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• 제44권4호
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• pp.739-757
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• 2024

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.

• Journal of Dairy Science and Biotechnology
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• 제22권1호
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• pp.53-60
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• 2004

During the past decade, functional foods and nutraceuticals have emerged as a major consumer-driven trend, serving the desire of aging populations to exercise greater control over health, delaying aging, prevent disease and enhance well-being and performance. On a global basis, retail sales of functional food were worth an estimated USD 1,501 billion in 2001. The market for functional food in Korea has increased in the last three years above 10%. Especially value sales rose by over 30% between 1999 and 2001, and are worth around 12,000 billion won in 2001. To regulate functional food represented a rapidly growing market in Korea a new act 'Functional Health Food Act' was announced officially in 2002. The type of functional milk product in Korea market is conventional food containing various functional ingredient. To promote functional food market in milk product sector the introduction of functional and health claim should be taken into account in the future in Korea.

• 한국콘텐츠학회논문지
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• 제8권1호
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• pp.377-385
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• 2008

최근 들어 사회 전반에 걸친 웰빙 트렌드의 영향으로 우유제품도 기능성을 부여한 백색 우유의 수요가 점점 늘어나고 있다. 특히 백색우유의 경우 최근 몇 년간 급식과 고정적인 수요 이외에는 신규 창출에 한계성을 드러내고 있어 이를 타개하기 위한 기능성 제품 세분화 노력이 더욱 활발해지고 있는 상황이다. 업체들 역시 일반 흰 우유는 경쟁이 필요 없을 정도로 똑같다는 인식하에 어떤 차별성이 있기 전까지는 소비자의 수요를 끌어낼 수 없다는 판단으로 기능성을 살린 백색우유 개발로 해결책을 모색하고 있는 것이다. 이에 포장디자인도 이러한 기능성우유 개발에 편승하여 제품의 기능적 특성과 정보를 일반 소비자에게 제대로 전달하고 강하게 부각시켜야 할 중요한 역할을 담당하게 되었다. 따라서 본 연구에서는 이러한 기능성우유의 일반적인 고찰과 함께 현재 시판되고 있는 각 제품들이 가지고 있는 기능적 특성과 포장 디자인 표현전략을 분석해 봄으로써 보다 바람직한 기능성우유의 디자인 차별화전략에 대하여 알아보고자 한다.

• Journal of Animal Science and Technology
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• 제63권3호
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• pp.593-602
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• 2021

Mammalian milk including microRNAs (miRNAs) as a novel class of noncoding RNAs, that can be transferred to infants and it plays on a critical role in biological functions such as immune regulation and development. However, the origin and functional importance of milk-derived miRNAs are still undetermined. This study applied RNA sequencing to explore the featured profiles of miRNA expression in colostrum and mature milk-originated exosomes from human, bovine, and caprine milk. These dietary exosome-derived miRNAs are highly conserved in human, bovine and caprine milk. Interestingly, abundant miRNAs expressed in human milk are similarly conserved across species. In addition, we confirmed that immune-related miRNAs (miR-30a-5p, miR-22-3p, and miR-26a) are commonly observed in the colostrum and mature milk of cows and caprines as well as humans. Our results provide new insights and resources for investigating the functionality of immune-associated miRNAs and evaluating physiological and biological condition in human, bovine and caprine milk as biomarkers.

• Journal of Dairy Science and Biotechnology
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• 제34권3호
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• pp.173-180
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• 2016

In many countries, goat milk is an excellent nutrient source and is less allergenic for children and the elderly. The casein composition of goat milk consists largely of ${\beta}$-casein and lower amounts of ${\alpha}_{s1}$-casein, which may interfere with digestion by forming solid curds in the human stomach. Goat milk contains small fat globules and large amounts of medium chain fatty acids for, better digestibility, as well as abundant minerals and vitamins with high absorption rates. Recently, the medical benefits of goat milk in different human disorders have been recognized, leading to an increased interest in developing functional foods with goat milk, particularly for individuals with malabsorption syndrome. However, the physiological and biochemical properties of goat milk are largely unknown. We review the importance of goat milk as a potential functional food by providing scientific evidence confirming its health benefits.

• Journal of Dairy Science and Biotechnology
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• 제23권1호
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• pp.27-37
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• 2005

The development of functional foods started booming from several years ago in the world. The size of functional materials are in the range of micrometer level. This size can be much smaller into nanometer level to be more effective. We face some problems from the materials, such as flavor, taste, color, viscosity, etc. in functional materials. The problems can be solved by micro / nanoencapsulation technique. This paper showed some results of the research related on the technique for functional milks and dairy products. The nono / microcapsules are the form of liquid instead of solid. Coating materials used were fatty acid esters, and core materials were lactase, iron, ascorbic acid. isoflavone, and chitooligosaccharide. The ranges of capsules are from 100 nm to 200 ${\mu}$m. The sample milks added nano/microcapsules were homogeneous and prevented the defects of core materials. It was observed that nano / microcapsules in milk and dairy products were effective as functional material without defaults. It was indicated that targeted functional foods can be developed further in various foods by nanotechnology.

• Journal of Dairy Science and Biotechnology
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• 제25권2호
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• pp.29-32
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• 2007

An understanding functional properties and molecular interactions of milk proteins was critical to improve qualities of fermented dairy products including yogurts and cheeses. Extensive rearrangements of casein particles were important factors to enhance whey separation in yogurt gel network. The use of high hydrostatic pressure treated whey protein as an ingredient of low fat processed cheese food resulted in the production of low fat processed cheese food with acceptable firmness and enhanced meltabilities. Milk protein-based nano particles produced by self-association of proteins could be better nutrient delivery vehicle than micro particle since particle size reduction in nano particles could lead to increased residence time and surface area available in GI tract.

• Journal of Dairy Science and Biotechnology
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• 제17권1호
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• pp.50-57
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• 1999

Milk is a first food for as long as the mammalian race has existed. A characteristic unique to mammal is their ability to secrete milk as a source of nutrients and immunological protection for their young. From a nutitrional viewpoint, milk has heen described as nature's most perfect food, owing mainly to its biological role as the only source of nutrition for the infant mammal. Milk is estimated to contain more than 100,000 molecular species, However, the average contents of milk can be simplified to 3.4% fat, 3.1% protein (80% casein protein and 20% whey protein), 4.5% lactose, and 0.7% ash. Chemically, milk is a very complex fluid rich in nutrients, antibodies, growth factors, antimicrobial components etc. This report will discuss functional properties of milk components, such as lactoferrin, opoid peptide, CPP, cGMP and sialic acid etc.

• Journal of Dairy Science and Biotechnology
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• 제28권1호
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• pp.43-52
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• 2010

In addition to the nutritional values, milk has a wide range of bioactive compounds which have been found to be increasingly important for physiological and biochemical functions on human metabolism and health. Bioactive components in milk comprise specific proteins, peptides, lipids and carbohydrates. Especially, milk proteins are known to exert a wide range of nutritional, functional, and biological activities. And milk proteins are considered the most important source of bioactive peptides, including antihypertensive, antithrombotic, antimicrobial, antioxidative, immunomodulatory, and opioid peptides. Many ingredients containing specific bioactive peptides derived from milk protein hydrolysates have been launched on the market and are currently under development. In future studies more emphasis should be given to the health-promoting effect in the well-defined human clinical studies for the successful development of function foods based on the milk-derived bioactive components.

• Journal of Microbiology and Biotechnology
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• 제30권12호
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• pp.1870-1875
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• 2020

Probiotics are often infused into functional foods or encapsulated in a supplement form to maintain a healthy balance between the gut microbiota and their host. Because there are milk-based functional foods such as yogurt and cheese on the market, it has been suggested that milk-based probiotics could be incorporated into skim milk proteins in a liquid capsule. Skim milk is mainly composed of casein and whey protein, which create a strong natural barrier and can be used to encapsulate probiotics. In this study, we compared the encapsulated probiotics prepared with milk-based concentrated cell mixtures using commercial probiotics. Probiotic capsules were emulsified with skim milk proteins using vegetable oil to form a double coating layer. The product was heat-stable when tested using a rheometer. The survival rate of the milk-based probiotic cells in the lower gastric environment with bile was significantly higher than commercial probiotics. Thus, milk-encapsulated probiotics exhibited greater efficacy in the host than other types of probiotics, suggesting that the former could be more viable with a longer shelf life under harsh conditions than other form of probiotics. Our findings suggested that, compared with other types of probiotics, milk-based probiotics may be a better choice for producers and consumers.