• Journal of Dairy Science and Biotechnology
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• v.19 no.1
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• pp.49-58
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• 2001

This paper look into the development of Korea dairy industry. It suggest a system that for increasing international competition power of Korea dairy industry and stabilize raw milk supply. It is related to Dairy farmers, Dairy industry companies, and the Goverment

• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.143-148
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• 2005

Korea dairy market has greatly expanded recently by growing up the consumer's demands of high quality of milk products and their functionality due to expanding of well being lift trends. However, life cycle of dairy products is shorter than ever before and low birth rate is a common trend of Korean people. Moreover due to the national economy crisis, most of dairy companies are faced with the pressure of new milk products development and their sales. This paper deals with the development of Korea dairy industry by chronological order and deals with the future applicable new dairy foods and advanced dairy technology.

• Proceedings of the Microbiological Society of Korea Conference
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• 2003.05a
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• pp.42-45
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• 2003

• Journal of Dairy Science and Biotechnology
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• v.15 no.1
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• pp.45-51
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• 1997

Korea dairy industry is placed on the very critical situation with the progression of free trade marketing system internationally. The sterilized milk or pasteurized extended shelf life milk can be considered as the international trade dairy products. Now all dairy foods would be selling in international market. To keep and improve our dairy foods market, the Korea dairy system improvement committee was inaugurated in 1995. This committee has done so many works to improve or dairy system such as the settlement of raw milk supply and demand, centralization of raw milk collection, ideal raw milk price system and dairy foods marketing structure, etc.

• Journal of Dairy Science and Biotechnology
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• v.25 no.2
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• pp.33-40
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• 2007

The Korean dairy industry has been developed continuously for the past seventy years both in quality and quantity; now the total amount of dairy products accounts for 13 percent of that of livestock production - a remarkable turnover. Korea now stands at the 13th economic power around the world and it is inevitable that we must pursue an open-door policy at a global level; the dairy industry should also strengthen its potentialities in the long term in order to compete with advanced dairy countries. It is predicted that the impact of DDA agreement and FTA negotiations on the domestic dairy industry will be great; so it is urgently needed that we should reconsider the current status of the dairy industry and comprehensive mesures for dairy industry development to improve its international competitiveness. Such measures comprise the three aspects: first, reforming the policy of dairy industry-related systems, second, improving the productivity and third, expanding the consumption of dairy products. In terms of the system reforming, the most important things are, above all, the planned production relevant to market needs, the milk supply and demand management, and the raw milk transaction method. Secondly, the appropriate scale of management is important for the enhancement of productivity together with the modernization of dairy facilities. Thirdly, step-up effort is needed to expand the milk consumption; especially, more milk should be provided to the students by improving the standing milk ration system in middle and senior high schools. The government should make more effort to support and develop new dairy products tuned to consumers' taste, accelerating the publicity of diverse and steady milk consumption together with related organizations.

• Journal of Animal Science and Technology
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• v.65 no.2
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• pp.459-472
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• 2023

Korea is currently developing country-specific emission factors to support the 2050 zero-carbon campaign. Dairy cattle represent one of the largest livestock industries in Korea, and the industry is estimated to continue increasing because of an increase in milk demand. However, country-specific emission factors for dairy cattle are currently only available for calculating methane (CH₄) emissions from enteric fermentation. Two experiments were conducted to evaluate CH₄ and nitrous oxide (N₂O) fluxes from sawdust-bedded barn in dairy cow and steer, as well as dairy cattle manure composting lots. The greenhouse gas (GHG) fluxes were quantified using the open-chamber method and gas chromatography. CH₄ fluxes from steer, dairy cow, and manure compost were 27.88 ± 5.84, 36.12 ± 10.85, and 259.44 ± 61.78 ㎍/head/s, respectively. N₂O fluxes from steer, dairy cow, and manure compost were 14.04 ± 1.27, 4.11 ± 1.57, and 3.97 ± 1.08 ㎍/head/s, respectively. The result of this study can be used to construct country-specific data for GHG emissions from manure management. Thus, the application of mitigation strategies can be prioritized based on the GHG profile and targeted source.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.11a
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• pp.92-92
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• 2000

• Journal of Dairy Science and Biotechnology
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• v.38 no.4
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• pp.230-236
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• 2020

Heat treatment is a fundamental processing technology in the dairy industry. The main purpose of heat treatment is to destroy pathogenic and spoilage promoting microorganisms to ensure milk safety and shelf life. Despite the development of alternative technologies, such as high-pressure processing and pulse field technology for microbial destruction, heat treatment is widely used in the dairy industry and in other food processes to destroy microorganisms. Heat treatment has contributed greatly to the success of food preservation since Pasteur's early discovery that heat treatment of wine and beer could prevent their deterioration, and since the introduction of milk pasteurization in the 1890s. In Korea, food labeling standards do not stratify heat treatments into low temperature, high temperature, and ultra-high temperature methods. Most milk is produced in Korea by pasteurization, with extended shelf life (ESL : 125--140℃ / 1-10 s). Classification based on temperature (i.e. low, high, and ultra-high), is meaningless.

• Journal of Dairy Science and Biotechnology
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• v.33 no.3
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• pp.167-170
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• 2015

The dairy industry, as part of the broader agricultural sector, is classified as a basic industry to the Korea economy. Basic industries provide income to a region by producing an output, purchasing production inputs, services and labor. An integrated, multidisciplinary approach for the next generation of dairy products with added health benefits represent the direct economic contribution. The commercialization of "nutritional" functional foods can only be successful if the consumer is confident in the scientific validity of the claims. Modern biotechnologies such as genomics, genetic expression and biomarkers of health performance suggested to whole dairy products, such as fluid milk, butter, cheese, ice cream and frozen dessert products (German, 1999). The following definition makes the point that dairy products can provide a nutritional value beyond the basic nutritional requirements: 1) The dairy industry has the opportunity to improve the health and well-being of its customers and/or to reduce their risk of disease through dairy products with added activities. 2) Functional dairy products are those that can be demonstrated to benefit target functions in the body in a way that improves the state of health and /or reduces the risk of disease. They are food products that are consumed as part of a normal diet rather than pills or supplements. 3) Dairy products based on functionality will need to link the scientific basis of such functionality to the communication of its benefit to the general public. 4) Both the efficacy and the safety of the food components with health benefits will require evidence based on the measurement of scientific biomarkers relevant to their biological responses and health end points. 5) Sound evidence from human studies based on intermediate health end points using accepted biomarkers will provide the basis for promotional messages divided into two categories-enhanced function and reduced risk of disease. 6) Success in solving key scientific and technological challenges will only be achieved by interdisciplinary research programs to exploit the scientific concepts in functional dairy science.

• Journal of Dairy Science and Biotechnology
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• v.14 no.2
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• pp.207-219
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• 1996