• Journal of Nutrition and Health
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• 제29권9호
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• pp.1042-1048
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• 1996

In order to investigate heating rate of commercial milk products in korean market, lactulose content and availability of calcium and ascorbic acid were measured. The pH range for raw and commercial milk was 6.5-6.75, and protein content was 2.5-3.13%. The acid degree value (。SH)showed between 5.3 and 7.1. There were no differences in pH, protein and acid degree among 3 types of milk. The portion ionic Ca content in UHT-milk(32.4%) and pasteurized milk (27%) increased significantly in comparison with raw milk (4.6%). Pasteurization led to loss of 20% ascorbic acid, and losses of UHT-treatment are approximately twice as high. Significant differences of lactulose content between UHT milk and pasteurized milk were observed. Some of UHT milk products showed very high value of lactulose content like sterilized milk. It is well known that the stress caused by indirect UHT treatment is slightly higher compared with the direct process. The results in this experiment suggested that most of UHT milk in korean market may be treated by indirect UHT method. In oder to keep the adventages of milk component, the heating methods of milk have to be reconsidered.

• 한국식품영양과학회지
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• 제19권4호
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• pp.330-334
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• 1990

The lactulose contents in market milks were analyzed by gas chromatographic method. The method is evaluated for accurac and reproducibility using phenyl-$\beta$-D-glucoside as an internal standard. The response factor(RF) of lactulose of standard mixture was 1.15 the recoveries were 97.4-101.3% and the reproducibility was determined on the coefficeitns of variation 24.8% for pasteurized milk and 4.6-4.9% for UHT milk The lactulose contents of 16 brands of the market milks determined were 5.3-59.7mg/100ml in UHT milk and 1.3-1.8mg/100ml in pasteurized milk.

• Journal of Dairy Science and Biotechnology
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• 제24권2호
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• pp.11-20
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• 2006

Korea dairy industry has a long and chronic problems to consume raw milk , those are surplus milk and decline the market milk consumption continued about 10 years. This study was aim to propose and to find the solution for dairy industry problems. After WTO system, with the importation of dairy products, domestic milk production has fell into the situation of excess supply and huge inventory of dried milk, the milk powder stocks have increased since 2002. That made a chronic decline milk consumption in Korea. The core of chronic problem of Korea dairy industry is the decreasing in market milk consumption. If they have a settlement of any other way using their raw milk to process and consumption to market milk, there will be a solution to solve the chronic problems in this situation. Especially, that will be a development of small farm scale natural cheese production and consume. This may be lead a situation of increase the raw milk consumption, because natural cheese making needs much of raw milk more than market milk. But there are very low technical level of farmers cheese making status, so they need a cheese making educational program for their commercial level of cheese products. Under these situation, there are needed a way out of educational system for the dairy farmers to obtain the high level of cheese making technology from the trustable and scientific organization. The natural cheese making technique of dairy farmers should be accumulated to get the consumers' solid recognition of high quality of natural cheese as LOHAS(Lifestyle Of Health And Sustainability) foods.

• Journal of Animal Science and Technology
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• 제46권6호
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• pp.999-1006
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• 2004

NPC agar， DHL agar, MacConkey agar와 Cetrimide desoxycholate agar의 선택성을 조사 하였다". Cetrimide desoxycholate agarz 가 다른 선택성 배지에 비해 그람양성 세균을 억제하고 Pseudomonas를 비롯한 내냉성 그람음성 세균의 선택적 배양에 더 좋은 한천배지이었다. Resazurin 환원시간 검시에서 Cetrimide desoxycholate broth를 시유와 혼합하여 $21^{\circ}C$ 에 서 18 시간 배양한 후 resazurin을 첨가하여 변색되는 시간으로 2차오염 을 결정하는 방법으로서 조사하였다. Resazurin 환원시간 검사와 저장성 검사간에 81%의 관련성이 있었다. 저장성 검사의 우유에서 Pseudomonas가 가장 먼도 높게 분리되었으며 다음으로 Acinetobacter와 Aeromonas가 검출되었다 Resazurin 환원시간 검사에는 Acinetobacter, Pseudomonas, Enterobacter의 순서의 빈도로 검출되었다.

• 한국축산식품학회지
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• 제23권4호
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• pp.327-332
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• 2003

본 연구는 ESL 우유와 시중 4개 회사의 일반 시유 제품의 보존 검사에서 분리되어 1차적으로 선별된 364 균주에 대해서 균주 분류를 통하여 우유의 저장온도와 기간 중의 우유내 우세균을 확인하고 ESL 우유와 기타 일반 시유의 미생물 균종별 분포를 비교하였으며, 그 결과는 다음과 같다. 먼저 364 균주의 분리원에 따른 분류에서는 ESL 우유가 가장 낮은 검출 균주수를 나타냈다. 전체 분리된 미생물 균주의 분포를 보면, Bacillus 계통과 Staphylococcus 계통이 주로 많이 검출되었으며, Lactobacillus 계통을 제외하고는 매우 다양한 분포를 가지는 것으로 나타났다. 우유 가공처리법에 따른 분리균종을 비교해 보면, LTLT 살균유의 경우에는 내열성이 강한 Enterococcus 계통의 균종이 특이적으로 많이 검출되었으며, UHT 살균유 중에서 ESL 우유에 비해서 기타 일반 시유에서는 Pseudomonas 계통의 저온성 미생물 균종이 많이 검출되었다. 보존온도별 균종 분포를 보면, Bacillus 계통은 보존온도가 높을수록 검출빈도가 높았으며, Pseudomonas와 같은 저온성 계통은 $10^{\circ}C$에서 가장 높은 빈도로 검출되었다. 기초동정 결과와 동정기를 이용한 동정 결과를 비교한 결과, 기초 동정법에 의한 균종의 분류 정확도가 매우 높은 것으로 확인되었다. 결론적으로 ESL우유와 일반우유의 미생물 균종 분포를 비교해 볼 때, 살균후 포장과정에서 2차적으로 오염될 확률이 높은 Pseudomonas 계통에서 커다란 차이를 보였으며, 이러한 Pseudomonas 계통의 미생물은 냉장 유통에서도 품질에 영향을 미치는 것으로 확인되었다. 따라서 ESL 우유가 유통 중 제품의 품질 향상과 수명 연장이 되는 것은 미생물 오염도가 낮기 때문인 것으로 확인되었다.

• 한국유기농업학회지
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• 제18권2호
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• pp.155-176
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• 2010

This study was conducted to research the status, history and prospects of farm scale milk processing and to develop a management strategy for small scale milk process plant in Korea. Also it aims to provide ways to apply it so as to vitalize the farm made milk products market practically. This study was also treats the practical development of dairy farm school programs through the farm scale milk processing. Farm-scale milk plant (FMP) should be some of the ideas to develop small scale and using the resources according to the local features, limited expanding in regional market, produce by consumers order amounts, management policy will be transferred organic dairy farm. A few policy suggestions to put FMP system of financial support would not from beginner, it is better to settled FMP system by government or co-operation group in practical support programs were proposed. What the state needs to do through direct involvement were to put efforts at demand expansion on FMP system products, to certificate and safety the farm made milk products marketing system settings, to build more variation chance of the milk products. What was more important, however, was support policy, to create the network of FMP market and to develop of training program contents for each FMP operation unit. The ideal FMP model for the development of Dairy Farming proposed in this research will be applied as a relevant reference in managing and realizing environmental friendly and sustainable dairy industry at the national level.

• Journal of Dairy Science and Biotechnology
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• 제15권1호
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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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• 제19권1호
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• pp.30-38
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• 2001

The most important task in Korean dairy industry is to keep the seasonal and annual balance of raw milk supply and demand. Too much surplus milk supply which causes dumping sale of market milk makes dairy industries get in trouble of management, and eventually affects to farmers and consumers economically. As balancing of supply and demand is so important in the fee economic market system, the adaption of the quota system of milk production and seasonal price differentiation has been recommended very often as a method of controlling the milk supply and demand. However, this recommendation did not go through successfully due to the strong objection of dairy farmers. Recently, the voice of consumer's requirement for safer and more hygienic, and high protein, low fat level dairy product is getting stronger. By knowledge of this kind changes, quality improvement in nutrients and hygiene is the most positive way to expand the volume of milk consumption. To meet the consumer's demand, therefore, it is necessary to revise the level of milk fat content and the hygienic grading system for the payment system of raw milk.

• Journal of Dairy Science and Biotechnology
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• 제37권2호
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• pp.108-114
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• 2019

Aronia melanocarpa (black chokeberry) powder containing various bioactive compounds is widely used in the food industry. We examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of market milk, yogurt, and Kefir containing different concentrations of Aronia melanocarpa powder. In market milk, the scores of all categories except color were the same or lower in market milk containing 0.5%, 1.0%, 1.5%, or 2% Aronia melanocarpa powder than the control group (0%). No statistical difference in color and flavor was observed between Kefir and yogurt. However, there was a statistical difference between the control and treated groups in taste, texture and, overall acceptability (p<0.05). As the content of Aronia melanocarpa powder increased, color, flavor, taste, and overall acceptability scores generally decreased. Yogurt and Kefir, with the addition of 1% Aronia melanocarpa powder, displayed the highest scores.

• 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.