• 한국식품위생안전성학회지
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• 제16권3호
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• pp.200-205
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• 2001

시중 유통중인 유 및 유제품의 AFM$_1$의 오염수준을 파악하기 위해 분석한 결과 우유의 경우는 원유(0.083 ppb)에 비해 시유의 AFM$_1$농도(0.047 ppb)가 낮게 나타났으나 이는 살균의 효과라기보다 집유 과정에서의 희석 때문인 것으로 보이며, 탈지분유의 경우 AFM$_1$의 농도가 0.24 ppd로 높게 나타났으나 섭취시 희석되므로 우유와 큰 차이는 없을 것으로 생각되었다. 아이스크림제품의 경우 AFM$_1$오염농도는 0.020 pub로 나타났다. 이상의 결과는 미국 FDA의 허용기준치인 0.5 ppb보다 월등히 낮은 수치로 나타난 것이다. 국내 시판 우유 중 AFM$_1$오염수준을 평가하기 위해 본 연구의 결과와 기존의 국내 연구 결과를 토대로 Monte-Carlo 시뮬레이션을 시행하였다. 불확실성과 다양성을 고려하기 위해 fitting 절차를 거쳤으며, 시판 우유 중 AFM$_1$의 발생정도(prevalence)를 추정하기 위해 beta distribution을, 우유에서의 AFM$_1$오염농도(concentration)를 추정하기 위해 triangular distribution을 적용한 결과, 국내 시판 우유에서 AFM$_1$의 발생 가능한 오염수준(contamination level)은 최소(5% percentile) 0.0214, 평균(50% percentile) 0.0946 및 최대(95% percentile) 0.1888 ppb로 나타났다. 전체적으로 미국의 AFM$_1$허용기준치인 0.5 ppb보다는 상당히 낮은 수준이지만 시판우유의 80.4%근 유럽의 기준인 0.05ppb보다 높은 수준으로 예측되어 유럽의 허용기준치를 초과하는 것으로 나타났다.

• Journal of Dairy Science and Biotechnology
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• 제24권2호
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• pp.39-45
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• 2006

산양유제품은 산양의 산간 방목지에서 천연의 산야초를 먹는 먹이습성으로 인하여 웰빙식품의 개념으로 뿐만 아니라 산양유 조제식의 형태로 다시 소비되기 시작하고 있다. 우유와 산양유의 조성에는 주요 영양성분의 경우 특별한 차이를 보이지 않는다. 그러나 젖소와 산양의 젖은 케이신 마이셀의 공간구조, 케이신 단백질의 아미노산 조성, 마이셀의 크기, 마이셀의 미네랄 함량 등에 있어서 명백한 차이를 보인다. 산양유제품의 국내생산은 연중 착유가 어려워 소비자에게 연중 공급이 불가능한 문제가 중요한 점으로 대두되고 있다. 그 어려움 속에서 산양유 시장의 확대를 추구하기 위해서는 산양유 제조사들의 집중적인 홍보가 필요하다. 국내 소비시장의 특징은 산양유 소비형태가 주로 신선유로서 소비되며, 발효유로서는 일부만 소비된다는 점이다. 이러한 제품들은 주로 소규모 산양유가공회사에서 생산되며, 대규모 유가공회사에서는 소요량이 많은 산양조제분유 생산에 치중하고 있는 점 또한 특징이라고 할 수 있다. 앞으로 산양유제품의 확대를 위해서는 유가공기술분야의 전문인들에 의해서 한국소비자들에게 적합하지 않은 산양 특유의 불쾌한 냄새와 맛을 제거하는 연구와 기술이 개발되어야 할 것으로 판단된다.

• Journal of Dairy Science and Biotechnology
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• 제23권2호
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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.

• Journal of Dairy Science and Biotechnology
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• 제38권4호
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• pp.197-206
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• 2020

This study was conducted to evaluate the antibacterial activity against Cronobacter sakazakii and Salmonella enteritidis as well as the sensory attributes of milk products supplemented with various concentrations (control, 0.5%, 1.0%, 1.5%, and 2.0%) of clove oil. In this study, clove oil was shown to have strong antibacterial activities. In addition, all the samples were assessed by ten researchers trained in five sensory attributes, namely, taste, flavor, color, texture, and overall acceptability. Compared to the control, 5% clove oil supplemented was the best in market milk, while in yogurt and kefir, 1.0% supplementation was the best. In terms of sensory attributes, the low score of color and flavor of market milk, yogurt, and kefir is attributed to the characteristics of the supplemented clove oil. Consequently, this study presents the possibility of producing bio-functional milk products supplemented with clove oil, and for controlling the growth of foodborne pathogenic bacteria in milk products using clove oil.

• 한국축산식품학회지
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• 제44권2호
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• 대한수의학회지
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• 제17권2호
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• pp.63-71
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• 1977

During the period of March, 1976 to December, 1976, 48 raw milk samples were taken from dairy cows at 48 different dairy farms in Korea analyzed by gas liquid chromatography to determine the seasonal variation of the amount of organochlorine pesticide residues. At the same time 80 market milk, 10 beef and 10 pork samples were analyed by the same procedure for checking residual levels. The results were summarized as follows; 1. Milk samples from 17 dairy farms (36 per cent of tatal) were shown to be contaminated with various organochlorine pesticides. The residua lrate of ${\gamma}-BHC$ in tested samples were 44per cent (14 sam ples) that of aldrine was 28 per cent (9 samples) and those of pp'-DDT, dieldrin and heptachlor were 9.3 percent (3 samples) respectively. 2. In raw milk pp'-DDT, ${\gamma}-BHC$, aldrin, dieldrin and heptachlor were detected, and aldrin, dieldrin and heptachlor were detected in the market milk. Any kinds of organochlorine pesticides were not detected in beef samples but dieldrin and heptachlor were detected in pork samples. Average residual values of aldrin, dieldrin and heptachlor in the market milk were 0.0077 ppm (0.0000~1.1100 ppm), 0.0001ppm (0.0000~0.0500 ppm) and 0.0008 ppm (0.0000~2.0520 ppm), respectively, and those of dieldrin and heptachlor in pork samples were 0.0010 ppm (0.0000~0.0100 ppm) and 0.0033 ppm (0.0000~0.0330 ppm). respectively. 3. Residues of organochlorine pesticides in raw milk were extremely variable; in fact pp'-DDT was detected in milk samples from A, B, C and D districts and endrin was not detected from all districts. The ${\gamma}-BHC$ and dieldrin were detected at the district of A, C and D, aldrin at the districts of A and C and heptachlor at the districts of both A and D. 4. Seasonal trends of residual values of organochlorine pesticides were, in general, noticeable. The residual level was much higher in Spring than in other seasons and showed the tendeney of decrease from spring through summer and autumn generally; in the case of pp'-DDT average residual values were 0.0121 ppm in spring, 0.0022 ppm in summer and not detected in autumn. But in winter ${\gamma}-BHC$ and aldrin residues were increased a little. Residual values in raw milk (when cow are fed on hay and silage) were appeared higher in winter than the other seasons. 5. Residues of organochlorine pesticides in raw milk were not related in respect to hygienic conditions of dairy farms pp'-DDT and heptachlor were, in general, detected in all farms and aldrin was more detected in milk from well sanitated farms than poor sanitated ones.

• 한국식생활문화학회지
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• 제31권5호
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• pp.400-410
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• 2016

The purpose of this study was to discuss how 'milk' was produced and supplied introduced and spread in the modern Joseon period. Condensed milk and powdered milk were mainly consumed in Joseon during the Japanese colonial period since they could be conveniently preserved for a long time, although raw milk was also produced and consumed. For areas adjacent to farms, milk delivery service was offered while areas with great consumption received an additional supply from different areas by rail. Since no manufacturing plants were operational in Korea, condensed milk and powdered milk consumed in Joseon had to be imported. In the case of condensed milk, when production in Japan increased, extra supply was aggressively sent into their colony, Joseon. The 'Gyeongseong Milk Association' founded in 1937 is considered significant in that it led to standardization of the production system and prices as well as pasteurization of milk. In the late Japanese colonial era, milk production and consumption were controlled. As milk was purchased as a war supply, the milk consumption market became distorted and limited.

• 한국식생활문화학회지
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• 제23권1호
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• pp.33-40
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• 2008

Accuracy of dietary assessment depends on correct estimation of quantity as well as correct data on composition of the products. Milk and soymilk were considered quite homogeneous in items of package size and composition. One serving size of fluid milk and soymilk is considered 200 mL but there are products with different amounts on the market. This study was conducted to investigate variations of amounts and composition of fluid milk and soymilk products of one portion siz on Korean market. Twenty-nine milk products were purchased and categorized into 8 groups-regular, low-fat, skim, chocolate, strawberry-flavored, banana-flavored, and black soybean-added. Sixteen fluid soymilk products were purchased and categorized into 4 groups-regular, infant, black sesame or black soybean added and others. Actual volume of each product was measured by mass cylinder and compositions of major nutrients on the package were compared to the values in the most widely used nutrient DB in Korea. Amounts of milk specified on the package of purchased products were 182.3-318.5 ml, the largest being banana-flavored milk. Amounts of soy milk were 184.3-240.5 mL, the largest being regular soymilk. Measured amount of each products were close to the amount on the package (<5%). Contents of macronutrients on the package were different from the food composition table in several products. The amounts of calcium varied greatly among the products due to the popularity of adding calcium to milk and soymilk products recently. These variations in the amount and contents of major nutrients in milk and soymilk products can lead to considerable error to the results of dietary assessment unless the amount and the composition of each product are regularly updated in the food composition table whenever the new products are introduced in the market.

• 한국축산식품학회지
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• 제35권4호
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• pp.459-465
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• 2015

Bovine milk provides essential nutrients, including immunologically important molecules, as the primary source of nutrition to newborns. Recent studies showed that RNAs from bovine milk contain immune-related microRNAs (miRNA) that regulate various immune systems. To evaluate the biological and immunological activity of miRNAs from milk products, isolation methods need to be established. Six methods for extracting total RNAs from bovine colostrums were adopted to evaluate the isolating efficiency and expression of miRNAs. Total RNA from milk was presented in formulation of small RNAs, rather than ribosomal RNAs. Column-combined phenol isolating methods showed high recovery of total RNAs, especially the commercial columns for biofluid samples, which demonstrated outstanding efficiency for recovering miRNAs. We also evaluated the quantity of five immune-related miRNAs (miR-93, miR-106a, miR-155, miR-181a, miR-451) in milk processed by temperature treatments including low temperature for long time (LTLT, 63℃ for 30 min)-, high temperature for short time (HTST, 75℃ for 15 s)-, and ultra heat treatment (UHT, 120-130℃ for 0.5-4 s). All targeted miRNAs had significantly reduced levels in processed milks compared to colostrum and raw mature milk. Interestingly, the amount of immune-related miRNAs from HTST milk was more resistant than those of LTLT and UHT milks. Our present study examined defined methods of RNA isolation and quantification of immune-specific miRNAs from small volumes of milk for use in further analysis.

• 서비스연구
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• 제9권1호
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• pp.33-49
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• 2019

본 연구에서는 유가공 업체의 국내외 시장 발전성과 향후 홍보 및 유통전략에 대해 알아보고자 한다. 국내 유가공 업체의 제품들을 차별화하여, 이를 통한 핵심역량을 개발하고 새로운 시장을 개척하여 새로운 소비를 창출하는 유통 과정의 혁신을 이루어 유가공 업체의 매출증대를 높이고 우유의 품질을 향상시키며 프리미엄 우유 시장을 새롭게 형성하여 소비 활성화를 극대화 시키고 이를 기대하며 또한, 한류를 이용한 판매촉진 활동을 활성화 시키고 해외수출 시장을 적극 개척하여 새로운 소비를 창출함과 동시에 백색시유의 품종 다양화를 노려야 한다. 그리고 저지종(Jersey)의 도입을 통하여 치즈의 제조원가를 낮추고 음용 이외에 미용과 요리 분야에서 다양하게 우유를 활용하면 유가공 업체의 수익을 증대시킬 수 있고 유제품 소비의 활성화를 기대할 수 있을 것이다. 그리고 영양학적인 가치와 풍미, 더 나아가 환경을 생각하는 방향으로 품종의 전환이 필요하며 향후 고품질의 프리미엄 우유가 새로운 트렌드로 자리매김해 나갈 것으로 판단된다. 또한 우유 효능에 대한 다양한 홍보를 통하여 인식전환을 도모하고 높은 연령대일수록 낮아지는 우유 소비율을 높이는데 기여할 것으로 보인다.