• Title/Summary/Keyword: Milk, human

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An Investigation of the Relative Importance of the Selection Attributes of School Milk Programs by Conjoint Analysis (컨조인트 분석을 활용한 학교 우유급식의 서비스 품질 속성 및 상대적 중요도 도출)

  • Park, Moon-kyung;Kim, Hye-young;Baek, Hee-joon;Jeong, Yun-hui
    • Journal of the Korean Society of Food Culture
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    • v.37 no.5
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    • pp.429-437
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    • 2022
  • This study evaluated the quality of school milk programs and analyzed the relative importance of school milk program selection attributes using conjoint analysis. The survey was conducted on students from middle and high schools in metropolitan cities that provide school milk programs. Responses were received from 414 students and the data was subjected to frequency analysis, t-test, and conjoint analysis using the SPSS Statistics Package. While evaluating white milk in the school milk program, middle school students rated 'packaging condition' (4.23) the highest, high school students rated 'nutrition' (4.64) the highest, and their evaluation of all the quality attributes was significantly different from that of middle school students (p<0.001). Overall satisfaction scores too, showed a significant difference between high school (4.46) and middle school students (4.01) (p<0.001). Processed milk & dairy products had the highest satisfaction score in the attribute of 'serving time' (4.57). The relative importance of the choice attributes of the school milk program was in the order of 'number per item' (62.260%), 'temperature' (25.708%), and 'serving method' (12.032%) for all students. The school milk program most preferred by all students and middle school students was to provide milk at a refrigerated temperature, select white milk three times a week, processed milk, fermented milk, and cheese twice a week, and provide it at the desired time.

Studies on the Nutritional Effects of Locally Produced Dried Formula Milk and Fermented Milk -1. Comparative Studies on the Nutrients Content of Dried Formula Milk and Fermented Milk- (국산(國産) 조제분유(調製粉乳)와 발효유(醱酵乳)의 영양효과(營養效果)에 관(關)한 연구(硏究) - 1. 유제품(乳製品)의 영양소(營養素) 함량비교(含量比較)를 위한 연구(硏究) -)

  • Paik, Jeong-J.;Han, In-K.
    • Journal of Nutrition and Health
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    • v.9 no.1
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    • pp.84-91
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    • 1976
  • Chemical determination were made to analyze the concentration of nutrients including proximate composition, vitamins, minerals, amino acids and fatty acids in three kinds of locally produced infantile formula milk(DFM) and one fermented milk(FM). An attempt was also made to compare the analytical values of nutrients against guaranteed values. The results obtained are summarized as follows; 1. The analyzed value of protein and fat content in DFM-A.B.C was slightly lower than that of guaranteed values and a reverse trend was observed in the case of total carbohydrate. There were no differences in proximate composition among the three kinds of DFM. It was found that the FM contained less protein and fat than the fresh milk, but it seemed that a considerable amount of sugar was added to FM. 2. The analyzed values of vitamin $A(2{\sim}3\;times)$ and $E(4{\sim}6\;times)$ contents in DFMS were higher than those of the guaranteed values except niacin. There were a little differences in vitamin contents among DFMS analyzed. 3. In the case of minerals, the analyzed values were similar to the guaranteed values except the calcium concentration that analyzed value was much higher than guaranted value. When the DFMS were diluted to 15% by adding water to compare with the human and fresh cow milk, it was found that the diluted DFMS resembled the human milk rather than cow milk in the content of energy, carbohydrates, protein and ash. The higher contents of iron and most vitamins in the diluted DFMS than the human milk or cow milk would indicate that they were fortificated with these nutrients. When these diluted DFMS were compared with the Korean R.D.A. for infant, it was clear that they could supply sufficient amount of the nutrients required by R.D.A. except the niacin which failed to reach the recommended level. The fact that iron content of DFM-C was not sufficient while vitamin A supply was excessive by 6 fold would indicate that further studies for the improvement may be necessary. 4. There was a little difference among DFMS in amino acid composition. The similarity of the essential amino acids composition between DFMS and cow milk indicated that there was no modification of the essential amino acids. However, present data showed that the amino acid compositon of FM was similar to that of the cow milk. 5. There was no difference among DFMS in the degree of saturation of fatty acids. The similar or higher levels of essential fatty acids contents of DFMS as compared with human milk revealed that essential fatty acids were added to DFMS during the course of process. From the experimental results described above, it may be concluded that the nutritive effects of three kinds of locally produced DFMS were much alike. It was also found that macro and micro nutrient composition except amino acid composition of locally produced dried formula milk was very much similar to that of the human milk. Moreover, fortification of iron and vitamins resulted in improving their nutritive values as the single form of infantile food, but it seemed that more consideration should be given on the fortification of some nutrients.

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Residue and Risk Assessment of Polychlorinated dibenzo-p-dioxin/dibenzofurans in the Korean Population (다이옥신류에 의한 한국인의 폭로 현황 및 리스크 평가)

  • Kang, Youn-Seok;Park, Jong-Sei;Min, Byung-Yoon
    • Analytical Science and Technology
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    • v.15 no.3
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    • pp.270-286
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    • 2002
  • The human adipose and milk samples analyzed in this study were collected at hospitals in Seoul, Masan and Jinju. The mean values of International Dioxin Toxic Equivalents (I-TEQ) of PCDDs and PCDFs in human adipose samples from the three regions were calculated as 9 pg I-TEQ/g(0.2 ~ 30 pg TEQ/g, lipid weight basis) and 8 pg I-TEQ/g (0.8 ~ 25 pg TEQ/g), respectively. The residue levels of PCDDs-TEQ and PCDFs-TEQ in human milk collected from Masan were 13 pg I-TEQ/g (lipid wt.) and 4.8 pg I-TEQ/g, respectively. On the whole, the contamination levels of these compounds in the Korean population were lower than those in the other countries. Based on the analytical data and assuming a daily intake consumption of 800 mL milk with 3% fat, the average daily intake of PCDDs/DFs via human milk for a baby weighing 5 Kg could be calculated. The daily intake of PCDDs/DFs via breast-feeding was estimated to be 39 pg/kg body weight/day for 2,3,7,8-TeCDD and 86 pg/kg/day for TEQ. These levels are far above all virtually safe dose(VSD) or tolerable daily intake(TDI) values proposed by health authorities in various countries, ranging from 0.001(US EPA) to 4 pg/kag/day (WHO).

Changes of physicochemical characteristics of various rice cooking by using milk and in vitro digestibility (취반과정중 조리수가 우유일 때 이화학적 특성과 in vitro 소화도)

  • 김경자
    • Korean journal of food and cookery science
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    • v.3 no.2
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    • pp.28-37
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    • 1987
  • The changes of various cooking experiment (gelatinization, swelling, texture, water absorbance) and amino acid, fatty acid composition and the effect of digestibility on glucose examination (in vitro) were investigated at various rice during cooking by using milk. The results are summarized as follows. 1) In the effect of various water-to-rice ratios on the degree of absorbance of rice, Rice (using water) always showed higher absorbance than rice. (using milk) optimum water absorbance time were shown to be 40 minute for rice (using water) and 50 minute for rice (using milk). 2) The degree of gelatinization (D.G) by iodine colorimetric method increased proportionally according to the increase of water-to-rice ratio and rice cooking always showed higher D.G than rice milk cooking. When the same D.G rice milk cooking food required 40~50% higher water-to-rice ratios than rice cooking food. 3) Various rice cooking food, the palatability were best food by rice bean milk cooking food. 4) The main Amino acid composition of using milk rice cooked food were Glutenine, Leusine, Asparagine, Valine, Arginin above 42% of the Total Amino acid. The contents of Lysine and Methionine were 476.50mg, 412.16mg in using Milk rice cooking food. 5) Using rice Milk cooking food ana Rice bean Milk cooking food, rice cooking, rice bean cooking in phosphate Buffer, in vitro Enzymatic glucose were carried out in dialysis bag. During 90 minute of incubation at $37^{\circ}C$, reducing sugar were analyzed from dialysate. Starch digestibility measured from human Saliva, Sali a, Pencreatic Amylase treatment was high in Rice Milk cooking food, Rice bean Milk cooking food and rice cooking food and rice bean cooking food but remarkely low.

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The Yield and Composition of Milk from Transgenic Rabbits

  • Chrenek, P.;Chrastinova, L.;Kirchnerova, K.;Makarevich, A.V.;Foltys, V.
    • Asian-Australasian Journal of Animal Sciences
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    • v.20 no.4
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    • pp.482-486
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    • 2007
  • Basic objective of this research was to compare the milk yield and composition of New Zealand White transgenic rabbit females expressing recombinant human factor VIII (hFVIII) in mammary gland during lactation with that of non-transgenic rabbit females of the same age during 30 days of lactation. Transgenic founders were generated by the microinjection of foreign DNA (mWAP-hFVIII gene construct) into the egg. F1, F2 and F3 generations of transgenic rabbits were obtained after mating of transgenic founder rabbits with non-transgenic rabbits. The amount of milk rejected was measured by weight-suckle-weight method at $10^{th}$, $20^{th}$and $30^{th}$ day of lactation. Quality of milk (content of fat, protein, lactose, dry ash, and some minerals) from transgenic and non-transgenic rabbit was also determined. Comparison of milk yield, determined by weight-suckle-weight method, showed significantly higher (p<0.05) milk production at day 20 of first lactation in non-transgenic females, but on the same day of second lactation higher milk yield was measured in transgenic ones. Significantly higher (p<0.05) content of milk fat and protein was determined in transgenic milk whilst higher content of lactose was found in non-transgenic milk. The content of minerals (calcium, phosphorus, magnesium and sodium) did not differ in both experimental and control groups. Our results showed that milk yield and composition of transgenic rabbit females (mammary specific transgenic over-expression of hFVIII) over several generations is only slightly and transiently different from milk yield of non-transgenic females, which had no significant consequence on the litter size and viability.

Functionality of Dairy Foods on Osteoporosis

  • Moon, Yong-Il;Lee, Sunho;Oh, Sangnam;Kim, Younghoon
    • Journal of Dairy Science and Biotechnology
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    • v.34 no.3
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    • pp.157-164
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    • 2016
  • Osteoporosis is a systemic skeletal disease characterized by decreased bone mass, which results in a markedly increased risk of traumatic fractures. This disease is a worldwide health problem with a high prevalence. Recently, various dietary components have been found to minimize the risk of developing osteoporosis through their ability to stimulate bone formation and optimize bone health. Among them, probiotics and fermented milk can have beneficial effects to human health. Bioactive compounds derived from probiotics in fermented milk can especially modulate physiological functions related to bone health. Here, we review the evidence to support these insights into newly found functionality of dairy foods for osteoporosis prevention.

Fermentation Properties of Amylase Activity and Added Rice Yogurt of Enterococcus faecium KHM-11 Isolated from Korean Human Milk (한국인 모유로부터 분리한 Enterococcus faecium KHM-11의 Amylase 활성과 쌀 첨가 요구르트의 특성)

  • Bae, Hyoung-Churl;Lee, Jo-Yoon;Renchinkhand, Gereltuya;Nam, Myoung-Soo
    • Korean Journal of Agricultural Science
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    • v.37 no.3
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    • pp.387-392
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    • 2010
  • This studies were carried out to assess fermentation properties of amylase activity and added rice yogurt of Enterococcus faecium KHM-11 isolated from Korean human milk. The amylase activity of Enterococcus faecium KHM-11 was above 23 units. Characterization of carbohydrate fermentation of Enterococcus faecium KHM-11 has D-ribose, D-lactose, L-arabinose and starch. Titratable acidity and viable count of lactic acid bacteria of 4% rice yogurt was higher compared to the 0%. Therefore we were discussed Enterococcus faecium KHM-11 is suitable microorganism for fermented milk added rice powder. Hydrolysates of sugars of fermented milk with 4% rice powder cultured Enterococcus faecium KHM-11 were analyzed by TLC and HPLC. Hydrolysates of lactose and galactose were revealed and hydrolysates of glucose was not revealed in results of TLC and HPLC.

A study of medical treatment for So-gal(消渴) by drink composed of The one herb medicine (단미음료제(單味飮料劑)를 통한 소갈(消渴)의 치료(治療)에 관한 고찰(考察))

  • Park Choon-Ha;Wei Tung-Sheun;Kim Yong-Sung;Lee Kyung-Hwan
    • Herbal Formula Science
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    • v.10 no.2
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    • pp.47-55
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    • 2002
  • In Oriental medicine, So-gal(消渴) is similar to Diabetes Mellitus in the symptoms. In the medical treatment of So-gal(消渴), one kind of herb medicine is recorded in ancent medicine literatures. That herb medicine is a juice of vegetable drunken with herb medicine of So-gal(消渴). Milk(牛乳汁), human milk(人乳汁), gam-ja-jup(甘蔗汁), wo-jul-jup(藕節汁), li-jup(梨汁), sang-gang-jup(生薑汁) etc. is that. In that juices, Milk(牛乳汁), human milk(人乳汁), gam-ja-jup(甘蔗汁), wo-jul-jup(藕節汁), li-jup(梨汁) have sweety tastes, and cold nature. So they cure So-gal(消渴) come from dry and hot nature. Sang-gang-jup(生薑汁) is different with others in the taste and nature that sweety and hot taste and hot nature. Sang-gang-jup(生薑汁) cure the sequela of So-gal(消渴) by his hot nature. We think In Diabetes Mellitus, that juice can be used by drink for the treatment of diet because of simility between So-gal(消渴) and DM.

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Microbiological Risk Assessment for Milk and Dairy Products in Korea (우유 및 유제품의 안전성 평가를 위한 미생물학적 위해요소의 위해평가)

  • Kim, Hyoun-Wook;Han, Gi-Sung;Park, Beom-Young;Jeong, Seok-Geun;Kim, Hyeon-Shup;Oh, Mi-Hwa
    • Journal of Dairy Science and Biotechnology
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    • v.29 no.2
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    • pp.69-73
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    • 2011
  • Food borne pathogens are a growing concern for human health and food safety throughout the world. Milk and dairy products are commonly associated with spoilage or contamination from a wide variety of physical, microbial, and chemical hazardous. Microbiological risk analysis consists of three components: risk assessment, risk management, and risk communication, and overall objective of this process is ultimately public health protection. The microbiological risk assessment is useful tool to evaluate food safety as it is based on a scientific approach. In addition risk assessment process includes quantitative estimation of the probability of occurrence of microbial hazards to evaluate more accurate human exposure. The aim of this study is to review the microbiological risk assessment on the prevalence of bacterial foodborne pathogens in milk and dairy products.

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