• Food Science and Biotechnology
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• v.15 no.6
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• pp.844-850
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• 2006

This study was designed to compare various quality characteristics, such as nutrient composition and physicochemical and sensory properties of freeze-concentrated milk made by a newly developed continuous multi-stage process with those of evaporated milk. The freeze concentration process reduced the water content up to 73%. Most of the physicochemical properties of evaporated milk were different from raw milk; however the freeze-concentrated milk showed little difference from the raw milk. The thiobarbituric acid value and free fatty acid concentrations were significantly greater in the evaporated milk than in the freeze-concentrated milk. Several effects on sensory characteristics, such as off-taste, were significantly stronger in the evaporated milk. Overall, this study indicates that the newly developed freeze concentration technique results in improved physicochemical and sensory properties, and has little effect on most nutrient levels when compared with the evaporation process. Further research is necessary to further elucidate the chemical and sensory properties of freeze-concentrated milk.

• Journal of the Korean Institute of Oriental Medical Informatics
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• v.14 no.2
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• pp.59-72
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• 2008

It makes study on the medical treatment and efficacy of Colostral milk. It based on the established treatises and books, in order to studying about the literature of colostral milk. It makes a through study on the medical treatment mechanism and efficacy of colostral milk, the results as fllows. 1. Colostral milk is some special things for baby newborn, and the other men and women of course. It is low in fat, and high in carbohydrates, protein, and antibodies to help keep your body healthy. Colostral milk is easy to digest, and it is low in volume, but high in concentrated nutrition for the newborn and men and women. 2. Colostral milk provides some of living cells which will defend babies against many harmful agents. The immune factors is much higher in colostral milk than in nature milk. Colostral milk works as a vaccine. It contains some quantities of an antibody called secretory immunoglobulin A Which is a important substance to the baby and men, 3. Colostral milk has a role to play in the baby's gastrointestinal tract. A newborn's intestines are permeable. The colostral milk makes the gastrointestinal tract in general. In addition, colostral milk contains a lot of leukocytes.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.3
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• pp.420-422
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• 2004

This study was to demonstrate a rapid novel method for detection of adulterated cow milk in goat milk using modified staining protocol after native polyacrylamide gel electrophoresis (PAGE). Samples of cow milk and goat milk containing 0, 0.5, 1.0 and 2.0% (v/v) of cow milk were analyzed. Low levels of cow milk mixed in goat milk were identified by the presence of higher mobility of $\beta$-lactoglobulin A ($\beta$-Lg A) in cow milk. By mini-gel electrophoresis, a distinguishable protein profile was visualized in 25 min using the modified Coomassie blue staining solution, in which methanol (50%) was replaced with ethanol (20%) and the concentrations of Coomassie blue and acetic acid were reduced from 2 to 0.13% and 10 to 5%, respectively. To visualize the milk proteins, gels in the staining solution were water-bathed in boiling water for 5 min and then cooled down immediately for 3-5 min. The sensitivity of this method is relatively high, allowing examination of 1% cow milk in goat milk. The procedure presented here is also very cost-effective due to less reagents needed. This simplified method would be useful and applicable to dairy industry for routine examination of goat milk.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.117-122
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• 1992

Tom coagulated with $CaCl_2$ was used to make high-Ca soy milk, named tofu milk. Physicochemical analysis of regular soy milk and tofu milk adjusted at various pH and/or heat-treated was carried out. Unheated and heat treated tofu milk kept stable conoldal state at pH 8. The solubility of soy milk was low at pH 4 but increased gradually at higher pH, while mat of tofu milk was almost unchanged between pH 4 and pH 7 but increased rapid1y above pH 8. At pH 8, the viscosity of tofu milk was almost the same as soy milk, while mat of heat-heated tofu milk was much higher man that of soy milk. Especially, steamed tofu milk seemed to be a thick paste unable to drink, but autoclaved tofu milk was suitable to drink. Phytic acid content of tofu milk was somewhat lower man mat of soy milk.

• Journal of the Korean Home Economics Association
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• v.45 no.1
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• pp.23-33
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• 2007

This study was performed to investigate the awareness of the value on milk and the consumption pattern on milk of elementary, middle and high school students. The subjects were 453 students(129 elementary, 129 middle, and 195 high school students) living in the Seoul area. The results were as follows. The students of this study demonstrated low levels of awareness of the value of milk. They had an awareness of the value of milk about 'convenience', 'healthful', 'safety', 'diversity', and 'useful for snack'. Most students reported drinking milk two to three times a week and 13.2% of students preferred flavored milk rather than plain milk. General preference for milk was significantly higher in elementary school students than in high school students(p<0.001). The degree of satisfaction on milk was significantly higher in elementary school students than in middle and high school students(p<0.001). The respondents answered that their source of information about milk was the mass media. Their source of information from school was very low. In order to increase the consumption of plain milk, milk nutritional education is necessary in schools.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.16-24
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• 1976

To determine patterns of preference for and consumption of milk and milk products in Seoul city, a study was conducted of 724 girls and 587 boys ranging in age from elementary school to collage level, from July to August, 1974. Findings are summarized as follows: In general, milk and milk products were liked by both children and adults. A contrasting low tendency to purchase such products was due to socioeconomics, habitual, and educational factors, as well as a lack of adequate nutritional information, especially with regard to milk. Knowledge of the value of milk as a source of calcium was lacking, especially among boys. The majority of homemakers understood that milk was nutritious, but not specifically as the best source of calcium for their families. Milk, especially in beverage form, was commonly regarded as food for the infant and small child. Grandparents would not drink it. Such a beliefe is similar to that found in under-developed or developing nations. The need for nutrition education must be emphasized. Milk and milk products are expensive foods, particularly for the low income family; but even in higher income levels, consumption was limited. Milk was consumed mostly by the younger family members, less by the older. Among the children, preference, knowledge, and concern with the nutritional value of milk increased with age of subjects. It is presumed that awareness improved with increasing length of school education. Greater frequency of milk intolerance was found with decreasing age of respondents: about 10 percent had some form of milk intolerance. This percentage will be found to be much higher in villages where milk is less familiar. This study indicated that respondents liked ice cream best of all the milk products. For beverage, they preferred cider and cola in summer, coffee and milk in winter. Smaller families consumed more milk than larger families. Household consumption of condensed milk was very low, mostly as coffeemate. Among households interviewed, as many had regular as irregular delivery of dairy milk. Average consumption ranged 0.5 to 1.5 Hop. Engel indices of these families ranged 20 to 60. Use of milk at home was very simple. Not many methods of preparation were found. The milk was used mostly as beverage. In order to improve the nutritional level of Korean children and adults who especially need additional calcium, milk and milk products are recommended as the best source of calcium. Nutrition education of children and their parents should receive greater emphasis.

• Korean Journal of Agricultural Science
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• v.16 no.1
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• pp.71-83
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• 1989

The purpose of this research are to forecast the demand and supply of milk in Korea, and to obtain information for attitudes affecting milk consumption, which is necessary to make a plan for increasing milk consumption in Korea. The estimation of the milk demand and production was made by the multiplicative decomposition method and the statistical function. Data on consumer were collected from 737 students who were attending primary school, middle school and university in Daejeon during the period of July 11 to July 21, 1988. The results obtained are as follows; 1. The prediction results showed that the production for milk will over supply 21,900 tons in 1,990, 70,800 tons in 1,995 by the multiplicative decomposition method and 45,400 tons in 1990, -51,500 tons in 1995 by the statistical function. 2. It was found that almost all the students awared milk as essential food-stuff of common food stuff for the Koreans. 3. Quite a few students were apt to believe that milk processors added water into fluid milk. 4. Most students showed obtaining information about the nutritional value of milk by school education and advertising of TV, Radio, and Printed media. 5. However, it was found that the advertising by TV, Radio, and Printed media did hardly give to consumers influences on the choice of a particular milk brand. Accordingly, the conclusions are as follows; 1. Need to provide consumers with well planned education programs on the nutritional value of milk. 2. Heavy brand advertising for fluid milk may mislead the understanding of consumer, since city milk is not much differentiated in Korea. Therefore the milk processors should put more efforts in generic milk promotion by reducing brand advertizement. 3. The milk processors should provide major portion of financing for generic milk promotion program.

• Journal of Dairy Science and Biotechnology
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• v.31 no.1
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• pp.75-83
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• 2013

Mare milk is gaining importance because of its nutritional characteristics and therapeutic properties, which enable its use as part of the diet of the elderly, convalescents, and newborn infants. This review describes the functional and bioactive components of mare milk, such as proteins, carbohydrates, and lipids, and the characteristics such as acidification and released free amino acids of fermented mare milk. The protein profile of mare milk differs from that of bovine milk but is similar to that of human milk. The salt and lactose content in mare's milk is similar to that in human milk, but mare's milk has a significantly lower content of fat. Whey protein concentration is higher and casein content is much lower in mare milk than in bovine milk. These health-promoting properties indicate that mare milk and its derivatives could become valuable foods for elderly consumers in the form of probiotic beverages. Protein allergies related to and the potential industrial applications of mare milk have also been discussed in comparison with those of bovine milk. Although mare milk has diverse advantages if used as a nutritional food and has positive effects on health, further studies are required to enable its use as a complete substitute for human milk or as a health food.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.449-456
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• 2004

Different types of coagulant and characteristics of its concentration added in the process of making milk curd were compared in this study. The pH of whey decreased when the amount of coagulant increased. The turbidity of whey was decreased when 5% of acetic acid and lemon juice were put into as coagulants. The texture of milk curd made with cow's milk and skim milk was measured the highest when acetic acid and lemon juice were added at 3, 5% of their concentration. The fracturability of milk curd made only with cow's milk decreased as the concentration of each coagulant increased. The cohesiveness was decreased as concentration of coagulant increased. The springiness was slightly changed depending on its coagulant but didn't show much of difference. The gummminess of milk curd made with cow's milk was increased when 3, 5% of coagulant was added. The result of sensory evaluation of milk curd showed that preference of milk curd wasn't depending on types of milk nor its coagulant. Also, flavor preference showed better when lemon juice was added. Preference in texture of milk curd was the highest made with cow's milk and skim milk. Preference in taste was high when 10% of lemon juice was added to skim milk and preference in its appearance showed higher when the alum was added as a coagulant to both cow's milk and skim milk than other coagulants.

• Journal of the Korean Dietetic Association
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• v.22 no.3
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• pp.163-178
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• 2016

This study was designed to examine the level of milk consumption and perception of the school milk programs among elementary, middle and high school students, which provides the information to improve the school milk program. Using a self-administered questionnaire survey, the data collected from 1,725 students nationwide were analyzed. The results showed that whole milk was the type of milk most frequently drunk by the students, although flavored milk and yogurt products were also highly preferred. When asked whether they wanted the school milk program or not, approximately 30% of the students in the schools presently participating in the school milk program and 50% of the students in the schools not participating the school milk program answered "yes". However, all of the respondents preferred to have a choice for the school milk program. The elementary school students showed a higher level of satisfaction with the school milk program than the middle and high school students. Especially, the level of satisfaction with the taste and flavor of the milk was the lowest among the various satisfaction items. However, the students were reported to believe that milk is highly nutritious and good for their health in the present study. Our results suggest that providing a choice of dairy products would improve the students' satisfaction with the school milk program, and that continuous education about the benefits of drinking milk would also encourage them to participate in the school milk program.