• Journal of Dairy Science and Biotechnology
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• 제38권4호
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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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• 제17권1호
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• pp.32-38
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• 1999

Korean dairy industry is placed on the very critical situation with the progress of free trade marketing system internationally. To keep and improve the dairy food market, better measures are imperative for dairy industry. Especially, the milk distribution system is premodern to some extent, in comparison with both the production and the processing part of dairy industry. Reform measures for the promotion of domestic milk consumption by lowering the distribution cost are as follows. First, out-sourcing of the logistics department can decrease the circulation cost of milk. Secondly, milk should be packed into large-size package(more than 1 liter) to save both package and distribution cost. Thirdly, milk should be distributed from plant to consumers through the hygienic distribution system including perfect cold chain system, Above reform measures can not come true through the efforts taken by one company but through co-worker, concerted research, and joint in-vestment among dairy companies that can reduce the distribution cost and provide consumers with the best service, eventually resulting in the increment of milk consumption.

• 한국축산식품학회지
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• 제43권3호
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• pp.383-401
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• 2023

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.

• Journal of Dairy Science and Biotechnology
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• 제14권1호
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• pp.43-56
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• 1996

The world dairy industry has been driving their dairy policy on the basis of the self-supportihg principle. With progressing the GATT negotiation, the objective production amount has been reduced to maintain the optimum level, which decreasing the extra supply and over-stock before the U.R talks. The Oceania countries, where has the price competition capability, are continually increasing the milk production amount. Even through the USA is trying to increase their production amount with new export policy, the U.S.S.R collapse-down caused to decrease the milk production in world-wide basis. Because the U.S.S.R produced the highest amount of milk in the world. Moreover Europe Union countries, which recorded the half amount of dairy products in the world was decreasing their milk production. Therefore, about 4% of shortage is encountering at major dairy production countries in the standpoint of supply and demand. The drastic increasement of foreign dairy product import affects the domestic dairy industry with raw milk replacement and new dairy food demands creation since 1995, the initial period of free import system. Now, the domestic dairy industry are facing the inevitable problems such as the correction of producting and processing system. First of all, our dairy industry should resettle down the dairy production structure on the basis of self-supply of raw milk and offer the accurate dairy food informations. We still need to improve the raw milk quality. Also, more efforts are needed to have proper raw milk price policy. General domestic policies including the settlement of raw milk supply and demand, the reliability of inspection system in raw milk, ideal raw milk price system, centralization of raw milk collection, specially separated dairy organization should be improved legally in our dairy industry.

• 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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• 제32권1호
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• pp.31-36
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• 2014

Thermal pasteurization has been effectively used for decades as a method to extend the shelf life of milk and to inactivate any pathogenic bacteria that it may contain; however, it can negatively affect the nutritional properties of milk. In recent years, the food industry has sought new, less aggressive technologies that affect food freshness and its nutritive and health benefits less significantly. Various means have been used to extend the shelf life of dairy foods, such as high-pressure processing, irradiation, ohmic heating, and pulsed electric field (PEF) technologies. Of these, PEF technologies are potential alternatives to traditional thermal milk pasteurization, owing to their advantages in minimizing sensory and nutritional damage. In this review, we have primarily focused on the feasibility of applying PEF technologies to the sterilization of dairy products and briefly discussed whether they should be adopted for use in the dairy beverage industry in the future.

• Journal of Dairy Science and Biotechnology
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• 제26권1호
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• pp.21-26
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• 2008

Since goat milk infant formula has been increased, it is expected that goat milk consumption would be increased. This review summarizes the characteristics of goat milk especially, milk fat, somatic cell count, and goaty flavor. Average milk fat content for one year of twelve goat milk farms was 3.6%, but $2.9{\sim}3.1%$ in summer, which means summer goat milk could not meet the 'Processing and Ingredient Standard for Animal Products'. More than 3.2% for goat milk fat content in 'Processing and Ingredient Standard for Animal Products' should be amended. In addition to, hygienic standard for goat milk should be newly established because goat milk has naturally higher somatic cell count with noninfectious factors. It is thought that 6-trans nonenal and some branched fatty acids are responsible for the goaty flavor. It is necessary to minimize goaty flavor from farm to table because goaty flavor is the most important factor for the promotion of goat milk industry.

• 식품과학과 산업
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• 제53권3호
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• pp.256-263
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• 2020

Milk pasteurization is used to destroy harmful bacteria present in the raw milk for improvement of the keeping quality of dairy products. It is generally carried out in dairy industries as the heating process of raw milk in properly designed and operated equipment to a specific temperature for a specified a specified period. However, thermal processing may cause quality changes in milk as well as significant nutritional losses. Hence, many researchers have started work to design alternative strategies to produce safer foods with minimal thermal treatments for pasteurization. Therefore, the present paper shows the current status of commercial pasteurization system of dairy products in korean industry and the research efforts carried out by researchers on novel milk pasteurization system that could be an alternative to traditional thermal processes for maintaining the freshness of dairy products.

• Journal of Dairy Science and Biotechnology
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• 제29권1호
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• pp.23-31
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• 2011

최근 한반도를 둘러싼 주변 환경이 크게 변화하는 가운데 특히 중국의 유제품 소비가 급증하고 있기 때문에 국내유가공산업은 향후 50년을 설계해야 하는 중요한 기로에 서 있다. 소비 측면에서 유제품의 시장 동향을 살펴보면 신선우유 소비는 감소하고, 발효유 등 유가공품 소비는 증가하고 있다. 원유사용량은 2010년 1,939천 톤을 예상되며, 반면 우유 공급량은 예년도 원유수요량으로 판단할 때 35천 톤 가량 공급 부족이 예상된다. 현재 다자간 협상 중인 미국 및 EU와 FTA 협정이 발효될 경우, 낙농산업분야의 상당한 피해가 예상되고, 수입 개방에 따라 국산 원유의 생산 감축으로 이어질 것이다. 현재 유가공업체가 농가에서 수취하는 원유는 미생물 함량과 체세포수가 매우 낮은 양질의 우유이기 때문에 초고온살균법 대신 유럽처럼 우유 고유 풍미 및 영양성분을 유지한 저온살균우유 생산을 유도하는 정책적 연구가 필요하다. 국내 치즈 시장은 65,423톤 규모로 시장 규모는 매년 확대되고 있으나 대부분을 수입에 의존하고 있는 실정이다. 자연치즈 산업 활성화와 더불어 반드시 해결할 문제로서 부산물(유청) 처리와 "목장형유가공(On-Farm Processing)"의 활성화이다. 이를 위해 규제를 완화하고 몇 가지 당면 문제를 해결한다면 대형 유가공업체와 동반성장이 가능하다고 생각된다. 국내 발효유 시장은 꾸준히 성장을 기록한 유일한 품목으로서 위, 간, 장 건강을 위한 기능성 발효유 제품의 매출이 크게 성장하였다. 인체에 유용한 프로바이오틱 유산균을 이용한 발효유 제품의 연구 개발은 중요한 연구 테마이다. 초유는 위장관 감염증의 치료나 예방에 사용될 수 있는 면역우유 제조에 사용될 수 있으며, 포유동물의 초유를 이용한 다양한 우유 제품의 연구 개발도 가능하다. 우유를 나노분자가공방법과 기능성나노식품소재의 첨가로 제품의 영양과 기호성을 향상시킬 수 있는 우유 제품을 개발할 수 있을 것이다. 국내 기능성 유제품의 효능 및 효과에 대한 표시기준 개정이 유가공업계가 안고 있는 최대의 당면 문제이다. 원유 수급 불균형은 구조적인 문제로서 우유의 적극적인 용도 관리가 선진국형 관리 체계로 바뀌어야 한다. 즉 내수용, 수출용, 수급 조절용으로 세분하는 것이다. 그리고 행정의 전문화를 위해 낙농연구 개발 지휘본부(control tower)의 설립을 건의하는 바이다. 외국의 "낙농위원회(Dairy Board)"처럼 수출용 유가공제품의 연구 개발을 전체적으로 총괄 지휘할 수 있는 기관이 필요하다. 마지막으로 유가공분야 인재육성 정책을 적극 검토해야 한다. 유가공 전공자 및 기술자에 대한 유학 또는 연수 기회를 확대함으로써 학생들의 의욕과 사기를 진작시켜야 한다.

• Journal of Dairy Science and Biotechnology
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• 제14권2호
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• pp.207-219
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• 1996