• 한국축산식품학회지
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• 제21권3호
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• pp.265-271
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• 2001

We investigated changes of immunoglobulin G (IgG) concentrations by heating and drying condition. Also it is performed to group for commercial product by promoting of IgG preservation and reducing of protein denaturation. The result was that content of IgG in colostrum was higher than normal milk. Especially, IgG content of colostrum within 12 hrs after parturition was over 44.67mg/ml and it is 60 times of normal milk. IgG contents was reduced rapidly according as passage of the time. IgG content of the sample heating at 30min at 65$^{\circ}C$ was still a little higher that heating for 10sec at 72$^{\circ}C$. IgG denaturation of heat treatment at 100$^{\circ}C$ for 10sec was lower than at 85$^{\circ}C$ for 30min. We investigated the changes of IgG concentrations of kinds of market milk different with heating processing. This result showed that IgG denaturation ratio by ultra high temperature pasteurization (UHT) was higher than long time low temperature pasteurization (LTLT). On the other hands, IgG content by spray drying was 14.5mg/g and freezing drying was 10.8mg/g. It showed that denaturation of protein content by freezing drying was more than spray drying.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1251-1251
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• 2001

The routine analysis of milk chemical components is of major importance both for the management of animals in dairy farms and for quality control in dairy industries. NIRS technology is an analytical technique which greatly simplifies this routine. One of the most critical aspects in NIRS analysis of milk is sample preparation and analysis modes which should be fast and straightforward. An important difficulty when obtaining NIR spectra of milk is the high water content (80 to 90%) of this product, since water absorbs most of the infrared radiation, and, therefore, limits the accuracy of calibrating for other constituents. To avoid this problem, the DESIR system was set up. Other ways of radiation-sample interaction adapted for liquids or semi-liquids exist, which are practically instantaneous and with limited or null necessity of sample preparation: Transmission and Folded Transmission or Transflectance. The objective of the present work is to compare the precision and accuracy of milk calibration equations in two analysis modes: Reflectance (dry milk) and Folded Transmission (liquid milk). A FOSS-NIR Systems 6500 I spectrophotometer (400-2500 nm) provided with a spinning module was used. Two NIR spectroscopic methods for milk analysis were compared: a) folded transmission: liquid milk samples in a 0.1 pathlength sample cell (ref. IH-0345) and b) reflectance: dried milk samples in glass fibre filters placed in a standard ring cell. A set of 101 milk samples was used to develop the calibration equations, for the two NIR analysis modes, to predict casein, protein, fat and dry matter contents, and 48 milk samples to predict Somatic Cell Count (SCC). The calibrations obtained for protein, fat and dry matter have an excellent quantitative prediction power, since they present $r^2$ values higher than 0.9. The $r^2$ values are slightly lower for casein and SCC (0.88 and 0.89 respectively), but they still are sufficiently high. The accuracy of casein, protein and SCC equations is not affected by the analysis modes, since their ETVC values are very similar in reflectance and folded transmission (0.19% vs 0.21%; 0.16% vs 0.19% and 55.57% vs 53.11% respectively), Lower SECV values were obtained for the prediction of fat and dry matter with the folded transmission equations (0.14% and 0.25% respectively) compared to the results with the reflectance ones (0.43% and 0.34% respectively). In terms of accuracy and speed of analytical response, NIRS analysis of liquid milk is recommended (folded transmission), since the drying procedure takes 24 hours. However, both analysis modes offer satisfactory results.

• 한국축산식품학회지
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• 제30권4호
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• pp.551-559
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• 2010

Among the food constituents, proteins differ in coagulation properties as compared to other constituents in food system. Especially milk protein coagulate through different pathways thus this coagulability can be used for manufacture of various dairy products or as a determinant of dairy product analysis. These milk coagulation methods include organic solvent, isoelectric point, trichloroacetic acid, Ca-sensitive casein, heavy metal ion and rennet coagulation. The coagulation experiment was performed using above parameters at $0^{\circ}C$ and $25^{\circ}C$ to find the dehydration conditions before coagulating for precheese powder making. After different chemical treatments, there was no coagulation at $0^{\circ}C$ rather at $25^{\circ}C$ whatever the mode of coagulation methods was. The appearance of precipitate with coagulation methods was quite different from above mentioned methods of coagulation illustrated by scanning electron microscope. These powders were used for fabrication of camembert cheese by renneting coagulation at $0^{\circ}C$, showing the possibility of cheese materials and of food additives for fabrication of products.

• 한국미생물·생명공학회지
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• 제46권1호
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• pp.9-17
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• 2018

The aims of this work were to characterize and determine bioactivities of crude exopolysaccharide (EPS) extract from Bacillus tequilensis PS21 isolated from milk kefir from Kampaeng Petch, Thailand. B. tequilensis PS21 produced 112.1 mg dried EPS/l from initial 80 g/l lactose in modified TSB media at 52 h, with EPS product yield of 8.9 mg EPS/g lactose and specific product yield of 0.3 mg EPS/mg biomass. The FTIR result confirmed EPS to be a protein-bound polysaccharide and SEM analysis showed the morphology to be a grainy appearance with an uneven surface, covered with pores. HPLC analysis determined EPS as a heteropolysaccharide consisting of five sugar units with the following molar ratios; xylose (17.65), glucose (2.54), ribose (1.83), rhamnose (1.23), and galactose (1). Chemical components of this EPS were predominantly carbohydrate at 697.8 mg/g EPS (65%), protein 361.4 mg/g EPS (34%), and nucleic acid 12.5 mg/g EPS (1%). The EPS demonstrated antioxidant activities at 57.5% DPPH scavenging activity, $37.2{\mu}M\;Fe(II)/mg$ EPS and $34.9{\mu}M\;TEAC\;{\mu}M/mg$ EPS using DPPH, FRAP and ABTS assays, respectively. EPS also exhibited anti-tyrosinase activity at 34.9% inhibition. This work represents the first finding of EPS produced by Bacillus sp. from Thai milk kefir which shows potential applications in the production of antioxidant functional foods and whitening cosmetics. However, optimization of EPS production for industrial exploitation requires further study to ascertain the economic potential.

• 한국식품위생안전성학회지
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• 제36권4호
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• pp.310-315
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• 2021

본 연구는 국내 유통되는 액상 유제품에 함유된 17종의 과불화화합물 (PFCs) 함량에 대한 모니터링을 위해 수행되었다. 샘플을 액체-액체 추출을 통해 추출하고 LC-MS/MS로 정량 분석하였다. 시중에 유통중인 98개의 액상 유제품 샘플에서 PFCs의 모니터링을 진행하였으며 그 결과, PFTeDA를 제외한 16종의 PFCs가 검출되었다. 총 PFCs의 함량은 0.9037 ng/mL로 액상 우유에서 가장 높았으며, PFPeA, PFDS, PFHxA도 액상우유에서 0.1 ng/mL 이상의 농도 수준을 보였다. 미국과 이탈리아에서 수행한 연구와 비교했을 때 PFOA와 PFOS의 잔류 패턴은 유사한 것으로 나타났으며, 농도 수준은 0.1 ng/mL 미만이었다. 액상 유제품은 다양한 가공단계(살균, 혼합, 지방제거 등)를 거쳐 총 PFCs의 함량이 감소하는 것으로 보여 지며, 특히 짧은 탄소 사슬을 가진 PFCs가 크게 감소하거나 검출되지 않았다. 이는 식품 안전에서 원료의 PFOS와 PFOA의 잔류정도가 중요하다는 것을 의미한다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권12호
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• pp.1734-1741
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• 2016

This study was conducted to examine the effects of adding phytoncide oil extracted from Korean pine nut cone by-product to the diet of dairy cows on milk yield and compositions, fatty acid characteristics, complete blood count and stress response. A total of 74 Holstein cows were used for 30 days and divided into two groups. Each group was given a basal diet (C) or an experimental diet containing phytoncide additives at 0.016% (T) in feed. The results showed that phytoncide feeding had no effect on milk yield. In addition, there were no observed effects on milk composition, but the ratio of fatty acid in milk was significantly affected by the phytoncide diet, and it showed a positive effect. Not only were the major functional fatty acids, conjugated linoleic acid and eicosapentaenoic acid increased, but also ${\omega}6:{\omega}3$ fatty acid ratio was reduced in milk of T group (p<0.05). In blood analysis, the complete blood count showed no significant difference between C and T group on all parameters. However, the cortisol concentration was significantly decreased in T group compared to control (p<0.05). Taken together, we suggest that phytoncide oil does not have a great influence on the physiological changes, but can be a potential feed additive that improves the milk fatty acid and stress resilience in dairy cows. In addition, it will contribute to the development of feed resource, a reduction in feed cost and a lessening of environmental pollution.

• 한국축산식품학회지
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• 제30권3호
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• pp.512-517
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• 2010

본 연구는 전통당류식품인 엿 제조시 발생하는 엿밥에 대한 영양가치 평가와 착유우에서의 유량 및 유조성분에 미치는 영향을 규명하고자 실시하였다. 엿밥은 잔류하는 효소 및 당도 함량이 높고, 단백질과 지방 함량이 옥수수 글루텐에 필적 할 만큼 영양적 가치가 우수한 것으로 나타났다. 착유우에게 완전배합사료 형태로 엿밥을 1, 3 및 6% 급여하였을 때 고능력우군(평균유량 31.3 kg)에서는 대조구에 비해 유량 증진 효과가 인정되었으며, 엿밥 3% 군에서는 유지율도 증가하였다(p<0.05). 저능력우군(평균 유량 18.9 kg)에서도 엿밥 1 및 6% 첨가군에서 유량이 증가하였으며(p<0.05) 엿밥 3%군에서는 유단백질 함량도 증가하였다(p<0.05). 그러므로 우유 생산 시 엿밥의 적극적인 활용은 축산식품을 보다 저렴하게 공급하는데 도움이 될 수 있을 것으로 판단된다.

• 한국식품과학회지
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• 제3권1호
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• pp.57-63
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• 1971

1. 5섯가지 젖산균을 대두유에 접종배양 하여 산 생성도를 비교 하였드니 Str. thermophilus 와 Str. diacetilactis가 Str. lactis, Str. cremoris 및 L. bulgaricus보다 높았다. 2. 대두유와 탈지 분유를 7 : 3의 비로 혼합하여 젖산균 발효를 하였을 때에 침전물의 수획량이 가장 많고 또한 그의 단백질 함량이 가장 많으며 수분의 량이 적고 견고한 curd를 만들수 있음을 알았다. 3. 대두유와 탈지분유를 7 : 3의 비로 혼합한 것에 젖산균 starter로 Str. thermophilus를 첨가하고 Pen. caseicolum을 접종하여 제조한 치-즈를 3주간 숙성$(15^{\circ}C,\;RH:\;85{\sim}90%)$ 하였드니 숙성 7일째부터 Pen. caseicolum의 생육이 왕성하게 되며 pH가 상승함과 동시에 proteolytic activity는 14일째에 최고치에 도달하였다, 또 total water soluble nitrogen, water soluble protein nitrogen 및 amino-N도 숙성 7일째부터 증가하기 시작하여 숙성 21일째는 이들의 값이 각각 total nitrogen의 52%, 32% 및 14%에 이르렀다. 그리고 이차원 paper chromatography에 의하여 3주간 숙성한 치-즈에서 17종의 아미노산을 검출 하였다. 또 3주간 숙성한 후 제품의 일반성분 조성은 수분 63.2%, 조단백질 17.5%, 조지방 13.2%, 조회분 2.8% 및 식염 2.5%였다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권3호
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• pp.409-413
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• 2005

The objective of this research was to combine the physiological functionality of probiotics (Lactobacillus acidophilus and Bifidobacterium longum) and the milk-clotting activity of culture filtrate from lao-chao to develop a new dairy product which was different from the commercial yogurt. Rhizopus javanicus and Saccharomyces cerevisiae were chosen as a mold and yeast starter for production of culture filtrate. The study results indicated that both probiotic counts increased with incubation time and maintained $10^7$-$10^8$ CFU/ml after 6 h incubation with 10-30% culture filtrates. By contrast, samples with 40% culture filtrates inhibited the growth of L. acidophilus and B. longum. The more culture filtrates were added, the lower titratable acidities and higher pH values in Kou Woan Lao were detected after 36 h fermentation. No significant differences (p>0.05) were found for both L. acidophilus and B. longum, when grown in differing concentrations of skim milk powders. Storage results showed both L. acidophilus and B. longum exhibited excellent stability for 14 days at $4^{\circ}C$ in the Kou Woan Lao.

• 유통과학연구
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• 제16권7호
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• pp.25-33
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• 2018

Purpose - This research is to examine how different Korean retailers are from Japanese ones, in terms of taking a social responsibility for product scandals. Through a comparative analysis, the authors will provide some implications for retailers in Korea. Research design, data, and methodology - Based on the existing literature studied how retailers as well as manufacturers responded to food poisoning and product scandals, the authors compared Korea with Japan, in terms of taking a social responsibility. Results - As soon as food safety scandals occurred in Japan, a local government quickly ordered Snow Brand to recall and stop producing problematic milk products. In addition, retailers have stopped displaying them on their store shelves to minimize the number of victims. By stopping selling them, Japanese retailers took a social responsibility for product scandals. Conclusions - The authors found that retailers play a very important role in protecting customer rights. Moreover, customers have become more and more aware of the roles of retailers taking a social responsibility for social issues. The research proposes that a government has to develop the laws to protect customers from food poisoning and product safety issues effectively and that boycott campaigns should be legally protected by a government and promoted by customers.