• Korean journal of food and cookery science
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• v.14 no.1
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• pp.33-43
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• 1998

This study was peformed by questionnaire to investigate the recognition, preference and intake of calcium and related food behaviors of middle-aged people (males 600, females 550) in Daegu area. The daily intake was determined by 24-hr dietary recall method. The results were summarized as follows: The meal skipping, diet and nutrition consideration ratio of the subjects were 40.6, 11.1, 34.6% respectively. The recognition scores of calcium of the subjects were 14.3 for male and 15.1 for female, respectively. Also the preference scores of calcium source foods of the subjects were 3.6 for male and 3.5 for female. They preferred laver, cabbage, bean curd and lettuce, in that order, but they disliked cheese and ice cream. The variety of calcium source foods was remarkably low. Milk products were the lowest preferred and eaten calcium source foods. A day's calcium intake was 68.4% (478.6 mg) of the RDA for Koreans. There were significant positive correlations among the recognition, preference and intake scores of calcium.

• Korean Journal of Community Nutrition
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• v.9 no.1
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• pp.38-46
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• 2004

Few studies have conducted the bone health benefits of usual dietary isoflavone intake in Korean college-student women. To elucidate this benefitial effects and correlations between dietary isoflavone and nutrients intake and bone formation marker (ALPase, osteocalcin), questionnaires, anthropometric measurements, serum mineral (Ca, P, Mg) concentrations were analyzed. Fifty three subjects were used in this study. The average age, height, body weight, BMI, body fat content and triceps skinfold thickness were 21.43 year, 161.07 cm, 52.81 kg, 20.48 kg/$m^2$, 20.72% and 17.59 mm respectively. Soy food intake frequencies were soybean > soybean curd > soypaste stew > soybean milk. The average calorie, protein and Ca intake were 1766.21 $\pm62.54 kcal\;66.45\pm2.00 g\;and\; 549.62 \pm 27.55 mg$ respectively. Serum ALPase activity and osteocalcin concentration were 115.74$\pm3.6u/L$ and 7.15 ng/$m\\ell$ respectively. Usual dietary isoflavone intake was positively related to calory, protein, Ca, P intake and serum Ca, Mg concentration. Serum osteocalcin concentration was negatively correlated with isoflavone intake ($r^2$=0.28, p < 0.05). In these results, usual dietary isoflavone can support an additive effect to bone health and Ca nutrition.

• Korean Journal of Veterinary Service
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• v.32 no.3
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• pp.215-218
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• 2009

The dog breeding kennel bacterial infection are very significant in perinatal mortality. In many case, Staphylococcus aureus, Streptococcus, and Escherichia coli were infected in intra-uterine or by the genital tract to the puppies, and they are cause of septicemic death of the puppies and clinical mastitis of bitch, leading to septicemic death of newborn puppies. Severe mastitis due to bacterial infection was diagnosed in a 2 year-old female Brittany Spaniel which loss 6 puppies with odor small rice sharp white diarrhea of nine puppies. Bright curd milk and intestinal sample were inoculated on MacConkey agar, blood agar and brain heart infusion agar, and incubated at $37^{\circ}C$ for 24-48 hrs. Gram negative colonies isolated from these sample which were characterized as Glu, Ure, $H_2S$, Orn, Cit, and Cl, and were identified by Microscan Walk-Aways Baxter, American Type Culture Collection, USA) as Proteus mirabils. The isolate was more sensitive to ampicillin, gentamicin, cefoxitin, cefuroxime, and cefazidime. In this results, we confirmed that cause bacteria of septicemic death in puppies was P. mirabilis.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• Korean Journal of Human Ecology
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• v.9 no.3
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• pp.395-403
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• 2000

This study was carried out with 200 students of Chungbuk National University to investigate their dietary behavior and calcium intake and to find out variables among general characteristics of subjects which influence dietary behavior and calcium intake. Questionaires and interviews were used for data collection. The results obtained were as follows: 1) Dietary behavior of college students were not desirable as a whole. The percentages of skipping breakfast and irregular meal among students were over one third, respectively. Especially students living alone skipped breakfast more frequently, took their meals more irregularly, and their eating frequencies of 6 food groups were lower compared to students eating at home. 2) Calcium intake was significantly different according to gender. Mean calcium intake of male students was 744.0 mg/day and that of female students was 480.8 mg/day. Average %RDA of calcium intake of female students was 68.5%. Resource food contributing to calcium intake in the first order was milk, next was yogurt, Small anchovies, kimchi made with Chinese cabbage, ice cream and soybean curd in that order. From the results of this study, we found that the students living alone and female students are exposed to high risk of poor dietary behavior and undernutrition of calcium. In conclusion, nutrition education programs for them are required as soon as possible.

• Nutrition Research and Practice
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• v.1 no.3
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• pp.206-211
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• 2007

This study estimated the isoflavone intake level in Koreans using Food Frequency Questionnaire and analyzed related variables. The results showed that the average daily intake of isoflavone in adults was shown as 23.1 mg. The isoflavone intake level at 50 percentile was 16.9 mg ($0{\sim}90\;mg$), and 10% of adults took almost 50 mg of isoflavone a day and 10% took about 5 mg a day. The major food sources for isoflavone in Koreans were in the order of soybean, soybean paste, soy milk, soybean curd (tofu), and bean sprouts; the intake was different depending on age, educational background, occupation, economic standard, and family type. The result showed higher isoflavone intake levels in the group over 30 years old and the highest isoflavone intake in subjects working in farming/fishery, followed by housemakers. According to the differences by families the families with elderly members showed 50% higher isoflavone intake than young families with friends or siblings. Depending on related ecological variables, therefore, various nutrition education programs should be developed for a variety of intakes of soybean foods, along with easy and simple cooking methods as parts of continuous research.

• Preventive Nutrition and Food Science
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• v.10 no.3
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• pp.231-238
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• 2005

A standard $1\%$ w/v solution of CM-chitosan made from squid pen was added to milk at levels of $0.5\sim3\%$ (v/v) to improve the yield and rheological properties of cottage cheese by whey protein retention. Cheese curd did not form at levels higher than $3\%$ (v/v) CM-chitosan standard solution. Yield and total protein of cottage cheese increased up to $2\%\;by\;11\;to\;42\%\;and\;17\;to\;38\%$ respectively, compared to control cheese. Whey protein losses were decreased by 11 to $42\%$ and thus accounted for all of the increase in yield. Anomalous results were obtained at the $0.8\%$ level, which neither improved yield or whey protein retention nor stabilized rheological parameters, and at the $0.5\%$ level, which improved yield and total protein without increasing whey protein retention. Elasticity and cohesiveness of CM-chitosan-containing cheese were generally improved and stabilized during storage. Monitoring of cheese chromaticity values for four weeks revealed a delay in the onset of yellowing in cheeses with CM-chitosan compared to the controls, while the concentration of added CM-chitosan had little influence on cheese chromaticity. The addition of CM-chitosan solution could be applied directly to industrial scale cottage cheese-making without the need for any modification of the production process.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.640-645
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• 2013

The purpose of this study was to utilize the results as a basic data of benzoic acids in animal products that didn't mention in the quality standard of National Veterinary Research and Quarantine Service (NVRQS) to solve the conflict of international trade and administration. Set-Pak method listed in the quality standard of NVRQS, faster than auto distillation methods with same recovery selected as a pre treatment for the determination of benzoic acid. The regression curve of benzoic acid with Sep-Pak method was linear with the $R^2$ value of 0.999 and the limit of detection (LOD) and limit of quantitation (LOQ) was 0.058 mg/kg and 0.176 mg/kg, respectively. The benzoic acid in the fermented milk was detected after the fermentation stage by addition of starter culture with the level of 2.28~10.48 mg/kg and 0~16.5 mg/kg in the commercial fermented milk products without detection by the addition of syrup. In case of cheese products, the benzoic acids level was influenced by the curd formation (Camembert cheese) and the quality of natural cheese (processed cheese), by the way, the benzoic acid level of commercial natural cheese was 0~4.2 mg/kg, processed cheese was 0~20.8 mg/kg, respectively. Based on this result, it may be possible to utilize as a basic data for the systematic control the level of natural benzoic acids in raw material, processing and final products of animal origin.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.231-236
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• 1978

It has been investigated that preparation of cheese-like product from defatted soybean milk and changes during 6 weeks' ripening. Obtained results were as follows: 1. Defatted soybean milk was fermented at $37^{\circ}C$ for 4 hours with Streptococcus lactis YUFE L-4 without addition of any other carbon sources. 2. Optimum concentration of coagulant such as $MgCl_2{\cdot}6H_2O$ and $CaCl_2$ were 0.0125M and 0.0375M, respectively. 3. Coagulating time for 30 minutes was sufficient to make curd. 4. Optimal reaction temperature for coagulating were $50^{\circ}C$. 5. After 6 weeks' ripening, moisture content was approximately $62{\sim}63%$. Water and 10%-TCA soluble nitrogen contents of soybean cheese with Asp. saitoi protease were higher than those of Mucor rennet. Water soluble nitrogen content of Asp. saitoi protease cheese was 50.5% and 10%-TCA soluble nitrogen was 27.5%.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.267-273
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• 2013

We aimed to improve the flavor quality of plain yogurt, which is known to be sour and less desirable in flavor, varying concentrations of a buckwheat saccharification solution (BSS) were added to milk, followed by fermentation with commercially available mixed strains of lactic acid bacteria. Volatile compounds were analyzed using the gas chromatography-headspace-solid phase microextraction (GC-HS-SPME) method. Fermentation properties, including pH, titratable acidity, viable cells, viscosity, and color value were also measured. Eleven volatile compounds were identified with GC-MS. Of which, diacetyl, butanoic acid, and 2-heptanone proportionally increased as the levels of BSS increased. Undesirable compounds such as acetic acid and 2-butanone, decreased as BSS concentration increased. Fermentation properties were significantly altered with the addition of BSS. Our findings indicate that the flavor quality of plain yogurt can be improved by adding BSS for fermentation, with an additional health benefit from buckwheat.