• Asian-Australasian Journal of Animal Sciences
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• 제26권7호
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• pp.961-970
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• 2013

Eight multiparous Holstein cows ($569{\pm}47$ kg of BW; $84{\pm}17$ DIM) were used to evaluate the effects of different levels of coarsely ground wheat (CGW) as replacements for ground corn (GC) in diets on feed intake and digestion, ruminal fermentation, lactation performance, and plasma metabolites profiles in dairy cows. The cows were settled in a replicated $4{\times}4$ Latin square design with 3-wk treatment periods; four cows in one of the replicates were fitted with rumen cannulas. The four diets contained 0, 9.6, 19.2, and 28.8% CGW and 27.9, 19.2, 9.6, and 0% GC on dry matter (DM) basis, respectively. Increasing dietary levels of CGW, daily DM intake tended to increase quadratically (p = 0.07); however, apparent digestibility of neutral detergent fiber (NDF) and acid detergent fiber (ADF) were significantly decreased (p<0.01) in cows fed the 28.8% CGW diets. Ruminal pH remained in the normal physiological range for all dietary treatments at all times, except for the 28.8% CGW diets at 6 h after feeding; moreover, increasing dietary levels of CGW, the daily mean ruminal pH decreased linearly (p = 0.01). Increasing the dietary levels of CGW resulted in a linear increase in ruminal propionate (p<0.01) and ammonia nitrogen ($NH_3$-N) (p = 0.06) concentration, while ruminal acetate: propionate decreased linearly (p = 0.03) in cows fed the 28.8% CGW diets. Milk production was not affected by diets; however, percentage and yield of milk fat decreased linearly (p = 0.02) when the level of CGW was increased. With increasing levels of dietary CGW, concentrations of plasma beta-hydroxybutyric acid (BHBA) (p = 0.07) and cholesterol (p<0.01) decreased linearly, whereas plasma glucose (p = 0.08), insulin (p = 0.02) and urea nitrogen (p = 0.02) increased linearly at 6 h after the morning feeding. Our results indicate that CGW is a suitable substitute for GC in the diets of dairy cows and that it may be included up to a level of 19.2% of DM without adverse effects on feed intake and digestion, ruminal fermentation, lactation performance, and plasma metabolites if the cows are fed fiber-sufficient diets.

• 한국관광식음료학회:학술대회논문집
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• 한국관광식음료학회 2002년도 학술논문발표회
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• pp.83-98
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• 2002

본 실험은 $\beta$-cyclodextrin 을 사용하여 cholesterol을 제거한 균질우유로부터 cholesterol이 제거된 치즈 제조의 조건을 규명하고, 그 조건에 따라 제조된 cheese 의 특성 및 관능 검사를 함으로써 cholesterol이 제거된 cheese의 개발 가능성을 조사하는데 그 목적을 두고 있다. 치즈 제조에 적합하다고 사료되는 낮은 균질압력에서 효과적인 cholesterol 제거율을 알아보기 위해 균질압력 0, 250, 500, 750, 1000psi(0, 17.5, 35, 52.5, 70kg/$\textrm{cm}^2$)와 균질온도 40, 50, 60, 7$0^{\circ}C$ 그리고 $\beta$-cyclodextrin 첨가량 1.0, 1.5 2.0% 등의 3가지 조건에 따라 우유를 처리하여 cholesterol이 제거된 cheese의 제조에 적합한 조건으로는 균질압력 1 000psi(70kg/$\textrm{cm}^2$), 균질온도 7$0^{\circ}C$, $\beta$-cyclodextrin 첨가량 2.0% 관찰되었다. 따라서 균질온도는 7$0^{\circ}C$로 정하고, 균질압력을 750, 1000, 13009si(52.5, 70, 91kg/$\textrm{cm}^2$)로, $\beta$-cyclodextrin 첨가량을 1과 2%로 처리하여 제조한 6가지의 cheese와 균질을 하지 않고 $\beta$-cyclodextrin의 처리를 하지 알은 control 치즈간의 수율, cholesterol 제거율, mettability, stretchability, oiling off, 조직검사, 관능검사 등의 실험을 실시하여 control 치즈와 가장 유사한 cholesterol이 제거된 cheese 개발의 가능성을 시도하였고, 그 결과는 다음과 같다. 1. Cholesterol 을 제거한 cheese의 제조에서 최적조건은 균질압력 1000psi(70kg/$\textrm{cm}^2$), 균질온도 7$0^{\circ}C$, $\beta$-cyclodextrin 첨가량 2%였으며, 이때 우유의 cholesterol의 제거율이 86.05%로 가장 높게 나타났다. 2. Cholesterol을 제거한 cheese들의 수율은 모두 12.53%(control 10.54%) 이상으로 균질처리가 cheese의 수율을 18.88% 이상 향상시키는 것으로 나타났다. 3. 유지방 함량 23.80% 인 control 치즈의 cholesterol 함량은 81.47mg/l00g 이었고, 균질압력 1300psi(91kg/$\textrm{cm}^2$)에 $\beta$-cyclodextrin 2%를 첨가한 cheese 에서는 cholesterol 함량이 20.15 mg/100g으로 cholesterol 제거율이 75.27%로 가장 높게 나타났다. 4. Meltability는 균질압력 1300psi(91kg/$\textrm{cm}^2$)에 $\beta$-cyclodextrin 1과 2%로 처리한 치즈에서 2.25cm(control 3.34cm)로 가장 낮았으며, 균질압력이 증가할수록 meltability가 감소하여 치즈의 품질을 저하시켰다. 5. Control 치즈의 stretchability 는 30cm 이상 늘어나 가장 양호한 수치인 5점을 나타낸 반면, cholesterol을 제거한 cheese 에서는 5~10cm 사이를 나타내어 2점으로 stretchability가 저하된 것을 볼 수 있었다. 6. Oiling off는 균질압력 1300psi(91kg/$\textrm{cm}^2$)에 $\beta$-cyclodextrin 1과 2% 처리한 치즈에서 0.03%(control 2.46%)로 가장 낮았으며, 균질압력이 증가할수록 oiling off는 감소하여 치즈의 외관상 품질을 향상시켰다. 7. Hardness, gumminess, chewiness는 균질압력 1300psi(91kg/$\textrm{cm}^2$)에 $\beta$-cyclodextrin 1%로 처리한 치즈에서 각각 가장 낮은 2.03kg/$\textrm{cm}^2$, 2.l8kg, 2.24kg/cm(control 5.46kg/$\textrm{cm}^2$, 5.24kg, 4.87kg/cm)를 나타내었으며, control과 cholesterol을 제거한 치즈들 사이에 유의적 (p<0.05) 차이를 보이며 큰 감소를 나타내었다. 8. Cholesterol을 제거한 cheese 의 appearance와 flavor는 1300psi(91kg/$\textrm{cm}^2$)일 때 각각 가장 높은 5.56과 4.63(control 4.00)으로 균질압력이 증가하면서 향상되었으며, texture score는 균질압력 1300psi(91kg/$\textrm{cm}^2$)에 $\beta$-cyclodextrin 2%일때 1.22(control 4.00)로 가장 낮은 수치를 나타내었고, 균질이 cheese의 texture score를 상당히 저하시키는 것을 알 수 있었다. 9. 이 실험결과, 균질압력 1300psi(91kg/$\textrm{cm}^2$)에 $\beta$-cyclodextrin 2% 첨가한 cheese에서 cholesterol 제거율이 75.27%로 가장 높았으며, 균질처리가 cheese의 수율, oiling off, appearance score, flavor scope등을 향상시켰고, meltability, stretchability, hardness, gumminess, chewiness, texture score를 저하시키는 것으로 나타나 cholesterol이 상당부분 제거된 cheese의 개발 가능성이 관찰되었다.

• 한국초지조사료학회지
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• 제11권2호
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• pp.116-120
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• 1991

남부지방에서 유숙기에 수확한 수수의 사일리지 생산과 지엽출현기에 수확한 수수-수단그라스 교잡 종의 청예사료 생산에 알맞는 파종량을 알기 위하여 수수 2품종(P 931, P 956)과 수수-수단그라스 교잡 종 1품종을 4수준의 파종량(1. 2, 3, 4 kg/lOa)에서 재배하였다. 수수 P 931은 7월 22일, P 956은 7월 31 일에 1차 수확하였고, 수수-수단그라스 교잡종은 7 월 26일,8월 16일에 수확하였으며, 수수의 2차 및 수수-수단그라스의 3차 수확은 수확적기에 도달하지 않았으나 모두 10월 13일에 수확하여 그들의 사료가치와 생산성을 비교한 결과는 다음과 같다. 1. 수수와 수수-수단그라스 모두 파종량간에 수 확기, 간장, 초장, 건물비율은 차이가 없었다. 수수의 건물비율은 26.9~31. 2%로서 품종과 수확차수간에 차이가 없었으나 수수-수만그라스의 1자 수확은 10.0-10.7%, 2차 수확은 18.2~19.9%, 3차 수확은 24.6~27.8%로서 수확차수가 높을수록 건물비율이 높았다. 2. 수수 P 931이 P 956에 비하여 조섬유 함량은 높고, 가용성 무질소물은 더 낮았으나 조단백질과 조 지방 함량은 비슷하였다. 수수는 수수-수단그라스 보다 조단백질과 조회분의 함량은 낮고, 조섬유와 가용성 무질소물의 함량은 높았으나 조지빙은 비슷하였다. 3 .총 건물수량은 P 931>P 956>P 988의 순으로 높았다. 수수와 수수-수단그라스 교잡종의 1차 수확량은 파종량이 증가할수록 높았으나 2차 수확량은 파종량이 많을수록 감소하여 총 건물수량은 파종량 2-4 kg/lOa 사이에서는 차이가 없었다.

• Journal of Dairy Science and Biotechnology
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• 제30권2호
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• pp.93-109
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• 2012

This study was performed to investigate the effects of added whey protein concentrates (WPC) and whey powder (WP) on the quality and shelf life of Tofu, a traditional food in Korea. Combined whey powder and whey protein concentrates were obtained at drainage after the casein was separated by using rennet enzyme or acidification of milk. We manufactured whey Tofu and evaluated its nutritional quality by testing, the general composition for yield, moisture, pH, crude protein, crude fat, carbohydrate, rheology, sensory properties, and change during storage. 1. The general compositions of WPC and WP were as follows: (a) WPC: moisture, 5.9%; crude protein, 56.2%; crude fat, 0.1%; carbohydrate, 32.6%; ash, 5.2%; and pH 5.93 and (b) WP: moisture, 3.7%; crude protein, 13.2%; crude fat, 1.6%; carbohydrate, 74.4%; ash, 7.1%; and pH, 6.65. 2. The yield of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=8:2 and (b) in WP, 2% addition was the highest (265%) at $13.3g/cm^2$, but with 4% addition WP was the lowest (184%) at $22.2g/cm^2$. 3. The moisture content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL = 6:4 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=8:2 and (b) in WP, 2% addition was the highest at 79.82% ($13.3g/cm^2$), but 4% was the lowest at 75.18% ($22.2g/cm^2$). 4. The pH of Tofu was as follows: (a) in WPC, the value was WPC 6% > WPC 4% > WPC 2% > control and $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=7:3 and (b) in WP, WP 4% > WP 2% > control. 5. The ash content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 and (b) in WP, there was no difference between 2% and 4% addition. 6. The crude protein content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=6:4 and (b) in WP, there was no difference between 2% and 4% addition. 7. The crude fat content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=9:1 > $CaCl_2$:GDL=6:4 and (b) in WP, values decreased with increasing pressed weight. 8. The carbohydrate content of Tofu was as follows: (a) in WPC, the content was $CaCl_2$:GDL=8:2 > $CaCl_2$:GDL=7:3 > $CaCl_2$:GDL=6:4 > $CaCl_2$:GDL=9:1 and (b) in WP, values increased with increasing pressed weight. 9. The rheology test results of Tofu were as follows: (a) in WPC, hardness and brittleness was highest with $CaCl_2$:GDL=8:2 and 6% added WPC. Cohesiveness was highest with $CaCl_2$:GDL=6:4 and 2% added WPC. Elasticity was the highest with $CaCl_2$:GDL=7:3 and the added WPC control. (b) in WP, hardness was the highest with $22.2g/cm^2$ and added WP control. Cohesiveness was the highest with $17.8g/cm^2$ and added WP 2%. Elasticity was the highest with $17.8g/cm^2$ and added WP 4%. Brittleness was the highest with $17.8g/cm^2$ and added WP control. 10. The sensory test results of Tofu were as follows: (a) in WPC, the texture, flavor, color, and smell were the highest with $CaCl_2$:GDL=6:4 and 6% added WPC. (b) in WP, the texture was the highest in the control with $22.2g/cm^2$. Flavor and smell were the highest in WP 2% and $22.2g/cm^2$. Color was the highest in WP 2% and $17.8g/cm^2$. 11. The quality change of Tofu during storage was as follows: (a) in WPC, after 60 h, all samples began to get spoiled and their color changed, and mold began to germinate. (b) in WP, the result was similar, but the rate of spoilage was more rapid than that in the control.