• Journal of Dairy Science and Biotechnology
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• v.28 no.1
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• pp.29-33
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• 2010

Recently some negative opinions on milk, for instance, 'don't drink, if you want to live long' 'people who drink milk life-long, they suffer from arteriosclerosis' or 'milk is not helpful to osteoporosis, because it's acid food' etc. are confusing the regular consumers who believe milk is one of the best food, although milk has been used for a longtime since it was proved as the most nutritionally perfect food by many scientific researchers and medical doctors. According to the contents of negative assertion, experiments were carried out mostly targeting western people who are eating bread with butter everyday and taking large quantity of meat & milk, probably 2~3 times more than asian people. So, the probability of suffering from many diseases like obesity, hypertension, arteriosclerosis etc. is naturally high. Therefore, comparison itself between westerner and asian is not reasonable because of quite different food culture and fat intake far less. Milk has been contributing to the health of human for hundreds years supplying many nutrients, and this kind of contribution will last as long as humankind exist on the earth. However, milk is good source of many functional components, there are some people who can not drink milk. As a nutritionist said, milk is a kind of food, the only problem is quantity, people who can not digest milk can choose another and who want to drink milk, drink it as much as they need. That's all.

• Journal of Dairy Science and Biotechnology
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• v.37 no.3
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• pp.167-176
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• 2019

Milk contains essential nutrients and functional compounds, such as calcium, fat-soluble vitamins A, D, E, and K, carotenoids, bioactive peptides, and sphingolipids. The bioactive molecules from milk are not expensive and have an added advantage of being derived from food. Therefore, they are more stable and have a broader spectrum than that of other chemicals. Bioactive milk components are useful for treating non-digestive tract disorders, such as cancer, cognitive decline, and hypertension. However, the clinical application of certain breast milk ingredients is limited due to the lack of a large-scale production technology. Once the scaled-up production of lactoferrin became possible, clinical applications were devised and evaluated. Similarly, human alpha-lactalbumin made lethal to tumor cells (HAMLET) can be produced on a large scale as a recombinant protein in microorganisms or in transgenic cattle using suitable separation systems. HAMLET can be used to treat human skin papilloma and cancer. Studies on breast milk that explored the clinical applications of the bioactive components of breast milk have spurred the development of translational medicine and breast milk-derived therapeutics. Some breast-milk derived therapeutic agents are already available to clinicians. Many components of breast milk have shown efficacy in pre-clinical studies and have valid clinical evaluations.

• Journal of Nutrition and Health
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• v.30 no.6
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• pp.715-726
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• 1997

This study was conducted longitudinally following the total nitrogen , total lipid, and lactose concentrations and their factors on concentrations of energy-yielding nutrients in human milk from 2-5 days to 12 weeks postpartum of 45 lactating Korean mothers. All samples were from well-defined subjects. And uniform collection procedures were used . Total nitrogen concentration of milk decreased significantly from 385mg/이 at 2-5 days to 201mg/dl at 12 weeks postpartum. Total lipid concentration increased from 1.98g/dl at 2-5 days to 3.09g/dl at 12 weeks postpartum. However, there was a large variation in the concentration of total lipids. Lactose concentration increased signifciantly from 6.53g/dl at 2-5 days to 7.48g/dl at 12 weeks. Total nitrogen concentration in milk was positively related to pregnancy weight gains at 2 and 6 weeks postpartum. Total lipid concentration was positively related to infant birth weight : however, it was negatively related to the maternal weight loss. In addition, total lipid concentration was positively related to parity and maternal percentage body fat at 12 weeks postpartum. Milk lactose concentration was positively related to parity at 2 weeks postpartum.

• Journal of Nutrition and Health
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• v.30 no.8
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• pp.1018-1024
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• 1997

In order to investigate calcium , phosphorous and magnesium intake of breast-fed infants, consumed volumes of human milk and those mineral contents of the milk were examined at 0.5, 1, 2, 3, 4 and 5 months of lactation. Calcium , phosphorus and magnesium contents of human milk during the first 5 months of lactation averaged 26.0, 13.7 and 3.70mg/100g, respectively. Calcium intake of infants averaged 192.3 and 171.0mg/day which represented 39.7 and 33.5% of the RDA for boys and girls, respectively. Phosphorus intake of infants averaged 100.7 and 85.2mg/day which represented 26.2% and 23.4 % of the RDA for boys and girls respectively. The calcium /phosphorus ratio of human milk averaged 2.00 during lactation. The results of this survey suggest that, the reevaluation of calcium , phosphorus and magnesium intake and recommended dietary allowance of these nutrients during infancy is merited.

• Food Science of Animal Resources
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• v.41 no.1
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• pp.8-15
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• 2021

Vegetarians have claimed and actively promoted the advantages of plant-based alternative milks as the best option for human nutrition and health, compared to the natural dairy milk. However, numerous scientific evidences and reports have demonstrated that the natural milk possesses more beneficial nutrients and bioactive components than artificially manufactured plant-derived milks. The biochemical and nutritional advantages and functionalities of natural dairy milk cannot be replaced by man-made or crafted plant-based beverage products. On the other hand, the tremendous increase in production and consumption of the plant-based alternative milks in recent years has led a serious business downturn in traditional roles and stability of the dairy industry, especially in the major dairy producing Western countries. Although plant-based milk alternatives may have some benefits on nutrition and health of certain consumers, the plant-derived alternative milks may not overshadow the true values of natural milk. Milk is not a high fat and high cholesterol food as animal meat products. Unlike plant-based alternative milks, natural milk contains many bioactive as well as antiappetizing peptides, which can reduce body weight. It has proven that taking low-fat, cultured and lactase treated milk and dairy products with other diversified nutritionally balanced diets have been shown to be healthier dietary option than plant-based milk/foods alone.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.1
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• pp.42-50
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• 2008

Twenty-four, lactating dairy cows were randomly assigned according to a Rrandomized complete block design (RCBD) to investigate the effect of sunflower oil supplementation (SFOS) with cassava hay based-diets on feed intake, digestibility of nutrients, rumen fermentation efficiency and milk production. The treatments were as follows: T1 = Control, using commercial concentrate as a supplement (CON); T2 = Concentrate with cassava hay (CHSO-0); T3 = Concentrate with cassava hay and 2.5% sunflower oil (CHSO-2.5); T4 = Concentrate with cassava hay and 5% sunflower oil (CHSO-5). The cows were offered concentrate feed at a ratio of concentrate to milk production of 1:2 and urea-treated rice straw was fed ad libitum. The results revealed that feed intake, digestibility of nutrients and ruminal pH were similar among all treatments, while ruminal NH3-N was lower (p<0.05) with SFOS. Blood urea-N (BUN) and milk urea-N (MUN) were not significantly affected by SFOS. The ruminal concentrations of volatile fatty acids were significantly different among the treatments. Sunflower oil supplementation significantly increased concentrations of unsaturated fatty acids, and ratio of unsaturated to saturated fatty acids in the milk, particularly the conjugated fatty acids, was significantly enhanced. Furthermore, production costs of treatments with sunflower oil supplementation were lower than for the control. Based on this study, SFOS in cassava hay based-diets improves rumen ecology, milk yield and milk quality, especially in terms of conjugated linoleic acids.

• Journal of Dairy Science and Biotechnology
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• v.38 no.1
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• pp.45-52
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• 2020

The advent of the Internet and social media has given rise to a number of anti-milk articles that contain a lot of misinformation. Should milk and dairy products really not be consumed past a certain age? To answer this question, the history of milk consumption must be examined to understand the long-term benefits of milk. Historically, dairy products were among the foods served to the angels in the Old Testament of the Bible. Furthermore, dairy products were consumed even before the Bronze Age, and are defined by many food and animal scientists, and nutritionists as a complete food containing a lot of nutrients. Milk and dairy products have significantly contributed to the Korean and Japanese people's current body structures; this is evident in the fact that they are taller than their ancestors, primarily due to the increased consumption of milk and dairy products following industrialization. The average height of Koreans rose drastically in the 1960s, after milk consumption increased as a result of the dairy promotion policy. This article seeks to help understand milk by looking into the content published by a life insurance company in 1927.

• Food preservation and processing industry
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• v.15 no.2
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• pp.23-31
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• 2016

Dairy products, including milk, cheese, cream, yogurt, and butter, constitute excellent sources of essential nutrients such as calcium, proteins, and vitamin D; therefore, nutritionists recommend a constant daily dietary intake of dairy products. Packaging is an important feature that ensures high-quality products are delivered to consumers; different packaging materials and forms are required depending on the products. Packaging forms include pouches for butter, cheese, and milk powder; cartons for liquid, frozen, and coagulated milk; packets for pasteurized liquid milk; bottles for milkshakes and other liquid products; and cups for frozen and coagulated products. The increase in mobile lifestyles among consumers will lead to smaller households and greater preference for convenience, which will promote individual and smaller packaging for dairy products. This article reviews the development of packaging materials and forms, packaging requirements, and future considerations for the packaging of dairy products.

• Journal of Community Nutrition
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• v.5 no.2
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• pp.72-82
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• 2003

We here outlined our study on the variations in intake of nutrients based on four season 7 consecutive day weighed diet records (WDRs) from 80 Japanese female dietitians in 1996 - 1997. Furthermore, we reviewed Japanese, Korean and international articles investigating variability in consumption of foods as well as nutrients. The relative contributions of variation for all nutrients by person were greater than those by day, week and season. Within individual variances were greater than that between individual variances, being generally observed in Korea and in the world. The ratios of within- vs. between-individual variations ranged from 1.3-26.9 in our study, the ratios being greatest in Korean, followed by Japanese and western people. Based on within individual coefficients of variation, minimal days necessary for estimating nutrient consumption per person within 10％ (20％) of the true mean with 95％ confidence intervals were estimated. They ranged from 10-35 (3-9) days for energy and major nutrients and 15-640(4-160) days for micro-nutrients. Two Japanese studies reported that the ratios for foods were as a whole greater than those for nutrients, except for cereals, rice and milk. (J community Nutrition 5(2) : 72-82,2003).

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.33-40
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• 2008

Accuracy of dietary assessment depends on correct estimation of quantity as well as correct data on composition of the products. Milk and soymilk were considered quite homogeneous in items of package size and composition. One serving size of fluid milk and soymilk is considered 200 mL but there are products with different amounts on the market. This study was conducted to investigate variations of amounts and composition of fluid milk and soymilk products of one portion siz on Korean market. Twenty-nine milk products were purchased and categorized into 8 groups-regular, low-fat, skim, chocolate, strawberry-flavored, banana-flavored, and black soybean-added. Sixteen fluid soymilk products were purchased and categorized into 4 groups-regular, infant, black sesame or black soybean added and others. Actual volume of each product was measured by mass cylinder and compositions of major nutrients on the package were compared to the values in the most widely used nutrient DB in Korea. Amounts of milk specified on the package of purchased products were 182.3-318.5 ml, the largest being banana-flavored milk. Amounts of soy milk were 184.3-240.5 mL, the largest being regular soymilk. Measured amount of each products were close to the amount on the package (<5%). Contents of macronutrients on the package were different from the food composition table in several products. The amounts of calcium varied greatly among the products due to the popularity of adding calcium to milk and soymilk products recently. These variations in the amount and contents of major nutrients in milk and soymilk products can lead to considerable error to the results of dietary assessment unless the amount and the composition of each product are regularly updated in the food composition table whenever the new products are introduced in the market.