• Journal of Intelligence and Information Systems
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• v.10 no.3
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• pp.39-57
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• 2004

Many dairy producers periodically receive information about their bulk tank milk with reference to bulk tank somatic cell counts, standard plate counts, and preliminary incubation counts. This information, when collected over a period of time, in combination with bulk tank mastitis culture reports can become a significant knowledge base. Several guidelines have been proposed to interpret farm bulk tank milk bacterial counts. However many of the suggested interpretive criteria lack validation, and provide little insight to the interrelationship between different groups of bacteria found in bulk tank milk. Also the linguistic terms describing bulk tank milk quality or herd management status are rather vague or fuzzy such as excellent, good or unsatisfactory. The objective of this paper was to develop a set of fuzzy descriptors to evaluate bulk tank milk quality and herd's milking practice based on bulk tank milk microbiology test results. Thus, fuzzy logic based reasoning methodologies were developed based on fuzzy inference engine. Input parameters were bulk tank somatic cell counts, standard plate counts, preliminary incubation counts, laboratory pasteurization counts, non agalactiae-Streptococci and Streptococci like organisms, and Staphylococcus aureus. Based on the input data, bulk tank milk quality was classified as excellent, good, milk cooling problem, cleaning problem, environmental mastitis, or mixed with mastitis and cleaning problems. The results from fuzzy reasoning would provide a reference regarding a good management practice for milk producers, dairy health consultants, and veterinarians.

• Korean Journal of Human Ecology
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• v.7 no.2
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• pp.149-159
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• 1998

This study was carried out to examine the role soy milk in the preparation of Yukwa, possibility of substitution of soy milk to isolated soy protein and the effect of drying condition of Yukwa dough on the quality of Yukwa for the purpose of standardization of Yukwa preparation process. Although isolated soy protein did not make any particular effect on the gelatinization characteristics of waxy rice flour, soy milk lowered peak viscosity to half of waxy rice flour. The optimum moisture content of dried Yukwa dough was about 25%, and it can be reached by drying at $60^{\circ}C$ under atmosphere pressure for $4{\sim}5$ hours. On the basis of the results of morphological observations, mechanical and sensory measurement of hardness, and sensory test of the internal structure, mouthfeel and overall acceptability, soy milk was more desirable than isolated soy protein for the quality improvement of yukwa.

• Journal of Ginseng Research
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• v.3 no.1
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• pp.54-65
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• 1979

To investigate the feeding value of the concentrated feedstuff including the Korean ginseng meal instead of wheat bran, Holstein milk cows were fed by this feedstuff (10kg/day) for 80 days, and the amounts of milk production and quality of milk were checked. The results are as follows: 1. Milk production of cows fed by the concentrated feedstuff including the ginseng meal was increased as averaged as 1.25kg/day compared with those of controlled cows during same period(SA) and before feeding treatment (SB). Significant different of milk production was found between cows treated and cows of SB plot, but there was no significant difference of milk production between cows treated and cows of SA plot. 2. Milk fat content was significantly increased as moth as 0.22%, 0.69% and 0.455% by the feeding of ginseng meal compared with that of SB Plat and that of SA Plot, and as average value, respectively. 3. Solid not fat (SNF) of milk from cows fed by the ginseng meal was also significantly increased as much as 0.845%, 1.339% and 1.0925 tempered with these of cows before treatment (SB) and cows controlled (SA), and as average value, respectively. 4. Specific gravity of milk produced from cows treated was higher as average as 0.0055 than those of controlled plots (SA and SB). Significant difference of specific gravity was found between cows treated and cows of SA plot, but there was no significant difference between tows treated and cods of SB plot. 5. Acidity of milk produced from cows treated was lower as averaged as 0.0045 than those of controlled plots (SA and SB). Significant difference between cows treated and cows of SA plot was found, but there was no significant difference between cows treated and cows treated and cows of SB plot.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.6
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• pp.830-836
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• 2000

A participation scheme involving smallholder dairy farmers in improving dairy productivity through the use of local feeds, on-farm established feeds and crop residues was carried out in the Northeast, Thailand. At six milk collection centers, 63 farmers with 340 lactating cows participated in this research and demonstration of feed supplements. Farmers and cows were allotted to receive respective feed supplements: high-quality feed block (HQFB), high-quality feed pellet (HQFP), dried cassava leaf/cassava hay, dried leucaena leaf and cottonseed meal: 5% urea treated rice straw was fed as a source of roughage throughout the feeding period of the dry season. Trainings and workshops were organized by the researchers at the University, research station, demonstration sites and on-farms. Regular visits to the fartns by researchers and extension officers were made while discussions and demonstrations were performed in addition. Participating farmers also visited other farmers during the demonstration which offered a real practical perspective and farmer-to-farmer interaction. As a result of this participation and demonstration scheme, the farmers could learn more effectively and accepted the technology more readily, especially the practicality of the feed preparation, feed establishment, feeding method and feed reserve. Strategic supplementation of these feed supplements resulted in improving milk yield, milk quality, overall condition of the cows and higher income return through increased productivity and lower level use of concentrate to milk yield from 1:2 to 1:3 or lower. Based on this research and demonstration /participation scheme, all feed supplements enhanced productivity, however the establishment of cassava hay on fartns deserved more attention and warrants a wider developmental expansion among dairy farmers since it contained high rumen by-pass protein (tannin-protein complex) and could be easily produced and be sustainable on farms.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.6
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• pp.901-903
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• 1999

Twenty-four multiparous crossbred Friesian dairy cows (60-90 days in lactation) were randomly assigned into a $2{\times}2$ factorial arrangement in a randomized complete block design. Factors were two levels of concentrate supplementation (1:2, high vs 1:1.2, very high; concentrate:milk yield) and two levels of high-quality feed block (HQFB) supplementation (non vs ad libitum block licking). Ruzi grass (Brachiaria ruziziensis) was fed as a roughage throughout the 70 day feeding trial. High level of concentrate fed group resulted in higher roughage and HQFB intakes, compared with very high concentrate supplemented group. HQFB supplementation tended to increase roughage intake and significantly improved milk yield (2 kg/hd/d in high concentrate supplementation) and quality (% fat) which resulted in higher economical return. HQFB was recommended to be used as a strategic supplement in lactating dairy cows especially when fed on low-quality roughages or crop residues.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.344-352
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• 1993

The purpose of this study is to investigate the possibility of the non-destructive quality evaluation for food by the acoustic non-linear parameter B/A which is a measure of the non-linearity of the state equation of the medium in terms of pressure and density. The B/A of water, corn oil O/W(oil in water) emulsion and milk were measured by using a sound velocity measuring system. The B/A value of water was measured for ascertaining reliability of our experimental system. Corn oil W/W emulsion was prepared as a model of milk . It was proved that the B/A value of O/W emulsion was related to the oil concentration by a law of mixture. We applied this result to milk and obtained satisfactory results for predicting the milk fat concentration.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.411-415
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• 2004

The transparisation technology for milk and milk products could be applied widely and very importantly to various determination because transparisation can economize the cost and increase with precision in the milk payment system. Component of butanone or Triton in transparisation solvent would inhibit the growth of bacteria and method. Enzymatic determination of leucocytes were proposed to evaluate milk quality as mastitis in the milk payment system, this can be easily applied to simplify automation of the determation with the lowest investment cost in milk pay system. The significance of this technique, it can be used in the quality control of raw milk and milk products, milk payment system, and programming of national dairy project. Transparisation technology is used in somatic cell counting by enzymic methods. The range of deviation for this method is 16％ in 74 samples. But the deviation is increased to 20％ when the Infoss method is used. It is affected by the percentage of epithelial cells and white blood cells in somatic cells from different animals and the stages of aging. NAgase activity has an obvious correlation with white-blood cells in milk. In the case of mastitis the white-blood cells is 90-95％ in somatic cells in milk, it is showing greater precision in measuring the state of mastitis. In conclusion the enzymic method of somatic cell counting is a relatively simple and easy method of measurement and can be easily practiced. And the importance of this method is also worth utilizing for indirect counting of Somatic cells by use of synthetic substrates to NAgase. In the future, with the further development of the research in this field, it will b possible to automatize the measurement.

• Korean Journal of Veterinary Service
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• v.45 no.1
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• pp.39-45
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• 2022

The total bacteria count is significantly important factor for hygienic quality in raw milk. BactoScan FM^TM and BactoCount IBC^TM are the automated instruments for the determination of the total bacterial count in raw milk. They have been used after calibration by standard plate count (SPC) method in South Korea since 2000. It is necessary to re-evaluate for total bacterial counter according to the improvement of milk quality and the change of milk quality grade. Therefore, this study was evaluated the conversion mode of the two machines by SPC method. We collected 921 bulk-tank milk samples throughout the concentration range of 1,000~1,000,000 CFU/mL from June 2020 to October 2021. As a result, when compared by the SPC value, there was a slight difference in total bacterial count in BactoScan below 10,000 CFU/mL and above 200,000 CFU/mL and in BactoCount above 100,000 CFU/mL, respectively. Therefore, the conversion factor for BactoScan and the conversion equation for BactoCount were newly adjusted based on SPC value, and then the correlation coefficients (R²) was 0.85 or higher. In addition, the correlation (R²) between BactoScan and BactoCount was 0.91, which means the results were high positive correlation. These results are expected to contribute to improving the accuracy of the automated instruments for determining of total bacterial count in raw milk.

• Journal of Dairy Science and Biotechnology
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• v.21 no.2
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• pp.81-87
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• 2003

This study was conducted to correlate the quality depending upon sensory evaluation of ESL(extended shelf life) and non-ESL milk during the shelf life. The most important quality assurance is sensory evaluation for dairy products. ESL and non-ESL milk were stored at $5^{\circ}C$ and $10^{\circ}C$ for 14 days. In order to compare physicochemical and sensory properties, pH, TA(titratable acidity), protein, fat, lactose, FFA(free fatty acid), and other organoleptic characteristics were measured. The results showed that physicochemical properties were not significantly changed during storage. On the other hand, the freshness was affected by storage conditions. The most freshness depending upon sensory evaluation was monitored at 5 days storage. Descriptive and acceptability analysis showed that more acceptable milk was ESL milk than non-ESL milk because of off-flavor and after taste of non-ESL milk. According to these results, it was shown that the freshness of milk products depends on sensory. And ESL milk was fresher than non-ESL milk after storage.

• Journal of Dairy Science and Biotechnology
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• v.17 no.1
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• pp.16-31
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• 1999

Milk and milk products, especially the cow's milk and cheese, have been used since the ancient time. Because they contains almost all kinds of nutrients that are necessary for human beings except for iron, n-3 fatty acid, and vitamin C. Milk is an excellent dietary source of protein, calcium and phosphorus. The biological value of milk protein is as high as those of red meat and eggs. So cheese, a food processed from concentrated milk protein, is highly recommended food for the patient of diabetes mellitus. Because the major form of milk lipids is n-6 fatty acid, milk and milk products may not be a good food for the patients of cardiovascular disease. But the nutritional quality of milk lipids cannot be inferior to those of margarine, fish oil, and vegetable oil. Milk has been produced commercially since 1936 in Korea. The most popular milk product is a drink milk now in Korea. But according to the change of dietary pattern the consumption of yoghurt and cheese has been enormously increased during the last 20 years. As the soy sauce, tofu, and soy been paste have been the fundamental seasoning and source of protein in Korea, milk and cheese have consisted the essential flavor of western cuisine. But the basic idea for the usage of protein, peptides, and amino acids are the same. We found that milk and milk products can be nicely added in many Korean dishes such as Juk, Mandoo, Jeon, and Bindeatuk for the diversity of traditional flavor.