• 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 Dairy Science and Biotechnology
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• v.3 no.2
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• pp.93-106
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• 1984

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.945-956
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• 2022

It is well documented that the fruit of the vitamin tree, which is rich in vitamins A, C, E, and K, shows anti-diabetic, antibacterial, immune regulation, anti-inflammatory, and anti-aging effects. In some countries including Europe it has been used to develop various functional foods. This study was conducted to elucidate the fermentation properties of fermented milk supplemented with vitamin tree (Hippophae rhamnoides L.) fruit powder. The pH, titratable acidity, number of viable cells, and viscosity of the yogurt made with vitamin tree fruit powder were found to be higher than those of the control group, as the amount of supplemented powder added became higher and the fermentation progressed. Production of lactic, malic, and acetic acids increased relative to that of the control as the amounts of supplemented powder were higher. It was found that the increase in the decomposition of lactose to glucose and galactose was proportional to the amount of supplemented powder added and the elapsed fermentation time. During storage for 15 days the quality of yogurt supplemented with vitamin tree fruit powder was within the proper range of fermented milk quality in terms of pH, titratable acidity, and number of lactic acid bacteria. The yoghurt manufactured with vitamin tree fruit powder has a similar quality to that of the control, and therefore, a new functional yoghurt providing health benefits could be developed.

• The Korean Journal of Food And Nutrition
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• v.17 no.1
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• pp.8-17
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• 2004

The effect of chlorella extract on the growth and acid production of yoghurt starter was investigated in order to prepare the yoghurt added with chlorella extract. The various levels of chlorella extract powder were added to skim milk medium and the medium was fermented by single or mixed culture of 4 types of lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus bulgaricus. The changes in acid production(pH, titratable acidity) and number of viable cells of the medium during fermentation in skim milk added with chlorella extract powder have determined. When chlorella extract powder was added to skim milk medium at the levels of 0.5%, 1.0%, 2.0%, and 3.0%, the addition of 0.5% chlorella extract powder with the single culture of Str. thermophilus, Lac. casei, and Lac. bulgaricus showed the highest number of viable cell counts after 9 hours incubation. And also all single cultures of the yoghurt starter produced the higher amounts of acid with the addition of 0.5% chlorella extract powder. When chlorella extract powder was added to the medium at the levels of 0.25%, 0.5%, 1.0%, and 2.0%, the addition of lower lever(0.25∼0.5%) of chlorella extract powder with the mixed culture of the lactic acid bacteria showed more the acidity of pH and the number of viable cell counts. Among the treatments tested, the addition of 0.25% chlorella extract powder with the mixed culture of Str. thermophilus and Lac. casei produced the highest number of viable cell counts after 12 hours incubation. Therefore it was suggested to manufacture the yoghurt with the addition of 0.25% chlorella extract powder and the inoculation of mixed culture of Str. thermophilus and Lac. casei for on the stimulation of growth of the yoghurt starter.

• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.11-20
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• 2006

Korea dairy industry has a long and chronic problems to consume raw milk , those are surplus milk and decline the market milk consumption continued about 10 years. This study was aim to propose and to find the solution for dairy industry problems. After WTO system, with the importation of dairy products, domestic milk production has fell into the situation of excess supply and huge inventory of dried milk, the milk powder stocks have increased since 2002. That made a chronic decline milk consumption in Korea. The core of chronic problem of Korea dairy industry is the decreasing in market milk consumption. If they have a settlement of any other way using their raw milk to process and consumption to market milk, there will be a solution to solve the chronic problems in this situation. Especially, that will be a development of small farm scale natural cheese production and consume. This may be lead a situation of increase the raw milk consumption, because natural cheese making needs much of raw milk more than market milk. But there are very low technical level of farmers cheese making status, so they need a cheese making educational program for their commercial level of cheese products. Under these situation, there are needed a way out of educational system for the dairy farmers to obtain the high level of cheese making technology from the trustable and scientific organization. The natural cheese making technique of dairy farmers should be accumulated to get the consumers' solid recognition of high quality of natural cheese as LOHAS(Lifestyle Of Health And Sustainability) foods.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.5
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• pp.677-684
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• 2003

Twenty eight multiparous lactating cows were utilized in an experiment to evaluate the response to an exogenous fibrolytic enzyme on their lactational performance during early lactation period (in terms of milk production, milk composition, feed intake, milking efficiency, body weight change) and the exact time of this response. Cows were randomized into two groups (14 each) with similar parities and were fed a concentrate ration of barley, ground corn, soybean meal, and wheat bran and roughage ration of alfalfa hay. One of the two groups was supplemented with the fibrolytic enzyme immediately after parturition up to 100 post partum. The experiment was of two phases with 50 days each. The enzyme, which has a cellulase/hemicellulase activity (derived from Trichoderma group), was added to the concentrate part of the ration in a dry powder form. Milk production, 3.5% fat corrected milk, energy corrected milk were higher (p<0.05) for cows fed treated diet. At the same time, No differences were observed in percentages of milk components, feed intake, body weight, body weight change, or rectal temperature for the whole experimental period or during any of the two phases. Efficiency of milk production was higher (p<0.05) for treatment group cows than for that of the control ones. However, efficiency was better during the second phase than during the first phase. Feeding enzyme treated diets to dairy cows improved lactational performance during early 100 day of the lactation period. However, the first 50 days of lactation looked to be the critical.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.247-255
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• 2009

The purpose of this study was to investigate the storage stability of mayonnaise containing a different emulsifier and various levels of soybean paste powder. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0%(E1), 3%(E2), 6%(E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0%(S1), 3%(S2), 6%(S3). Storage stability of mayonnaise was determined during storage at $30{\pm}5^{\circ}C$ for 8 weeks. The peroxide value, TBA value, acid value of mayonnaise with addition of 6% soybean paste powder was significantly lower than that of 0% and 3% addition. The turbidity decreased according to storage period. The viscosity of mayonnaise was increased with increasing amount of soybean paste powder. Base on these results, addition of soybean paste powder in the mayonnaise improved oxidation stability during storage period.

• Applied Biological Chemistry
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• v.50 no.1
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• pp.48-52
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• 2007

Yogurt base was prepared from skim milk supplemented with 0.2-1.0% (w/v) garlic powder and fermented with lactic acid bacteria (the mixed strain of Lactobacillus acidophilus, Bifidobacterium longum and Streptococcus thermophilus) at 40$^{\circ}C$ for 18 h. Quality characteristics of the prepared yogurt were evaluated for acid production (pH and titratable acidity), number of viable cells, viscosity and sensory properties. The addition of garlic powder inhibited the growth of lactic acid bacteria and decreased the acid production. After 18 h incubation, titratable acidity of garlic yogurt was 1.28-1.08% and was lower than that (1.35%) of yogurt made with only skim milk. However, the viscosity of yogurt was remarkably increased by the addition of garlic powder. The sensory score of yogurt added with 0.2% garlic powder was similar to ordinary yogurt in flavor and overall acceptability. According to sensory score and fermentation characteristics, the optimum concentration of garlic powder was around 0.2%.

• Applied Biological Chemistry
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• v.27 no.1
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• pp.7-13
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• 1984

The effects of various nutrients added to soy milk on the growth of Lactobacillus acidophilus were investigated. Soy milk was prepared from defatted soy flour and various nutrients such as sugars, growth stimulating agents, amino acid and milk by-products. The growth curve obtained from the experiment suggested that the log phase ended after 12hr. Glucose and fructose greatly enhanced the acid production by L. acidophilus. The optimum concentration of these two sugars in the media was approximately 3% each. Among the tested growth stimulating agents, yeast extract stimulated the acid production by L. acidophilus, and the optimum concentration of this additive was approximately 0.5%. L-methionine reduced the acid production by L. acidophilus. Whey powder and skim mills powder did not significantly stimulated the growth and acid production by L. acidophilus. Concentration of protein in soy milk did not affect the growth and acid production by L. acidophilus.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.612-617
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• 1995

Changes in titratable acidity, pH, viable cells, sensory properties and volatile aroma compounds of yogurt during lactic fermentation in milk added with egg white powder (EWP) have been studied. Milk added with 1% or 2% (W/V) of EWP was fermented with Lactobacillus acidophilus for 30 hr. Acidity of milk added with EAT increased gradually during lactic fermentation for 30 hr, pH dropped gradually and number of viable cells increased and reached stationary phase at about 9 hr. Addition of EWP significantly stimulated acid production by lactic acid bacteria and stimulating effect of 2% EWP addition on acid production was slightly higher than that of 1% EWP addition. Sensory evaluation showed that optimum fermentation time of yogurt prepared from milk added with 2% of EWP was about 15 hr. Gas chromatographic analysis showed that the amount of acetone and butanol decreased gradually and that of ethanol increased until 30 hr. Diacetyl and acetoin were first detected after 6hr and 9hr, respectively, and then increased until 30 hr.