• Journal of Animal Science and Technology
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• v.63 no.2
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• pp.405-416
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• 2021

The aim of the study was to determine the effect of whole milk powder (WMP) as heterologous proteins on chicken breast emulsion-type sausages. The quality properties of WMP on such chicken breast emulsion-type sausages were investigated by measuring the proximate composition, pH, color, cooking yield, protein solubility, and by applying other methods, such as texture profile analysis (TPA), microphotograph, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and electronic nose. The crude fat, protein, and ash contents of 15% WMP samples were significantly higher than the control samples (p < 0.05). The redness of the cooked samples significantly increased with an increase in the WMP contents (p < 0.05). The cooking yield of WMP treated samples was significantly higher than the control sample (p < 0.05). Additionally, the hardness, gumminess, and chewiness of WMP treated samples were significantly higher than the control sample (p < 0.05). The sarcoplasmic and myofibrillar proteins of samples containing 15% WMP were significantly higher than the control samples (p < 0.05). The result of SDS-PAGE showed that the C protein, sarcoplasmic protein, actin, and tropomyosin increased with an increase in the WMP contents. The principal component analysis plot of WMP-treated samples was clearly different from that of the control samples. Based on these results, it was predicted that WMP could be useful as heterologous protein on emulsion-type sausage.

• Microbiology and Biotechnology Letters
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• v.43 no.4
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• pp.385-390
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• 2015

In order to develop an eco-friendly biofertilizer, a plant growth promoting rhizobacterium (PGPR), Bacillus sp., SH1RP8 was investigated. SH1RP8 was lyophilized via freeze-drying along with other protective agents that protect cells from lysis. The freezedried powder of Bacillus sp. SH1RP8, containing 5% skim milk (w/v), exhibited the highest survival rate of 30.6% among all the protective agents (skim milk, glucose, and peptone). The lyoprotective effect of the skim milk, mixture including 5% skim milk, and substrates on the survival of the test strain was examined. Control group was added only skim milk and test groups were added skim milk and other substrates. As a result, the group supplemented with both glycerol and 5% skim milk showed the protective effect much higher by 214.29% than the control group. Freeze-dried Bacillus sp. SH1RP8 could be a good candidate as a potential biofertilizer due to its effective PGPR activity.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.383-401
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• 2023

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.11-16
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• 2012

During the 2009 global economic downturn, the dairy industry was also affected. Global milk production had gradually decreased, and the dairy industry was failing. However, in 2010, China's sudden consumption increase of dairy products, the price of dairy products recovered due to the great demand in China. The Asian continent as a whole played a significant role in maintaining the health of the global dairy industry, by preventing its total collapse. Currently, the price of all dairy products, except that of whole milk powder, has increased. The International Dairy Federation (IDF) expects that milk production will grow by 2% annually over the next 10 years, owing to Asia's high demand for all kinds of dairy products.

• Textile Coloration and Finishing
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• v.17 no.1
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• pp.52-59
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• 2005

The purpose of this study is to establish the scientific data of cotton fabric pretreated with skim milk powder and to improve the dyeability. The surface monophology, add on, whiteness, stiffness, air permeability, moisture regain and absorption of cotton fabrics were evaluated by varying concentration of SMP to get the optimal conditions in pretreatment. FT-IR of cotton fabrics pretreated with SMP were measured. Amino acid compositions, viscosity of SMP were evaluated. The K/S values by varying concentration of cinnamon cassia and subtract of dyed SMP-C were measured. I attempted to evalute the color fastness of untreated and AI. The results are as follow; The optimal concentration of SMP was 9%(w/v) to be pretreated with cotton fabrics. From FT-IR spectrum, formation of -NH$_2$ and -COOH was verified by SMP-C. Denaturalization of protein and condensation of carbohydrate, fat, etc. were found in a measurement of amino acid and viscocity. The K/S value of cotton fabrics pretreated with SMP was higher than that of untreated. Most of the color fastnesses were great.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.458-461
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• 1997

Yogurts were prepared by the fermentation of milk containing purple sweet potato powder(PSPP). The effect of PSPP addition on quality and sensory evaluation were as follow ; acidity, brix and viable cell count of PSPP yogurt was higher than the control. As the level of PSPP lightness and yellowness decreased. Redness increased significantly wit increases in viscosity. In consideration with the sensory evaluation of the PSPP yogurt, texture and color was better than the control, and taste was similar to the control. The sensory test of yogurt ranked highest at 3%~40% PSPP.

• Journal of Life Science
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• v.14 no.5
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• pp.788-793
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• 2004

Fermented milk was prepared from skim milk supplemented with Salicornia herbacea extract powder (SHEP) at the levels of 0∼0.4% (wi v) and was fermented with Lactobacillus acidophilus, Streptococcus thermophillus and Bifidobacterium longum. Quality characteristics of prepared fermented milk were evaluated for acid production, visible cell numbers, viscosity and sensory property during fermentation at 37$^{\circ}C$ for 6 hr. Supplementation of 0.1% SHEP stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts (9.23 log CFU/ml), and also enhanced the acid production which was pH 4.23 and titratable acidity 0.64%, and increased the viscosity (1,365 cps) after 6 hr incubation. The sensory scores of fermented milk supplemented with 0.1% SHEP were higher than other supplemented contents in taste, texture, flavor, aftertaste and overall acceptability. When the storage abilities of fermented milk supplemented SHEP at 6$^{\circ}C$ for 12 days were evaluated, its quality-keeping properties were relatively good in the fermented milk supplemented with 0.1% SHEP.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.4
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• pp.584-589
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• 2005

This study was carried out to investigate the effects of different types of $\beta$-cyclodextrin ($\beta$-CD) treatments on chemical and sensory characteristics of cholesterol-reduced cream cheese. The cholesterol removal rates were 92.0% in cream cheese treated by powder $\beta$-CD, and 82.6% in cream cheese treated by crosslinked $\beta$-CD. Amounts of short-chain fatty acid and free amino acids were significantly lower in cream cheese made by crosslinked $\beta$-CD-treated milk, especially after 2 weeks storage, compared with those of no $\beta$-CD-treated control and cream cheese made by powder $\beta$-CD treated milk. Among rheological properties, cohesiveness was significantly higher, and gumminess in cream cheese made by crosslinked $\beta$-CD-treated milk was slightly lower than others. In sensory analysis, no difference was found in texture among treatments, while bitterness was lower in the early stage of storage, and overall quality was higher score, in cream cheese made by crosslinked $\beta$-CD-treated cream at 3 and 4 week storage, compared with those in control and powder $\beta$-CD-treated group. The present study indicated that crosslinked $\beta$-CD treatment resulted in an efficient cholesterol removal rate over 80% and a deceleration of ripening, which may provide a longer shelf life without significant adverse effects in chemical and sensory properties.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.458-463
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• 1995

A curd yogurt was prepared from milk added with skim milk powder or egg white powder(EWP). The effects of EWP addition on growth and acid production by lactic acid bacteria in milk were studied. The effects of EWP addition on quality of curd yogurt in point of apparent viscosity, sensory property and volatile aroma compounds were also investigated. Addition of PAT markedly stimulated acid production by lactic acid bacteria and stimulating effect of EWP on acid production was proportional to the amount of addition. Apparent viscosity of curd yogurt added with EWP was generally higher than that of control. Curd yogurt fermented with L. acidophilus showed thixotropic characteristics. Sensory property of curd yogurt added with EWP was evaluated as better than reference sample and sample added with EWP at 2% level was evaluated as better than other samples. Acetone, ethanol, diacetyl, butanol and acetoin were detected by gas chromatographic analysis.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.143-148
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• 2015

Yogurt powder is fermented milk processed in the form of dry yogurt, and has advantages such as stability, storability, convenience, and portability. China and Vietnam are important export target countries because of the increased demand for dairy products. Therefore, we surveyed dairy product standardization in order to establish an export strategy. Lactic acid bacteria counts are unregulated in Korea and Vietnam. In China, lactic acid bacteria counts are regulated at $1{\times}10^6$ colonyforming units (CFU)/mL and detected at $6.24{\pm}0.33\;Log\;CFU/mL$. All three countries have regulated standards for total bacterial counts. In China, total bacterial counts of milk powder are regulated to n=5, c=2, m=50,000, M=200,000 and detected at $6.02{\pm}0.12\;Log\;CFU/mL$, exceeding the acceptable level. Lactic acid bacterial counts appeared to exceed total bacterial counts. Coliform group counts, Staphylococcus aureus, Listeria monocytogenes, and Salmonella species were not detected. Acidity is not regulated in Korea and Vietnam. In China, acidity was regulated to over $70^{\circ}T$ and detected $352.38{\pm}10.24^{\circ}T$. pH is unregulated in all three countries. pH was compared to that of general fermented milk, which is 4.2, and that of the sample was $4.28{\pm}0.01$. Aflatoxin levels are not regulated in Korea and China. In Vietnam, aflatoxin level is regulated at 0.05 ppb. Therefore, all ingredients of the yogurt powder met the safety standards. This data obtained in this study can be used as the basic data in assessing the export quality of yogurt powder.