• Journal of Microbiology and Biotechnology
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• v.24 no.6
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• pp.795-802
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• 2014

The aim of this study was to determine the effects of temperature and supplementation with skim milk powder (SMP) on the microbial and proteolytic properties during the storage of cottage cheese. Cottage cheese was manufactured using skim milk with 2% SMP and without SMP as the control, and then stored at $5^{\circ}C$ or $12^{\circ}C$ during 28 days. The chemical composition of the cottage cheese and the survival of the cheese microbiota containing starter lactic acid bacteria (SLAB) and non-starter culture lactic acid bacteria (NSLAB) were evaluated. In addition, changes in the concentration of lactose and lactic acid were analyzed, and proteolysis was evaluated through the measurement of acid soluble nitrogen (ASN) and non-protein nitrogen (NPN), as well as electrophoresis profile analysis. The counts of SLAB and NSLAB increased through the addition of SMP and with a higher storage temperature ($12^{\circ}C$), which coincided with the results of the lactose decrease and lactic acid production. Collaborating with these microbial changes, of the end of storage for 28 days, the level of ASN in samples at $12^{\circ}C$ was higher than those at $5^{\circ}C$. The NPN content was also progressively increased in all samples stored at $12^{\circ}C$. Taken together, the rate of SLAB and NSLAB proliferation during storage at $12^{\circ}C$ was higher than at $5^{\circ}C$, and consequently it led to increased proteolysis in the cottage cheese during storage. However, it was relatively less affected by SMP fortification. These findings indicated that the storage temperature is the important factor for the quality of commercial cottage cheese.

• Animal Bioscience
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• v.37 no.8
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• pp.1440-1451
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• 2024

Objective: This study aimed to develop and evaluate the effectiveness of a water-soluble microencapsulation method for probiotic strains using gum Arabic (GA) and skim milk (SKM) over a three-month storage period following processing. Methods: Four strains of Pediococcus acidilactici (BYF26, BYF20, BF9, and BF14) that were typical lactic acid bacteria (LAB) isolated from the chicken gut were mixed with different ratios of GA and SKM as coating agents before spray drying at an inlet temperature 140℃. After processing, the survivability and probiotic qualities of the strains were assessed from two weeks to three months of storage at varied temperatures, and de-encapsulation was performed to confirm the soluble properties. Finally, the antibacterial activity of the probiotics was assessed under simulated gastrointestinal conditions. Results: As shown by scanning electron microscopy, spray-drying produced a spherical, white-yellow powder. The encapsulation efficacy (percent) was greatest for a coating containing a combination of 30% gum Arabic: 30% skim milk (w/v) (GA:SKM30) compared to lower concentrations of the two ingredients (p<0.05). Coating with GA:SKM30 (w/v) significantly enhanced (p<0.05) BYF26 survival under simulated gastrointestinal conditions (pH 2.5 to 3) and maintained higher survival rates compared to non-encapsulated cells under an artificial intestinal juices condition of pH 6. De-encapsulation tests indicated that the encapsulated powder dissolved in water while keeping viable cell counts within the effective range of 10⁶ for 6 hours. In addition, following three months storage at 4℃, microencapsulation of BYF26 in GA:SKM30 maintained both the number of viable cells (p<0.05) and the preparation's antibacterial efficacy against pathogenic bacteria, specifically strains of Salmonella. Conclusion: Our prototype water-soluble probiotic microencapsulation GA:SKM30 effectively maintains LAB characteristics and survival rates, demonstrating its potential for use in preserving probiotic strains that can be used in chickens and potentially in other livestock.

• Korean Journal of Microbiology
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• v.51 no.3
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• pp.231-240
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• 2015

In this study, a total of 16 conjugated linoleic acid (CLA) producing lactic acid bacteria (LAB) were isolated from fermented foods. Among those strains, the S48 and P1201 strains were capable of producing higher CLA contents than other LABs. The two strains were classified as Lactobacillus plantarum based on morphological, physiological, chemotaxonomic, and molecular-genetic properties. The survival rates of these strain appeared to be 59.57% and 62.22% under artificial gastric conditions after 4 h at pH 2.5, respectively. These strains produced the cis-9, trans-11, and trans-10, cis-12 CLA isomers from 8% skim milk medium supplemented with the different free LA concentration at $37^{\circ}C$ for 48 h and the production of two CLA isomers constantly increased in the growth until 48 h of incubation. After 48 h of fermentation, the levels of CLA appeared highest in steamed soy-powder milk than fresh and roasted soy-powder milks. In particular, the CLA contents were produced $183.57{\mu}g/ml$ and $198.72{\mu}g/ml$ from steamed soy-powder milk after fermentation (48 h) with S48 and P1201 strains, respectively.

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.957-969
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• 2022

It is well known that the fruit of the vitamin tree (Hippophae rhamnoides L.) provides excellent anti-diabetic, antibacterial, immune regulation, anti-inflammatory, and anti-aging effects. In some countries including Europe the fruit has been added to certain foods to develop functional foods. The present research was carried out to elucidate the biological function of vitamin tree fruit powder added to fermented milk. It was found that there was an antioxidant effect of yoghurt made with vitamin tree fruit powder, and this effect was greater with increased incubation time and amount of vitamin powder, as shown by 1,1-diphenyl2-picrylhydrazyl (DPPH) and 2,2-anziobis (3-ehtylbenzothiazoline-6-sulfonic aicd) (ABTS) radical scavenging activities. The antibacterial effect of yoghurt containing vitamin tree fruit powder was shown to be effective against four pathogenic microorganisms, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonela Typhimurium. In particular, yoghurt supplemented with 5% of vitamin tree fruit powder showed the best antibacterial effect. The yogurt containing the vitamin tree fruit powder significantly inhibited the expression of the anti-inflammatory cytokines interleukin (IL)-6 (yogurt [Y] + Hippophae rhamnoides L. powder [HP] and yogurt containing 5% Hippophae rhamnoides L. powder [HPY]) and IL-1β (HP, Y + HP and HPY) in a concentration-dependent manner among tumor necrosis factor (TNF)-α, IL-6, IL-1, and induced nitric oxide synthase (iNOS). Our results clearly demonstrated that vitamin tree fruit powder could be a good functional ingredient for improving health through yoghurt manufactured with vitamin tree.

• Journal of Korean Academy of Nursing
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• v.23 no.3
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• pp.377-398
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• 1993

A survey of infant practices was conducted to provide information on which to base planned nursing interventions. The subjects were a convenience sample of 168 mothers visiting out - patients departments of five general hospitals and one public health center in Seoul for immunizations or treatment for common colds for their infants from two to 12 months of age. Data collection was carried out from July 8th to September 30th, 1991 using a questionnaire of 84 questions, 31 on the type of feeding, 22 on supplementary feeding and 21 on demographic infer mation. The results are summarized as follows : 1) The type of feeding was primarily artificial feed-ing (63.1%), followed by mixed feeding (22%) and breast feeding (14.9%) of the 59 mothers expecting during pregnancy to breast feed, 54. 2% changed artificial feeding and 30.5% went on to breast feed as they had expected. For mothers expecting to continue breast feeding over seven months. only one infant was being breast fed for over seven months. 2) For the 106 mothers using artificial feeding, 70. 8% hed attempted breast feeding, 64% of them for less than a month. Breast milk had been suppressed by for medication (38.7%) : 34.9% had used no specia] means. 3) The major reasons for replacing breast feeding with artificial feeding were the infants' demand for more milk (47.2% ) and insufficient supply of breast milk (49.3％). 4) Most mixed feeding was started at the age of one to three months (59.5%). Only 34.4% gave an artificial feeding after breast feeding : most (46%) alternated breast feeding with artificial feeding. On the whole, the motive for mixed feeding was the lack of breast milk (70.3%). 5) Many mothers (81.8%) were adding vitamin or mineral supplements to artificial milk and 51.5% were adding something to faciliate digestion. As for the method of sterilizing milk bottles and nipples, 56% had sterilized them together in boiling water from the beginning : 27% were just washing the bottles after boiling only once initially when measuring artificial milk powder, 31. 5% of the mothers over filled the measuring spoon rather than to the level. 6) The mother's occupation was related to her way of feeding. Mothers at home full time did more breast feeding than mothers employed outside the home. (x²=5.72, p=〈0.05). 7) Most mothers began supplementary food, from three to four months (48.8%) : 11.2% began later than seven months. Supplementary food was given between milk feedings by 67.2% of the mothers : 19.2% gave it before a milk feeding. Some mothers(26.4%) made their own supplementary food : 19.2% used ready - made supplementary food products for convenience. Recommendations for nursing interventions included : 1. Prenatal education about the advantages of breast feeding and breast care, and home visits after delivery for counselling related to breast feeding. Correct preparation of artificial feeding methods need to be taught in both pre & postnatal periods. In addition, specific education about supplementary feeding needed. 2. Further research is indicated about the Perceived lack of supply of breast milk and about the effectiveness of nursing interventions to Promote breast feeding.

• Journal of Applied Biological Chemistry
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• v.55 no.2
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• pp.123-127
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• 2012

In order to develop eco-friendly biopesticide, an entomopathogenic bacterium Photorhabdus temperata M1021 has been lyophilized via freeze-drying along with protective agents such as skim milk, starch, sodium alginate, glucose and sodium glutamate to protect cells from lysis. Freeze-drying powder of P. temperata M1021 containing 7% skim milk (w/v) showed highest survival rate of 63% among all the protective agents used in trials. Furthermore, the freeze-dried microbial powder showed 75% of survival rate after stored at $4^{\circ}C$ for 4 weeks at air contact conditions. Injection toxicity of the freeze-dried sample was tested against larvae of Galleria mellonella. A dose of $2.0{\times}10^1$ cells of P. temperata M1021 killed 100% of the G. mellonella larvae within 4 days after injection. Moreover, $2.0{\times}10^0$ cells caused 50% mortality within the 4 days after injection. Freeze-dried P. temperata M1021 strains exhibited effective insecticidal activity and could be a better candidate for being used as a biopesticide.

• Journal of Nutrition and Health
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• v.6 no.1
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• pp.1-9
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• 1973

I. Subject of the Study: Studies on the economical nutrition supplement of cereal foods for the improvement in our notional eating habits. II. Purpose and Importance of the Study: 1. Our nation is confronted with the situation that the rice, a principal food, short of some essential amino acids, lysine and threonine, leads to imbalanced meals insufficient in the nutrient of protein, to bring many difficulties in the elevation of our national physique. 2. The shortage of even the rice imperfect in the nutrient of protein makes the import of lots of foreign rice inevitable. It is considered that the protein supplement and decrease in the consumption amount, of rice, is a serious key to the solution of our food difficulty, and then a way of the proetin supplement of rice through the addition of essential amino acid is to be rarely applied in the view of the our present finance and situation. 3. In the present experiment, therefore, it aims to the suggestion of an aspect of the improvement in our national eating habits guiding in the nutrition elevation which our nation can afford economically through the development of first, a way of the protein supplement by the mixture of cereals producted plentifully in our country, and second, a way of the decrease in the consumption amount and the improvement in the nutrition of rice through the substitution of the other cereals for rice. III. Contents of Scope of the Study: 1. Objects of the study: Objects of the study are the following three items; a) The nutrition supplement of rice through the mixture of cereals. Our nation makes mainly rice as a principal food, but practically many kinds of cereal are produced in our country. They contain different levels and qualities of each nutrient and they are different from one another in the kinds of essential amino acid consisting protein. For that reason, the mutual complement efficeincy of insufficient nutrients is observed through the mixture of cereals. b) The nutrition supplement of rice through the addition of superior protein sources to rice, a principal food. The development of rice as superior foods in the sense of nutrition is conducted through the risement in protein quality by the addition of protein sources in good quality, for example, fish flour (anchovy flour), egg powder, milk powder, and so on, and through the supplement of vitamins and minerals. c) The decrease in the consumption amount of rice through the substitution of the other cereals for rice, as a principal food. The compensation for the short amount of rice is made by the reduction in the consumption of rice through the discovery of a way of substitution of the other cereals for rice, as a principal food and of the settlement of problems in nutrition and finance subsequent to this. 2. Contents of the study: a) An ideal mixture-ratio of cereals is established for rats by feeding mixed foods(rice-barely or rice-wheat) containing 5%, 15%, 25%, 35% and 45% level of either barely or wheat. b) The nutritive value is determined in the whole subsititution of other foods for rice, and then, a way of the complement of over and under nutrients is devised. c) The ideal combination is investigated for rats through feeding mixed foods of main food, rice and supplement foods of protein sources, soy bean, fish flour, egg powder and milk Powder. d) According to results from the above three experiments, the concise functional test for men and the examination of economical property are made. 3. Scope of the study: a) The observation of the effect of each diet on the growth rate for rats. The growth rate of rats was observed for 15 groups of mixed foods of a main food, rice, and wheat flour, barley powder or soy bean powder, respectively, and 12 groups of wheat flour diets supplemented with $1{\sim}3%$ milk powder, and rice or wheat flour diets supplemented with 5% of milk powder, egg powder, fish flour or soy bean powder, respectively. b) The determination of food consumption. The food consumption was determined at weekly intervals for 27 kinds of diet described in a) item. c) The determination of food efficiency rate. The food efficiency rate for each diet was determined by calculation from the gained body weight and the food consumption amount at the same intervals described in b) item. d) The determination of protein efficiency rate. The protein efficiency rate for each diet was determined by calculation form gained body weight and the protein amount of the food consumption amount at the same intervals described c) item. e) The determination of the body component. The hematocrite and hemoglobin levels in the blood, total nitrogen in the serum, blood sugar, and lipids and glycogen in the liver were determined. f) The observation of nitrogen balance. As a means of the observation of nitrogen balance, the total nitrogen in the urine was determined. g) The analysis of economical property. The economical property was analyzed as the gained body weight to the amount equivalent to one won through the conversion of the food consumption amount into money. h) The functional test for men. The concise functional test for men was made in order to establish if the best diet for experimental animals can be applied to men. IV. Results of the Study: The national food product plan, nationwide nutritive enlightment and the improvement activities in our country eating habits, especially, mixed and powder food problems are to be significantly referred, and the following results must be applied. a) In the mixed foods of cereals, the mixed food of the rice-barley containing $5{\sim}15%$ level of barley is best in terms of nutrition. b) The addition of superior protein sources, egg, Bilk, soy bean, or fish, respectively to either rice or wheat flour makes a great risement in the nutritive value. c) The animal protein is more effective in the elevation of nutritive value of cereals. d) Rice takes the most nutritive operation and has the highest preference, among rice, wheat flour and barley. e) Wheat flour is more economical than rice in evaluation of the gained body weight to the regular money, and the addition of fish or soy bean is more economical than that of any other supplement food. But the above results are true of the range of nutrition and economical property. f) The study on the nutrition composition and barley will lead to the improvement in our national eating habits as mixed food of the rice-barley containing $5{\sim}15%$ level of barley is more nutritive. g) This study on the nutrition only for the growing animal can not be considered as a perfect and entire evaluation. Consequently, the perfect data for our national nutrition can be obtained from the experiment similar to this for the much longer period examining, in details, the growth rate, change of physical strength, mental and bodily change, average life span, and resistance ability to infectious diseases.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.37-44
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• 2017

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.10-21
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• 2014

This study is conducted to investigate the effects of Chinese artichoke powder on the antioxidant activities and the quality characteristics of tofu. Tofus are being prepared with different amounts of Chinese artichoke powder in ratios of 0, 0.2, 0.4, 0.6 and 0.8% according to the soy milk quantity. According to the increasing contents of Chinese artichoke powder, the yield and turbidity of tofus are significantly increased (p<0.001) whereas the pH levels of tofus are significantly decreased (p<0.001). In terms of color, the L, a and b values are significantly decreased with increasing Chinese artichoke powder concentrations (p<0.001). From the texture profile analysis of the tofus, the chewiness, gumminess and cohesiveness of tofus are significantly decreased (p>0.01) according to the levels of added Chinese artichoke powder content. The contents of isoflavones such as daidzin and genistin are significantly increased with increasing concentrations of Chinese artichoke powder (p<0.001). The microstructure of tofus is being examined by SEM (Scanning Electron Microscope). In the sensory test, the sample which contains 0.4% of Chinese artichoke powder is ranked significantly higher (p>0.001) than the other groups according to several sensory parameters such as appearance, color, flavor, taste, texture and the overall preferences.

• Analytical Science and Technology
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• v.12 no.6
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• pp.528-533
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• 1999

The total iodine is determined in serum, fresh milk and feed additive by ICP-MS. The preparation involves only a 25-fold dilution with a diluent by direct nebulization in the plasma. The diluent composition is $NH_4OH$(0.5% v/v)+$CH_3OH$(5% v/v) and the abundance of iodine is measured at m/z=127. The calibration curve was linear over the ranges $0-100{\mu}g/L$ with $R^2=0.99$ for iodine. The detection limit of this method is $0.084{\mu}g/L$ for iodine. The relative error range of milk powder SRM in optimum condition is 2.30%-4.73%. The concentration ranges of iodine in the serum, fresh milk, feed additive were $12.4-40.2{\mu}g/L$, < 0.01-3.11 mg/L, < $10^{-7}-2.60g/kg$ respectively.