• Journal of Nutrition and Health
• /
• 제31권2호
• /
• pp.213-219
• /
• 1998

This study was conducted to compare and evaluate the iodide specific ion electrode method (ISE) and neutron activation analysis method (NAA) for determining iodine in human milk and cow milk. The neutron irradiation and counting operations were carried out at the TRIGA Mark-III reactor facility of the Korea Atomic Energy Research Institute. The mean concentrations of iodine in human milk samples by the ISE and the NAA were 1450$\mu\textrm{g}$/L and 1350$\mu\textrm{g}$/L, respectively. The levels were not significantly different. In cow milk samples , the mean concentrations of iodine by the ISE and the NAA were 250$\mu\textrm{g}$.L and 200$\mu\textrm{g}$/L, respectively. here, the ISE reading was significantly higher than the NAA. reading. The correlations of the two methods were 0.92(p<0.001) for human milk samples and 0.65 for cow milk samples . The coefficient of variation was 8.3% in the ISE and 4.9% in the NAA. Therefore, the iodide specific ion electrode method is sample and fast method, but probably not in processed milk since free sulfhydryl groups in milk are also detected by the iodide electrode. However, these also indicate that the ISE method may be applicable to human milk and pasteurized milk if the conventional pasteurization time-temperature relationship of standards is not exceeded. On the other hand, the NAA method , which is independent of chemical forms and matrix, can be used for determining iodine in all kinds of milk and foods.

• 한국식품영양과학회지
• /
• 제19권6호
• /
• pp.571-576
• /
• 1990

본 연구는 카제인 원료 대체를 위해 탈유당 탈지분유를 모방치즈에 사용하였을 때 야기되는 조직 특성의 변화를 관찰하였다. 카제인 원료 대신 탈유당 탈지분유를 일부 대체 사용한 결과 fracturability, elasticity, gumminess성질은 향상하였으나 hardness와 cohesiveness 성 은 감소하였다. 비슷한 결과로 calcium caseinate와 sodium caseinate를 원료로 모방치즈를 만들었을 때 탈유당 탈지분유를 사용한 모방치즈와 비슷한 조직특성을 나타내었다. 따라서 탈유당 탈지분유를 카제인 원료대신 일부 모방 치즈에 대체 사용할 수 있음을 확인하였다.

• 한국축산식품학회지
• /
• 제36권3호
• /
• pp.335-342
• /
• 2016

The object in this study is to investigate the effects of high pressure and freezing processes on the curdling of skim milk depending on the presence of transglutaminase (TGase) and glucono-δ-lactone (GdL). Skim milk was treated with atmospheric freezing (AF), high pressure (HP), pressure-shift freezing (PSF) and high pressure sub-zero temperature (HPST) processing conditions. After freezing and pressure processing, these processed milk samples were treated with curdling agents, such as TGase and GdL. Pressurized samples (HP, PSF and HPST) had lower lightness than that of the control. In particular, PSF had the lowest lightness (p<0.05). Likewise, the PSF proteins were the most insoluble regardless of whether they were activated by TGase and GdL, indicating the highest rate of protein aggregation (p<0.05). Furthermore, the TGase/GdL reaction resulted in thick bands corresponding to masses larger than 69 kDa, indicating curdling. Casein bands were the weakest in PSF-treated milk, revealing that casein was prone to protein aggregation. PSF also had the highest G' value among all treatments after activation by TGase, implying that PSF formed the hardest curd. However, adding GdL decreased the G' values of the samples except HPST-treated samples. Synthetically, the PSF process was advantageous for curdling of skim milk.

• 한국식품영양학회지
• /
• 제24권4호
• /
• pp.607-616
• /
• 2011

We identified the intake pattern and consumption propensity of milk and sought improvements to promote consumption of milk. We targeted 362 preschool children aged 5~7 years old who attended nursery school in the Bucheon area. Questionnaires were distributed and 328 questionnaires were collected. Approximately 36.2% of boys and 31.2% of gorls drank milk six times per week. A total of 32.9% of the preschool children drank more than 2 cups of milk/day. Approximately 72.9% of them currently drink white milk, and 46.0% preferred milk to processed milk. The reasons why they drink milk included 'want to be tall'(66.5%) and 'good health'(52.4%). Mothers(54.6%)and preschool children(39.3%) were the purchasers with the greatest impact on product purchases. Consumer propensity to buy milk was shown in the order of expiration date(4.80 points), and nutrition facts(4.01 points). (4.88 points) and enhanced nutrients(4.59 points) should be promoted for milk consumption. Therefore, it is thought that continuous nutrition education should be made together in order to increase consumption of milk of children and education targeting teachers and school parents should be conducted as well. And in order for children to drink milk without repulsion, the development of various products satisfying both symbolic aspects and nutritional aspects should continue to be made.

• Food Science and Biotechnology
• /
• 제16권6호
• /
• pp.1082-1084
• /
• 2007

Ultra-high temperature (UHT) processed full fat milk inoculated with Escherichia coli, Pseudomonas fluorescens, and Bacillus stearothermophilus was exposed to 30-60 kV/cm square wave pulsed electric field (PEF) with $1\;{\mu}sec$ pulse width, and $26-210\;{\mu}sec$ treatment time in a continuous PEF treatment system. Eight log reduction was obtained for E. coli and P. fluorescens and 3 logs reduced for B. stearothermophilus under PEF treatment conditions of $210\;{\mu}sec$ treatment time, 60 kV/cm pulse intensity at $50^{\circ}$. There was no significant change in pH and titration acidity of milk after PEF treatment. The electrical energy required to achieve 8 log reduction for E. coli and P. fluorescens was estimated to be about 0.74 kJ/L.

• 한국축산식품학회지
• /
• 제22권1호
• /
• pp.50-54
• /
• 2002

시유의 적정품질관리 지표를 설정하기 위하여 열처리에 따른 lactulose의 생성에 관해 실험하였으며 결과는 다음과 같다. 살균기를 이용하여 HTST 및 UHT로 처리하여 4, 10, 3$0^{\circ}C$에서 각각 4주간 저장하며 lactulose의 함량변화를 측정한 결과 모든 처리구에서 저장기간에 따라 지속적으로 증가 하였으나, 4, 1$0^{\circ}C$에서는 최초 1.5mg/100m1에서 저장 4주째 1.93mg/100m1 및 2.14mg/100m1으로 미량 증가하였으며 3$0^{\circ}C$에서는 저장 4주째 4.88mg/100m1으로 생성량이 높게 나타났다. 또한 glycerol bath를 이용하여 75$^{\circ}C$에서 10~120초, 13$0^{\circ}C$에서 2~60초간 열처리하고 시간에 따른 함량변화를 측정한 결과 각 처리구에서 열처리시간과 lactulose의 증가량간에는 매우 높은 상관관계를 나타내며(75$^{\circ}C$ : r=0.986, P<0.001 ; 13$0^{\circ}C$ r=0.987 P<0.001)지속적으로 증가하였다. 또한 전지환원유의 첨가량을 달리하여 UHT처리 후 lactulose 함량을 측정한 결과 환원유 첨가량과 함량의 증가간에는 높은 상관관계(r=0.982, P<0.001)를 나타내었다. 따라서 현재 미생물학적 방법에 의존하고 있는 시유의 품질관리를 좀더 효율적으로 명확히 하기위해서는 열처리 방법 및 시간과 매우 높은 상관관계를 가지는 화학적 품질관리 지표의 도입이 필요한 것으로 사료된다.

• 한국식품과학회지
• /
• 제32권3호
• /
• pp.564-569
• /
• 2000

가공식품중의 우유단백질 분석을 위하여 효소면역측정법, ELISA를 개발하였다. 특이 항체를 생산하기 위해 열에 안정하고 우유의 주요한 단백질인 ${\alpha}_{s1}-CN$을 토끼에 면역하였다. 항${\alpha}_{s1}-CN$ 항체를 이용하여 간접경합 ELISA를 실시한 결과 검출한계는 $0.1\;{\mu}g/mL$ 이었고 ${\alpha}_{s1}-CN$, skim milk, ${\beta}-CN$과 whey protein isolate에 대한 특이항체의 반응성은 각각 100%, 37%, 0.14%과 0.04% 이었다. 그러나 다른 우유단백질인, ${\beta}-lactoglobulin,\;{\alpha}-lactalbumin$, bovine serum albumin 과 대두단백질인 isolated soy protein 에 대해서는 거의 반응성을 보이지 않았다. 샌드위치 ELISA 결과는 검출한계가 $0.01\;{\mu}g/mL$로 간접경합 ELISA 에 비하여 10배 정도 민감해져 따라서 이를 시료 분석에 이용하였다. 시유에 1-10%의 whole CN을 첨가한 spike test 결과 whole CN의 평균 회수율이 94.8%(CV, 8.2%)으로 나타났다. 식품재료와 유가공 제품에 대한 whole CN의 정량분석을 실시한 결과 탈지유는 29%, WPI는 0.03%, 농후 요구르트는 0.25%였으며 가공치즈는 6.9%로 나타났다.

• 한국치위생학회지
• /
• 제8권3호
• /
• pp.13-22
• /
• 2008

Objectives: The purpose of this study was to identify the correlation between calcium in soft drinks and enamel remineralization. Method: Six soft drinks were used in this study. These were calcium milk, normal milk, calcium yoghurt, normal yoghurt, calcium orange juice, and orange juice. Enamel specimens which 300- 400Vickers Hardness Number (VHN) were selected. These samples were immersed in each soft drink for 12 hours in an in vitro remineralization model. All specimens were processed for SEM image of the enamel surface. Results were analyzed by SPSS 13.0 package program. Results: Calcium milk was the most influential and normal yoghurt was the least to enamel surface. There was not significant difference according to calcium supplement in milk although the difference of enamel hardness was ${\Delta}f13.4$ in calcium milk, and ${\Delta}f4.7$ in normal milk (P>0.05). Other soft drinks showed a little change about calcium but they were insignificant. Demineralization effect was remarkably observed in calcium yoghurt ($-{\Delta}f269.1$) and this effect was confirmed by SEM images. In conclusion, calcium supplemented soft drinks had little influences to hardness of enamel surface.

• 대한지역사회영양학회지
• /
• 제23권6호
• /
• pp.488-495
• /
• 2018

Objectives: This study examined the milk intake patterns with lactose and milk fat in Korean male adults using the following variables: milk intake level, awareness of lactose, and milk fat, health problems, and necessity of milk intake. In addition, the factors affecting milk intake were analyzed by multiple regression analysis. Methods: The subjects were 532 males aged 20 years or older among the nationwide milk purchasing group. The subjects were 223 (41.9%) in the 20-29 year age group, 188 (35.3%) in the 30-49 year age group and 121(22.7%) in the over 50 year age group. The survey was conducted using ANOVA and multiple comparative analysis to examine the differences in age and multiple regression analysis was performed to investigate the factors affecting the intake of milk. Results: The intake of milk in the subjects was $538.14{\pm}494.23ml$ per week. There were statistically significant differences in the subjects' age according to processed milk, low fat, nonfat milk, cheese, and ice cream. The perception of milk and lactose and milk fat was recognized as a good food for skeletal health when milk was consumed. Among the milk nutrients, lactose was highly recognized at the age of 20-29, and milk fat was recognized in those over 50 years. In addition to lactose and milk fat, calcium was the most highly recognized among the milk nutrients. Health problems associated with milk were skeletal health, obesity, and lactose intolerance. The perception of lactose intolerance was related to lactose intolerance and fatness, and the dietary behavior was unaffected. Conclusions: This study examined the milk intake patterns of adult Korean males. Many variables were found to be related to the intake of milk. In this study, the milk intake was high when there was no problem with the perception and dietary behaviors of milk nutrition (lactose and milk fat). This study focused on lactose and milk fat, which are major nutrients in milk, and it is a new perspective study among milk-related research.

• Nutrition Research and Practice
• /
• 제10권5호
• /
• pp.546-554
• /
• 2016

BACKGROUND/OBJECTIVES: The aim of this study was to investigate the perception of sugar reduction, nutrition education, and frequency of snacking in children according to the self-perceived dietary preferences for sweet taste by mothers in Busan. SUBJECTS/METHODS: A total of 277 mothers were surveyed, and their perceptions of sugar reduction and the frequency of snacking in children were assessed using a questionnaire. The subjects were classified into either a sweet (n = 91) or an unsweet (n = 186) group according to their self-perceived preferences for a sweet taste. RESULTS: In the sweet group, the results for sweet products were sweetened ice (86.8%), confectionery (74.7%), processed milk (73.6%), carbonated beverages (71.4%), and fermented milk (53.9%). In the unsweet group, the results were sweetened ice (88.7%), carbonated beverages (78.5%), processed milk (75.8%), confectionery (69.4%), and fermented milk (50.5%). The necessity of sugar intake reduction was high in both groups (sweet = 89.0%, unsweet = 82.8%). Beverage purchases after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.05). The reasons for the beverage purchases instead of water were "habitually" (50.5%) and "like sweet taste" (25.3%) in the sweet group (P < 0.01). Snacking in children was significantly higher in the sweet group based on the increased frequencies of carbonated drinks (P < 0.01), fast food (P < 0.001), candy and chocolate (P < 0.05), crackers (P < 0.01), ramen (P < 0.01), and fish paste/hotdogs (P < 0.01). The frequency of purchase education after identifying the nutrition labeling was significantly lower in the sweet group than in the unsweet group (P < 0.01). CONCLUSIONS: These findings suggest that a perception of sugar reduction and practical nutrition education aimed at reducing the sugar intake are necessary to improve dietary habits.