• Food Science of Animal Resources
• /
• v.34 no.6
• /
• pp.836-843
• /
• 2014

Obesity, a condition in which an abnormally large amount of fat is stored in adipose tissue, causing an increase in body weight, has become a major public health concern worldwide. The purpose of this study was to optimize the process for fermented milk for the production of a functional product with an anti-obesity effect by using Lactobacillus plantarum Q180 isolated from human feces. We used a 3-factor, 3-level central composite design (CCD) combined with the response surface methodology (RSM). Concentration of skim milk powder (%, $X_1$), incubation temperature ($^{\circ}C$, $X_2$), and incubation time (h, $X_3$) were used as the independent factors, whereas pH (pH, $Y_1$), anti-lipase activity (%, $Y_2$) and anti-adipogenetic activity (%, $Y_3$) were used as the dependent factors. The optimal conditions of fermented milk for the highest anti-lipase and anti-adipogenetic activity with pH 4.4 were the 9.5% of skim milk powder, $37^{\circ}C$ of incubation temperature, 28 h of incubation time. In the fermentation condition, the predicted values of pH, anti-lipase activity and anti-adipogenetic activity were 4.47, 55.55, and 20.48%, respectively. However, the actual values of pH, anti-lipase activity and anti-adipogenetic activity were 4.50, 52.86, and 19.25%, respectively. These results demonstrate that 9.5% of skim milk powder and incubation at $37^{\circ}C$ for 28 h were the optimum conditions for producing functional fermented milk with an anti-obesity effect.

• Korean Journal of Food Science and Technology
• /
• v.38 no.2
• /
• pp.304-308
• /
• 2006

This study was performed to understand the behavior of protein mobility and intensity of enzymatic hydrolysis according to crosslinking of sodium caseinate, whey protein isolate, skim milk and whole milk powders with or without transglutaminase (TGase, w/w = 200 : 1) at $38^{\circ}C$. Whey protein was limited to crosslinking and skim milk was relatively more increased in high molecular polymer than whole milk. The degree of crosslinking decreased in the order of sodium caseinate>skim milk>whole milk>whey protein isolate. The SDS-PAGE results indicated that main bands of TGase treated samples had a high mobility and formed bands of molecular weights below 15 kDa by hydrolysis with pepsin after 10 min of reaction time. However, ${\beta}-lactoglobulin$ showed remarkable stability against pepsin hydrolysis treated with and without TGase. The high molecular polymers were easily hydrolyzed with digestive enzymes in vitro experiment. These results suggested that novel dairy products using TGase would have no special digestive problem in human body.

• Korean Journal of Food Science and Technology
• /
• v.8 no.1
• /
• pp.6-11
• /
• 1976

1. Three hundred and thirty three strains of thermoduric bacteria from raw milk, H.T.S.T. sterilized milk and U.H.T. sterilized milk in the market were isolated after heat treatment at $65^{\circ}C$ for 30 minutes. 2. By microscopical and physiological examination, including the tests for proteolysis and lipolysis, the isolates were identified as 125 strains of Bacillus stearothermophilus, 69 strains as Bacillus coagulans, 57 strains as Bacillus subtilis, 76 strains as Bacillus cereus and 3 strains as Lactobacillus thermophilus. 3. The susceptibility of the selected thermoduric strains to heat, the vegetative cells of some strains in skim milk survived the heat treatment at $65^{\circ}C$ for 30 minutes or $85^{\circ}C$ for 20 minutes but not survived at $100^{\circ}C$ for 10 minutes.

• Journal of Environmental Health Sciences
• /
• v.13 no.1
• /
• pp.67-71
• /
• 1987

This study was intended to investigate the content of Cu, Mn, Zn in the dried milk powders except infant formula milkpowder from January to March, 1986. The content of the trace metals was determined by Atomic Absorption Spectrophotometry. The results were as follows: 1. Averages of Cu, Mn, Zn in the total samples were Cu, 0.3043 ppm Mn, 0.5101 ppm Zn, 26.006 ppm. 2. Averages and ranges of Cu, Mn, Zu in the whole milk powder were Cu, 0.2483, 0.216 - 0.48 Mn, 0.552 ppm, 0.336 - 0.732 ppm Zn, 28.961 ppm, 7.5 - 51.9 ppm. 3. Averages and ranges of Cu, Mn, Zn in the skim milk powder were Cu, 0.4095 ppm, 0.3 - 0.54 ppm Mn, 0.6907 ppm, 0.348 - 0.84 ppm Zn, 38.381 ppm, 30.6 - 55.2 ppm. 4. Averages and ranges of Cu, Mn, Zn in the modified milk powder were Cu, 0.3459 ppm, 0.12 0.948 ppm Mn, 0.2414 ppm, 0.096 - 0.348 ppm Zn, 7.752 ppm, 1.2 - 17.002 ppm. 5. It showed the highest amount of Cu, Mn, Zu in the skim milk powder group than in the other group and the lowest amount of Cu in the whole milk powder group and Mn, Zn in the modified milk group.

• Food Science of Animal Resources
• /
• v.23 no.1
• /
• pp.75-79
• /
• 2003

This study was carried out to detect the pro-inflammatory cytokines(IL-1, IL-6, TNF-a, IL-18) and IL-1 receptor accessory in mongolia mare's milk by western blotting. IL-1 and TNF-a were detected in 4 samples of mare's milk Proteins of 6 kD and 7 kD were bound to specific antibody against hIL-18. But, IL-l and TNF-a were not detectable in Difco skim milk IL-6 like factor of 60 kD was detected in both Difco skim milk and mare's milk. Also, IL-1 receptor accessory of 55 kD was detected in the mongolia mare's milk.

• Preventive Nutrition and Food Science
• /
• v.17 no.1
• /
• pp.36-45
• /
• 2012

To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at $42^{\circ}$, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and $1.7{\times}10^{10}$ CFU/g of viable cell counts. After the second lactic acid fermentation with 10~30% skim milk powder, the fermented RSF resulted in an increase in acidity with 1.64~1.99%, tyrosine content with 246~308 mg% and protease activity in the range of 5.2~17.5 unit/g and 0.966 water activity. Viable cell counts as probiotics indicated $1.6{\times}10^8$ CFU/g of B. subtilis and $7.3{\times}10^{10}$ CFU/g of L. plantarum. The firmness of the first fermented RSF with 2,491 $g{\cdot}{\o}mm^{-1}$ greatly decreased to 1,533 $g{\cdot}{\o}mm^{-1}$ in the second fermented RSF, although firmness was slightly increased by adding a higher content of skim milk. The consistency of the second fermented RSF also decreased greatly from 55,640 to 3,264~ 3,998 in the presence of 10~30% skim milk. The effective hydrolysis of soy protein and skim milk protein in the fermented RSF was confirmed. Thus, the second fermented RSF with a sour taste and flavor showed similar textural properties to commercial soft cheese.

• Culinary science and hospitality research
• /
• v.24 no.1
• /
• pp.24-30
• /
• 2018

This study investigated the quality of characteristics of high-protein RTD coffee using domestic and imported skim milk powder with different heat treatment. Skim milk powders (A, B) had high-heat treatment, C had medium-heat, and D and E had low-heat treatment. The transmittance of A and B were higher than that of C, and that of C were higher than that of D and E (p<0.05). The precipitate attached on bottom of container of RTD coffee using A and B were 2.993~3.053% and higher than those (0.753~0.803%) of RTD coffee using C, D and E (p<0.05), but there was no difference between those of RTD coffee using C, D and E (p<0.05). The centrifuged precipitate of RTD coffee using A and B were 1.987~2.040% and higher than those (0.820~0.830%) of RTD coffee using C, D and E (p<0.05), but there was no difference between those of RTD coffee using C, D and E (p<0.05). The proximate composition of precipitate attached on bottom of container of RTD coffee using A, which showed the highest amount of precipitate, showed 65.7% of carbohydrate, 19.0% of protein, 4.8% of fat and 4.8% of ash in dry basis, that of RTD coffee being 72.7%, 15.1%, 7.9% and 4.3% in dry basis respectively. Protein and fat content of precipitate were lower and protein and ash content were higher than those of RTD coffee. But seeing that the most increased portion was protein, precipitation of RTD coffee appears to be attributed to heat-denatured proteins.

• KSBB Journal
• /
• v.30 no.3
• /
• pp.109-113
• /
• 2015

Current drying and encapsulation methods for probiotics manufacturing are complicate and cost-burdened processes. The aim of this study was to develop a simple ingredient mixture to make probiotic granules via one-step process, providing not only a cryoprotective effect during freezing and drying but also high survival ratio in gastrointestinal tract. As cryoprotectans, commercially available ingredients including skim milk, monosaccharide (trehalose or glycerin), maltodextrins (with low or high degree of equivalents) were used. Their cryoprotective effect during lyophilization and survival ratios in artificial gastric juice and bile salt were measured against 3 strains of lactic acid bacteria (LAB) (Lactobacillus plantarum, Lb. brevis, and Lactococcus lactis). As results, 3 mixtures with different compositions showed a cryprotective effect on LAB tested and the best compostion was dependant upon LAB; skim milk 10%, trehalose 15%, glycerin 0.5%, and NaCl 1% was for Lb. plantarum and Lc. lactis, and maltodextrin 10% instead of skim milk was for Lb. brevis. In addition, those mixtures showed similar survival effect on LAB tested. These results demonstrate that skim milk or maltodextrins with trehalose, glycerin, and NACl can be effectively used for onestep lyophilization of LAB as an alternative method of encapsulation.

• Korean Journal of Microbiology
• /
• v.48 no.1
• /
• pp.48-51
• /
• 2012

A novel Chryseobacterium sp. JK1 strain producing extracellular protease had been isolated from soil. The largest clear zones were observed on nutrient agar plates supplemented with 1% skim milk at $30-35^{\circ}C$ along with the growth of Chryseobacterium sp. JK1. The cell growth of JK1 strain was maximal at 24 h and maximum protease activity was reached up to 560 unit/ml at the stationary phase in liquid culture. In the presence of maltose, glucose or mannitol in Nutrient broth, cells grew well, but protease were produced poorly with lower production yields of 64-77% than in NB broth only. Similarly, the addition of skim milk, beef extract, yeast extract, malt extract or tryptone showed good growth and poor enzyme production. On the contrary, the addition of $(NH_4)_2HPO_4$ or $(NH_4)_2SO_4$ gave poor growth and good enzyme production of 121-146%.

• Journal of Dairy Science and Biotechnology
• /
• v.30 no.2
• /
• pp.83-92
• /
• 2012

This study was performed for analyzing the general composition and the change in the quality of soymilk-derived yogurts manufactured by adding skim milk and whey powder to soymilk heat-treated at $95^{\circ}C$/5 min and $120^{\circ}C$/10 min, respectively. 1. During the storage of soymilk yogurt, the concentrations of total solids, protein, fat, and lactose slightly decreased, whereas viscosity, content of ash and NPN, and the number of lactic acid bacteria remained unchanged. 2. The pH and titratable acidity changed rapidly in all soymilk yogurts after 3 h of incubation. 3. We found $7.8{\times}10^8$ lactic acid bacteria in the control sample, $4.7{\times}10^8$ and $5.02{\times}10^8$ in soymilk yogurt with skim milk, respectively, and $5.9{\times}10^8$ and $5.5{\times}10^8$, respectively in soymilk yogurt with whey powder according to degree of heat treatment with $95^{\circ}C$/5 min and $120^{\circ}C$/10 min. 4. The viscosity of yogurt samples became lower as the heat treatment increased in temperature and in the length of time. 5. The value of sensory evaluation was relatively high in soymilk yogurt with the added skim milk, which was heat-treated $95^{\circ}C$/5 min; however, the value was significantly lower than that of the control sample. 6. Lactose, glucose, and galactose were detected in all samples because lactose is degraded into glucose and galactose within 3 h of inoculation.