• Korean journal of food and cookery science
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• v.29 no.5
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• pp.599-603
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• 2013

Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.441-443
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• 2014

Korean traditional fermented milk, Tarak, came down from the Koryo dynasty according to Korean ancient cookbook SoowoonJaabaang, which was written by Taakjunggong, Yoo Kim around AD 1500. Tarak is generally refers to milk or dairy products. Three theories on 'Tarak' revealed in this study are as follows: 1) it has been derived from Dolgwol language, tarak, 2) it has originated in Mongolian language, Topar(tarague), meaning horse's milk and 3) it originated in Tarak mountain located in Hanyang, which was capital of Chosun. In Mongolia, fermented milk has been called as Tarak and it has been called as tar by Yakuts tribe who are nomads in Sakha. The common part, tar, of these words is said to be the term representing the origin of the fermented milk coming from the central Asia. Therefore, Korean Tarak seems to be part of the central Asian culture that flowed into the Korean peninsula. The manufacturing method of Mogolian Topar(tarague) is similar to those of Tarak found in the SoowoonJaabaang. This research revealed that Korean traditional fermented milk, Tarak, is thought to be affected by the central Asia, especially Mongolia.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.90-99
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• 2014

Tarak is our own traditional fermented milk, which is made from lactic acid fermentation by using makgeolli as inoculum for milk or fermented by using Tarak that had already made. we made our own traditional fermented milk and Tarak Pudding by the traditional fermented milk, and then, we investigated the quality characteristics of Tarak Pudding on the addition rates of Tarak. As a result, the more the amount of Tarak, the more the contents of crude protein, crude fat and crude ash of Tarak Pudding according to the percentage of addition of Tarak meaningfully, except for its moisture content (p<0.05). While the pH decreased with more Tarak, the acidity significantly increased. In the case of sugar content, TP 1, 2, and 3 were higher than the control group, and TP 4 showed the higher sugar content(p<0.05). As the result of measurement of chromaticity of Tarak Pudding, the L value of the control group was 38.80. However, it increased with more addition of Tarak, while a value decreased. For the b value, it significantly increased with more Tarak. In the measure of texture, there were significant differences between the control group and the samples in hardness, springiness, cohesiveness, chewiness, and adhesiveness (p<0.05). The sensory evaluation result showed that there were meaningful differences among the samples in their appearance, taste, flavor, texture and overall acceptance. However, due to distinctive sour and odor of Tarak, TP 3 (75% addition) than TP 4 (100% addition) was considered to be desirable.

• Journal of Dairy Science and Biotechnology
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• v.36 no.1
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• pp.26-31
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• 2018

Tarak is a traditional Korean fermented milk product, which is prepared by the addition of rice wine to milk. The major microbial strains found in Tarak are Leuconostoc citreum, Lactobacillus plantarum, Lactococcus lactis, Saccharomyces cerevisiae, and Pichia kudriavzevii. The activity of lactic acid bacteria isolated from traditional Korean foods of Taraki against the carcinogenic bacteria Helicobacter pylori, Escherichia coli O157:H7, and Cronobacter sakazakii was characterized. Tarak extract significantly increased the proliferation of T-lymphocyte Jurkat (clone E6-1) cells. Tarak also inhibited the tyrosinase activity and melanin biosynthesis induced by an ${\alpha}$-melanocyte-stimulating hormone in pituitary intermediate lobe.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1759-1762
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• 2015

Tarak is a Korean traditional fermented milk product that is fermented by adding rice wine to milk. Tarak was produced with Lactobacillus paracasei ssp. paracasei M13-65-3 isolated from rice wine, and its effects on immune cell proliferation and melanin biosynthesis were investigated. Tarak extract significantly increased proliferation of T lymphocyte Jurkat clone E6-1 cells at concentrations from 10 to $100{\mu}g/mL$. Tarak inhibited activities of tyrosinase and ${\alpha}$-melanocyte-stimulating hormone-induced melanin biosynthesis in mouse skin B16-F10 cells at a concentration of $100{\mu}g/mL$. These results suggest that tarak might have functionalities for enhancing the immune system by increasing immune cell proliferation and regulating melanin biosynthesis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1109-1114
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• 2013

Microbial community analysis was performed on Tarak, a traditional Korean fermented milk product, by 16S rDNA cloning and pyrosequencing to obtain basic data for the standardization and systematization of the Tarak manufacturing process. Microbial analysis of the prokaryotic community revealed a slight difference in microbial abundance between Bontarak (n) and Tarak (n+1), but Firmicute was dominant at the phylum level. At the genus level, the Lactobacillus and Leuconostoc genera constituted over 90% of the population in Bontarak, but Lactococcus was the dominant genus in Tarak. Bontarak and Tarak showed further differences at the species level. Leuconostoc citreum was the dominant species in Bontarak, constituting 40% of the population. In eukaryotic community analysis, all samples were composed of Ascomycota at the phylum level. At the genus level, Saccharomyces was dominant in Bontarak (85% of the population), while Issatchenkia was dominant in Tarak (95% of the population). At the species level, Saccharomyces cerevisiae was detected at a relative abundance in Bontarak (82%), and Pichia kudriavzevii was the dominant species in Tarak, with a relative abundance of 95%. Sensory evaluation indicated that Tarak had a better appearance and texture than Bontarak. As sweetness was not significantly different between the two samples just slightly higher in Tarak, this was likely due to a significant decrease in sourness in Tarak. These results suggest that the microbial community used affects the quality of Tarak produced. Thus, a stable microbial community must be maintained for the production of Tarak with consistent quality.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.18-23
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• 1994

This study was carried on the analysis of nutritional value and preference between the plain gruel (Hyun Jook) and the experimental gruel (Tarak Jook, Jangkook Jook & Chajohonhab Jook) in order to improve the quality and variety of menu patterns of gruels for the patients requiring soft diet. The results obtained are as follows: 1. In comparing the calorie coutent of each gruel, Tarak Jook, Jangkook Jook, and Chajohonhab Jook had more calories-82.7%), 39.3% and 12.4% respectively-than Hyun Jook. Additionally, in the case of protein content, Tarak Jook, Jangkook Jook and Chajohonhab Jook showed higher values than Hyun Jook by 270%, 137% and 28.3% respectively. 2. The preference for each experimental gruel compared with Hyun Jook, as a function of taste, color and concentration of the gruels was shown to be insignificant. But the color and concentration did effect the preference level for each gruel. Hoverer, patients did have a preference for particular gruels: Jankook Jook, Tarak Jook, Chajohorhab Jook in descending order. 3. Overall, 65.6% of the patients requiring soft diet thought gruel was only for the sick 57.1%) thought the reason for gruel as a soft diet was that it could be digested easily 75.8% of the patients disliked gruel and their frequency of intake was very low 78.8% did not know more than 5 types of gruel. Hoverer patients did prefer a loose gluel(48.4%). In couclusion, awareness of gruel as a soft diet for patients and its intake as one not to meution as a normal diet was low.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.602-609
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• 2015

In this study, for modernization of Korean traditional fermented milk, Tarak was made using four kinds of commercial Makgeolli based on the ancient cookbook Suwoonjabbang. Samples of Tarak were periodically collected during 24 h of fermentation at $37^{\circ}C$. After fermentation, changes in pH, titration acidity, and viscosity were analyzed. Fermentation metabolites, including organic acids and free sugars, were analyzed by HPLC. Numbers of yeast and lactic acid bacteria during 24 h of fermentation were measured. The pH of Tarak significantly decreased (P<0.01), whereas its acidity significantly increased (P<0.01) during fermentation. The viscosity increased during 8~24 h of fermentation until curd was separated in Tarak. The level of ethanol increased from 0.37~0.52 mg/mL to 0.51~0.71 mg/mL during 24 h of fermentation. Lactic acid and lactose were the major organic acid and free sugar in Tarak, respectively. The number of lactic acid bacteria increased from 5.23~6.25 log CFU/mL to 9.87~10.41 log CFU/mL at the beginning during 24 h of fermentation. The number of yeast increased from 5.14~6.47 log CFU/mL to 6.99~7.73 at the beginning during 24 h of fermentation at $37^{\circ}C$. The major strains of Tarak were Pediococcus acidilactici, Lactobacillus fermentun, Lactobacillus curvatus, and Saccharomyces cerevisiae. Therefore, we concluded that Tarak was a fermented milk by both lactic acid bacteria and yeast, which was similar to koumiss or kefir.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.664-669
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• 2010

Lactic acid bacteria from traditional Korean foods of Tarak and Kimchi was isolated and characterized against carcinogenic Helicobacter pylori. Five Tarak and 30 Kimchi, traditional lactic acid-fermented foods, were collected from Andong area and the markets in Seoul, respectively and 15 lactic acid bacteria were isolated. Among them, two isolates were selected from high growth-inhibitory activities on H. pylori. The isolates were identified as Streptococcus thermophilus LAB kw15 from Tarak and Leuconostoc mesenteroides LAB kw5 from Kimchi by the biochemical characteristics and 16S DNA sequencing. The culture solutions of the isolates adjusted to pH 7.0 showed H. pylori inhibition. The isolates grew well and H. pylori did not grow during the co-culture with those strains. Therefore, L. mesenteroides LAB kw5 and S. thermophilus LAB kw15 might be the candidates as the functional lactic acid bacteria for improving stomach health.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.91-101
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• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.