The global goat population continues to grow and is now over one billion. The number of goats raised primarily for milk production is also growing, due to expanding demand. Most of the world dairy goat production and consumption is in Asia, but a global view of the dairy goat sector reveals important lessons about building successful modern dairy goat industries. The most organized market for goat milk is found in Europe, especially in France. The European goat sector is specialized for milk production, mostly for industrial cheesemaking, while also supporting traditional on-farm manufacturing. Government involvement is significant in sanitary regulation, research, extension, support for local producer organizations, and markets, and ensures safety and quality. Nonetheless, producers are still vulnerable to market fluctuations. New dairy goat industries are developing in countries without a long goat milk tradition, such as China, the United States, and New Zealand, due to rising consumer demand, strong prices, and climate change. The mix of policies, management and markets varies widely, but regardless of the country, the dairy goat sector thrives when producers have access to markets, and the tools and skills to sustainably manage their livestock and natural resources. These are most readily achieved through strong and inclusive producer organizations, access to technical services, and policies that enable the poor and marginalized groups to benefit from increasing demand.
Benzoic acid (BA) and sorbic acid (SA) are the preservatives most commonly used in food. Although BA and SA are generally safe, some previous studies have shown that consumption of excessive amounts of these food additives can be a health hazard. The aim of this study was to determine the amounts of BA and SA in processed foods in Korea. Different brands of fruit juice, yogurt, cheese, dried fruits, jam, and margarine were purchased at a local market in Daejeon, Korea. Samples were analyzed by high-performance liquid chromatography (HPLC) using a UV detector. Chromatographic separation was achieved with a C18 column. Methanol acetate buffer (pH 4.4) at a 35:65 v/v ratio was used as the initial mobile phase to elute BA and SA. The detector wavelength was set at 254 nm. The average test results observed for BA concentrations in fruit juice, yogurt, cheese, dried fruits, jam, and margarine were $40.26{\pm}0.02$, $2.07{\pm}0.06$, $0.02{\pm}0.09$, $0.36{\pm}08$, $265.30{\pm}0.02$, and $27.34{\pm}0.08\;mg/kg$, respectively. Average concentrations of SA in these samples were $0.92{\pm}0.06$, $1.06{\pm}0.07$, $7.30{\pm}0.01$, $14.14{\pm}0.08$, $25.65{\pm}0.06$, and $4.81{\pm}0.07\;mg/kg$, respectively. Thus, the average levels of BA and SA in the studied food items were lower than the KFDA-permitted limits. Moreover, the estimated daily intake of both BA and SA by a typical consumer were below the maximum recommended daily values.
Kang, Sang In;Kim, Ye Jin;Lee, Ji Un;Park, Ji Hoon;Choi, Kwan Su;Hwang, Ji-Young;Heu, Min Soo;Lee, Jung Suck
Korean Journal of Fisheries and Aquatic Sciences
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v.54
no.6
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pp.869-879
/
2021
Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton's ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheese-topped, semi-dried, and seasoned Broughton's ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The S-BRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.
Somi, Mohammad Hossein;Mousavi, Seyed Mohsen;Naghashi, Shahnaz;Faramarzi, Elnaz;Jafarabadi, Mohammad Asghari;Ghojazade, Morteza;Majidi, Alireza;Alavi, Seyed Ahmad Naseri
Asian Pacific Journal of Cancer Prevention
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v.16
no.1
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pp.283-290
/
2015
Purpose: The aims of this case-control study were to assess the correlation between some food habits in the last two decades and gastric cancer in East Azerbaijan of Iran. Materials and Methods: In this hospital based case control study, 616 patients (212 gastric cancer patients, 404 cancer free patients) were recruited. Food habits of patients over the past two decades were assessed with a structured questionnaire. We used conditional logistic regression analysis for estimating crude and adjusted odds ratios (OR) and their respective 95% confidence intervals (95%CI). Results: In this study, over-eating, consumption of high fat milk and yogurt and especial types of cheese increased the risk of gastric cancer (All<0.05). Consumption of such especial cheeses such as Koze and Khiki increased the risk of gastric cancer by 12.6 fold (95% CI:1.99-79.36) and 7.36 fold (95% CI:1.33-40.54), respectively. In addition, high fat food, moldy food, and pickled vegetables consumption as well as reuse of cooking oil for frying were significantly associated with gastric cancer risk. Furthermore, intake of Ghorme (deep fried meat) was positively correlated with gastric cancer risk (OR:1.31;95%CI: 0.91-1.87). Conclusions: It can be confirmed that particular food habits which have been very common in East-Azerbaijan in the last two past decades increase risk of gastric cancer. According to our results and taking into account the long latency period of gastric cancer it can be concluded that nutrition education for a healthy diet should be performed from early childhood. However, further well designed cohort studies are needed to achieve more clear results.
This study was performed to compare the anthropometric and the food and nutrient intake of the adolescents between urban areas and islands in south Kyungnam and to identify their nutritional problems. A questionnaire survey was distributed among 383 middle school students for the food and nutrient consumption and other nutritional attitudes including socioecomonic status. The height and weight of the students were measured as well. Socioeconomic status, such as income, educational level, and jobs of the urban students parents was better than that of the island students. There was no significant difference in height between the students of both areas, but the body weight of the urban male students was far heavier than that of the other group. It is very interesting to note that the energy intake of the urban male students was much lower than that of the island male students. The students of the two areas consumed more protein, Vit B$_1$, Vit B$_2$, niacin and Vit C than the recommended daily allowances(RDA) but the intake of Ca, Fe, Vit A was less. As to the sources of animal fat, the urban males consumed much more. Regarding the taste preference, the study shows that urban male students are more likely to choose sweet, salty and soft tastes than island male students. In the case of female students, although island students prefer a rather hot taste, urban students are more likely to prefer sweet and soft tastes. The favorite foods of urban students are meat products, fastfoods, chocolate, cheese and milkshakes, while foods like cooked rice with assorted vegetable are the favorite of the island students. In general, the preference degree for meat products and fruits rates higher than for vegetables. Conclusively the urban students had a tendency of being obese and the intake of all nutrients by the urban adolescents was much lower than that of the islanders. In this study, the cause can be found in significant differences in consuming animal fat, of taste preference and of choosing favorite food. Accordingly a nutritional intervention or educational program is required to adjust the imbalanced intake of some nutrients for the adolescents in this province.
A survey was conducted to assess the food-purchase behavior of 197 Taejon full time housewives 30 to 49 years of age. Food purchase was assessed using a questionnaire and the resulting data were analyzed using SPSS programs. Demographic data revealed that most of the households have three to five family members and that the Engel Indices of the participating households were mostly between 10 and 30%. Noticeable results of the food purchase assessment are as follows. In the grain and grain products items, the low-education group purchased more rice and barley than the high-education group, whereas the high-education group purchased more glutinous rice, brown rice, bread, macaronis and spaghetti than the low-education group. In the vegetable items, the low-education group purchased more Chinese cabbage and radish than the high-education group, while the high-education group purchased more head lettuce, broccoli and sweet pepper than the low-education group. In the meat items, the beef purchase was higher in the high-education than in the low-education group, while the pork purchase was higher in the low-education than in the high-education group . In the processed meat items, ham was the most favorite purchase item regardless of the education level. In the fish and shellfish items, Pacific cod and Alaska pollack were purchased more in the low-education than in the high-education group, and salmon and dried icefish strip were purchased more in the high-education than in the low-education group. No items in fruit group showed significant differences in the purchase amount between the low-education and the high-education group although the latter purchased more imported-fruits such as melons, kiwis, grapefruits, and oranges. Dairy products such as milk, cheese and butter were purchased more in the high-education than in the low-education group. It was also found that both the number of food items and the consumption of foods coming from animals were higher in the high-education than in the low-education group.
The food choices in childhood have high a probability of being carried through into their adulthood life, which then contributes to the risk of many non-communicable diseases. Therefore, there is a need to gather some information about children's views on foods which may influence their food choices for planning a related dietary intervention or programme. This paper aimed to explore the views of children on foods and the types of foods which are usually consumed by children under four food groups (snacks, fast foods, cereals and cereal products; and milk and dairy products) by using focus group discussions. A total of 33 school children aged 7-9 years old from Selangor and Kuala Lumpur participated in the focus groups. Focus groups were audio-taped, transcribed and analyzed according to the listed themes. The outcomes show that the children usually consumed snacks such as white bread with spread or as a sandwich, local cakes, fruits such as papaya, mango and watermelon, biscuits or cookies, tea, chocolate drink and instant noodles. Their choices of fast foods included pizza, burgers, French fries and fried chicken. For cereal products, they usually consumed rice, bread and ready-to-eat cereals. Finally, their choices of dairy products included milk, cheese and yogurt. The reasons for the food liking were taste, nutritional value and the characteristics of food. The outcome of this study may provide additional information on the food choices among Malaysian children, especially in urban areas with regard to the food groups which have shown to have a relationship with the risk of childhood obesity.
The global consumption of fructose in the form of high-fructose corn syrup (HFCS) has increased considerably over the past several decades. The current intake of HFCS exceeds that of other major caloric sweeteners such as sucrose. Fructose has potentially adverse effects on human metabolism. Therefore, the objective of this study was to analyze the monosaccharide contents of 13 sweetened milk-based beverages by using high-performance liquid chromatography (HPLC). The total monosaccharide (fructose and glucose) contents of various sweetened milk-based beverages ranged from 0.60 g/100 mL (cheese) to 26.03 g/100 mL (maple caramel snack), while milk showed only 0 g/100 mL monosaccharides. The fructose-to-glucose ratio of various popular sweetened milk-based beverages ranged from not-detected (ND) to 2.24 g/100 mL, but the content of glucose was higher than that of fructose in only three samples, namely, strawberry flavored milk, shrimp chips, and maple caramel snack. The analyzed results revealed important basic information about monosaccharides in various milk-based sweetened beverages, presenting ideas for future fructose research.
Yang, Jun Young;Oh, Hye In;Jang, Jin A;Oh, Ji Eun;Kang, Nam E;Cho, Mi Sook
Journal of the Korean Society of Food Culture
/
v.33
no.5
/
pp.403-410
/
2018
This study was conducted to evaluate children's purchase behavior (frequency of snack consumption and purchase) and preference for high protein snack products developed for weight control and nutritional balance. A total of 80 elementary school students (from the 3rd to 6th graders) in the Gyeonggi-do learning center were participated and 76 were used for the analysis. The most common response for liking snacks was taste (71.4%), and the most preferred types of snacks were chips (42.1%) and puff snacks (34.2%). The highest frequency of snack ingestion was 1-3 times per week (48; 63.2%), and the main purchasers were parents (65.8%). Cheese, corn and chili flavors were more preferred than the control, while yogurt taste was slightly less preferred than the control. The results of this study showed the possibility of commercialization of new protein snacks according to children's seasoning preference and provide the insights into the snack preferences of children as main consumers.
In order to study milk preference and intake pattern of adolescents, the questionnaire survey was conducted with 929 middle and high school students residing in Chungnam cities through October and November 2004. Of the subjects, 56.3% liked milk or liked very much. They preferred chocolate and fruit-tasted milk to plain milk. Reasons for liking milk were for health and its taste, while the reasons of disliking were unpleasant smell and stomach upset. However those who disliked milk did like milk products such as ice-cream, yogurt or cheese. Of the students 35.1% drank milk 2 times or more a day, while 11.8% drank milk less than 2-3 times a month. As a whole they drank milk 8.6$\pm$6.7 times a week, of which 4.3$\pm$3.1 times for plain milk. Daily intake amount was estimated as 308$\pm$315mL. Middle-school students and boys drank more milk than high-school students and girls, respectively. Among the students 64.3% used to drink 1 cup of milk at a time, and 58.3% drank only milk without other foods. It was shown that 51.8% took milk school-serviced and their milk intake frequencies were higher than those of who were not given school milk service. Also milk intake frequencies was higher in students whose mother were housewives than in students whose mother had jobs. Milk preference, intake frequency, and one portion size showed significant and positive correlations each other. In conclusion, milk intake level of the subjects was insufficient and unpleasant smell and stomach upset were the main reasons which decreased milk preference and consumption. Students with low milk preference should be guided with how to drink milk deliciously, how to choose milk type and its products. It is also effective to go into school milk service and to provide milk at home anytime. As students like much fruit-tasted and chocolate milk, the milk processing industries should take their nutritional and health benefits into considerations importantly.
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