• Journal of Nutrition and Health
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• 제3권2호
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• pp.87-94
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• 1970

The amino acid composition of human and cow's milk represents a standard of reference in infantnutrition. The amino acid compositions determined by automatic amino acid analyzer, Yanagimote Model LC-5. Protein in the human and cow's milk were found to be hydrolyzed to yield free amino acids. Qualitative data for free amino acids in the milk are as follows: 1) Amounts of acidic amino acids such as glutamic and aspartic acid in cow's milk were obserbed to be about 2 times compared with human milk and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of cow's milk. 2) It is much interesting that in the human milk the contents of sulfur-containing amino acids were high comparatively better than cow's milk; cystine was found to be 3 times ana methionine, 2 times. 3) In the human milk a high content of some essential amino acids such as threonine, isoleucine and leucine was demonstrated and a specific flavor sweet amino acids. 4) Large amounts of basic amino acid such as histidine was found to occur in human milk and arginine in cow's milk.

• 대한가정학회지
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• 제24권4호
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• pp.51-55
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• 1986

The composition of human milk was compared with that of cow's milk. The contents of amino acids were analyzed by amino acid autoanalyzer. The content of glutamic acid in cow's milk was three times as much as that in human milk. The content of essential amino acid in human colostrum was twice as much as that in mature milk.

• 한국환경보건학회지
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• 제30권1호
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• pp.29-40
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• 2004

This study was performed to investigate and assess the composition of mineral and macronutrient contents in Korean cow′s milk.48 individual farm raw milk, 10 plant raw milk and 29 market milk were collected from June to August in 2003. The minerals such as calcium(Ca), potassium(K), magnesium(Mg), sodium(Na), zinc(Zn), iron(Fe) and phosphorus(P) were determined by using atomic absorption spectrometer(AAS). The macronutrients such as fat, protein and lactose were tested by using IR spectrometer. The obtained analytical results of minerals(mg/100 g) and rnaetronutrients (％) are as follows：1. In case of raw cow′s milk ； Ca 113.56, K 144.09, Mg 10.86, Na 42.53, Zn 0.42, Fe 0.030, p 113.32, fat 3.85, protein 3.08, lactose 4.80,2. In case of market cow′s milk ; Ca 103.04, K 142.46, Mg 10.27, Na 43.21, Zn 0.40, Fe 0.034. p 97.30, fat 3.78, protein 3.05, lactose 4.70,3. In case of fortified market cow′s milk ; Ca 165.40, K 145.79, Mg 10.57. Na 42.55, Zn 0.57, Fe 0.414, p 94.68, fat 3.74, protein 3.08, lactose 4.68,4. In case of processed market cow′s milk ; Ca 134.72, K 142.74, Mg 10.33, Na 45.07, Zn 0.50, Fe 0.650, p 92.48, fat 3.72, protein 3.07, lactose 4.74. According to the group of market milk(milk, fortified market row′s milk, processed market cow′s milk), the mean concentration of Ca and Fe were significantly higher in fortified and processed milk than milk(p<0.05). There were no significant differences in macronutrient(fat, protein, lactose) and mineral contents between pasteurized milk and UHT(ultra high temperature) treated milk($\alpha$=0.05). The labeled "Nutritional Facts" of market milk were satisfied with "Labeling Standards for Livestock Products of Korea". The measured mean concentrations of Ca, Fe, Zn were generally higher than lower limit of labeled value(above 80% of labeled value). The mean concentration of sodium was lower than upper limit of labeled value(below 120％ of labeled value).

• Asian-Australasian Journal of Animal Sciences
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• 제14권3호
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• pp.351-357
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• 2001

The rapid formation of a cream line cannot be observed in raw goat's milk standing at a low temperature. Although the poor creaming ability of goat's milk has been considered to be due to the small size of milk fat globules and the lack of euglobulin capable of being adsorbed on milk fat globules, there is much left to study. The present work attempted to elucidate a factor for poor creaming ability of goat's milk. The creaming ability of the experimental milks reconstituted from creams and skim milks separated from cow's milk or goat's milk was measured by the volume of the cream layer and the fat content of bottom layer. The polypeptides composition of the P1 the fraction (i.e., the high molecular weight fraction eluted near the void volume obtained by the gel filtration of whey) and milk fat globule membrane prepared from both milks were compared. It was found that the promotion of creaming originated from goat's skim milk was lower than that from cow's skim milk. The P1 fraction in goat's skim milk was less than that in cow's skim milk. The polypeptide (M.W. $4.3{\times}10^4$), found in the P1 fraction of cow's milk was not found in the P1 fraction of goat's milk. It is suggested that the poor creaming ability of goat milk is caused mainly by the difference from cow milk in the amount and the composition of the P1 fraction.

• Journal of Nutrition and Health
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• 제3권3호
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• pp.137-140
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• 1970

한국인(韓國人) 모유(母乳)와 우유(牛乳)에 대(對)해서 GLC법(法)에 의(依)하여 지방산(脂肪酸) 조성(組成)을 구(求)하여 비교(比較)하고 또 채취(採取)한 시료(試料)에 대(對)해서의 일반조성(一般組成)의 치(値)도 기재하였다. 인유(人乳)의 지방산(脂肪酸)은 Butyric acid, Caproic acid 및 Caprylic acid 등(等)의 지방산(脂肪酸)을 거의 함유(含有)하고 있지 않은 점(點)과 우유(牛乳)의 지방산(脂肪酸)은 저급(低級) 지방산(脂肪酸)을 함유(含有)하고 있는 반면(反面) Linol산(酸)의 함량(含量)이 인유(人乳)에 비(比)해서 훨씬 적었다는 점(點)이다.

• 한국식품과학회지
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• 제4권3호
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• pp.213-223
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• 1972

This paper chose the methods of methylesterification of the use of methoxide, the mixture solution of methanol-benzen-sulfuric acid in transesterification of the fat in cow's milk and modified powder milk and separated by gas liquid chromatography with F.F.A.P., D.E.G.A. as liquid phase. Quantitative analysis of the fatty acid of milk fat in cow's milk and modified powder milk was determined by gas liquid chromatography using the method of temperature programming which should be used to obtain satisfactory separation of short chain fatty acid on the chromatogram. It was found that the fatty acid composition of cow's milk and modified powder milk are all the major fatty acid of milk fat obtained by GLC analysis. Main components was found to be from butyric acid to arachidonic acid showing Fig. 3, 4, 5 and Table 4, 5, 6, 7, 8, 9.

• Near Infrared Analysis
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• 제2권1호
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• pp.59-66
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• 2001

Nowadays, medical diagnostics is efficiently supported by clinical chemistry and near infrared spectroscopy is becoming a new dimension, which has shown high potential to provide valuable information for diagnosis. The investigation was carried out to study the influence of mammary gland inflammation, called mastitis, on cow´s milk spectra and milk composition measured by near infrared spectroscopy (NIRS). Milk somatic cell counts (SCC) in milk were used as a measure of mammary gland inflammation. Naturally occurred variations with milk composition within lactation and in the process of milking were included in the experimental design of this study. Time series of unhomogenized, raw milk spectral data were collected from 3 cow along morning and evening milking, for 5 consecutive months, within their second lactation. In the time of the trial, the investigated cows had periods with mammary gland inflammation. Transmittance spectra of 258 milk samples were obtained by NIRSystem 6500 spectrophotometer in 1100-2400 nm region. Calibration equations for the examined milk components were developed by PLS regression using 3 different sets of samples: samples with low somatic cell count (SCC), samples with high SCC and combined data set. The NIR calibration and prediction of individual cow´s milk fat, protein, and lactose were highly influenced by the presence of mil samples from animals with mammary gland inflammation in the data set. The best accuracy of prediction (i.e. the lower SEP and the higher correlation coefficient) for fat, protein and lactose was obtained for equations, developed when using only “healthy” samples, with low SCC. The standard error of prediction increased and correlation coefficient decreased significantly when equations for low SCC milk were used to predict examined components in “mastitis” samples with high SCC, and vice versa. Combined data set that included samples from healthy and mastitis animals could be used to build up regression models for screening. Further use of separate model for healthy samples improved milk composition measurement. Regression vectors for NIR mild protein measurement obtained for “healthy” and “mastitic” group were compared and revealed differences in 1390-1450 nm, 1500-1740 nm and 1900-2200 nm regions and thus illustrated post-secretory breakdown of milk proteins by hydrolytic enzymes that occurred with mastitis. For the first time it has been found that monitoring the spectral differences in water bands at 1440 nm and 1912 nm could provide valuable information for inflammation diagnosis.

• 한국식품영양과학회지
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• 제22권4호
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• pp.437-442
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• 1993

두유에 우유를 각각 10, 20, 30, 40, 50%(v/v) 첨가하고 두부를 제조하여 일반성분의 함량변화, 수율과 pH 변화, 관능검사, 견고성, 무기이온 함량의 변화 및 amino acid 조성을 조사 비교하였다. 수분함량은 우유첨가로 다소 감소하는 경향을, 당, 지방, 단백질, 회분의 함량은 우유의 첨가량이 증가함에 따라 증가하였고 pH 값은 우유의 첨가량이 증가함에 따라서 높아졌다. 두부의 무게와 용적은 우유의 첨가량에 비례적으로 증가하였다. 굳기는 우유 첨가량에 비례하여 증가하였으며 금속이온의 함량변화는 우유의 첨가량이 증가함에 따라 비례적으로 $Ca^{＋＋}$, $K^{＋}$, $Na^{＋}$는 증가한데 반하여 $Mg^{＋＋}$, Fe$^{＋＋}$는 감소하였다. 관능평가에서 색감은 우유의 첨가량이 증가할수록 식감과 냄새 그리고 맛은 30~40%의 우유 첨가에서 평점이 높았다. 함황아미노산의 함량은 우유 10, 20, 30, 40, 50% (v/v) 합한 경우 각 대조구(0%)에 대하여 1.51, 1.58, 1.67, 1.85, 1.95배 증가되었다. 즉 두유에 우유를 첨가하여 두부를 만들 경우 기존 두부의 품질에 큰 변화없이 두부의 단백질이 강화되었고 부수적으로 맛도 구수하게 향상되는 결과를 얻었다.

• Journal of Animal Science and Technology
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• 제64권3호
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• pp.531-538
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• 2022

In Italy, buffalo mozzarella is a largely sold and consumed dairy product. The fraudulent adulteration of buffalo milk with cheaper and more available milk of other species is very frequent. In the present study, Fourier transform infrared spectroscopy (FTIR), in combination with multivariate analysis by partial least square (PLS) regression, was applied to quantitatively detect the adulteration of buffalo milk with cow milk by using a fully automatic equipment dedicated to the routine analysis of the milk composition. To enhance the heterogeneity, cow and buffalo bulk milk was collected for a period of over three years from different dairy farms. A total of 119 samples were used for the analysis to generate 17 different concentrations of buffalo-cow milk mixtures. This procedure was used to enhance variability and to properly randomize the trials. The obtained calibration model showed an R² ≥ 0.99 (R² cal. = 0.99861; root mean square error of cross-validation [RMSEC] = 2.04; R² val. = 0.99803; root mean square error of prediction [RMSEP] = 2.84; root mean square error of cross-validation [RMSECV] = 2.44) suggesting that this method could be successfully applied in the routine analysis of buffalo milk composition, providing rapid screening for possible adulteration with cow's milk at no additional cost.

• Asian-Australasian Journal of Animal Sciences
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• 제2권3호
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• pp.418-420
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• 1989