• 한국축산식품학회지
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• 제41권1호
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• pp.8-15
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• 2021

Vegetarians have claimed and actively promoted the advantages of plant-based alternative milks as the best option for human nutrition and health, compared to the natural dairy milk. However, numerous scientific evidences and reports have demonstrated that the natural milk possesses more beneficial nutrients and bioactive components than artificially manufactured plant-derived milks. The biochemical and nutritional advantages and functionalities of natural dairy milk cannot be replaced by man-made or crafted plant-based beverage products. On the other hand, the tremendous increase in production and consumption of the plant-based alternative milks in recent years has led a serious business downturn in traditional roles and stability of the dairy industry, especially in the major dairy producing Western countries. Although plant-based milk alternatives may have some benefits on nutrition and health of certain consumers, the plant-derived alternative milks may not overshadow the true values of natural milk. Milk is not a high fat and high cholesterol food as animal meat products. Unlike plant-based alternative milks, natural milk contains many bioactive as well as antiappetizing peptides, which can reduce body weight. It has proven that taking low-fat, cultured and lactase treated milk and dairy products with other diversified nutritionally balanced diets have been shown to be healthier dietary option than plant-based milk/foods alone.

• Journal of Dairy Science and Biotechnology
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• 제17권1호
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• pp.39-49
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• 1999

Since IMF relief financing, domestic economy has been rapidly cooled down. At this point that we predict an overall decrease of production and sale of industries, cooperative marketing activities of the whole dairy industry are required to promote milk consumption. As everyone knows, advertisement is only one of the various factors that affect sales. Other factors include price, distribution, package, promotion, and consumer's needs and taste. The objectives of the cooperative advertising campaign should be trial purchase of new consumers, maintenance of brand loyalty of existing consumers, more positive experience of using the product, and increase of frequency of purchase. Long term analysis is essential to making these kinds of behaviour changes. Also the objectives of the communication program should be a shift of awareness of milk from 'a basic health food for children' to a substitute to the beverage even for adults. To share database of consumers among companies, we need to find ways to use interactive on-line services, the internet, D.M. events and so on as well as the mass media. It should be a precondition that the main body of the cooperative advertisement includes the milk processing board, dairy companies, livestock cooperations, farmers and the Government. To assure continuous, activities to promote milk consumption, the Government should take the lead in legislating 'An enforcement ordinance for milk promotion and research', and seek complementary measures and support to establish the ordinance.

• Journal of Dairy Science and Biotechnology
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• 제42권2호
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• pp.23-34
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• 2024

Milk, which is often referred to as a healthy beverage, is the first food encountered at birth. During digestion, A1-type milk often leads to digestive disorders due to increased levels of 𝛽-casomorphin-7. It also tends to induce inflammatory responses in the gut immune system by altering the gut microbiota and triggering conditions such as diabetes and respiratory hypersensitivity. In contrast, A2-type milk is gaining attention because of fewer associated problems than A1 milk and its unique functional benefits. However, information on the efficacy of A2 milk relies primarily on limited clinical and animal trial data, and substantiating its efficacy and functional superiority remains a challenge. Therefore, various studies, including research on the distinctive efficacy and functions of A2 milk compared with conventional A1 milk and investigations into the mechanisms underlying its effects on human health following consumption, are necessary in the future.

• 한국식생활문화학회지
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• 제26권2호
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• pp.170-177
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• 2011

We examined household's food expenditures in this study. The empirical work outlined here used quarterly data from 2003 Q1 to 2010 Q3. All variables are in log form and were obtained from the Korea National Statistical Office. The food items included cereals, dairy products, fruits, meat, vegetables, and alcoholic beverages. We applied the ordinary least squares method to a model consisting of household income and seasonal dummies. This is because household expenditures are ordinarily a function of income and have seasonal characteristics. The household's food consumption patterns also reflect the prevailing social and environmental circumstances. This study showed that the income coefficients of cereals, meat, dairy products, and alcoholic beverages tend to increase in the long-run, whereas those of vegetables and fruits decreased. The results also revealed that consumption of alcoholic beverages and meat was greatly affected by household income fluctuations, whereas those of vegetables and dairy products were not sensitive to income. The impulse response functions indicated that expenditures not only increased slowly before peaking one to eight quarters after the income shock but declined very slowly to pre-shock levels. The response of dairy products at the twelfth step was three times as large as that of the first step.

• 동아시아식생활학회지
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• 제25권2호
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• pp.223-233
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• 2015

The purpose of this study was to categorize dietary lifestyles and analyze intake behavior regarding beverages according to lifestyles of 276 university students in Yeungnam region. Frequency analysis, factor analysis, cluster analysis, reliability analysis, one-way analysis of variance, and ${\chi}^2$ tests were conducted using SPSS V.21.0. In the factor analysis, dietary lifestyles were categorized into one of five factors: health-seeking type, popularity-seeking type, safety-seeking type, economy-seeking type and convenience-seeking type. According to cluster analysis, respondents were divided into four groups: convenience-seeking group, wellbeing-seeking group, popularity-seeking group, and indifference group. Chi-square tests showed that there were significant differences in gender, grade, dwelling status, and monthly allowance according to the four dietary lifestyle groups. The level of dietary habits and percentage of correct answers related to beverages of the wellbeing-seeking group were highest among the four groups. The frequency of beverage intake was significantly different for carbonated drinks, milk and dairy products, and sport drinks according to dietary lifestyle groups. In addition, for beverage preference, there were significant differences in carbonated drinks, sport drinks, tea and functional drinks according to dietary lifestyle groups.

• 한국식생활문화학회지
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• 제28권4호
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• pp.356-370
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• 2013

The purpose of this study is to examine the Western perspective on the food and food culture of Modern Times in Korea (from the late of Joseon Dynasty until Japanese colonial era). Literature and written records were analyzed. This analysis revealed that the heart of the mill in this period involved rice, and that a common beverage was sungnyung made from boiled scorched rice (in contrast to tea as the common beverage in Japan or China). The most important subsidiary food in Joseon was vegetables, especially Kimchi. Westerners viewed Kimchi as a smell symbolizing Joseon and their meal times. Even though both Kimchi and cheese are fermented food, just like Westerners could not stand the smell of Kimchi, Koreans viewed the smell of cheese unpleasant. Westerners viewed German sauerkraut as Western food counterpart to Kimchi, as sauerkraut is also fermented food made of cabbage. Regarding the eating of dog meat in Joseon, most Westerners viewed it as brutal; however some interpreted it as a difference in food culture. In addition, the eating of raw fish and its intestines felt crude to Westerners. The biggest difference between Joseon's food and Western food was that Joseon had no dairy products and no sugar. The most highly preferred fruit for Westerners was the persimmon, and ginseng was already widely recognized and recorded as a medicinal plant. Joseon's desserts were also favorably evaluated. In contrast, the excessive gluttony, heavy drinking, and unsanitary conditions in Joseon were problems pointed out in many records.

• 한국포장학회지
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• 제24권3호
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• pp.141-148
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• 2018

Photo-oxidation is one of the main causes of food deterioration of great variety of foods, such as dairy products, nuts, meat products, and wine. It causes a loss of both nutritional value and sensorial quality of products and may even leads to the formation of toxic compounds. Active packaging for food and beverages has been investigated and developed with embedding light absorbers or blocking materials into the plastics. In recent years, several novel light barrier materials have been proposed as an alternative option for different applications. This article reviews the up-to-date technology in light absorber and blocking material with special emphasis on chemical compound and mechanism. Inorganic, organic, hybrid organic-inorganic, and natural light absorbers were scoped. The challenges and future perspectives of light barrier materials are also discussed.

• Journal of Dairy Science and Biotechnology
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• 제29권1호
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• pp.1-15
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• 2011

국내는 물론 해외에서도 kefir 섭취 요법에 의한 당뇨병의 치료 효과에 관한 연구는 거의 없는 현실이다. 따라서, kefir가 당뇨병 치료 보조식품으로서 이용 가능성이 있는지를 검토하고 연구할 가치가 있다고 본다.

• Journal of Dairy Science and Biotechnology
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• 제40권1호
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• pp.23-34
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• 2022

In this study, to determine the importance of lactic acid bacteria (LAB) in Kombucha fermentation, biological functions, such as organic acid production and anti-inflammatory and antibacterial activities, of Kombucha, with or without LAB inoculation, were evaluated. Lactobacillus paracasei DK215, Saccharomyces cerevisiae C3, and Acetobacter pasteurianus P2 were selected as the inoculants. Organic acids were measured every 3 days from the end of fermentation using HPLC; the organic acid content of LAB-inoculated Kombucha was relatively high. Samples with or without LAB inoculation showed high antibacterial activity against Escherichia coli. The MTT assay results indicated no significant difference in concentration difference and cell death. In the NO production test, compared with the uninoculated Kombucha sample, the LAB-inoculated Kombucha sample exhibited a value similar to that of the group without LPS treatment. The levels of cytokine (IL-1α, IL-6, TNF-α) production were significantly lower than those of the LPS(+) group, indicating the anti-inflammatory activity potential of the Kombucha sample. This improvement in the biological function of the LAB-inoculated Kombucha further verifies the value of LAB in the fermented food and beverage industry.

• 농업과학연구
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• 제8권2호
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• pp.171-178
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• 1981

우유(牛乳)를 이용(利用)한 Alcohol발효음료(醱酵飮料)의 적절한 제조법(製造法)을 시험(試驗)하기 위하여 유산균(乳酸菌) 및 효모류(酵母類)를 우유(牛乳)에 접종(接種)하고 각종당류(各種糖類)의 첨가량(添加量)에 따른 조성분(組成分)의 변화(變化)와 Alcohol 생산성(生産性) 등(等)을 검토(檢討)한 결과(結果)는 다음과 같다. 1. 5종(種)의 유산균류(乳酸菌類)를 탈지유배지(脫脂乳培地)에 24시간(時間) 배양(培養)하여 산생성도(酸生成度) 및 Amino태(態) 질소함량(窒素含量)의 변화(變化) 상태(狀態)를 시험(試驗)한 결과(結果) Str. lactis가 0.83%로서 가장 적합한 산도(酸度)를 나타내었으며 Amino태질소(態窒素) 함량(含量)은 0.2mg/ml 범위(範圍)로서 큰 변화(變化)가 없었다. 2. 탈지유(脫脂乳)에 Glucose, Lactose 및 Sucrose를 5% 첨가(添加)하고 Str. lactis 및 Cruyveromyces fragilis를 접종(接種)한 결과 산도(酸度) 및 Amino태질소(態窒素) 함량(含量)은 큰 변화(變化)가 없었고 Alcohol 생산성(生産性)은 2.5%로부터 3.58%로 증가(增加)되었다. 3. Cruyveromyces fragilis 및 Saccharo-myces cerevisiae 산모(酸母)를 5~15%의 Sucrose첨가탈지유배지(添加脫脂乳培地)에 접종배양(接種培養)한 결과(結果) Sucrose 첨가(添加)에 따른 산도(酸度) 및 Amino태질소(態窒素)의 함량(含量)은 변동(變動)이 적었고 Alcohol생산성(生産性)에 있어서는 Cruyveromyces fragilis가 2.12%로부터 8.15%로, Saccharo-myces cerevisiae는 0%로 부터7.45%로 증가(增加)되었다. 4. Sucrose를 첨가(添加)한 탈지유(脫脂乳)에 Cruyveromyces fragilis 및 Saccharomyces cerevisi를 접종(接種)하여 Alcohol발효유음료(醱酵乳飮料)를 제조(製造)하고 관능시험(官能試驗)을 실시한 결과 Saccharomyces cerevisiae 접종제품(接種製品)에 비(比)하여 Alcohol함량(含量)이 높은 Cruyveromyces fragilis 접종(接種) 제품(製品)이 우수(優秀)하였다. 5. Str. lactis 및 Cruyveromyces fragilis를 탈지유(脫脂乳)에 접종(接種)하여 Alcohol발효(醱酵)를 실시한 결과 수분(水分), 조단백질(粗蛋白質), 회분(灰分) 및 Alcohol 성분등(成分等)이 Koumis와 유사한 발효유음료(醱酵乳飮料)를 제조(製造)할 수 있었다.