• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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• pp.43-51
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• 2006

Producer prices of raw milk include following elements: a basic price, payment according to fat content, payment according to bacteriological quality and somatic cell count. The quality of raw milk has increased since last change of payment system according somatic cell count. But last change of payment system according to fat content is not effective. It is necessary to widen the range of equal price by fat content. Also it is necessary to include payment according to protein content.

• 축산식품과학과 산업
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• v.6 no.1
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• pp.46-54
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• 2017

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1343-1347
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• 2004

Conjugated linoleic acid (CLA) concentrations of commercial yoghurts and the ability of dairy starter cultures to produce CLA were investigated. The CLA contents of yoghurts were in the range of 4.1~14.8 mg/l00 g. CLA contents in yoghurts depended on the amount of milk used for raw material. Regression test showed positive correlations between CLA concentrations and selected fatty acids (stearic acid, oleic acid, linoleic acid and linolenic acid) of lipids in yoghurts. Among the 67 commercial dairy starter cultures tested, one of Lactobacillus acidophilus, one of Lactobacillus casei and three of Streptococcus thermophilus were found to be capable of converting free linloeic acid to CLA and cis-9, trans-11 octadecadienoic acid presented more than 70% of the total CLA formed. The CLA conversion rate of the screened strains ranged from 6.1% to 8.6% in whole milk for 24 hours at 37$^{\circ}C$.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.37-41
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• 2009

Sensory analysis of milk and milk products is widely appreciated, and there is a demand for experts with these skills in the dairy industry. To this end, it is important to understand the basic principles of sensory analysis and impart training to facilitate the development of dairy food industry. This paper addresses the ISO 22935/IDF 99 guidelines on the methodology of sensory analysis of milk and milk products, training procedures and monitoring of selected assessors, and criteria for sampling and preparation of dairy samples and their assessment.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.523-528
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• 2005

The commercial interests in functional foods containing probiotics are gaining significance in view of increasing studies on their role in digestive tract. Probiotic dairy foods containing health-promoting bacteria are important segment of functional food market. Various health benefits have been attributed to specific strains of lactic acid bacteria or food containing these probiotic cultures. Probiotic-containing foods are considered to improve general gut health and natural defenses of body, and lower blood cholesterol level. Specific probiotic microbes can alleviate or prevent diverse intestinal diarrhea-inducing disorders, cause prophylaxis of intestinal and urogenital infections, inhibit mutagenicity of intestinal contents, and reduce incidence of intestinal tumors. Recent increasing evidences on health effects of probiotics have triggered consumer interest in this category of functional foods. Rational approach needs to be applied in selection of strains for probiotic preparation to achieve required functionality. Present article focuses on some prominent probiotic candidates and criteria for their inclusion in functional food sector. Various health claims of probiotics on gastrointestinal disorders, anticarcinogenic effects, and anti-cholestrimic effects, and possible mechanistic explanations for their functionality are highlighted.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.189-198
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• 2008

This study investigated the influences of the beverage intake on food behavior and personality for 1295 adolescents. The results were as follows. The favorite beverage was 'fruit juice', and preference of 'coffee' was the lowest. 'Milk and dairy product' was highest and 'milkshake' was lowest in intake frequency of beverage. The preference correlated positively(r = 0.391) with the intake frequency of beverage, especially high in 'green tea and black tea'(r = 0.622), 'coffee'(r = 0.581), 'carbonated drink'(r = 0.538), and 'milk and dairy product'(r = 0.501). The explanation power(R2) of beverage preference on beverage intake was 0.153. The explanation power($R^2$) of beverage intake on food behavior was 0.127, and 'carbonated drink' and 'coffee' as well as 'milkshake' had a negative influence on food behavior: however, 'milk and dairy product', 'green tea and black tea', and 'fruit juice' had a positive influence on food behavior. The relationship of beverage intake and sociality was very low($R^2$= 0.013), and 'isotonic drink' and 'green tea and black tea' had a positive influence on sociality. The relationship between beverage intake and anger expression was also very low. 'Coffee' showed a positive relationship with anger-in. 'Carbonated drink' and 'milkshake' showed a positive result with anger-out. 'Milkshake' showed a negative relation with anger-control, but 'green tea and black tea' and 'milk and dairy product' showed a positive relation. From these results, it was necessary to develop the practical nutritioneducation program on proper beverage choice for adolescents leading to better metal and physical status.

• Journal of Dairy Science and Biotechnology
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• v.37 no.3
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• pp.177-186
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• 2019

Raphanus raphanistrum subsp. sativus (radish) powder contains several bioactive com- pounds and is widely used in the food industry. In this study, we examined the sensory attributes (taste, color, flavor, texture, and overall acceptability) of commercially available milk, yoghurt, and kefir containing different concentrations of R. raphanistrum subsp. sativus powder. The organoleptic characteristics of commercially available milk, yoghurt, and kefir was significantly different with respect to taste, flavor, color, texture, and overall acceptability in the treated group (1%, 2%. 3%. and 4%) compared to the control (0%; p<0.05). In addition, the scores of taste, flavor, color, texture, and overall acceptability decreased in proportion to the increase in amount of radish-powder in commercially available milk, yoghurt, and kefir. When 1% R. raphanistrum subsp. sativus powder was added to commercially available milk, yoghurt, and kefir, they showed good results in organoleptic characteristics compared to the control group. Therefore, our results could be used as the basis for estimating changes in organoleptic characteristics on supplementation of various dairy products with R. raphanistrum subsp. sativus.

• Journal of Microbiology and Biotechnology
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• v.25 no.10
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• pp.1687-1696
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• 2015

Supplementation with probiotics can protect against the development of food allergies by modulating the host immune response; however, the mechanisms are not fully understood. The objective of this study was to investigate the allergy-reducing effects of regulatory dendritic cells (regDCs) induced by Lactobacillus paracasei L9 (L9) in β-lactoglobulin (BLG)-sensitized mice. The L9 supplement suppressed the aberrant balance of Th1/Th2 responses to BLG in mice, via upregulation of the CD4+CD25+Foxp3+Treg cell responses. The amount of CD4+CD25+Foxp3+Treg cells in mesenteric lymph nodes increased by 51.85%. Furthermore, administration of L9 significantly induced the expression of CD103 and reduced the maturation status of DCs in mesenteric lymph nodes, Peyer's patches, and spleen. Bone marrow-derived dendritic cells (BM-DCs) were activated by L9 in vitro, with an approximate 1.31-fold and 19.57-fold increase in expression of CD103 in CD11c+DCs and the level of IL-10 production, respectively, while the expression of CD86 did not change significantly. These data demonstrate that L9 reduced the BLG allergic sensitization, likely through regDCs mediated active suppression.

• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.47-54
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• 2006

Consumers have become increasingly more aware of food safety issues, as a consequence of s number of food scandals. Most of these scandals have been related to livestock products. However, most consumers still believe that it is possible to produce safe food at low prices, while a small group of consumers is willing to pay a price surplus for special quality. Organic standards, especially for livestock products, have very few definitions of process quality, and even fewer of these definitions that influence product quality. This paper work to organic milk production and marketing trends in Korea.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.122-126
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• 1997

Bifidobacteria have been known as beneficial inhabitant of human intestine. Therefore, bifidobacteria began to be noticed as a starter in the manufacture of fermented dairy products. Perhaps the key for effective use of bifidobacteria in commercial dairy products is the maintenance of viability of bifidobacteria during large scale preparation of starter culture and distribution of products. So we tried to obtain the bifidobacteria having suitable characteristics for using as a starter in the manufacture of fermented dairy products. Among bifidobacteria isolated from Korean, E-4 strain showed the highest resistance to oxygen. To know whether the selected strain will be fit for manufacture of fermented dairy products, we also investigated resistance of the selected strain to HCI. The selected strain, E-4, was more resistant to environmental stresses such as oxygen, H2O2 and HCI than Bifidobacterium longum known as resistant strain to environmental stresses. According to carbohydrate fermentation patterns and morphological characteristics, E-4 strain was identified as B. bifidum. In conclusion, the selected strain, E-4, was thought to be fit for manufacture of fermented dairy products.