• Food Science of Animal Resources
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• v.34 no.6
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• pp.852-857
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• 2014

This study was carried out to develop a simple, convenient, and reproducible testing device to determine wettability and dispersibility of dairy powders. The testing device consists of a sieve ($150{\mu}m$) attached to a sample chamber, sensors mounted on a supporting body and a main control unit containing a display panel. The sensors detect the difference in electrical resistance between air and water. A timer is automatically triggered by the sensor when the bottom of sample-loaded chamber contacts water in the petri dish. Wettability and dispersibility of commercial skim milk powders (SMPs) produced at different heating strengths (low-, medium-, and high-heat SMP) are compared using the new testing device. Wettability of the SMPs were correlated with particle size and are found to increase in the order of medium-, low-, and high-heat SMP regardless of the amount of sample tested. Dispersibility of SMPs showed the same trend and high heat-SMP which has the smallest particle size resulted in the lowest dispersibility. Unlike existing methods, the new testing device can determine both wettability and dispersibility of powders and successfully detected differences among the samples.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.179-186
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• 2013

Pseudomonas spp. are Gram-negative psychrophilic bacteria, which can proliferate at refrigeration temperature. The bacteria produce heat-stable enzymes that can degrade fat and protein in foods. Hence, Pseudomonas spp. are related to the spoilage of milk, dairy products, and meat products under cold storage, causing economic loss. In the food industry, various methods have been used to remove bacteria including Pseudomonas spp. in food-related conditions, but they can be resistant to antimicrobials and sanitizers because they form biofilms regulated by quorum sensing (cell density-dependent cell-to-cell signaling). Since Pseudomonas cells in biofilms can cross-contaminate foods resulting in food spoilage and the survival of food-borne pathogens in food-related conditions, efficient decontamination technology and microbiological criteria should be established to reduce the occurrence of food spoilage by Pseudomonas spp.

• Journal of Dairy Science and Biotechnology
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• v.24 no.2
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• pp.55-60
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• 2006

The common recognition which the organic baby foods is compared as safe to baby does not mean there is especially plentiful nutrition in organic product. Because the mineral content of agricultural products is partly influenced by the soil quality, chemical fertilizer may change the mineral contents of the products. In that case, it may result in the possibility of the change of the contents of the agricultural vegetable products. However, the contents and the compositions of vitamin, carbohydrate, protein and fatty acids does not change largely from their original nutrition facts of the organic foods. The most advantage of organic baby foods seems to protect the agricultural products from the possibility of chemical contamination. It must be the most strong desire of all the consumers to provide and to nurse their babies with the high quality of baby foods made from organic food materials which are safe, reliable and healthier. That would also be a sincerely good way for the environment and ecosystem of the world.

• Journal of Dairy Science and Biotechnology
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• v.37 no.2
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• pp.136-153
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• 2019

The present study aimed to investigate the effects of skin care foods on the synthesis of pro-collagen type I C peptide and suppression of matrix metalloproteinase (MMP)-1 secretion through an in vitro study using fibroblasts (Hs68 cells) and keratinocytes (HaCaT cells). Among the three skin care foods developed in this study, three beans cookie and avocado yoghurt influenced the production of pro-collagen type I C peptide and suppressed MMP-1 secretion; however, tiger nut Galsu drink did not exhibit these effects. All skin care foods, including three beans cookie and plain yoghurt ($50{\mu}g/mL$, p<0.001) influenced the suppression of MMP-1 in addition to other commercially available breast milk production support foods examined, such as Heath Heather ($50{\mu}g/mL$, p<0.001), Happy Mama ($50{\mu}g/mL$, p<0.01), BioLys ($50{\mu}g/mL$, p<0.001), Enfamama ($25{\mu}g/mL$, p<0.0001), and Pregnagen ($25{\mu}g/mL$, p<0.001). Avocado fruit yoghurt ($25{\mu}g/mL$, p<0.05), avocado fruit jam yoghurt ($50{\mu}g/mL$, p<0.01), Enfamama ($100{\mu}g/mL$, p<0.05), and Pregnagen ($100{\mu}g/mL$, p<0.05) influenced the production of pro-collagen type I C peptide and suppressed MMP-1 secretion. This result indicates that only avocado jam yoghurt significantly influenced both the prevention of skin keratinization and acceleration of recovery of skin fibrous structure. Therefore, avocado is a favorable ingredient for nutrition-balanced dietary foods or an essential ingredient in products for revitalization of human skin.

• Journal of Dairy Science and Biotechnology
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• v.38 no.1
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• pp.1-18
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• 2020

Lactose intolerance is a pathophysiological phenomenon caused by a deficiency of the enzyme lactase present in human intestines. Changes in intestinal digestion and colon fermentation after the intake of lactose-containing products cause diarrhea and other clinical discomforts. Therefore, lactose intolerance can be easily ameliorated by consuming lactose hydrolyzed milk and dairy products. In the recent years, lactose-free dairy products have provided lactose intolerant consumers with several options, due to an improvement in the quality and an increase in the variety of products. Currently, the manufacturing of lactose-free products also represents the fastest growing sector in the dairy industry. This review, thus, aims to provide an overview of the current availability and prospects of lactose-free dairy products, and also discuss the potential benefits of the development of a variety of lactose-free dairy foods.

• Journal of Dairy Science and Biotechnology
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• v.18 no.1
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• pp.9-21
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• 2000

Dairy products eatable instantly have lots of nutriment, but on the other hand they are susceptible to putrefy with careless. Therefore, dairy products should be implemented the critical control points to produce both standard good qualities and hygiene ones without the contamination of hazards, because they could not been produced the perfect products only with ISO 9000 application like other industry. The application of HACCP system for dairy products produced domestically is important to certify hygiene quality and safety. It is necessary to examine regular inspection for the persistent maintenance of HACCP system. If environmental changes and improvement of manufacture facilities by expansion of new system in factory turn shift into HACCP plan, then, it is persistently accomplished the supplementation of deficiency for new hazard analysis through the periodical inspection. So far, HACCP system is mainly applied in dairy plants. If farms producing milk directly set up a sanitary plan, it can also practice sanitary control from farm to table in our country. The only dairy products produced in these conditions can be compatible to ones of other countries, they can be provided consumers over forty million with reliable foods, and contributed to the improvement of public health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1049-1056
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• 2016

The prevalence of diabetes is increasing worldwide, particularly in Asian regions such as Korea. It is estimated that the number of diabetic patients will exceed 5 million by 2030 and that about 30% of people with diabetes are unaware of their condition. A comparative analysis was conducted to determine the relationship between dairy food intake and pre-diabetes risk factors in subjects that visited the health examination center of Sunhan Hospital, Republic of Korea. Subjects were classified into two groups according to fasting blood glucose concentrations: 1) normal (fasting blood glucose <100 mg/dL, n=57) and 2) pre-diabetes (100 mg/dL${\leq}$ fasting blood glucose ${\leq}125mg/dL$, n=56). Total dairy food intake tended to be lower in females and subjects with pre-diabetes compared with males and normal subjects, respectively; however, differences between groups were not significant due to a wide range of variations. HbA1c, systolic and diastolic blood pressures were significantly associated with the prevalence of pre-diabetes. Odds ratios for pre-diabetes were significantly reduced per incremental increases in dairy food intakes after adjusting for confounding factors. Findings in the current study suggest that appropriate intake of dairy foods may need to be considered for the prevention of pre-diabetes.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.31-37
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• 2008

The distributions and content of geometrical isomers of conjugated linoleic acids (CLA) in dairy foods such as milk, yogurt, and cheese, produced or being sold in the Quebec province of Canada, were investigated by gas chromatographic analysis. The mean contents of total CLA (mg/g fat) were $5.06{\pm}0.74$ in 4 low-fat milk samples, $14.14{\pm}4.95$ in 6 yogurt samples, and $18.22{\pm}7.89$ in 5 natural ripened cheeses. Among the yogurt samples, YY contained the highest content of total CLA ($20.68{\pm}5.17\;mg/g$ fat). Among the cheese samples, Gruyere contained the highest amount of total CLA ($29.86{\pm}0.62$) as well as c-9,t-11 ($22.03{\pm}0.36\;mg/g$ fat), followed by Jarlsberg ($22.76{\pm}0.14$), Provolone ($16.42{\pm}0.52$), Cheddar ($13.83{\pm}0.81$), and Swiss ($8.23{\pm}1.11$). Based on the distribution ratios of CLA isomers in these dairy foods, the c-9,t-11 isomer appeared to be the major CLA isomer in both the low-fat milk ($89.87{\pm}2.39%$) and yogurt ($90.98{\pm}4.42%$). In the cheeses, however, the ratio of c-9,t-11 ($54.86{\pm}13.06%$) was slightly higher than that of c-10,c-12 ($40.81{\pm}13.40%$).

• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.517-529
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• 2012

The purpose of the study was to implement and evaluate a nutrition education program for preschool children. Applying the PRECEDE-PROCEED model, the nutrition education program was developed and focused on changing beliefs, increasing nutrition knowledge and consumption of vegetables & fruits (V/F) and dairy foods. Subjects were children attending a childcare center in Seoulwho were grouped into education (n = 33) and control group (n = 32). Education group received four sessions of nutrition education during 2011 fall. Both groups completed the questionnaire at pretest and posttest, measuring nutrition knowledge, beliefs, and preferences of V/F and eating behaviors. Compared to control group, education group made significant gains in total score of nutrition knowledge after the education (p < 0.05). In addition, the pretest-posttest changes in total score of beliefs regarding V/F consumption and eating behaviors were higher in the education group than in the control group (p < 0.05). Two groups were significantly different in the pretest-posttest changes in specific beliefs regarding the benefits of V/F consumption and some eating behavior. However, there were no changes in the preferences of vegetables or fruits between the two groups after the education. The consumption of V/F and dairy foods was not significantly different after the education. This study revealed that nutrition education for preschoolers was effective in improving nutrition knowledge and perceived benefits regarding V/F consumption and specific eating behavior. This study suggested that more intensive education is needed to induce changes in eating behaviors. This program can be used in nutrition education of children at the childcare centers or kindergartens.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.671-680
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• 2013

This study was conducted to examine the consumption realities of processed food and the perception of food labeling with targets of university students attending schools in Daegu and Gyeongbuk areas. The reason for buying processed food was because it is easy to cook. As for the number of using processed food, it was answered that everyday dairy products, noodles, breads and snacks for 3~4 times a month, and meat processed foods, canned foods, sauces and frozen foods for 2~3 times a month. With regard to selecting processed products, both male and female students answered with taste and price first, barely considering the safety and nutritional elements. It turned out that they check the price, expiration date and country of origin in order upon buying processed foods. Most of them recognized food labeling, but answered that they checked it sometimes in order to check the 'expiration date' and the 'calories'. They were aware of the food nutritional contents indication. It was turned out that male students check it for nutrients and female students for weight control. The effect of the processed food indication was that it is easy to choose the necessary foods for health and as well as for comparing the food with other products. The satisfaction of the food labeling system was mediocre. The results indicated that the food indication system needs to be educated or promoted.