• Journal of Animal Science and Technology
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• v.51 no.5
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• pp.345-352
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• 2009

This study utilized 332,625 records of linear type scores consisting for 15 primary traits, 22,175 final score and 84,612 pedigree information of 22,175 Holstein cows from 1993 to 2007 in Korea to estimate genetic parameters for 16 type traits. Genetic and error (co)variances between two traits selected from 16 traits were estimated using bi-trait pairwise analyses with DFREML package. The estimated heritabilities for stature (ST), strength (STR), body depth (BD), dairy form (DF), rump angle (RA), thurl width (TW), rear legs side view (RLSV), foot angle (FA), fore udder attachment (FUA), rear udder height (RUH), rear udder width (RUW), udder cleft (UC), udder depth (UD), front teat placement (FTP), front teat length (FTL) and final score (FS) were 0.31, 0.21, 0.25, 0.10, 0.29, 0.19, 0.09, 0.06, 0.12, 0.13, 0.12, 0.08, 0.26, 0.20, 0.28 and 0.15, respectively. ST had the highest positive genetic correlation with BD (0.90), while RLSV had the highest negative genetic correlation with FA (-0.56). RA had negative genetic correlation with most udder traits (-0.17~-0.02). Especially, RUW had the higher positive genetic correlation with STR (0.60), BD (0.62), and TW (0.49), however, UD had the higher negative genetic correlation with STR (-0.40) and BD (-0.40). FTL had negative genetic correlation with FUA, RUH, RUW, UC and UD. FS had positive genetic correlation with UC, UD and FTP (0.12, 0.18 and 0.20). However, additional research is needed on the use of these parameters in the genetic evaluation because estimated genetic and error variance-covariance matrices were not positive definite.

• Journal of Microbiology and Biotechnology
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• v.27 no.9
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• pp.1725-1725
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• 2017

• Food Science and Industry
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• v.54 no.3
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• pp.171-183
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• 2021

Tofu has been consumed as source of protein in Asia for hundreds of years and it was first known in US and Europe by Asian immigrants during 1900s. Lately it is being spotlighted for excellent plant-based protein that has nutritional value. Tofu has long been the most widely used ingredients in Asia and it has been developed into various forms such as tofu, yuba, fried tofu, tofu sheet, fermented tofu and more according to food culture. With development of equipment, coagulant, packaging and pasteurization, now we can have advanced flavor, productivity and distribution of tofu. Tofu has been brought to customer's attention, people who prefer more health oriented, sustainable and eco-friendly food during COVID-19 pandemic season. Furthermore, this global trend is expected to be continued. In response to the trend we need more study on new texture of tofu, substitution of meat, dairy, and various commercialization of HMR in future.

• Food Science and Preservation
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• v.13 no.3
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• pp.304-309
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• 2006

In order to examine the antimicrobial effect on dairy processing facilities and products, Prunus mume extinct (PME) was applied to the pilot plant system of dairy industry and yogurt, PME showed thermal and pH stability in the wide spectrum of temperature ($40{\sim}150^{\circ}C$) and pH ($4{\sim}10$) and remarkable antimicrobial activities against dairy spoilage microorganisms. As the result of aseptic treatment of dairy processing facilities with PME microbial colony including coliform bacteria was not detected canpore to those detected in the control. In the level of PME concentration which inhibit the growth of putrefactive microorganisms we could produce yogurt with good scores of sensory evaluation.

• Journal of the Korea Organic Resources Recycling Association
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• v.10 no.3
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• pp.74-84
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• 2002

This experiment was carried out to evaluate supplemental effects of various preservatives to preserve the Brewers grain and Soymilk from decay and degeneration. The NaCl, organic acid(Ca-propionate), microbial fermenter(H/MF inoculant), and methionine hydroxy analogue(MHA) were used as additives in order to compare preservability of brewers grain and soymilk by-product during 20 days at July to August. Most treatments were appeared rapid decay and degeneration as soften and covered with molds on surface from the early days of experiment. However, MHA treatments showed any change until 20 days of storage. In terms of pH and $NH_3-N$ contents, only MHA treatment showed a stable and low value. The other treatments including Control showed high values as time flowed or unstable states. In conclusion, when high moisture agricultural by-product was treated by over 5% of MHA, there was no significant physicochemical changes in long term preservation over 20 days at summer season.

• Journal of the Korea Organic Resources Recycling Association
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• v.10 no.3
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• pp.59-67
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• 2002

This study was carried out to improve the utilization of food wastes known as major source of environmental pollution and to determine proper additional levels of methionine hydroxy analogue(MHA) on food wastes. 1%, 3% and 5% of MHA were added to 3 groups of food wastes gathered from small cafeteria. Each group has 3 reiteration. NaCl contents were tended to get higher as addition levels increased(p<0.05). And pH values were tended to get lower as additional levels increased(p<0.05). $NH_3-N$ contents were significantly decreased as additional levels increased(p<0.05). Total VFA(Volatile Fatty Acid) content was increased after 30 days of storage on control. On MHA treatments(1, 3, 5%), total VFA contents were decreased until 15 days of storage, and kept low values until the end of experiment. In terms of superficial change, mildew covered all over control, and covered by thin mildew on the surface of 1% MHA treatment. No superficial change found on 3% and 5% MHA treatments. In conclusion, over 1% addition of MHA was effective to prevent the decay and degeneration of food wastes.

• Animal Bioscience
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• v.34 no.8
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• pp.1415-1424
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• 2021

Objective: Portable laser methane detectors (LMDs) may be an economical means of estimating CH₄ emissions from ruminants. We validated an LMD-based approach and then used that approach to evaluate CH₄ emissions from indigenous dairy cows in a dryland area of Ethiopia. Methods: First, we validated our LMD-based approach in Simmental crossbred beef cattle (n = 2) housed in respiration chambers and fed either a high- or low-concentrate diet. From the results of the validation, we constructed an estimation equation to determine CH₄ emissions from LMD CH₄ concentrations. Next, we used our validated LMD approach to examine CH₄ emissions in Fogera dairy cows grazed for 8 h/d (GG, n = 4), fed indoors on natural-grassland hay (CG1, n = 4), or fed indoors on Napier-grass (Pennisetum purpureum) hay (CG2, n = 4). All the cows were supplemented with concentrate feed. Results: The exhaled CH₄ concentrations measured by LMD were linearly correlated with the CH₄ emissions determined by infrared-absorption-based gas analyzer (r² = 0.55). The estimation equation used to determine CH₄ emissions (y, mg/min) from LMD CH₄ concentrations (x, ppm m) was y = 0.4259x+38.61. Daily CH₄ emissions of Fogera cows estimated by using the equation did not differ among the three groups; however, a numerically greater milk yield was obtained from the CG2 cows than from the GG cows, suggesting that Napier-grass hay might be better than natural-grassland hay for indoor feeding. The CG1 cows had higher CH₄ emissions per feed intake than the other groups, without significant increases in milk yield and body-weight gain, suggesting that natural-grassland hay cannot be recommended for indoor-fed cows. Conclusion: These findings demonstrate the potential of using LMDs to valuate feeding regimens rapidly and economically for dairy cows in areas under financial constraint, while taking CH₄ emissions into consideration.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.787-791
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• 2017

Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifido-bacterium longum, and Streptococcus thermophilus). After fermentation at $40^{\circ}C$ for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods. Sensory evaluation was performed based on consumer acceptability scores with a 7-point scale, and antimicrobial effects were measured by the agar plate method. The moisture, crude protein, crude fat, and ash contents of yogurt supplemented with 1% GME were $85.06{\pm}0.06%$, $4.41{\pm}0.01%$, $4.30{\pm}0.05%$, and $0.81{\pm}0.03%$, respectively, with no significant changes noted from those of yogurt without GME (control), except for an increase in the crude fat content. The sensory scores of color, flavor, texture, overall taste, and overall acceptance of yogurt supplemented with below 1% GME did not differ significantly (p<0.05) to those of the control yogurt. In addition, the growths of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Enterobacter sakazakii were inhibited during fermentation and storage. These results suggest that GME could be used in dairy products as a supplement and in the food industry as an antimicrobial material.

• Journal of Dairy Science and Biotechnology
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• v.41 no.4
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• pp.219-229
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• 2023

Consumer demand for products with health benefits and natural ingredients is significant for the expansion of functional foods. Edible films and coatings are an excellent way to diversify the market for functional foods and as substitutes for the prevailing packaging and products. Incorporation of whey protein (WP) and its active ingredients into edible films and coatings is a promising technique that can be applied to various food products. Numerous combinations can be used on an industrial scale depending on the purpose, product, nature of the film, type of active ingredient, and type of inclusions. In this review, we describe several characteristics of edible WP films and coatings used as novel packaging materials. WP-based packaging can play a beneficial role in sustainability because of the option of recycling materials rather than incinerating, as in synthetic laminates, because of the use of natural byproducts from the food industry as raw materials. However, cost-effectiveness is a driving force against industrial setbacks in current and future WP processing developments. The industrial application of this new technology depends on further scientific research aimed at identifying the mechanism of film formation to improve the performance of both the process and product. Furthermore, research such as consumer studies and long-term toxicity assessments are required to obtain significant market shares.

• Environmental and Resource Economics Review
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• v.15 no.1
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• pp.1-26
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• 2006

This paper explores the relatilonship between state level environmental regulations and stocking and location decisions in the U.S livestock and poultry industry (beef, chicken, dairy and hogs), Rather than conduct this analysis on a species by species basis, the overall size of the livestock industry(expressed in animal units) and the size of Industry found on large, medium and small operations by state (48) and over time (29 years), which is panel data analysis, Generally, regulations seem to be induced by the structural change of industry; when industry creates externalities, regulators try to address them with policy tools to internalize them, Written regulatory stringency may not effect behavioral change; rather the state's willingness to enforce regulations seems to have a measurable influence. However, in the presence of rapid structural change, industry location is affected by written regulatory stringency. Policy enforcement activity was shown to influence inventory decisions in general and larger operations were found to be more sensitive to willingness to enforce than smaller operations.