• Asian-Australasian Journal of Animal Sciences
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• v.17 no.3
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• pp.420-422
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• 2004

This study was to demonstrate a rapid novel method for detection of adulterated cow milk in goat milk using modified staining protocol after native polyacrylamide gel electrophoresis (PAGE). Samples of cow milk and goat milk containing 0, 0.5, 1.0 and 2.0% (v/v) of cow milk were analyzed. Low levels of cow milk mixed in goat milk were identified by the presence of higher mobility of $\beta$-lactoglobulin A ($\beta$-Lg A) in cow milk. By mini-gel electrophoresis, a distinguishable protein profile was visualized in 25 min using the modified Coomassie blue staining solution, in which methanol (50%) was replaced with ethanol (20%) and the concentrations of Coomassie blue and acetic acid were reduced from 2 to 0.13% and 10 to 5%, respectively. To visualize the milk proteins, gels in the staining solution were water-bathed in boiling water for 5 min and then cooled down immediately for 3-5 min. The sensitivity of this method is relatively high, allowing examination of 1% cow milk in goat milk. The procedure presented here is also very cost-effective due to less reagents needed. This simplified method would be useful and applicable to dairy industry for routine examination of goat milk.

• Korean Journal of Veterinary Research
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• v.14 no.1
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• pp.17-21
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• 1974

The experiment was carried out to determine the concentration of vitamin A by Carr-Price reaction ot fifty six sera obtained from normal cows and fourty four sera from the cows with ovarian hypofunction. The results obtained in this work were summerized as follows: 1. The mean values of vitamin A concentration of sera obtained from the cows with ovarian hypofunction were 88 IU/100 ml in summer (grazing), and in winter 79 IU/100 ml (hay) and 173 IU/100 ml (trench silage). The mean values of vitamin A concentration of sera from normal cows were 212 IU/100 ml in summer (grazing), and in winter 113IU/100 ml (hay) and 338IU/100 ml (trench silage). The differences of the concentrations of vitamin A among three groups were statistically highly significant (p<0.01). 2. The differences of vitamin A concentrations between the hay group and the trench silage group in normal cows and in cows with ovarian hypofunction were statistically highly significant (p<0.01). 3. The concentrations of vitamin A in summer group (grazing) were higher than those of the hay group in winter in normal cows and in cows with ovarian hypofunction. 4. The concentrations of vitamin A in the trench silage group in winter were higher than those of summer group (grazing) in normal cows and in cows with ovarian hypofunction.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.734-745
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• 2020

Commercially sterilized ultra high temperature (UHT) milk was manufactured at different homogenization pressures (20, 25, and 30 MPa), and changes in fat particle size, mechanical stress-induced fat aggregation, plasmin activity, and lipid oxidation were monitored during ambient storage of the UHT milk for up to 16 wk. The particle sizes of milk fat globules were significantly decreased as homogenization pressure increased from 20 to 30 MPa (p<0.05). The presence of mechanical stress-induced fat aggregates in milk produced at 20 MPa was significantly higher than for UHT milk produced at either 25 or 30 MPa. This difference was maintained all throughout the storage. There were no significant differences in plasmin activity, trichloroacetic acid (12%, w/v) soluble peptides, and the extent of lipid oxidation. Based on these results, an increase of homogenization pressure from 20 (the typical homogenization pressure employed in the Korea dairy industry) to 25-30 MPa significantly decreased mechanical stress-induced fat aggregation without affecting susceptibility to lipid oxidation during storage.

• Journal of Applied Biological Chemistry
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• v.43 no.4
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• pp.246-249
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• 2000

We investigated the production of chitin oligosaccharides using food grade papain. A solution of commercial food grade papain (FGP) was dialyzed for 12 h before measuring its chitinolytic activity. The effects of enzyme concentration, reaction temperature, and pH on the endochitinase and $\beta$-N-acetylglucosaminidase activities and the thermostability of these enzymes were investigated. In adddition, the reaction products were analyzed with gel filtration on a Bio-Gel P2. The endochitinase activity was twentyfold higher than that of $\beta$-N-acetylglucosaminidase. The optimal endochitinase activity was at pH 3.0, while the maximal $\beta$-N-acetylglucosaminidase activity was at pH 6.0. The reaction product consisted mainly of the dimer of N -acetylglucosamine, with a small amount of its trimer. Under the experimental conditions, $120{\mu}g$ of chitin oligomers were obtained with 1 mg of FGP protein after an incubation of 2 h.

• Korean Journal of Community Nutrition
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• v.7 no.4
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• pp.571-577
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• 2002

The foodbank program is one of the social welfare programs that collects donated food and grocery products from the nation's food and grocery industry and distributes them to people who are in need. The purposes of this study were to: (a) investigate the food donators' perceptions of the foodbank program, (b) analyze the attitude toward the program by businesses, (c) compare the opinions on whether to donate or not, and (d) examine the frequency and category of the donated food. This research was conducted on three donator groups, such as contract foodservice management companies, franchising restaurant companies, and food manufacturing and grocery companies. A total of 63 donators participated in this survey. The main results of the investigation on the operating conditions were as follows; (a) From the donators perspective, 73.0% and 71.0% of the respondents recognized the definition and purpose of this program, respectively. (b) Only 33.3% of respondents recognized the tax benefits of donating. (c) Contract foodservice management companies, and food manufacturing and grocery companies recognized the program more than franchising restaurant companies, and food manufacturing and grocery companies donated more than any of the others. (d) Most of the donated foods were bakery and confectionery, rice, and milk and dairy Products.

• Journal of Animal Environmental Science
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• v.7 no.2
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• pp.119-126
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• 2001

For the odor test, it was chosen the conventional spreader, the hose spreader, and its combination with disk harrow and spring harrow as a slurry spreader. By the odor tester (Kalmor-$\sum$) with dairy slurry, the conventional spreader has the average $\sum$ value of 270, which means that one fells substantial odor and torment. In the cases of hose spreader and its combination with disk harrow, $\sum$ value was 217 and 182 respectively, which means a normal person does not smell any odor. Spreading the swine slurry with a conventional spreader shows $\sum$ value of 440, which means one feels unpleasant. The hose spreader shows $\sum$ value of 258, which lies in the limit one feels some odor and torment. Its combination with disk harrow has $\sum$ value 184, which means that a normal person can not smell any more. For the conventional spreader, the odor intensity indices from air dilution sensual test and 3 point odor bag as a sensual test were 66.9 and 35.4 respectively. On the other hand, the indices were 9.65 and 11.10 by hose spreader and its combination with disk harrow, which were lower than that of the regulation for industry. Therefore, the developed hose spreader showed an excellent effect on decreasing odor. The correlation between the results from odor tester and 3 point odor bag has shown 0.997 by swine slurry.

• Food Science and Biotechnology
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• v.27 no.6
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• pp.1781-1789
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• 2018

In this study, whey proteins were fermented with 34 lactic acid bacteria for 48 h at $37^{\circ}C$ and their ability to inhibit angiotensin 1-converting enzyme (ACE) activity were compared. All the lactic acid bacteria displayed varying proteolytic abilities in whey. Their fermentates also displayed varying abilities to inhibit ACE in vitro. Seven fermentates showed strong ACE inhibitory abilities between $84.70{\pm}0.67$ and $52.40{\pm}2.1%$ with $IC_{50}$ values between $19.78{\pm}1.73$ and $2.13{\pm}0.7mg/ml$. Pediococcus acidilactici SDL1414 showed the strongest ACE inhibitory activity of $84.7{\pm}0.67%$ ($IC_{50}=19.78{\pm}1.73{\mu}g/ml$). Mass spectrometry revealed that more than half (57.7%) of the low molecular weight peptides (< 7 kDa) in the P. acidilactici SDL1414 fermented samples were ACE inhibitory peptides. Our results show that P. acidilactici SDL1414 could be used as a starter culture in the dairy industry to develop antihypertensive functional foods for hypertension management.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.725-741
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• 2019

In the current study, we first investigated a method for directly transforming lactose into galacto-oligosaccharides (GOS) for manufacturing low-lactose and GOS-enriched skim milk (GSM) and then evaluated its prebiotic potential by inoculating five strains of Bifidobacterium spp. In addition, fermented GSM (FGSM) was prepared using a potentially probiotic Lactobacillus strain and its fermentation characteristics and antioxidant capacities were determined. We found that GOS in GSM were metabolized by all five Bifidobacterium strains after incubation and promoted their growth. The levels of antioxidant activities including radical scavenging activities and 3-hydroxy-3-methylglutaryl-CoA reductase inhibition rate in GSM were significantly increased by fermentation with the probiotic Lactobacillus strain. Moreover, thirty-nine featured peptides in FGSM was detected. In particular, six peptides derived from ${\beta}$-casein, two peptides originated from ${\alpha}s_1$-casein and ${\kappa}$-casein were newly identified, respectively. Our findings indicate that GSM can potentially be used as a prebiotic substrate and FGSM can potentially prevent oxidative stress during the production of synbiotic fermented milk in the food industry.

• Korean Journal of Agricultural Science
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• v.46 no.3
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• pp.637-643
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• 2019

The aim of the present study was to evaluate the effect of the induced heat stress on physiological response and serum biochemical parameters involving glucose, cholesterol, blood urea nitrogen (BUN), non-esterified fatty acids (NEFA), and cortisol in Holstein calves. Ten calves were kept in a climate controlled room (air temperature $37^{\circ}C$ and 90% humidity from 09:00 to 19:00) for three days. Those animals were given a one-day adaptation period. During the treatment period, we measured the skin temperature six times. Following the treatment periods, blood samples were collected before the experiment began (09:00) and at the end of the stress period (19:00). To aid analysis of the biochemical parameters, also we monitored the rectal temperature. The results, exhibited that both rectal and skin temperature showed increase in the heat stress-induced animals as compared with unstressed animals. Moreover, we noticed that the levels of BUN and NEFA increased in the blood serum of heat stress induced animals when compared with un-stressed ones. From these results, we concluded that the physiological and biochemical changes in the calves were induced by heat stress. Hence, the present study findings could be employed as base line data for development of stress reduction techniques in the dairy industry.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.