• Journal of Dairy Science and Biotechnology
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• v.30 no.2
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• pp.75-81
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• 2012

Molds cause severe cheese deterioration, even though some white and blue molds are used for the manufacture of Camembert and Blue cheese, respectively. The species of Geotrichum, Moniliella, Aspergillus, Penicillium, Mucor, Fusarium, Phoma, and Cladosporium are the main fungi that affect contamination during cheese ripening. Once deteriorated by fungal spoilage, cheese becomes toxic and inedible. Fungal deterioration of cheese decreases the nutritional value, flavor profiles, physicochemical and organoleptic properties, and increases toxicity and infectious disease. Fungal contamination during cheese ripening is highly damaging to cheese production in Korean farmstead milk processing companies. Therefore, these companies hesitate to develop natural and ripened cheese varieties. This article discusses the recent and ongoing developments in the removal techniques of fungal contamination during cheese ripening. There are 2 categories of antifungal agents: chemical and natural. Major chemical agents are preservatives (propionic acid, sodium propionate, and calcium propionate) and ethanol. Among the natural agents, grapefruit seed extract, phytoncide, essential oils, and garlic have been investigated as natural antifungal agents. Additionally, some studies have shown that antibiotics such as natamycin and Delvocid$^{(R)}$, have antifungal activities for cheese contaminated with fungi. Microbial resources such as probiotic lactic acid bacteria, Propionibacterium, lactic acid bacteria from Kimchi, and bacteriocin are well known as antifungal agents. In addition, ozonization treatment has been reported to inhibit the growth activity of cheese-contaminating fungi.

• Journal of Dairy Science and Biotechnology
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• v.23 no.1
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• pp.65-71
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• 2005

Powered infant formula and baby food contaminated with Enterobacter sakazakii were reported to cause infection among infants and to be associated with sporadic cases and outbreaks of sepsis, menigitis, cerebritis, and necrotizing enterocolitis. Salmonella contamination of infant formula has also been responsible for multiple outbreaks. Other species of Enterobacteriaceae in powdered infant formula may be causative agents, about which there has been no report. Other pathogenic bacteria have been isolated from powdered infant formula but they were not associated with outbreaks among infant. While Enterobacter sakazakii caused disease in all age groups, premature infants under 28 days old and with birth weight are most sensitive to its infection. Even if low contamination level of the bacteria in powdered infant formula and baby food may not cause infection, the possibility to multiplicate during preparation and storage of reconstituted formula may increase. The etiological factors and pathogenecity of S. sakazakii have not been elucidated. There were wide variability in phenotype and genotype between its strains. S. sakazakii has been isolated from factory facility and surroundings more frequently than Salmonella and thus factory environment should be the source for post-processing contamination of the formula with S. sakazakii. Considering current technology to manufacture power infant formula and baby food it is impossible to sterilize powdered formula but the frequency of outbreak hazard by S. sakazakii can be reduced by pasteurizing the formula base before drying and shortening storage time of the reconstituted formula.

• Asia Marketing Journal
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• v.14 no.3
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• pp.169-184
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• 2012

All firms require new stimulus to spurt growth. Therefore it is necessary to successfully develop new products and to employ appropriate marketing practices for the new products to enter and settle in the market. Binggrae, a Korean company that specializes in dairy and processed dairy products, introduced a ready-to-drink (RTD) coffee product, 'a Café la' to expand its business into the coffee market in 2008. Binggrae was a latecomer in the RTD coffee market but a Café la has shown an impressive average sales growth rate of 115% as of 2011 since the launch. Moreover, it is a steady bestselling coffee brand among the Polyethylene terephthalate (PET)bottle category. Binggrae found potential and opportunity in the growing coffee market and made efforts to develop a new product that can be differentiated from the existing products. The result was PET bottle coffee, which was more portable and convenient to drink than coffee products offered in cups or cans. PET bottle coffee is produced through the patented Aseptic Filing System, thus the original coffee flavor stays fresh when combined with milk and has a longer shelf life than coffee products in cups. Moreover, as the taste of coffee consumers has become more sophisticated, Binggrae developed a premium product by differentiating the product processing method and by using higher-quality Arabica beans. After launching the new product, the company also employed a well-designed communication strategy. First, Binggrae was able to confirm the level of market demand and market potential for the product by employing BTL (Below the Line) marketing strategies through the consumers' word-of-mouth. Afterwards, the company invested its resources for a full-scale ATL (Above the Line) marketing campaign. Later a Café la's TV commercial effectively portrayed the product's characteristics, and succeeded in raising consumer awareness of the product. As a result, a Café la has become the bestselling brand in the PET bottle coffee market. The successful new product marketing strategy of Binggrae'sa Café la offers many valuable implications for companies planning to launch new products in the future.

• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.9
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• pp.1507-1519
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• 2020

Objective: The current research was aimed to profile the transcriptomic picture of the peripheral blood lymphocytes (PBLs) associated with immunity in Chinese Holsteins supplemented orally with coated folic acid during the periparturient period. Methods: The total of 123 perinatal cows were selected for this study and divided into three groups; group A (n = 41, 240 mg/500 kg cow/d), group B (n = 40, 120 mg/500 kg cow/d) and group C (n = 42, 0 mg/cow/d) based on the quantity of folic acid fed. Three samples of PBLs were selected from each folic acid treated group (high, low, and control) and RNA sequencing method was carried out for transcriptomic analysis. Results: The analysis revealed that a higher number of genes and pathways were regulated in response to high and low folic acid supplementation compared to the controls. We reported the novel pathways tumor necrosis factor (TNF) signaling, antigen processing and presentation, Staphylococcus aureus infection and nuclear factor (NF)-kappa B signaling pathways) and the key genes (e.g. C-X-C motif chemokine ligand 10, TNF receptor superfamily member 1A, cluster difference 4, major histocompatibility complex, class II, DQ beta, NF-kappa-B inhibitor alpha, and TNF superfamily 13) having great importance in immunity and anti-inflammation in the periparturient cows in response to coated folic acid treatment. Conclusion: Collectively, our study profiled first-time transcriptomic analysis of bovine lymphocytes and compared the involved cytokines, genes, and pathways between high vs control and low vs control. Our data suggest that the low folic acid supplementation (120 mg/500 kg) could be a good choice to boost appropriate immunity and anti-inflammation as well as might being applied to the health improvement of perinatal dairy cows.

• Journal of Dairy Science and Biotechnology
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• v.34 no.4
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• pp.217-229
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• 2016

Goat milk production and processing is a dynamic and growing industry that is fundamental to the health of hundreds of millions of people worldwide and is recognized as an important contributor to many national economies. Goat milk has contributed significantly to the economic and nutritional quality of life in developing countries, particularly in the Mediterranean, the Middle East, Eastern Europe, and Latin America. Goat milk has played an important role in the health and nutrition of infants and the elderly, and is also known to be beneficial and therapeutic for people with milk allergies. The potential and value of the nutritional, health, and therapeutic effects of goat milk and specialized goat milk products are now attracting attention. Various products can be made from goat milk based on its chemical properties. In addition, special products such as hair, skin care, products, and cosmetics produced using goat milk have garnered more attention in recent years. Nevertheless, high quality products can only be made from good quality goat milk. Advanced technical treatments are necessary to produce high quality goat milk that meets consumer expectation of nutritional, hygienic, and good sensory products. Good taste has been a critical criterion when deciding to buy and consume goat milk and associated products. However, it may be possible to produce more value-added products that cater to the new trends in consumer needs and thus maintain economic sustainability of goat milk industry.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.689-698
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• 2020

The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow's milk (0.71%). Casein and whey proteins were separated by subjecting milk to isoelectric pH and then analyzed through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed heterogeneity among these species. Different fractions including α_S1, α_S2, κ-casein, β-casein and β-lactoglobulen (β-Lg) were identified and quantitatively compared in all milk samples. Additionally, this electrophoretic method after examining the number and strength of different protein bands (α_S1, α_S2, β-CN, α-LAC, BSA, and β-Lg, etc.), was helpful to understand the properties of milk for different processing purposes and could be successfully applied in dairy industry. Results revealed that camel milk was best suitable for producing allergen free milk protein products. Furthermore, based on the variability of milk proteins, it is suggested to clarify the phylogenetic relationships between different cattle breeds and to gather the necessary data to preserve the genetic fund and biodiversity of the local breeds. Thus, the study of milk protein from different breed and species has a wide range of scope in producing diverse protein based dairy products like cheese.

• Journal of Dairy Science and Biotechnology
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• v.36 no.4
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• pp.208-219
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• 2018

Emergence of drug resistant strains of Salmonella enterica threatens milk processing and related dairy industries, thereby increasing the need for development of new anti-bacterials. Developments of antibacterial drugs are largely aimed to target the bacterial envelope, but screening their efficacy on bacterial envelope is laborious. This study presents a potential biosensor for envelope-specific stress in which a gfp reporter gene fused to spy gene encoding a periplasmic chaperone protein Spy (spheroplast protein y) that can sense envelope stress signals transduced by two major two-component signal transduction systems BaeSR and CpxAR in Salmonella enterica serovars Enteritidis and S. Gallinarum. Using spy-gfp operon fusions in S. Enterititis and S. Gallinarum, we found that spy transcription in both serovars was greatly induced when Salmonella cells were forming the spheroplast and were treated with ethanol or a membrane-disrupting antibiotic polymyxin B. These envelope stress-specific inductions of spy transcription were abrogated in mutant Salmonella lacking either BaeR or CpxR. Results illustrate that induction of Spy expression can be efficiently triggered by two-component signal transduction systems sensing envelope stress conditions, and thereby suggest that monitoring the spy transcription by spy-gfp operon fusions would be helpful to determine if developing antimicrobials can damage envelopes of S. Enteritidis and S. Gallinarum.

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.4
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• pp.308-314
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• 2017

This study was conducted with two ruminally cannulated Holstein steers to examine the effect of micronized and steam flaked corn on ruminal fermentation characteristics. The in situ dry matter degradability after 48 h incubation was the highest (P<0.05) at micronized corn (2.5 mm thickness) compared with steam flaked corn treatments. The steam flacked corn (3.3 mm thickness) was degraded lower (P<0.05) than the 2.9 and 3.1 mm thickness of steam flacked corn. Effective dry matter degradability and the rate of constant were the highest (P<0.05) at micronized corn (2.5 mm thickness) compared with steam flaked corns as well. The in vitro dry matter degradability after 48 h incubation was tended to higher (P=0.088) at micronized corn (2.5 mm thickness) than steam flaked corns, whereas there is no significantly difference between steam flaked corn treatments. Total volatile fatty acid concentration was higher at steam flaked corn (2.9 mm thickness) than micronized corn (2.5 mm thickness) and steam flaked corn (3.1 and 3.3 mm thickness). The acetate : propionate ratio was the highest (P=0.008) at steam flaked corn (2.9 mm thickness) and the lowest (P=0.008) at micronized corn (2.5 mm thickness). Total gas and methane production after 48h ruminal incubation was the highest (P=0.001) at micronized corn (2.5 mm thickness) compared with steam flaked corns. According to these results, the thickness of steam flaked corn as resulted corn processing is believed to do not affect methane production. However, further study is needed to better understand the present results to verify the correlation between corn processing method and their thickness on methane production using the same thickness corns by difference processing methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.678-682
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• 2007

Effects of medicinal herbs on the improvement of muscular strength along with the related fatigue factors were evaluated in SD rats. Nine types of treatment groups were fed diets supplemented with 1% herb hot-water extracts (Liriope spicata (LS), Schizandra chinensis (SC), Acanthopanax sessiliflorus (AS), Saliconia herbacea (SH), Eucommia ulmoides (EU), Lycium chinensis (LC), Panax ginseng (red ginseng) (PG), Polygonum multifloum (PM), Glycyrrhizae uralensis (GU)) for 4 weeks. The muscular strength of all groups were measured weekly for 4 weeks. After 4 weeks serum was collected and liver dissected out for the analysis of glycogen and fatigue factors. The liver glycogen contents of all treatment groups ($21.0{\sim}25.9mg/g$) were higher than that of control group (18.1 mg/g). A significantly increase of muscular strength in the fourth week were found in the AS (282.5 gf), SH (277.4 gf), PG (287.2 gf) groups (p<0.05). LS (7.88 mg/dL), SC (7.85 mg/dL), AS (7.64 mg/dL), EU (7.54 mg/dL), LC (7.81 mg/dL) and PG (7.75 mg/dL) groups were significantly reduced in serum inorganic phosphorus concentration measured after 4 weeks (p<0.05). Serum lactate levels of treatment groups ($8.61{\sim}12.18{\mu}g/dL$) were significantly lower than that of control group ($17.45{\mu}g/dL$). These results suggest that medicinal herbs enhanced muscular strength of rats by delaying accumulation of muscular fatigue factor.