• Food Science of Animal Resources
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• v.44 no.2
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• Journal of Dairy Science and Biotechnology
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• v.27 no.1
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• pp.53-57
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• 2009

Lactic acid bacteria (LAB) Play an important role in the human diet and are used in the production of edible fermented products such as kimchi and yoghurt. LAB are regarded as safe food additives used to enhance the nutritive value of foods. Plant-origin lactic acid bacteria (PLAB) cultured in vegetal media are now widely used in food industries. PLAB have been found to activate intestinal immunity, modulate the balance of the intestinal bacterial from, and enhance intestinal function. They are known for their strong resistance to acid; this enables them to persist for a longer duration in the human intestine. PLAB can also survive in the intestinal environment under conditions of poor nutrition. They have stronger vitality as compared to LAB of animal origin. Due to the unique characteristics of PLAB, they are being widely used in Japan for processing foods such as yoghurt and beverages. Recently, PLAB has also been used as the culture for processing yoghurt in Korea. We expect further research on the functional effects of PLAB.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.6
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• pp.881-890
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• 2019

Objective: A study was conducted to develop non-dairy creamer analogs/mimics using egg white, egg yolk, soy protein and their combinations, and their nutrient content, shelf-life and flavor acceptability were compared. Methods: Spray dried egg white, egg yolk, and soy protein isolate were purchased from manufacturers and used for the formulae. Results: The protein contents of the non-dairy creamer analogs/mimics were about 8.5% as calculated. The amounts of oleic and linoleic acid content increased as the amount of yolk increased in the formula, but the increases of polyunsaturated fatty acids were <0.5% of total fat. Addition of egg yolk to the formula increased choline and lutein content in the products, but the amounts were <0.4 mg/g for choline and $4{\mu}g/g$ for lutein. The lutein in the products continued to decrease over the storage time, and only about 15% to 20% of the 0-month amounts were left after 3 months of storage. Although the thiobarbituric acid reactive substances values of the spray-dried non-dairy creamer analogs/mimics increased as storage time increased, the values were still low. Yellowness, darkness, and egg flavor/odor of the non-dairy creamer analogs/mimics increased as the amount of egg yolk in the formula increased. The overall acceptability of the non-dairy creamer analogs/mimics was closely related to the intensity of egg flavor/odor, but storage improved their overall acceptance because most of the off-odor volatiles disappeared during the storage. Water temperature was the most important parameter in dissolving spray-dried non-dairy creamer analogs/mimics, and $55^{\circ}C$ to $75^{\circ}C$ was the optimal water temperature conditions to dissolve them. Conclusion: Higher amounts of yolk and soy protein combinations in place of egg white reduced the cost of the products significantly and those products contained better and balanced nutrients than the commercial coffee creamers. However, off-flavor and solubility were two important issues in the products.

• Food preservation and processing industry
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• v.15 no.2
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• pp.23-31
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• 2016

Dairy products, including milk, cheese, cream, yogurt, and butter, constitute excellent sources of essential nutrients such as calcium, proteins, and vitamin D; therefore, nutritionists recommend a constant daily dietary intake of dairy products. Packaging is an important feature that ensures high-quality products are delivered to consumers; different packaging materials and forms are required depending on the products. Packaging forms include pouches for butter, cheese, and milk powder; cartons for liquid, frozen, and coagulated milk; packets for pasteurized liquid milk; bottles for milkshakes and other liquid products; and cups for frozen and coagulated products. The increase in mobile lifestyles among consumers will lead to smaller households and greater preference for convenience, which will promote individual and smaller packaging for dairy products. This article reviews the development of packaging materials and forms, packaging requirements, and future considerations for the packaging of dairy products.

• Food Science and Industry
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• v.53 no.3
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• pp.256-263
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• 2020

Milk pasteurization is used to destroy harmful bacteria present in the raw milk for improvement of the keeping quality of dairy products. It is generally carried out in dairy industries as the heating process of raw milk in properly designed and operated equipment to a specific temperature for a specified a specified period. However, thermal processing may cause quality changes in milk as well as significant nutritional losses. Hence, many researchers have started work to design alternative strategies to produce safer foods with minimal thermal treatments for pasteurization. Therefore, the present paper shows the current status of commercial pasteurization system of dairy products in korean industry and the research efforts carried out by researchers on novel milk pasteurization system that could be an alternative to traditional thermal processes for maintaining the freshness of dairy products.

• 축산식품과학과 산업
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• v.13 no.1
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• pp.81-92
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• 2024

• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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• pp.43-56
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• 1996

The world dairy industry has been driving their dairy policy on the basis of the self-supportihg principle. With progressing the GATT negotiation, the objective production amount has been reduced to maintain the optimum level, which decreasing the extra supply and over-stock before the U.R talks. The Oceania countries, where has the price competition capability, are continually increasing the milk production amount. Even through the USA is trying to increase their production amount with new export policy, the U.S.S.R collapse-down caused to decrease the milk production in world-wide basis. Because the U.S.S.R produced the highest amount of milk in the world. Moreover Europe Union countries, which recorded the half amount of dairy products in the world was decreasing their milk production. Therefore, about 4% of shortage is encountering at major dairy production countries in the standpoint of supply and demand. The drastic increasement of foreign dairy product import affects the domestic dairy industry with raw milk replacement and new dairy food demands creation since 1995, the initial period of free import system. Now, the domestic dairy industry are facing the inevitable problems such as the correction of producting and processing system. First of all, our dairy industry should resettle down the dairy production structure on the basis of self-supply of raw milk and offer the accurate dairy food informations. We still need to improve the raw milk quality. Also, more efforts are needed to have proper raw milk price policy. General domestic policies including the settlement of raw milk supply and demand, the reliability of inspection system in raw milk, ideal raw milk price system, centralization of raw milk collection, specially separated dairy organization should be improved legally in our dairy industry.

• Journal of Dairy Science and Biotechnology
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• v.33 no.4
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• pp.253-262
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• 2015

The authentication and implications of misleading labeling in milk and dairy products is important to protect against cheating consumers from adulteration and to alert sensitive consumers to any undeclared potential allergens. This need to support milk and dairy products labeling has led to the development of specific analytical techniques for the analysis of milk and dairy products ingredients. Recently, several methods based on polymerase chain reaction (PCR), including restriction fragment length polymorphism (PCR-RFLP), multiplex PCR, species-specific PCR, and real-time PCR, have been proposed as useful means for identifying species of origin in milk and dairy products, as well as quantifying and detecting any adulteration. These methods have particular advantages owing to their high specificity and sensitivity, as well as rapid processing time. In this review, we provide an updated and extensive overview of the PCR-based methods used for milk and dairy products authentication with a particular focus on the application of PCR methods to detect adulteration.

• Journal of Dairy Science and Biotechnology
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• v.22 no.1
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• pp.27-35
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• 2004

The shelf lift of market milk should be determined based on the flavor which is influenced by environmental and sanitary conditions of dairy farm, milk processing plant, and storage and transportation facility as well as compositional quality, such as protein and fat, of the milk itself. The legal shelf life of market milk is often limited by microbiological quality, e.g. total bacterial count, coliform count, and food poisoning bacteria. The bacteria involved with milk spoilage and poisoning are originated from bacteria contaminating milk after pasteurization or spores surviving the heat treatment of pasteurization. The important factors which influence the shelf life of market milk are microbiological quality of raw milk, pasteurization condition, post-pasteurization contamination, and temperature during storage and transportation. The organoleptic quality and shelf life of market milk should be further improved by satisfying the consumer's taste, which depends on somatic cell count and bacterial count of milk, feed quality, foreign substance in milk, and physical treatment during processing and transportation.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.43-48
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• 2009

Listeria monocytogenes is a major concern in food processing environments because it is ubiquitous and can easily contaminate food during processing. Contaminated food and the surfaces in food facilities can serve as reservoirs of L. monocytogenes, which can lead to the serious foodborne illness listeriosis in consumers. L. monocytogenes can adhere to materials commonly used in food processing equipment and form biofilms. In the biofilm mode, L. monocytogenes is significantly more resistant to disinfection or sanitizers than its planktonic counterparts. Many researchers have studied the effects of surface materials on bacterial adhesion and the formation of biofilms. Recent studies have focused on preventing the establishment of L. monocytogenes in niches in the food plant environments.