• Journal of Dairy Science and Biotechnology
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• 제33권4호
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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.

• 한국조리학회지
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• 제17권3호
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• pp.236-258
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• 2011

본 연구에서는 중학생들의 우유 및 유제품의 섭취 실태를 조사하고 소비 성향에 미치는 요인들을 분석하기 위하여 경기도 지역의 남녀 중학생 447명을 대상으로 조사를 실시하였다. 조사대상자의 37.4%만 매일 우유를 마셨으며, 우유 1일 섭취량은 1컵이 56.7%이었다. 현재 주로 일반우유를 마셨으며, 대부분의 학생들은 일반우유보다 가공우유를 더 좋아하는 것으로 나타났다. 우유를 마시는 주된 이유로는 '키가 크고 싶어서', '음료용, 간식용으로 마시기 좋아서'였으며, 우유를 마시지 않는 주된 이유로는 '우유의 맛이 없어서'와 '다른 음료가 더 좋아서'였다. 유제품 섭취 실태에 대한 조사 결과, '일주일에 3~4번' 정도로 섭취하였으며, 남학생은 아이스크림, 여학생은 마시는 요구르트를 가장 선호하였다. 대부분의 학생이 유제품을 섭취하는 이유는 '맛이 좋아서', '음료용, 간식용으로 먹기 좋아서', '키가 크고 싶어서' 순이었으며, 유제품을 섭취하지 않는 주요 이유로는 '집에서 유제품을 먹지 않아서'였다. 유제품 섭취에 의해 건강상의 효과를 묻는 질문에 79.9%가 '없었다'고 응답하였다. 우유 및 유제품 구매 시 선택 기준을 조사한 결과, 우유의 경우는 '유통기한을 보고', 유제품의 경우는 '자신이 좋아하는 유제품'이었다. 대부분의 학생들은 우유와 유제품의 소비를 촉진시키기 위해서는 '품질과 맛의 개선'과 '엄격한 위생 관리'가 우선적으로 개선되어야 한다고 응답하였다.

• Journal of Dairy Science and Biotechnology
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• 제2권2호
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• pp.64-68
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• 1983

• Journal of Dairy Science and Biotechnology
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• 제38권1호
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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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• 제29권2호
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• pp.59-68
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• 2011

In Korea, there are a couple of risk assessment organizations: The Animal Plant and Fisheries Quarantine and Inspection Agency(QIA) and the Korea Food and Drug Administration (KFDA). The major food laws include the Food Sanitation Act (FSA), the Livestock Product Processing Act (LPPA), and the Agricultural Products Quality Control Act (APQCA). Milk and dairy products are mostly controlled by the Food Sanitation Act and the Livestock Product Processing Act. This study was carried out to estimate the current standard methods of foodborne pathogens for dairy products, comparing the Livestock Products Processing Act with the Food Sanitation Act. The standard methods of foodborne pathogens for dairy products are composed by growth culture, isolation culture, and identification, however, standard methods of QIA and KFDA are different at the using of medium and inspection stage. Therefore, consolidation of risk management and risk assessment methods are regarded important to provide safe dairy products to consumer.

• Journal of Dairy Science and Biotechnology
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• 제29권2호
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• pp.51-57
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• 2011

Milk and dairy products are nutritionally one of the most important food in human health and the quality of raw milk is significantly important to ensure safety of dairy products. However, milk and dairy products are commonly related with chemical and microbial contaminations. Therefore, rapid and reliable detection of hazardous (e.g. pathogenic bacteria, pesticides, antibiotics, microbial toxins) in milk and dairy products is essential to ensure human health and food safety. Conventional methods for detection of food hazardous are mostly time-consuming to yield a results. Recently, biosensors have been focused as its rapidity and high sensitivity to analyse chemical and microbial hazardous from a variety of foods and environments. This study reviewed the recent trends and applications of biosensors as rapid detection method of hazardous in milk and dairy products.

• 농업과학연구
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• 제48권4호
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• pp.987-1001
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• 2021

One of the most critical issues in the dairy industry, alongside the low birth rate and the aging population, is the decrease in demand for milk. In this study, the consumption trends of 12 major dairy products distributed in Korea were predicted using a logistic model, the Gompertz model, and the Bass diffusion model, which are representative S-shaped growth models. The 12 dairy products are fermented milk (liquid type, cream type), butter, milk powder (modified, whole, skim), liquid milk (market, flavored), condensed milk, cheese (natural, processed), and cream. As a result of the analysis, the growth potential of butter, condensed milk, natural cheese, processed cheese, and cream consumption among the 12 dairy products is relatively high, whereas the growth of the remaining dairy product consumption is expected to stagnate or decrease. However, butter and cream are by-products of the skim milk powder manufacturing process. Therefore, even if the consumption of butter and cream grows, it is difficult to increase the demand of domestic milk unless the production of skim milk powder produced from domestic milk is also increased. Therefore, in order to support the domestic dairy industry, policy support should be focused on increasing domestic milk usage for the production of condensed milk, natural cheese, and processed cheese.

• Journal of Dairy Science and Biotechnology
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• 제18권1호
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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 Dairy Science and Biotechnology
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• 제23권2호
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• pp.143-148
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• 2005

Korea dairy market has greatly expanded recently by growing up the consumer's demands of high quality of milk products and their functionality due to expanding of well being lift trends. However, life cycle of dairy products is shorter than ever before and low birth rate is a common trend of Korean people. Moreover due to the national economy crisis, most of dairy companies are faced with the pressure of new milk products development and their sales. This paper deals with the development of Korea dairy industry by chronological order and deals with the future applicable new dairy foods and advanced dairy technology.

• Journal of Dairy Science and Biotechnology
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• 제34권1호
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• pp.59-62
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• 2016

Recently, underdeveloped countries have exhibited slight increases in their share of global dairy production. However, this growth is mostly the result of an increase in the number of producing animals, rather than a rise in productivity per milking cow. Fortunately, with the increase in milk production, the world dairy trade reported that the abundance of milk has resulted in increased production of other dairy products, such as dairy powder and butter. In general, there has been an increasing trend in the demand and supply of milk and all dairy products in the international dairy market since 2005. As the economy recovers, both the demand and consumption of milk will increase. However, no change is expected in the long-term prospects for the dairy market, particularly for 2016.