• Journal of Dairy Science and Biotechnology
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• 제23권2호
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• pp.149-153
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• 2005

Lactic acid bacteria had been widely utilized in fermented foods such as fermented dairy products, traditional sauces, kimchi, fermented sausages, medicines or probiotic feed additives for a long time. LAB are also widely distributed in the mammalian gastrointestinal tracts, oral cavity, vagina, and various foods or soils. The most familiar examples of using LAB would be the fermented milk products, and those had become one of the favorite foods in Korea f3r more than 34 years of history. The main benefits of the fermented milk products were originally the improvement of the balance of intestinal flora to control diarrhea and congestion disorders, and gradually, they were chosen by the consumer preference of the taste. The very beginning of the fermented milk products in Korea was the Yakult type products in 1971, and it was the commencement of the solid foundation of the dairy industry and the understanding beneficial effect of probiotic yogurt. After middle of 80's, stirred type fermented milk products had been firstly produced, and it was the time that the domestic dairy industry took root in Korea. From 90's, functional fermented milk products were produced, and drink type yogurt sales a mount increased drastically, and these products began to be chosen not only with the values of nutrition but also with physiological functions. The health claims are classified into intestinal health, gastric health and hepatic health. The prospects for the Korean market are as follows; The majority of leading products would be the premium functional yogurt products as it was last year. It is because the sales of lower cost products shows slow-down, and industries tend to increase the commercial advertisements of premium functional yogurt products through mass media. These tendencies would make the market situation become more competitive.

• Journal of Dairy Science and Biotechnology
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• 제27권1호
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• pp.29-35
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• 2009

To focus attention on milk and dairy products, we celebrate World Milk Day on the first day of June. Milk is a primary source of essential nutrients for newborn mammals, including humans. Milk and its by-products have been integral to human life since domestication of the dairy cow. Even though a large portion of the population is lactase impersistent, consumption of dairy products, including liquid milk, has been increasing over the last decade in Korea. Per capita annual consumption of dairy products in Korea increased to 61.3 kg in 2008, up from 49.4 kg in 1998. However, consumption of liquid milk has only increased marginally from 30.3 kg in 1998 to 35 kg in 2008. In 2007, the price of farm milk in Korea was the highest in the world. High dairy prices are forcing major manufacturers to find alternative, less expensive sources of milk, which has led to an increase in imported dairy products. Recently, the International Dairy Federation (IDF) published a special report containing the figures for world milk production, milk processing, and consumption. Understanding the current situation with regard to world diary production and the outlook for the industry could be useful during the present world economic crisis. The authors of this brief review summarize the status of dairy production in countries throughout the world, including Korea, along with some of the data published in the IDF annual report. The authors greatly appreciate the support of IDF Korea and the IDF for generously providing the data used in this paper.

• Journal of Dairy Science and Biotechnology
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• 제23권1호
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• pp.27-37
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• 2005

The development of functional foods started booming from several years ago in the world. The size of functional materials are in the range of micrometer level. This size can be much smaller into nanometer level to be more effective. We face some problems from the materials, such as flavor, taste, color, viscosity, etc. in functional materials. The problems can be solved by micro / nanoencapsulation technique. This paper showed some results of the research related on the technique for functional milks and dairy products. The nono / microcapsules are the form of liquid instead of solid. Coating materials used were fatty acid esters, and core materials were lactase, iron, ascorbic acid. isoflavone, and chitooligosaccharide. The ranges of capsules are from 100 nm to 200 ${\mu}$m. The sample milks added nano/microcapsules were homogeneous and prevented the defects of core materials. It was observed that nano / microcapsules in milk and dairy products were effective as functional material without defaults. It was indicated that targeted functional foods can be developed further in various foods by nanotechnology.

• Journal of Information Technology Applications and Management
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• 제28권3호
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• pp.127-135
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• 2021

This study aims to find the main factors to influence consumers' purchase of dairy products. To do so, we examined experts' opinions to verify the priorities of the factors. The four main factors were derived from the previous studies, product factor, marketing factor, quality factor, and social factor. Using analytic hierarchy process (AHP), we empirically analyzed and tested the results from survey. Based on the AHP analysis, the expert group recommended to improve the packaging, brand, and shelf lie of dairy products for the marketing factor, for instance. The results of this study can contribute to the development of the dairy products for the future to reveal the importance of the selecting factors.

• Journal of Dairy Science and Biotechnology
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• 제19권1호
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• pp.39-48
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• 2001

As the development of medical technology and the elevation of the standard of living, the population rate of elderly people in Korea is increasing gradually. To keep a good lift quality of the elderly, both appropriate exercise and nutrients intake are necessary for them. Dairy products are known for the good source of variable nutrients including functional components and bioactive peptides such as Ig, lactoferrin, MFGM, OPP, CPP, GMP, sialic acid etc that are required especially for elderly people. However, they are classified as the low dairy products consumption group recently. For the promotion of dairy product consumption of elderly people, variable and specialized dairy products for the elderly should be researched and developed with the strengthened publicity activities.

• Journal of Dairy Science and Biotechnology
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• 제37권1호
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• pp.69-80
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• 2019

The elderly often experience difficulty while eating; this can include physical problems, such as chewing and swallowing. Furthermore, their salt intake can be high due to a diminished sense of taste and smell. This can result in a reduction in calorie intake and subsequent malnourishment. Currently, the number of food products available in the market that are targeted specifically at the older population is very low. Development of nutritional supplement-based foods for the elderly is expected to reduce these dietary problems and therefore prevent nutritional deficiencies within this population. Milk and other dairy products are excellent sources of nutrition in terms of both nutrient content and absorption rates. Dairy products have been consumed around the world for centuries, and therefore represent an excellent food source for the elderly. In addition, use of milk-derived ingredients, such as casein and calcium, will enable the development of a variety of food products and supplements targeted at this specific age group. In the future, it is expected that milk and other dairy products will be used to develop a variety of nutritious food items for the elderly in the domestic food market.

• 한국축산식품학회지
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• 제44권4호
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• pp.739-757
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• 2024

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.

• Journal of Dairy Science and Biotechnology
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• 제35권4호
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• pp.215-220
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• 2017

The consumption of natural cheese in Korea has dramatically increased since 1997. However, most of the cheeses consumed in Korea are imported. Thus, surplus milk has accumulated in Korea. To solve this problem, the Ministry of Agriculture, Food and Rural Affairs established a policy to create a farmstead dairy industry. Although the law governing the industry was established in 2016, food safety guidelines have not been prepared. Milk and cheese are prone to contamination with mycotoxins such as aflatoxin M1 and ochratoxin A, antibiotic residues such as penicillin and tetracycline, and pathogenic bacteria including Listeria monocytogenes, Escherichia coli, Salmonella, and Staphylococcus aureus. L. monocytogenes infections have a very high mortality rate; hence, special attention should be paid to preventing contamination of milk and cheese with this organism. To ensure the microbiological safety of farmstead dairy products, the HACCP model has been used. However, this model is not suitable for current processing environments of farmstead dairy products because of the small size of the operations. In addition, scientific data on the microbiological safety of farmstead dairy product are limited and are urgently needed.

• Journal of Dairy Science and Biotechnology
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• 제31권2호
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• pp.127-131
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• 2013

The aim of this study was to investigate adulteration of caprine milk products by bovine milk using biomolecular techniques with bovine-specific primers for the mitochondrial cytochrome b gene. Polymerase chain reaction (PCR) and real-time PCR assays were applied to caprine milk products including infant formula, city milk, and fermented milk. The results indicated that six out of the eight caprine infant formula products tested contained bovine milk components. In addition, two of the three tested caprine city milk products and two caprine fermented milk products were shown to be adulterated with bovine milk. Conventional PCR results corroborated with results obtained by real-time PCR. This study demonstrates that DNA-based species identification procedures would be useful and applicable in routine examinations of the dairy industry to ensure the quality and safety of dairy foods.

• Journal of Dairy Science and Biotechnology
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• 제22권2호
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• pp.119-130
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• 2004

Application of lactic acid bacteria in the markets are divided into four categories: dairy industry, health food industry, animal feed industry and pharmaceutical industries. Recently, Lactobacillus acidophilus have been used in the food industry and have obtained great attention as key cultures for health benefit. Since commercial application of L. acidophilus has become a common practice, characterization of these cultures were made. Futhermore, the strains selected should produce a final dairy product possessing good taste and acceptable body and texture, a selection step that cannot be achieved unless the product is actually manufactured. Conjugated linoleic acid (CLA) have been recognized as antioxidants, cancer inhibitors, cholesterol depressing agents, and growth promoting factors. Food products from ruminants, particularly dairy products, are the major dietary source of CLA f3r humans. The CLA content in yogurt or cheese can be increased by action of the starter cultures. The finding of the production of CLA by food starter culture opens interesting perspectives far the future in producing fermented products enriched in CLA.