• Journal of Dairy Science and Biotechnology
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• 제39권4호
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• pp.129-144
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• 2021

Following the COVID-19 pandemic, many people are increasingly becoming interested in health and environmental issues. Therefore, the sale of vegan or vegetarian products has been increasing over the last few years, as well as interest in non-dairy plant-based milk that can replace cow's milk. Furthermore, the global food industry has developed an interest in such products, considering the recent changes in consumer trends. In Korea, various products are being launched annually due to the increasing interest in non-dairy plant-based milk. However, research with regard to the quality and type of products produced in Korea is still at the preliminary stage when compared to those in the United States and Europe. Therefore, the present review has summarized non-dairy plant-based milk analogues based on the following key aspects. First, the types of non-dairy plant-based milk analogues and their production technologies (in the order of almond milk > cocoa milk > coconut milk > hemp milk > kidney bean milk > oat milk > peanut milk > rice milk, and soy milk). Second, the current status and future prospects for non-dairy plant-based milk analogues. Third, recent trends and future challenges associated with the production and quality improvement of non-dairy plant-based milk analogues. Fourth, the current status and outlook of the non-dairy plant-based milk analogue market in Korea. In conclusion, the present review could provide the food industry with valuable information regarding non-dairy plant-based milk analogues to facilitate the development of related products. Data were obtained from previously published studies.

• Journal of Dairy Science and Biotechnology
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• 제31권1호
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• pp.35-49
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• 2013

The purpose of this study was to develop Mozzarella cheese analogues by using dairy products in the form of WPC 34, WPC 80, whey protein, demineralized whey powder, and lactose powder along with soy milk. Soy milk was separately blended with 5% WPC 34 (A), WPC 80 (B), DWP (C), WP (D), and LP (E) and also with 10% WPC 34 (F), WPC 80 (G), DWP (H), WP (I), and LP (J). Blending of soy milk and whey products showed that increase in the proportions of whey products (WPC 34, WPC 80, DWP, WP, and LP) led to increase in the protein, lactose, and SNF levels of the admixture. A decrease in fat content was observed for all cheeses prepared from mixtures, relative to those for the control cheese. The nitrogen content within analogue samples was higher than that in the control cheese and increased with increase in the proportions of whey products within soy milk. Higher water soluble nitrogen levels were observed in cheese prepared from whey-product-blended soy milk than in the control cheese. The non-protein nitrogen level within the control Mozzarella cheese was significantly lower than that in the Mozzarella analogues, and, in the case of cheese analogues, it increased with increase in the proportion of whey products in soy milk. With regard to the physicochemical and sensory qualities of the Mozzarella cheese analogues and control cheese, the pH of all analogue samples, with the exception of the cheese prepared from group G, was lower than that of the control Mozzarella cheese. Rheological studies showed that the hardness of Mozzarella cheese analogues was lower than that of the control Mozzarella, while the elasticity, cohesiveness, and brittleness of the analogues was higher. The control sample had a higher meltability level than any of the Mozzarella analogues. Mozzarella cheese prepared with the traditional method had higher browning and stretching levels than all the cheese analogues, but a lower oiling-off level.

• Asian-Australasian Journal of Animal Sciences
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• 제15권4호
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• pp.570-575
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• 2002

Effects of active immunization against native 14-mer somatostatin (SRIF, somatotropin releasing inhibiting factor) and its two 14-mer-somatostatin analogues on the milk production in rat mammary cells were studied. Native SRIF, Tyr11-somatostatin (Tyr11-SRIF), and D-Trp8, D-Cys14-somatostatin (Trp8Cys14-SRIF) were conjugated to bovine serum albumin (BSA) for immunogen preparation. Twenty-four female Sprague-Dawley rats were divided into four groups and immunized against saline (Control), SRIF, Tyr11-SRIF, and Trp8Cys14-SRIF at five weeks of age. Booster immunizations were performed at 7, 9, and 11 weeks of age. SRIFimmunized rats were mated at 10 weeks of age. The blood and mammary glands were collected at day 15 post-pregnancy and -lactation. To measure the amount of milk protein synthesis in the mammary gland, mammary cells isolated from the pregnant and the lactating rats, were cultured in the presence of $^3H$-lysine. No significant differences in growth performance, concentration of growth hormone in the circulation, and the amount of milk protein synthesis were observed among the groups. Inductive levels of serum anti-SRIF antibody in the SRIF and Tyr11-SRIF groups but not in the Trp8Cys14-SRIF group, were significantly higher than that of the control group during the pregnancy and lactation periods. The result suggests that active immunization against native 14-mer SRIF and Tyr11-SRIF was able to induce anti-SRIF antibodies, but did not affect the milk protein synthesis.

• Journal of Dairy Science and Biotechnology
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• 제30권2호
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• pp.111-117
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• 2012

현재 한국에서 소비되는 치즈는 수입 의존도가 높은 편이며, Mozzarella 치즈의 경우 10% 미만이 한국에서 제조되나, 가격 경쟁력에서 수입제품에 비해 크게 불리한 입장이다. 무엇보다 높은 원유가격과 Mozzarella 치즈의 급격한 소비 증가는 적당한 공급가를 일정하게 공급하기에 많은 어려움이 있는 실정이다 따라서 대두단백을 이용한 Mozzarella cheese analogue 제품 제조가 요구되어 다양하게 생산 및 제조되고 있다. 대두단백은 유제품성분의 한정적인 공급과 caseinate의 높은 가격 때문에 Mozzarealla cheese analogue 제조에 많이 사용되고 있다. Casein-based Mozzarella cheese analogue보다 soy-based Mozzarella cheese analogue가 오랜 기간 동안의 안정성과 실질적인 가격우위는 높은 경쟁 잠재력이 있다. 또한 Mozzarella cheese analogue는 저수분 Mozzarealla 치즈처럼 풍미의 문제점은 없지만, 몸체가 용해될 때 신축이 잘 되지 않고, 과도한 caseinate, 대두단백 특유의 콩비린내(beany flavor), 이상한 풍미, 갈변화 등의 문제 등이 존재하는 것이 사실이지만, 대두를 이용한 다양한 cheese analogue는 기존의 자연치즈에 비하여 가격이 저렴할 뿐만 아니라, 소비자의 다양한 수요 요구를 충족할 수 있는 장점이 있다. 더 나아가서 콩의 부가가치 향상과 국민영양 개선의 측면에서도 효과가 많은 것으로 사료된다. 무엇보다 cheese analogue의 제조는 수입 억제 효과와 수출 증진 효과에도 크게 기여할 것으로 사료된다. 따라서 cheese analogue 제조에 많은 관심과 지속적인 연구가 진행되어야 할 것이다.

• 분석과학
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• 제35권6호
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• pp.229-236
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• 2022

모유의 지질대사체에 대한 연구는 축산유래 유제품의 경우와 비교하여 매우 제한적으로 이루어져 있다. 본 연구는 지용성 대사체 연구의 선행연구로서, 모유중 극성 및 비극성 지질 중의 주요 지방산 조성에 대한 세부적 정량법 및 구조동정을 목적으로 수행되었다. 인지질을 포함한 극성 지질과 비극성 지질의 분리를 위하여 silica gel을 활용한 정제법을 개발하였으며, 효과적인 methyl ester 및 pyridylcarbinol ester 유도체화 방법을 적용하여 개별 분획의 세부적 지방산조성을 분석한 결과, 16 종의 필수지방산을 확인하였으며, 이와 함께 29 종의 미량 지방산이 확인되어, 구조 분석을 실시하였다. 측쇄 지방산의 경우, 15-18 개의 탄소를 보유한 iso 및 anteiso 지방산이 주요한 것으로 확인되었다.

• Journal of Dairy Science and Biotechnology
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• 제41권2호
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• pp.67-75
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• 2023

Hibiscus is rich in acids, anthocyanins, flavonols, oils, proanthocyanidins, and various pigments. It is utilized for medicinal purposes, to improve human health, and as a galactagogue to stimulate milk production in cows. Due to its biofunctional activities, hibiscus oil has broad applications spanning different fields. This study analyzed the pH and organoleptic quality attributes of three different vegetable-based milk analogs supplemented with hibiscus oil at 0%-1.5% concentrations. The results revealed that the addition of hibiscus oil did not affect pH; however, as the concentration of the hibiscus oil increased, the organoleptic quality attributes of the milk analogs supplemented with it decreased. All three milk analogs supplemented with 0.25% hibiscus oil demonstrated favorable attributes compared to the control group. This study provides valuable foundational data for developing new vegetable-based milk analogs that possess enhanced biofunctionality through the supplementation of hibiscus oil.

• Journal of Dairy Science and Biotechnology
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• 제31권1호
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• pp.21-33
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• 2013

The purpose of this study was to improve the production of Mozzarella cheese analogues manufactured using mixtures of soy milk and concentrated raw milk by performing ultrafiltration (UF) and to assess the quality of these cheeses during a 30-day storage period at $4^{\circ}C$, relative to that of Mozzarella cheese manufactured with the traditional method. The solid consistency of Mozzarella cheese analogue prepared from milk mixtures was lower than that of cheese manufactured from raw milk or soy milk and increased during storage, which is considered to be the result of decreasing water levels, as well as with increasing soy milk concentrations. In the Mozzarella cheese analogue generated using the milk mixtures, the fat content decreased with increase in the soy milk concentration, while it decreased during the storage period. Lactose levels were lowest in cheese composed of soy milk or raw milk and processed by UF, and decreased during storage in cheese produced using milk mixtures. In milk mixtures containing soy milk, the protein concentration increased with increasing amounts of raw milk and did not change during the storage period. The water-soluble nitrogen compound level was similar between cheeses and increased only slightly during storage. The amount of non-protein nitrogen compounds was higher in the cheese analogue than in the control cheese and tended to increase during storage. Analysis of the physicochemical traits of the Mozzarella cheese analogue yielded the following results: During storage, titratable acidity levels increased while pH tended to decrease. After analysis using electropherograms, it was classified as ${\alpha}$-, ${\beta}$-, or ${\kappa}$-casein. The results of rheometry tests showed that in the Mozzarella cheese analogue prepared from milk mixtures, with raw milk concentrated by UF, increases in concentration rate lead to lowered hardness, elasticity, cohesiveness, and brittleness. When cheese was produced from milk mixtures and concentrated by UF, meltability increased as the concentration rate increased, although to an extent that was less than that observed for the control cheese, and tended to increase during storage. Sensory evaluation showed that the analogue cheese was much better than the control cheese in terms of formation, appearance, and flavor.

• Journal of Dairy Science and Biotechnology
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• 제31권1호
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• pp.9-20
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• 2013

The study was conducted to evaluate the feasibility of Mozzarella cheese analogue generation by using a mixture of soy milk and raw milk and to compare the quality of the resultant cheese with that of Mozzarella cheese manufactured using the traditional method. The mixtures showed increase in protein and decrease in lactose and SNF in a dose-dependent manner with the addition of soy milk. The Mozzarella cheese analogue had lower total solids content than the control cheese product, while the fat content was similar between both. The analogue cheese had lower ash content than the traditionally prepared cheese; the content was proportional to the amount of soy milk in the mixture. Higher soy milk quantities within mixtures also resulted in proportionally higher levels of fat content within analogue cheese. Water-soluble nitrogen content was lower in the analogue cheese than in the control cheese. While the WSN level increased in the control cheese, it was almost constant in the analogue cheese. The control cheese had much higher actual and predicted yield than the analogue cheese, while the analogue cheese had a higher stability level. The control cheese had a higher transfer rate than the analogue cheese, with the exception of lactose. Electrophoresis analysis showed bands for Mozzarella cheese analogues that were present in addition to the normal ${\alpha}$-casein and ${\beta}$-casein bands. Physical characteristic analysis showed that hardness was affected by the addition of soy milk to cheese, while cohesiveness and brittleness were affected by the addition of raw milk, and elasticity was barely affected by milk composition. The meltability of the control cheese was higher than that of the analogue cheese and increased during 30 days of storage at $4^{\circ}C$. Browning, oiling-off, and stretching characteristics were almost identical between the 2 types of cheeses. Sensory evaluation findings showed that the control cheese had much better body texture, appearance, and flavor than the analogue cheese.

• Journal of Dairy Science and Biotechnology
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• 제27권1호
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• pp.1-12
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• 2009

In 2008, baby formula containing melamine was found to be responsible for a large outbreak of renal failure in infants in China. A total of 294,000 infants were hospitalized, and at least 6 babies died due to ingestion of the tainted formula. Melamine contains high levels of nitrogen (>60%), which is used as an indicator of protein content. Therefore, high levels of melamine in infant formula were thought to be the result of deliberate contamination m an attempt to increase its apparent protein content. Following inspections by China's national inspection agency, assorted products from at least 22 dairy manufacturers across China were found to have varied levels of melamine (range: 0.096196.61 mg/kg). Melamine co-exposure with cyanuric acid can induce acute melamine-cyanurate crystal nephropathy, which can lead to renal failure at much lower doses than if either compound were ingested alone. However, currently, there are very few data on melamine analogues other than cyanuric acid. At an expert meeting of the WHO and FAO held to review toxicological aspects of melamine and cyanuric acid on December 14, 2008, a new tolerable daily intake (TDI) of melamine was established that could be applied to the entire population, including infants. Therefore, a risk assessment of the various theoretical melamine contamination levels in infant formula and selected representative foods (other than infant formula and sole-source nutrition products) is urgently needed for Korean babies and children up to 7 years of age. Although the undetectable level regulation for infant formula may be low enough to guarantee the safety of babies under the age of 1 year (including premature babies), the melamine standard of 2.5 ppm for foods other than baby formula could be insufficient to protect the 95th percentile population aged 1~2 years because of this demographic's high consumption of milk, yogurt, and soy milk (hazard index = 1.79). Because TDIs are chronic values intended to protect an individual over his/her lifetime, occasional modest ingestion in excess of the TDI is not likely to be a health concern. However, children aged 1~2 years may have renal systems that are comparatively more sensitive to the crystallization of melamine and its analogues. Therefore, governmental jurisdictions may need to practice more prudent management of food items that could raise the melamine exposure for this population.

• 한국가축번식학회지
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• 제7권2호
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• pp.72-85
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• 1983

This presentation firstly is discussed the characteristics of estrus, the time of first postpartum estrus, and the relative accurate of various estrus detection aids and secondly discussed the abnormalities of estrus and ovarian function and its control by treatment of exogenous hormones in cattle and pig. Longer estrus cycles as well as the shorter than 18 day cycles showed the lowered conception rates as compared to the normal cycles of 18 to 25 days. Other characteristics of est겨s such as duration of estrus, intensity of estrus and time of estrus are reviewed to affect fertility. The first postpartum ovulation and estrus in cows usually occurs about 20 to 30 days and 40 to 50 days after parturition, respectively. Irregularities in estrus cycle length have been conducted during early postpartum period. In sows, weaning is followed by ovulation and estrus although there is some individual variation. The most common method of estrus detection is direct visual observation on standing estrus behavior, but various aids of estrus detection have been empolyed with varying degree of effectiveness. The results from heat detector devices are about as accurate as twice-daily observation(about 90%). The abnormal estrus can be classified into three types; irregular or continuous estrus, silent estrus and anestrus. Cystic ovarian disease, follicular cysts and luteal cysts, is a serious cause of reproductive failure in cattle and pig. The follicular cysts are much more common than luteal cysts and the incidence of ovarian cysts in dairy cattle is higher than beef cattle and pig. The occurrences of ovarian cysts have been closely associated with levels of milk production, stages of postpartum period, nutritional levels and seasons. The luteal cysts and persistent corpora lutea are responsive to the luteolytic effects of the recently synthetic analogues of PGF2$\alpha$ in cows and sows and recently GnRH or LH-RH has been successfully used as a treatment for cows and sows with ovarian follicular cysts.