• Journal of Dairy Science and Biotechnology
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• 제28권1호
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• pp.29-33
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• 2010

Recently some negative opinions on milk, for instance, 'don't drink, if you want to live long' 'people who drink milk life-long, they suffer from arteriosclerosis' or 'milk is not helpful to osteoporosis, because it's acid food' etc. are confusing the regular consumers who believe milk is one of the best food, although milk has been used for a longtime since it was proved as the most nutritionally perfect food by many scientific researchers and medical doctors. According to the contents of negative assertion, experiments were carried out mostly targeting western people who are eating bread with butter everyday and taking large quantity of meat & milk, probably 2~3 times more than asian people. So, the probability of suffering from many diseases like obesity, hypertension, arteriosclerosis etc. is naturally high. Therefore, comparison itself between westerner and asian is not reasonable because of quite different food culture and fat intake far less. Milk has been contributing to the health of human for hundreds years supplying many nutrients, and this kind of contribution will last as long as humankind exist on the earth. However, milk is good source of many functional components, there are some people who can not drink milk. As a nutritionist said, milk is a kind of food, the only problem is quantity, people who can not digest milk can choose another and who want to drink milk, drink it as much as they need. That's all.

• 한국식품위생안전성학회지
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• 제7권2호
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• pp.123-135
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• 1992

This study was performed to investigate the term effect of fermented milk in drink on rats fed by cholesterol diet. 150 to 5-week-old male rates of Sprague-Dawley strain weer divided into six groups according to diet and content of fermented milk in drink. The first group served as normal control group fed by synthetic pellets of standard diet. The second , cholesterol control group, was treated with standard diet containing 1% of cholesterol and 500000IU/100g of vitamin D2. The other four groups. fermented milk groups, FM-25,FM-50 , FM 75 and FM-100 were treated with the cholesterol and vitamin D2 diet and supplied with 25%, 50%, 75%, 100% of fermented milk in drink , respectively. The animals were sacrificed for analysis in 3, 6, 9 and 12 months. Weight gain, diet intake , and drink consumption were significantly different among groups. Fermented milk reduced serum cholesterol to a significant effect (p<0.05) and significantly increased the ratio of high density lipprotein cholesterol to total cholesterol(p<0.05). Serum triglycerides were reduced to a smaller and less significant effect in fermented milk group. The aorta and liver of fermented milk showed slighter medial calcification and necrosis and milder fat degeneration than did the cholesterol control group. Supplementation of fermented milk may have a helpful effect on hypercholesteremia and atherosclerosis.

• 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.

• 한국식품영양학회지
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• 제24권4호
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• pp.607-616
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• 2011

We identified the intake pattern and consumption propensity of milk and sought improvements to promote consumption of milk. We targeted 362 preschool children aged 5~7 years old who attended nursery school in the Bucheon area. Questionnaires were distributed and 328 questionnaires were collected. Approximately 36.2% of boys and 31.2% of gorls drank milk six times per week. A total of 32.9% of the preschool children drank more than 2 cups of milk/day. Approximately 72.9% of them currently drink white milk, and 46.0% preferred milk to processed milk. The reasons why they drink milk included 'want to be tall'(66.5%) and 'good health'(52.4%). Mothers(54.6%)and preschool children(39.3%) were the purchasers with the greatest impact on product purchases. Consumer propensity to buy milk was shown in the order of expiration date(4.80 points), and nutrition facts(4.01 points). (4.88 points) and enhanced nutrients(4.59 points) should be promoted for milk consumption. Therefore, it is thought that continuous nutrition education should be made together in order to increase consumption of milk of children and education targeting teachers and school parents should be conducted as well. And in order for children to drink milk without repulsion, the development of various products satisfying both symbolic aspects and nutritional aspects should continue to be made.

• 한국축산식품학회지
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• 제44권2호
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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.

• 한국식품조리과학회지
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• 제8권2호
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• pp.117-122
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• 1992

Tom coagulated with $CaCl_2$ was used to make high-Ca soy milk, named tofu milk. Physicochemical analysis of regular soy milk and tofu milk adjusted at various pH and/or heat-treated was carried out. Unheated and heat treated tofu milk kept stable conoldal state at pH 8. The solubility of soy milk was low at pH 4 but increased gradually at higher pH, while mat of tofu milk was almost unchanged between pH 4 and pH 7 but increased rapid1y above pH 8. At pH 8, the viscosity of tofu milk was almost the same as soy milk, while mat of heat-heated tofu milk was much higher man that of soy milk. Especially, steamed tofu milk seemed to be a thick paste unable to drink, but autoclaved tofu milk was suitable to drink. Phytic acid content of tofu milk was somewhat lower man mat of soy milk.

• 한국식품과학회지
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• 제7권4호
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• pp.250-253
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• 1975

포도과즙(果汁), 산유(酸乳), 설탕을 주원료로하여 포도과즙(果汁) 혼합음료를 제조하고 동(同) 음료의 보존성을 검토하여 다음과 같은 결과를 얻었다. 1) 포도과즙(果汁) 산유(酸乳) 혼합음료는 과즙(果汁)중의 colloid와 유(乳)단백질의 결합에 의하여 응집 침전물을 형성하며 가열살균에 의하여 침전물의 형성이 촉진된다. 2) 원료과즙(果汁)의 pectin함량은 제품의 안전성에 직접적으로 관계되며 과즙(果汁)중의 pectin함량은 제품의 안전성에 직접적으로 관계되며 과즙(果汁)중의 pectin함량이 2.5mg% 이하일 때 과즙 $10{\sim}20%$ 혼합시에 있어서도 응집 침전물의 형성을 방지할 수 있다. 3) pectin분해효소로써 처리한 투명과즙(果汁)을 사용하여 제조한 혼합음료는 $85^{\circ}C$ 20분간의 가열살균으로 응집 침전물이 형성되지 않으면 장기간의 저장이 가능하다.

• 대한지역사회영양학회지
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• 제10권2호
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• pp.174-182
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• 2005

To investigate how the beverage consumption of middle school students are different in some respects; favorite kinds, drinking time and so on. 579 middle school students in Jeonju were participated in this study. This study shows the frequency of drinking beverage and the correlation between the frequency and the various factors to have effects on the frequency. The students usually drink water 8.55 times, milk or yogurt 3.01 times, sport beverage 2.13 times, soft drink 1.93 times, and fruit and vegetable juice 1.85 times for one week. The boy students prefer more soft or sport drink to the girl students. However the drinking of other beverages such as water, milk, juice, traditional ones don't have any meaning-ful differences between the boys and the girls. The students drink water mostly when they have meals. And the second consuming beverage is milk at table. It explains the students who drink more milk than water with bread. There is a big difference according to their excercise frequency. The students who excercise regularly or excercise over 3 hours drink more soft or sport drink and milk or yogurt than the students who exercise less than 1 hour. The beverages are firstly needed during the exercise because they sweat. And the second beverage time is when they have snacks and when they take a break. It should be suggested that nutrition education targeted to middle school students and their parents should encourage limited consumption of soft drinks. Therefore, policies that limit students' access to soft drinks at schools should be promoted.

• 한국치위생학회지
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• 제13권4호
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• pp.701-711
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• 2013

Objectives : The aim of this study was to evaluate the pH and buffering capacity in some commercial fermented milks in Korea. Methods : The study was carried ouf from June to August, 2012. In 35 liquid type, 79 condense-stirred type and 71 condense-drink type fermented milks, available on the market, pH and buffering capacity were measured. Titration(with NaOH) was used to determine the buffering effect of each fermented milk. They were titrated with 1 M sodium hydroxide, added in 0.1 milliliters increments, until the pH reached about 5.5 and 7.0. Results : The average pH of tested fermented milks was $4.08{\pm}0.27$. The average pH values of fermented milks were $3.64{\pm}0.22$ in liquid type, $4.14{\pm}0.12$ in condense-stirred type, and $4.22{\pm}0.17$ condense-drink type. The average buffering capacity (pH 5.5) of tested fermented milk was $2.40{\pm}0.54$. The average buffering capacity (pH 5.5) of liquid type fermented milk was $2.37{\pm}0.33$, condense-stirred type fermented milk was $2.77{\pm}0.46$ and condense-drink type fermented milk was $2.01{\pm}0.42$. The average buffering capacity (pH 7.0) of tested fermented milks was $4.00{\pm}0.87$. The average buffering capacity (pH 7.0) of liquid type fermented milk was $3.11{\pm}0.36$, condense-stirred type fermented milk was $4.78{\pm}0.55$ and condense-drink type fermented milk was $3.58{\pm}0.59$. Conclusions : The average pH of tested fermented milks in this study was lower than pH 4.5. The type of fermented milks was an important factor for selection of fermented milk which is related with enamel erosion.

• 대한지역사회영양학회지
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• 제13권2호
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• pp.189-198
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• 2008

This study investigated the influences of the beverage intake on food behavior and personality for 1295 adolescents. The results were as follows. The favorite beverage was 'fruit juice', and preference of 'coffee' was the lowest. 'Milk and dairy product' was highest and 'milkshake' was lowest in intake frequency of beverage. The preference correlated positively(r = 0.391) with the intake frequency of beverage, especially high in 'green tea and black tea'(r = 0.622), 'coffee'(r = 0.581), 'carbonated drink'(r = 0.538), and 'milk and dairy product'(r = 0.501). The explanation power(R2) of beverage preference on beverage intake was 0.153. The explanation power($R^2$) of beverage intake on food behavior was 0.127, and 'carbonated drink' and 'coffee' as well as 'milkshake' had a negative influence on food behavior: however, 'milk and dairy product', 'green tea and black tea', and 'fruit juice' had a positive influence on food behavior. The relationship of beverage intake and sociality was very low($R^2$= 0.013), and 'isotonic drink' and 'green tea and black tea' had a positive influence on sociality. The relationship between beverage intake and anger expression was also very low. 'Coffee' showed a positive relationship with anger-in. 'Carbonated drink' and 'milkshake' showed a positive result with anger-out. 'Milkshake' showed a negative relation with anger-control, but 'green tea and black tea' and 'milk and dairy product' showed a positive relation. From these results, it was necessary to develop the practical nutritioneducation program on proper beverage choice for adolescents leading to better metal and physical status.