• Journal of Dairy Science and Biotechnology
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• v.37 no.4
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• pp.213-222
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• 2019

Milk and dairy products are the high value foods for the elderly population. In particular, fermented milk is the best source of calcium for people in the specific age group of over 79 years. It provides a good source of protein. Regular exercise and active lifestyle are recommended to slow down the muscle loss. However, exercising without proper nutrient intake is simply not sufficient at this age. Milk and dairy products provide the iron and protein content required for effective exercise-assisted growth. Milk nutrients have the advantage of being produced in various food forms, such as liquid, semi-solid, and powder types. Fat-soluble vitamins such as retinol and vitamin K can be encapsulated using various technologies for milk and dairy products. Using the encapsulation method, spray drying and fluidized-bed coating have been used for adding the micro-nutrients to the food. Microencapsulation technology is being applied in case of the fermented dairy products too. In particular, various wall materials are being developed to enhance the viability of probiotics. In the near future, advanced high-efficiency technologies that can effectively nourish the dairy products with nutrients will be developed to produce targeted high-nutrition value food for the elderly.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.12
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• pp.1790-1797
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• 2002

Lactic acid bacteria were isolated from piglets and chicken and characterized. Lactic acid bacteria showing resistance to low pH and bile, adhesion to intestinal epithelium cells, and the inhibition of Escherichia coli and Salmonella spp. were identified as Lactobacillus acidophilus. L. acidophilus PF01 survived for 2 h in MRS broth adjusted to pH 2. L. acidophilus CF07 was less resistant than L. acidophilus PF01 to pH 2, but survived at pH 2.5 for 2 h. Both of isolates were able to grow in MRS broth containing 0.3% (w/v) bile, with L. acidophilus CF07 being more tolerant to bile than L. acidophilus PF01. L. acidophilus PF01 and CF07 adhered specifically to the duodenal and jejunal epithelium cells of piglet, and the cecal and duodenal epithelium cells of chicken, respectively. Both of isolates did not adhere to the epithelium cells of the various animal intestines from which they were isolated. When L. acidophilus was cultured with E. coli and Salmonella spp. in MRS broth, MRS broth containing 2% skim milk powder or modified tryptic soy broth at $37^{\circ}C$, L. acidophilus PF01 and CF07 inhibited the growths of E. coli K88 and K99, and S. enteritidis and S. typhimurium, respectively. Both of isolates were found to possess the essential characteristics of probiotic lactic acid bacteria for piglet and chicken.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1349-1356
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• 1999

Freeze dried products of lactic acid bacteria fermented food prepared from milk or egg white powder(EWP) were stored at $28^{\circ}C.\;5^{\circ}C$ and $-18^{\circ}C$ for 20 weeks. Properties of stored, freeze dried product and viable cell count. pH and organoleptic properties of stored, reconstituted product were investigated. (1) The viable cell count of reconstituted milk or EWP product stored at $5^{\circ}C\;or\;-18^{\circ}C$ was not changed markedly. However, the viable cell count of milk or EWP product stored at $28^{\circ}C$ was reduced during storage and it was changed substantially between 4 weeks and 5 weeks. However, pH of all samples stored at three different temperature was not changed. (2) Color of freeze dried product prepared from EWP became clearly brown at 16 weeks. (3) Appearance of reconstituted milk product stored at $5^{\circ}C\;or\;-18^{\circ}C$ for 20 weeks was not changed. However, homogeneity and solubility of reconstituted milk product stored at $28^{\circ}C$ for 20 weeks were reduced. Taste, odor and texture of reconstituted milk product stored at $28^{\circ}C$ for 20 weeks were markedly changed. (4) Viscosity of reconstituted EWP product stored for 20 weeks was slightly reduced. Solubility of reconstituted EWP product stored at $28^{\circ}C$ for 20 weeks was reduced and its taste and odor were markedly changed. Texture of reconstituted EWP product stored at $28^{\circ}C$ became rough.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.564-569
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• 2000

An enzyme-linked immunosorbent assay(ELISA) was developed for the detection of milk proteins in processed foods. The ${\alpha}_{s1}-casein({\alpha}_{s1}-CN)$, a heat stable major milk protein, was immunized into rabbits to produce specific antibodies. When competitive indirect ELISA(ciELISA) using $anti-{\alpha}_{s1}-CN$ antibodies was established, its detection limit was $0.1\;{\mu}g/mL$. The reactivities of the specific antibodies toward ${\alpha}_{s1}-CN$, skim milk, ${\beta}-CN$ and whey protein isolate(WPI) were 100, 37, 0.14 and 0.04%, respectively, as determined by ciELISA. However $anti-{\alpha}_{s1}-CN$ antibodies did not have any reactivity to other milk proteins such as ${\beta}-lactoglobulin,\;{\alpha}-lactalbumin$, bovine serum albumin, and isolated soy protein. When sandwich ELISA was established, its detection limit was $0.01\;{\mu}g/mL$ which was 10 times more sensitive than that of ciELISA. In the spike test which was performed by adding 1-10% of whole CN to market milk, mean assay recovery as determined by sandwich ELISA was 94.8%(CV, 8.2%). Food stuffs and dairy products were assayed by sandwich ELISA to show 29, 0.13, 0.25, and 6.9% of whole CN in skim milk powder, WPI, semi-solid yoghurt, and processed cheese, respectively.

• Preventive Nutrition and Food Science
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• v.12 no.1
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• pp.35-39
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• 2007

This study was conducted to investigate the effects of soil selenium (Se) supplementation level on Se contents of green tea and milk vetch. Four different concentrations of sodium selenite ($Na_2SeO_3$) solutions (0.0, 3.3, 33.0 and 165.0${\mu}g/mL$) were prepared and one liter of each solution was well mixed with 10 kg of compost (cowpea soil) to give four different levels of Se-containing soil: $T_1$, 0; $T_2$, 33; $T_3$, 330; $T_4$, and 1,650${\mu}g$/100 g soil. Green tea plants and milk vetch were individually cultivated in those soils for 60 days. Se contents of freeze-dried green tea leaves were 6.87, 10.40, 12.04, and 20.19 ${\mu}g/g$, respectively; all of which were significantly different (p<0.05) from the others except for $T_2$ and $T_3$. The results showed that Se-contents of green tea leaves were increased 1.5$\sim$2.9 times as the Se level in the soil increased. Regression equation between Se contents in green tea (Y) and soil Se supplementation level (X) was: Y=0.007X＋8.857. However, Se contents in the milk vetch were increased significantly (p<0.05) more with the same treatments $T_3$ (74 ${\mu}g/g$) and $T_4$ (187$\mu$g/g) in comparison to those at $T_1$ (5.0 ${\mu}g/g$) and $T_2$ (12.0$\mu$g/g). The increases ranged from approximately between 2.4 to 37.4 times that of the control group. Regression equation between Se contents in milk vetch (Y) and soil Se supplementation level (X) was: Y=0.1063X＋15.989. The large difference of Se contents between green tea leaves and milk vetch would be attributed by the difference of protein contents between the 30% or higher protein-content of legumes and 15$\sim$20% protein of shrubs. The present study clearly indicates that green tea leaves and milk vetch can be enriched in selenium by supplementing the soil with Se. Therefore, Se-enriched green tea or milk vetch powder could be utilized as functional foods in Se-fortified green tea drinks or salads, or as food additives to enhance the daily intake of Se.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.35-41
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• 1998

The objective of this study was to examine the changes of physical properties by additions of different kinds of stabilizers milk proteins concentration, when stored at 4$^{\circ}C$ or 20$^{\circ}C$ for yoghurt. the results were summarized as follows: 1. Addition of 2% carboxyl methyl cellulose and carrageenan, gelation 0.4%, pectin and starch 0.6%, and carrageenan & pectin 0.8% in the manufacture of yoghurt increased the viscosity, water-holding capacity and protein hydration of yoghurt. 2. Addition of 3% skim milk powder, Ca-caseinate or Na-caseinate 0.6% increased the viscosity, water-holding capacity and protein hydration of yoghurt. 3. Twenty five percent of evaporation of milk promoted to build up the optimal structure of the micelles of yoghurt and improved viscosity, water-holding capacity and protein hydration of yoghurt. 4. Addition of stabilizers to yoghurt showed an increase of viscosity, water-holding capacity and protein hydration when compared with non-addition of stabilizers to yoghurt at 4$^{\circ}C$, 20$^{\circ}C$ storage for 12hrs, 96hrs followed by the decrease of it.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.316-322
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• 1995

A curd yogurt was prepared from milk added with skim milk powder or four kinds of cereal. Addition of cereals markedly stimulated acid production by Leuc. mesenteroides. The acidity significantly increased during fermentation by Leuc. mesenteroides for 30 hours while pH significantly decreased during fermentation. The number of viable cells markedly increased until the first 12 or 18 hours of fermentation by Leuc. mesenteroides. Acetaldehyde, acetone, ethanol, diacetyl, butanol and acetoin in curd yogurt were detected by gas chromatographic analysis. Among these compounds, acetaldehyde, ethanol, diacetyl and acetoin were produced during fermentation by Leuc. mesenteroides.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.2
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• pp.74-79
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• 2003

The functional properties such as a firming maintenance capacity for fermented vegetables, protein coagulation capacity antibacterial activity, calcium and peroxide absorption capacity of calcium powder of cuttle bone treated with acetic acid (ATC) were examined. In the Korean pickled cucumbers (20 days), the calcium content of ethanol insoluble solids was 5,264.9 mg/100 g and this value was higher than that of control (2,036.4 mg/100 g). Protein coagulation capacity of ATC was $0.9\%$ and its calcium absorption capacity was $49.3\%.$ The peroxide absorption capacity of ATC was shown $0-1.1\%$ range. Antibacterial activity was detected above $0.2\%.$ The ATC was effective in a firming maintenance of fermented vegetables (cucumber), coagulation capacities for soybean milk and antibacterial activity. The ATC was not effective in clarifying wastewater. Peroxide absorption capacity toward linoleic acid could not be checked by ATC, but its calcium absorption ratio was high compared to that of commercial calcium powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1128-1134
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• 1997

Lactobacillus helveticus was inoculated to the fermentation liquid containing skin milk powder(SMT) plus soymilk, SMP plus isolated soybean protein(ISP), SMP plus ISP plus whey powder(WP) to increase the nutritional and economic value of commercial soy yogurt. The yogurt fermented with soymilk and SMP showed the lower acid production than of SMP and had significant beany flavor in the product. The yogurt prepared with ISP and SMP showed the higher cell number and lower acid production than that of SMP. Also, the partial substitution of SMP with ISP over 6%(w/w) produced less acceptable product due to gel production. The yogurt prepared by the partial substitution of SMP with ISP, WP and SMP showed the higher cell number and lower acid production than that of SMP and not bring about gel formation unlike the case of ISP. Sensory properties of yogurt substituted SMP with ISP and WP(38:62 mixture) below 4% were not significantly different from that of SMP and the sample containing the mixture over 6% and 0.067% artificial flavor showed lower sensory score due to beany taste than that of SMP. But increase of yogurt flavor up to 0.1% resulted in significantly high score in organoleptic acceptability. The separation of water occured in yogurt prepared by the combined mixture of ISP, WP and SMP, and this problem could be resolved by addition of Na-alginate and PGA at the concentration of 0.1%(w/w).

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.508-514
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• 2013

This study was conducted to evaluate the effect of various types of functional brown rice milk porridge, which has been popular as a fast yet nutritional food, to promote rice consumption and to examine the best ratio and recipe. Each sample contained 10, 20, 30, and 40% brown rice compared to non-glutinous rice and sweet rice and were applied to mechanical and sensory tests. The moisture content of both non-glutinous rice and sweet rice porridges increased with increasing brown rice content. The viscosity of non-glutinous rice milk porridge decreased as with increasing brown rice content, whereas the viscosity of sweet rice milk porridge increased with increasing brown rice content. The pH was highest for BRT0 at 6.74 and lowest for BGT0, which is sweet rice porridge with brown rice, at 6.27. The sweetness decreased significantly for both sweet rice and non-glutinous rice porridges with the increase in brown rice content. The brightness of weet rice and non-glutinous rice porridges with brown rice increased significantly (p<0.001) with the increase in brown rice content, while the redness and yellowness of the color increased significantly (p<0.001) with increasing in brown rice content. As a result of analyzing the preference in the milk porridge containing brown rice, BRT30, which is non-glutinous rice milk porridge with brown rice, was most preferred at 5.8 in terms of color, while BRT30 was most preferred at 6.2 in terms of fragrance. All samples containing brown rice powder were highly preferred in terms of taste and the overall preference of sweet rice milk porridge was highest for BRT30 (5.8). The overall preference was highest for BGT30 at 6.1 and the preference was generally higher for the experiment groups prepared with sweet rice as opposed to those prepared with non-glutinous rice. Also, the scores for the sensory test were higher when brown rice was added. Therefore, it was concluded that the milk porridge could quickly and easily be prepared with brown rice instead of non-glutinous rice or sweet rice.