• Food Quality and Culture
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• 제1권1호
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• pp.22-26
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• 2007

This study was performed to determine the feasibility of developing a healthy yogurt using tofu whey concentrates separated by nanofiltration (NF). The curd yogurt was prepared from whole milk with added skim milk powder, in which the NF powder was substituted at 0, 6.25, 12.5, or 25% for the skim milk powder. The quality characteristics were evaluated for pH, titratable acidity, viscosity, color, and viable cell counts. There were no significant differences in pH or titratable acidity between the control (yogurt with added skim milk powder only) and the yogurts with added NF powder, after 24 hr of fermentation at $37^{\circ}C$. The apparent viscosities of the yogurts with added NF powder were higher ($3,197{\sim}3,574\;cps$) than that of the control yogurt (3,196 cps). Lightness decreased, while yellowness increased, as the amount of NF powder increased. Sensory evaluations showed that the NF powder could be substituted for the skim milk powder at 6.25% without lowering the yogurt quality.

• Journal of Dairy Science and Biotechnology
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• 제37권3호
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• pp.206-212
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• 2019

L. fermentum SK152의 동결건조에 의한 생균수 감소에 동결보호제가 미치는 영향을 조사하기 위해, 균체를 dextrin, skim milk powder, glucose, trehalose 10% 용액에 각각 현탁한 후에 동결건조하였다. 동결건조 후의 생존율은 각각 5.6%(dextrin), 2.2%(skim milk powder), 1.7%(glucose), 1.5%(trehalose)로서, dextrin을 첨가한 경우에 생존률이 가장 높게 나타났다. 동결건조한 L. fermentum SK152를 냉장(4℃) 및 상온(20℃)에 7-8주간 저장하면서 동결보호제의 종류에 따른 생존률을 조사한 결과, 4℃ 보관 시에는 동결보호제의 종류에 상관없이 저장기간이 길어져도 생존률이 서서히 감소하는 경향을 나타내었다. 저장 8주 후의 생존률은 37%(dextrin)-90%(skim milk powder)에 이르렀으며, skim milk powder 첨가시에 가장 높은 생존률을 나타내었다. 한편, 20℃ 보관 시에는 동결보호제의 종류에 상관없이 저장기간에 길어질수록 4℃에 비하여 생존률이 급격히 감소하는 경향을 나타내었다. 저장 7주 후의 생존률은 4%(dextrin)-12%(skim milk powder)에 이르렀으며, 이중 가장 높은 생존률을 나타낸 동결보호제는 skim milk powder이었다.

• 대한영양사협회학술지
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• 제20권2호
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• pp.77-86
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• 2014

This study was carried out to evaluate the effects of stevia (Stevia rebaudiana Bertoni) leaf powder on soybean milk quality. Soybean milk was prepared with the addition of 0.1 g (SP1), 0.2 g (SP2), 0.3 g (SP3), 0.4 g (SP4) of stevia leaf powder. The pH of soybean milk added with stevia leaf powders ranged from 7.90 to 7.98, whereas that of control was 7.88. The viscosity of soybean milk added with stevia leaf powder was 11.13~12.71 cp while that of control was 11.09 cp. Soymilk added with stevia leaf powder yielded values of Hunter L (59.40~64.94), a (-7.63~-6.45), and b (18.71~19.63), whereas that of control were 67.45, -4.74 and 20.13, respectively. There was decrease upon addition of stevia leaf powder. During storage, the pH, viscosity, L, and b values were decreased continuously. According to sensory evaluation, taste, and flavor of SP3 were better than the other groups. Quality characteristics between control and SP3 showed no significant differences. Therefore, this study showed the possibility of substituting 0.3 g of stevia leaf powder instead of sugar for creating a standard quality soybean milk with low calories. Upon the results of this study, it may be assumed that there are consequences positive responses to health-oriented consumers when using stevia leaf powder.

• 한국축산식품학회지
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• 제35권4호
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• pp.572-576
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• 2015

The most commonly used infant formulas contain lactose originating from cow milk. Goat milk has recently been claimed to be nutritionally more effective for infants than other milks. In baby foods, much emphasis is placed on the concentrations of intestinal microflora-promoting oligosaccharides, which are generally transferred into lactose from milk during crystallization process. Here we show that higher level of free sialic acid is present in goat lactose powder compared to cow lactose powder. Without proteinase K treatment, the amount of 3-sialyllactose and 6-sialyllactose were similar in goat and cow lactose powders. However, after proteolysis, 6-sialyllactose was present at higher levels in goat than in cow lactose powder. Galactooligosaccharides, a group of prebiotics, are present in milk in the form of glycoproteins. Galactooligosaccharide content was also higher in goat lactose powder than in cow lactose powder.

• Applied Biological Chemistry
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• 제38권3호
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• pp.259-262
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• 1995

DHA(cis-4,7,10,13,16,19-docosahexaenoic acid)가 첨가된 분유와 보통분유의 저장중 지방의 산화안정성을 thiobarbituric acid법에 의해 살펴보았다. 두 종류의 분유는 지역의 슈퍼마켓에서 구입하여 시료병에 $2{\pm}0.05\;g$씩 넣어 암소와 빛의 존재하에서 저장하였다. DHA가 첨가된 분유 지방 산화는 보통 분유보다 증가되었고 특히 빛의 존재하에서 산화는 더욱 촉진되었다. 빛과 DHA를 포함한 불포화지방산은 분유지방을 산화시킴에 있어 상호 역할을 강화시키고 있었다. DABCO (diazabicyclooctane)를 분유에 첨가하면 빛에 노출된 분유의 지방 산화를 줄였는데 이는 분유에서도 일중항산소에 의한 광산화가 발생함을 암시한다. DABCO에 의한 유지방의 산화 억제 정도는 DHA가 첨가된 분유에서 높게 나타났다.

• 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.

• 한국축산식품학회지
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• 제31권6호
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• pp.827-833
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• 2011

The objective of this study was to develop a fluorogenic real-time PCR-based assay for detecting and quantifying amounts of cow milk in cow/goat milk mixtures or goat milk products. In order to quantify the exact amount of cow milk in cow/goat raw milk mixtures and commercial goat milk products, it was necessary to achieve quantitative extraction of total genomic DNA from the raw milk matrix. Both mammalian-specific PCR and cow-specific PCR were performed. A cow-specific 252 bp band obtained from the raw cow milk and raw goat milk mixtures, commercial goat milk, and two goat milk powders was identified, along with the relationship between the cow milk amount and band intensity of the electrophoresis image. The detection threshold was found to be 0.1%. The expression of cow's 12S rRNA in the cow/goat milk mixtures, commercial goat milk, and two goat milk powders was identified. The expression quantity of the milk 12S rRNA increased with increasing ratios of the cow/goat milk mixtures. Using these calibrated relative expression levels as a standard curve in the cow/goat raw milk mixtures, the contents of cow milk were 1.8% in the commercial goat milk, 9.6% in goat milk powder A, and 11.6% in goat milk powder C. However, cow milk was not detected in goat milk powder B.

• 한국축산식품학회지
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• 제31권6호
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• pp.879-885
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• 2011

This study was to identify and quantify the flavor compounds in cream cheese and cholesterol-removed cream cheese made from whole milk powder stored at $7^{\circ}C$ for 4 wk. Flavor compounds of cream cheese were identified using gas chromatography mass spectroscopy and quantified by gas chromatography. The tentatively identified flavor compounds were mainly eight from fatty acids in cream cheese made from whole milk powder (CCWMP) and nine from fatty acids in cholesterol-removed cream cheese made from whole milk powder (CRCCWMP). In quantitative analysis of the flavor compounds, most of the volatile compounds were slightly increased during storage. N-Decanoic acid was produced only in CCWMP. On the basis of the results, it was concluded that the quality and quantity of flavor compounds in CCWMP and CRCCWMP have almost no adverse effects in comparison with that of whole milk-made cream cheese.

• 한국축산식품학회지
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• 제32권1호
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• pp.49-53
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• 2012

This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at $7^{\circ}C$ for 4 wk. The cholesterol reduction by crosslinked ${\beta}$-CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.

• 한국식생활문화학회지
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• 제30권1호
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• pp.86-96
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• 2015

Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p=0.05). The magnitude of the increase rose as the amount of added onion powder increased and when onion powder contained onion peels. With regards to antioxidant activity (DPPH and ABTS), SWO showed a greater value than SPO. The sensory evaluation scores of SWO and SPO were lower than CS for roughness and swallowing, as adding onion powder increased solid contents and viscosities. However, higher overall acceptability were obtained 1.8SPO and 1.8SWO.