• 한국잠사곤충학회지
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• 제41권3호
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• pp.129-134
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• 1999

The purpose of this study is to investigate the effects of the ice-cream containing mulberry leaves on glucose levels in blood and on sensory characteristics. Mulberry leaves were treated with sodium hydrogencarbonate (NaHCO3) to remove the fresh green note out of dried mulberry powder with ball mill. The recovery rate of dried mulberry leaf powder was 28.9% from fresh mulberry leaves. The points of ice-cream with (treatment 2 : milk-fatty 23%) and without (treatment 7 : coconut butter 9.5%) milk-fatty in the sensory characteristics were 8.31 and 8.47, respectively, of 9.00 as a full point. The range of age of volunteers taken part in the glucose level test were 21∼25 years old. The glucose levels in blood were measured before and after taking up ice-cream. In case of ice-cream with vanilla, the glucose levels increased 27.8%, while those in the up take of ice-cream with mulberry powder decreased 1.6%. In conclusion, the present study has demonstrated that ice-cream containing mulberry leaf powder has an effect to decrease blood glucose levels after the application.

• 농업과학연구
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• 제37권3호
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• pp.387-392
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• 2010

This studies were carried out to assess fermentation properties of amylase activity and added rice yogurt of Enterococcus faecium KHM-11 isolated from Korean human milk. The amylase activity of Enterococcus faecium KHM-11 was above 23 units. Characterization of carbohydrate fermentation of Enterococcus faecium KHM-11 has D-ribose, D-lactose, L-arabinose and starch. Titratable acidity and viable count of lactic acid bacteria of 4% rice yogurt was higher compared to the 0%. Therefore we were discussed Enterococcus faecium KHM-11 is suitable microorganism for fermented milk added rice powder. Hydrolysates of sugars of fermented milk with 4% rice powder cultured Enterococcus faecium KHM-11 were analyzed by TLC and HPLC. Hydrolysates of lactose and galactose were revealed and hydrolysates of glucose was not revealed in results of TLC and HPLC.

• Asian-Australasian Journal of Animal Sciences
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• 제21권6호
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• pp.896-902
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• 2008

The objective of this research was to create a new probiotic candy with good flavor and healthy benefits by using the response surface method and a sequential quadratic programming technique. The endpoint was to increase the varieties of dairy products and enhance their market values. In this study, milk was mixed with yogurt cultures (Lactobacillus bulgaricus, Streptococcus thermophilus) and probiotics (L. paracasei, Bifidobacterium longum) and incubated at $37^{\circ}C$ for 20 h. The samples were blended with lyoprotectants (galactose, skim milk powder and sucrose), freeze dried and then mixed with sweeteners (lactose and xylitol) to improve the texture for forming tablets. The processing conditions were optimized in two steps: the first step constructed a surface model using response surface methodology; the second step optimized the model with a sequential quadratic programming procedure. Results indicated that skim milk inoculated with L. delbrueckii subsp. Bulgaricus, S. thermophilus, L. paracasei subsp. paracasei and B. longum and blended with 6.9% of galactose, 7.0% of sucrose and 8.0% of skim milk powder would produce a new probiotic candy with the highest viability of probiotics and good flavor. A relatively higher survival of probiotics can be achieved by placing the probiotic candy product in a glass bottle with deoxidant and desiccant at $4^{\circ}C$. These probiotic counts remained at 106-108 CFU/g after being stored for two months.

• Journal of Dairy Science and Biotechnology
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• 제34권1호
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• pp.59-62
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• 2016

Recently, underdeveloped countries have exhibited slight increases in their share of global dairy production. However, this growth is mostly the result of an increase in the number of producing animals, rather than a rise in productivity per milking cow. Fortunately, with the increase in milk production, the world dairy trade reported that the abundance of milk has resulted in increased production of other dairy products, such as dairy powder and butter. In general, there has been an increasing trend in the demand and supply of milk and all dairy products in the international dairy market since 2005. As the economy recovers, both the demand and consumption of milk will increase. However, no change is expected in the long-term prospects for the dairy market, particularly for 2016.

• 한국식품과학회지
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• 제29권5호
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• pp.947-954
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• 1997

옥수수가루에 건조유제품을 첨가하여 탄산가스의 주입에 의해 반죽의 온도 $100^{\circ}C$ 이하에서 팽화시킨 몇 가지 제품의 물리적 성질과 기계적 에너지 투입량을 분석하였다. 첨가된 유제품은 전지분유, 유청단백질 농축물, 탈지분유, 카제인 나트륨이며, 첨가량은 옥수수가루의 무게비로 10%와 20%를 각각 첨가시켰다. 압출성형기 바렐로 주입되는 가스압력을 0.7 MPa과 1.4 MPa로 조절하여 옥수수가루를 팽화시켰다. 시스템변수인 비기계적 에너지 투입량은 지방의 함량이 높은 전지분유의 첨가량이 증가할수록 감소하였다. 또한 카제인 나트륨의 첨가에 의한 비기계적 에너지의 투입량의 감소도 적었다. 압출성형물의 밀도는 주입압력 0.7 MPa까지는 점차적으로 감소하다가 그 이상의 압력에서는 증가하였다. 가스주입압력 0.7 MPa에서 유제품의 함량이 0, 10, 20%로 증가할수록 밀도는 증가하는 경향을 보였으며, 카제인 나트륨을 첨가했을 때 밀도가 증가하는 정도가 가장 낮았다. 가스주입압력이 0.7 MPa까지 팽화율은 증가하다가 그 이상의 주입압력에서는 감소했지만, 비길이는 계속 증가하는 경향을 나타내었다. 수분흡착지수는 유제품의 첨가에 의해 감소하는 경향을 나타내었고, 반면에 수분용해지수는 증가하는 경향을 보였다. 본 압출성형시스템을 이용한 유제품을 첨가한 옥수수가루 압출성형물 제조시 최적 가스주입압력은 0.7 MPa이였으며, 전지분유의 첨가는 제한인자가 되었으나, 카제인 나트륨의 첨가에 의하여 유제품의 첨가량을 높일 수 있었다.

• Journal of Animal Science and Technology
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• 제46권4호
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• pp.667-676
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• 2004

본 연구는 상업용 혼합균주인 L. delbrueckii ssp. bulgricus와 S. salivarius ssp. thermophillus를 사용하여 쌀 분말과 탈지분유의 첨가량을 달리하여 요르트를 제조한 후 배양 시간의 경과에 따른 pH와 산도, 젖산균 수, 점도, 유기산, 탄수화물의 종류와 함량 및 관능성을 측정하여 최적의 기질로 사용할 수 있는 쌀 분말과 탈지분유의 적정 첨가량을 선정하였다. 대조구는 배양 10시간째 요구르트의 적정 pH인 4.5에 도달하였으나 쌀 분말을 4%, 6% 첨가한 시료는 배양 6시간째, 탈지분유를 첨가한 시료는 첨가량에 관계없이 배양 8시간째 적정 산도에 도달 하였다. 산도는 대조구의 경우 배양 4시간째 적정 산도인 1.0에 도달하였으나 쌀 분말과 탈지분유를 첨가한 시료는 첨가량에 관계없이 배양 4시간째 적정 산도를 초과하였다. 쌀 분말을 4% 첨가한 시료와 탈지분유를 4%, 6% 첨가한 시료는 배양 4시간째에 젖산균의 수가 가장 많이 증가하였다. 점도는 쌀 분말의 경우 4% 이상 첨가하면 casein이 커드 형성에 영향을 받는 것으로 나타났다. 탈지분유를 6% 첨가한 시료를 제외하고는 모두 대조구보다 lactic acid의 함량이 증가하였으며 쌀 분말을 4% 참가한 시료에서 galactose가 가장 많이 생성되었다. 관능검사는 각 항목별로 시료 간에 통계적인 유의차는 없었으나 색과 맛, 전체적인 기호도에 있어서 탈지분유를 4% 첨가한 시료가 가장 높은 값을 나타내었으며 풍미와 조직감에 있어서는 쌀 분말을 4% 첨가한 시료가 가장 높은 값을 나타내었다. 따라서 본 실험에서는 쌀 분말과 탈지분유의 최적 첨가량은 각각 4%로 나타났다.

• 한국조리학회지
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• 제24권1호
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• pp.24-30
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• 2018

This study investigated the quality of characteristics of high-protein RTD coffee using domestic and imported skim milk powder with different heat treatment. Skim milk powders (A, B) had high-heat treatment, C had medium-heat, and D and E had low-heat treatment. The transmittance of A and B were higher than that of C, and that of C were higher than that of D and E (p<0.05). The precipitate attached on bottom of container of RTD coffee using A and B were 2.993~3.053% and higher than those (0.753~0.803%) of RTD coffee using C, D and E (p<0.05), but there was no difference between those of RTD coffee using C, D and E (p<0.05). The centrifuged precipitate of RTD coffee using A and B were 1.987~2.040% and higher than those (0.820~0.830%) of RTD coffee using C, D and E (p<0.05), but there was no difference between those of RTD coffee using C, D and E (p<0.05). The proximate composition of precipitate attached on bottom of container of RTD coffee using A, which showed the highest amount of precipitate, showed 65.7% of carbohydrate, 19.0% of protein, 4.8% of fat and 4.8% of ash in dry basis, that of RTD coffee being 72.7%, 15.1%, 7.9% and 4.3% in dry basis respectively. Protein and fat content of precipitate were lower and protein and ash content were higher than those of RTD coffee. But seeing that the most increased portion was protein, precipitation of RTD coffee appears to be attributed to heat-denatured proteins.

• 한국축산식품학회지
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• 제40권2호
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• pp.209-220
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• 2020

Milk fat globule membrane (MFGM) is a lipid carrier in mammals including humans that consists mainly of polar lipids, like phospholipids and glycolipids. In this study, a process to enrich polar lipids in commercial butter and whey powder, including polar lipids of MFGM, was developed. WPC (whey protein concentrate) 60 was selected as the most suitable raw material based on the yield, phospholipid, protein, and lactose content of the polar lipid fraction obtained by ethanol extraction of two WPC (WPC60 and WPC70) and two buttermilk (A and B). After fractionation under optimum conditions, the polar-lipid enriched fraction from WPC60 contained 38.56% phospholipids. The content of glycolipids, cerebroside, lactosylceramide, ganglioside GM3, ganglioside GD3, was 0.97%, 0.55%, 0.09%, and 0.14%, respectively. Rancimat results showed that the oxidation stability of fish oil increased with an increase in the polar-lipid fraction by more than 30 times. In addition, the secretion of IL-6 and TNF-α decreased in a concentration-dependent manner after treatment of RAW 264.7 cells with 0.1 to 100 ppm of the polar lipid fraction. In this study, polar lipid concentrates with antioxidant and anti-inflammatory activity, were prepared from milk processing by-products. The MFGM polar lipid concentrates made from by-products are not only additives for infants, but are also likely to be used as antioxidants in cooking oils and as active ingredients for functional foods.

• Journal of Dairy Science and Biotechnology
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• 제30권2호
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• pp.83-92
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• 2012

This study was performed for analyzing the general composition and the change in the quality of soymilk-derived yogurts manufactured by adding skim milk and whey powder to soymilk heat-treated at $95^{\circ}C$/5 min and $120^{\circ}C$/10 min, respectively. 1. During the storage of soymilk yogurt, the concentrations of total solids, protein, fat, and lactose slightly decreased, whereas viscosity, content of ash and NPN, and the number of lactic acid bacteria remained unchanged. 2. The pH and titratable acidity changed rapidly in all soymilk yogurts after 3 h of incubation. 3. We found $7.8{\times}10^8$ lactic acid bacteria in the control sample, $4.7{\times}10^8$ and $5.02{\times}10^8$ in soymilk yogurt with skim milk, respectively, and $5.9{\times}10^8$ and $5.5{\times}10^8$, respectively in soymilk yogurt with whey powder according to degree of heat treatment with $95^{\circ}C$/5 min and $120^{\circ}C$/10 min. 4. The viscosity of yogurt samples became lower as the heat treatment increased in temperature and in the length of time. 5. The value of sensory evaluation was relatively high in soymilk yogurt with the added skim milk, which was heat-treated $95^{\circ}C$/5 min; however, the value was significantly lower than that of the control sample. 6. Lactose, glucose, and galactose were detected in all samples because lactose is degraded into glucose and galactose within 3 h of inoculation.

• Journal of Microbiology and Biotechnology
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• 제23권8호
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• pp.1084-1091
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• 2013

In this paper, two statistical methods were applied to optimize medium components to improve the production of the milk-clotting enzyme by Bacillus amyloliquefaciens D4. First, wheat bran juice, skim milk powder, and $Na_2HPO_4$ were shown to have significant effects on D4 enzyme production using the Plackett-Burman experimental design. Subsequently, an optimal medium was obtained using the Box-Behnken method, which consisted of 3.31 g/l of skim milk powder, 5.0 g/l of sucrose, 0.1 g/l of $FeSO_4{\cdot}7H_2O$, 0.1 g/l of $MgSO_4{\cdot}7H_2O$, 0.1 g/l of $MnSO_4{\cdot}2H_2O$, 0.1 g/l of $ZnSO_4{\cdot}7H_2O$, 1.52 g/l of $Na_2HPO_4$, and 172.45 g/l of wheat bran juice. With this optimal medium, the milk-clotting enzyme production was remarkably enhanced. The milk-clotting enzyme activity reached 3,326.7 SU/ml after incubation of 48 h, which was 1.76-fold higher than that of the basic medium, showing that the Plackett-Burman design and Box-Behnken response surface method are effective to optimize medium components, and B. amyloliquefaciens D4 possessed a high rennet-producing capacity in the optimal medium.