• 서비스연구
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• 제9권1호
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• pp.33-49
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• 2019

본 연구에서는 유가공 업체의 국내외 시장 발전성과 향후 홍보 및 유통전략에 대해 알아보고자 한다. 국내 유가공 업체의 제품들을 차별화하여, 이를 통한 핵심역량을 개발하고 새로운 시장을 개척하여 새로운 소비를 창출하는 유통 과정의 혁신을 이루어 유가공 업체의 매출증대를 높이고 우유의 품질을 향상시키며 프리미엄 우유 시장을 새롭게 형성하여 소비 활성화를 극대화 시키고 이를 기대하며 또한, 한류를 이용한 판매촉진 활동을 활성화 시키고 해외수출 시장을 적극 개척하여 새로운 소비를 창출함과 동시에 백색시유의 품종 다양화를 노려야 한다. 그리고 저지종(Jersey)의 도입을 통하여 치즈의 제조원가를 낮추고 음용 이외에 미용과 요리 분야에서 다양하게 우유를 활용하면 유가공 업체의 수익을 증대시킬 수 있고 유제품 소비의 활성화를 기대할 수 있을 것이다. 그리고 영양학적인 가치와 풍미, 더 나아가 환경을 생각하는 방향으로 품종의 전환이 필요하며 향후 고품질의 프리미엄 우유가 새로운 트렌드로 자리매김해 나갈 것으로 판단된다. 또한 우유 효능에 대한 다양한 홍보를 통하여 인식전환을 도모하고 높은 연령대일수록 낮아지는 우유 소비율을 높이는데 기여할 것으로 보인다.

• 한국식품과학회지
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• 제31권5호
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• pp.1349-1356
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• 1999

본 연구에서는 우유 또는 난백분말로 만든 젖산균 발효식품을 동결건조한 후, $28^{\circ}C,\;5^{\circ}C,\;-18^{\circ}C$에서 20주 동안 저장하면서 동결건조 상태 시료의 형태, 성상 및 색상의 변화를 관찰하고, 살균수로 복원된 시료의 생균수, pH 및 기호성의 변화를 조사하였다. (1) 우유시료와 난백분말 시료는 $5^{\circ}C$와 $-18^{\circ}C$에서는 생균수의 변화가 거의 없었으나, $28^{\circ}C$의 시료는 생균수가 저장기간이 경과함에 따라 감소했는데 특히 4주에서 5주 사이에 생균수의 변화가 현저하였다. 한편 pH는 어느 시료나 저장온도에 관계없이 20주 동안 변화가 없었다. (2) 복원하지 않은 시료의 형태와 성상은 20주 동안 변화가 없었고, 색상은 $28^{\circ}C$에서 저장한 난백분말 시료의 경우 갈변 현상을 나타내어 16주 후부터 다른 시료와 확실히 구분이 되었다. (3) 20주 저장 후의 시료를 살균수로 복원한 다음 젖산균 발효식품으로서의 기호성을 관찰했을 때, 우유시료의 형태는 $5^{\circ}C$와 $-18^{\circ}C$시료가 0일 시료와 차이가 없었으나, $28^{\circ}C$ 시료는 균질성과 용해도가 감소하였다. $28^{\circ}C$에서 20주 저장된 우유시료의 맛, 냄새 및 조직감은 상당한 변화를 보였다. (4) 20주 저장 후 환원된 난백분밀 시료는 점도가 0 일 시료에 비하여 다소 감소하였다. $28^{\circ}C$ 시료는 융해도가 감소하고, 맛과 냄새는 상당한 변화를 보였다. $5^{\circ}C$와 $-18^{\circ}C$에서 저장 후 환원된 난백분말 시료의 조직감은 양호한 편이었으나 0일 시료보다 점착성이 다소 감소하였다. 한편 $28^{\circ}C$에서 20주 저장된 난백분말 시료의 조직감은 거칠었다.

• Journal of Dairy Science and Biotechnology
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• 제34권4호
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• pp.271-278
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• 2016

The main purpose of milk heat-treatment is to improve milk safety for consumer by destroying foodborne pathogens. Secondly, heat-treatment of milk is to increase maintaining milk quality by inactivating spoilage microorganisms and enzymes. Pasteurization is defined by the International Dairy Federation (IDF, 1986) as a process applied with the aim of avoiding public health hazards arising from pathogens associated with milk, by heat treatment which is consistent with minimal chemical, physical and organoleptic changes in the product. Milk pasteurization were adjusted to $63{\sim}65^{\circ}C$ for 30 minutes (Low temperature long time, LTLT) or $72{\sim}75^{\circ}C$ for 15 seconds (High temperature short time, HTST) to inactivate the pathogens such as Mycobacterium bovis, the organism responsible for tuberculosis. Ultra-high temperature processing (UHT) sterilizes food by heating it above $135^{\circ}C$ ($275^{\circ}F$) - the temperature required to destroy the all microorganisms and spores in milk - for few seconds. The first LTLT system (batch pasteurization) was introduced in Germany in 1895 and in the USA in 1907. Then, HTST continuous processes were developed between 1920 and 1927. UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. At present, UHT is most commonly used in milk production.

• 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.

• Asian-Australasian Journal of Animal Sciences
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• 제17권4호
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• pp.564-568
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• 2004

Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p<0.05) than those incorporated with 0, 15 and 20% MCP in cooking yield, percent shrinkage and moisture retention. Sensory scores were also marginally higher for meat blocks incorporated with 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p<0.05) in hardness/ firmness than control although, no significant (p>0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples.

• 대한영양사협회학술지
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• 제11권4호
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• pp.449-461
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• 2005

This study was performed to investigate the preference and consumption pattern on milk and milk products of middle and high school students. The subjects were 1,195 students(590 middle school and 605 high school students) living in Geochang area. The survey was conducted by using a self-administered questionnaire in November, 2004. The results were as follows. Sixty-three point four percent of the subjects liked milk, and the main reason was 'accelerate growth and development'(55.4%). Preferred tastes of milk were 'savory taste'(35.4%) and 'sweet taste' (29.9%). Banana milk, chocolate milk, strawberry milk, ice cream, yoplait and yogurt were highly preferred. General preference for different kinds of milk was significantly higher in high school students and male students than in middle school students and female ones. With regard to preference for dairy products, cream (p<0.01) and butter(p<0.05) was preferred more by male students than by female ones, ice cream(p<0.05), yoplait (p<0.05) more by female students than male ones. The score of milk intake frequency was 3.84(3-4 times a week) out of 5 points(7 times a week) for white milk, and that of chocolate milk was 1.98, banana milk 1.96, strawberry milk 1.72, coffee milk 1.65, showing that these products were drank less then once a week. In addition, the white milk intake frequency was significantly higher in middle school students and male students than in high school students and female students(p<0.001). Preference for milk showed a positive correlation with preference for dairy products (r=0.543, P<0.001) and frequency of milk intake(r=0.429, P<0.001). This suggests that those who prefer milk high tend to prefer dairy products and to show high milk intake frequency. In addition, milk intake frequency was in a high positive correlation with dairy product intake frequency(r=0.648, P<0.001).

• 한국식품과학회지
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• 제6권2호
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• pp.91-97
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• 1974

This paper was developed for production of the humanized milk, comprising similarly to the composition and characteristic of human milk. Humanized milk of superior quality can be made directly from the fresh raw milk mixed vegetable oil, corn syrup, whey powder, ${\beta}-lactose$, sugar, vitamin, ${\beta}-carotene$ and minerals showing formulation of the humanized milk at table 2. The improving effects of adding vegetable oil and corn syrup are both more reformed the chemical and physical properties of humanized milk. The former enhanced the essential fatty acid and energy source in this product, the latter has the most solving function in water and induced amount of emulsion and stabilizer. The products contain about 13% protein, 23% fat, 58.3% carbohydrate, 2% ash and ensue reasonably balance of essential amino acid, poly-unsaturated fatty acid for the requirement of infants and controlled component of the humanized milk such as human milk.

• Journal of Microbiology and Biotechnology
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• 제30권12호
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• pp.1870-1875
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• 2020

Probiotics are often infused into functional foods or encapsulated in a supplement form to maintain a healthy balance between the gut microbiota and their host. Because there are milk-based functional foods such as yogurt and cheese on the market, it has been suggested that milk-based probiotics could be incorporated into skim milk proteins in a liquid capsule. Skim milk is mainly composed of casein and whey protein, which create a strong natural barrier and can be used to encapsulate probiotics. In this study, we compared the encapsulated probiotics prepared with milk-based concentrated cell mixtures using commercial probiotics. Probiotic capsules were emulsified with skim milk proteins using vegetable oil to form a double coating layer. The product was heat-stable when tested using a rheometer. The survival rate of the milk-based probiotic cells in the lower gastric environment with bile was significantly higher than commercial probiotics. Thus, milk-encapsulated probiotics exhibited greater efficacy in the host than other types of probiotics, suggesting that the former could be more viable with a longer shelf life under harsh conditions than other form of probiotics. Our findings suggested that, compared with other types of probiotics, milk-based probiotics may be a better choice for producers and consumers.

• Nutrition Research and Practice
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• 제7권5호
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• pp.409-417
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• 2013

This study was performed to determine the effects of dietary calcium (Ca) intake, milk and dairy product intake, and serum vitamin D level on bone mineral density. The survey data from the 2008-2009 Korea National Health and Nutrition Examination Survey (KNHANES) for adults (3,819 males, 5,625 females) aged > 20 years were examined; osteoporosis was defined according to the standards for Asian populations (T-score < -2.5). The risk for osteoporosis significantly decreased as Ca intake increased; this effect persisted (quartile 4 vs. quartile 1 of Ca intake: odds ratio [OR] 0.66; 95% confidence interval [CI]: 0.50-0.87) even after adjustment for gender, age, and other factors (body mass index, serum vitamin D, menstruation, female hormone intake, menopausal status, and the number of days per week of muscular strength exercise). Additionally, the risk for osteoporosis significantly decreased as the Ca/P ratio increased (quartile 4 vs. quartile 1: OR 0.76; 95% CI: 0.58-0.98). The degree of risk was 0.96 (0.66-1.38) in those who consumed < 1 portion of milk or dairy products daily, and 0.71 (0.53-0.96) in those who consumed > 1 portion per day, compared with those who had zero intake. The risk for osteoporosis significantly decreased as the serum 25(OH) vitamin D level increased. From these results, we advocate an increase in Ca, milk, and dairy product intake, and that serum 25(OH) vitamin D levels be maintained within the normal range, for the maintenance of bone health and the prevention of osteoporosis in adults.

• 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.