• Food Science of Animal Resources
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• v.44 no.4
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• pp.739-757
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• 2024

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1490-1495
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• 2006

The purpose of this research was to develop an optimum composition model for a new synbiotic fermented dairy product with high probiotic cell counts, and to experimentally verify this model. The optimum composition model indicated the growth promoter ratio that could provide the highest growth rate for probiotics in this fermented product. Different levels of growth promoters were first blended with milk to improve the growth rates of probiotics, and the optimum composition model was determined. The probiotic viabilities and chemical properties were analyzed for the samples made using the optimal formula. The optimal combination of the growth promoters for the synbiotic fermented milk product was 1.12% peptides, 3% fructooligosaccharides (FOS), and 1.87% isomaltooligosaccharides (IMO). A product manufactured according to the formula of the optimum model was analyzed, showing that the model was effective in improving the viability of both Lactobacillus spp. and Bifidobacterium spp.

• Food Science of Animal Resources
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• v.21 no.2
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• pp.156-162
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• 2001

The quality changes of UHT market milk product were investigated by the season and storage conditions. Throughout the year, standard plate counts(SPC) wasnt increased significantly during storage at 5$\pm$1 and 7$\pm$1$^{\circ}C$ for 10 days. And except for summer, SPC was lower than 20,000 cfu/ml after storage at 10$\pm$1$^{\circ}C$ or 10 days. But SPC was rapidly increased from 3 days at 15$\pm$1$^{\circ}C$, and there was gas forming by yeast growth after storage at 30$\pm$1$^{\circ}C$. Values of pH and titratable acidity of market milk products were 6.49 to 6.71 and 0.155 to 0.16%, respectively. pH and titratable acidity were a lot changes at the temperature over 15$\pm$1$^{\circ}C$, and milk products showed a curd at 30$\pm$1$^{\circ}C$. Carbohydrate of market milk product had little difference throughout the year, whereas fat, protein and total solids of market milk products in autumn showed a little higher value than that of other seasons. There were no changes of milk composition during storage periods, but carbohydrate was decreased a little after storage over 20$\pm$1$^{\circ}C$.

• Journal of agriculture & life science
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• v.45 no.6
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• pp.135-140
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• 2011

This study was conducted to determine the effect of grape by-product on milk yield, milk composition and blood metabolites of lactating cows. A total of 8 Holstein dairy cows (average age = 89.9 months, average lactation day = 164.4, Reproduction number = 2.8) were randomly allocated into control (no additives, CON) or grape by-product treatment (add 1 kg of grape by-product per day, GBP) for 3 weeks. The concentrations of fat, protein, lactose and total solid in milk were not affected by grape by-product supplementation. However, milk yield (23.13 vs. 21.16 kg/d) was higher (p<0.05) in GBP than in CON, while SCC was lower (p<0.05). The concentrations of glucose, alanine aminotransferase, total protein and BUN in blood did not differ between treatments. But blood aspartate aminotransferase and total cholesterol concentrations (123.75 vs. 95.34 IU/L, 200.82 vs. 180.63 mg/dl) were higher (p<0.05) in cows fed GBP than CON. As the result, grape by-product, which has a various potential benefits, could be used as a functional diet supplement for lactating dairy cows.

• Journal of Dairy Science and Biotechnology
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• v.22 no.2
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• pp.131-141
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• 2004

The FTA(Free Trade Agreements) are loading the world trade liberalization. Entering into FTA with Chile on 1 Apr 2004, Korea is trying to tie with Singapore and Japan in FTA. It also has a long-term plan for free-trading with China, USA, ASEAN, Canada and India. The portion of the dairy products imported from Chile, Japan and Singapore is under 1% of total dairy product imports. However, in the long run the conclusion of FTA with dairy product exporting countries such as USA, Australia, New Zealand and Netherlands will give a big impact on the dairy industry with abrupt increment in dairy product imports. Especially, whole and skim milk powder imports which are imported on the high tariff rate expect to increase. Furthermore mixed milk powder(Food preparations of goods and other whey powders) imports which domestic price is higher than world market also will dramatically increase. The milk powder stocks have increased since 2002. That made the government carry out some policies. Those include slaughtering milking cow(2002) and terminating the dairy farm enterprise and decreasing in milk production(2003). Also the case of artificial insemination by a Hanwoo fertilized egg has increased with the rise of Hanwoo farm price in 2003. By those reason, it is forecasted that the downward trend in the number of cow will be continued in 2004. It is also forecasted that the raw milk production in 2004 will decrease 4.4% compared to last year due to decreasing in the number of milking cow and raw milk collecting quota.

• The Journal of the Korea Contents Association
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• v.8 no.1
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• pp.377-385
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• 2008

Nowadays, the demand of functional white milk has been augmented because of the widespread well-being popularity. Especially, in case of white milk, there are brisk efforts In segmentation of the functional product, in an effort to break through the limitation of creating new demands out of fixed demands and school meal service. The companies are also looking for the solution in the development of functional white milk in that they have no other way to increase the customers' demand, but the differentiation of the product, since the companies consider that content of white milks are exactly the same that there is no need to compete. Following this, the package design availed of the development of functional milk and took important charge of conveying and emphasizing the product's functional special quality and information to customers. Consequently, in this research, we will going to look at more desirable design differentiation strategy of functional milk by examining the basics of functional milk and by analysing the functional characteristic of current products and the expression strategy of package design.

• Nutrition Research and Practice
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• v.17 no.6
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• pp.1225-1237
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• 2023

BACKGROUND/OBJECTIVES: Unhealthy dietary behaviors constitute one of risk the factors for chronic and cardiovascular diseases, which are prevalent in middle-aged and older populations. Milk and dairy products are high-quality foods and important sources of calcium. Calcium protects against osteoporosis and cardiovascular disease. Therefore, this study investigated the association of milk and dairy product consumption with cardio-cerebrovascular disease incidence in middle-aged and older Korean adults. SUBJECTS/METHODS: Data were derived from the Ansan-Anseong cohort study, and a total of 8,009 individuals aged 40-69 years were selected and followed up biennially. Cox proportional hazard models were used to examine the association of milk and dairy product consumption with cardio-cerebrovascular disease incidence. RESULTS: During a mean follow-up period of 96.5 person-months, 552 new cases of cardio-cerebrovascular disease were documented. Milk consumers (< 1 serving/day) exhibited a 23% lower risk of cardio-cerebrovascular disease incidence than non-milk consumers (hazard ratio [HR], 0.77; 95% confidence interval [CI], 0.61-0.97; P for trend = 0.842). High yogurt consumption was associated with a 29% lower incidence risk (≥ 0.5 servings/day vs. none: HR, 0.71; 95% CI, 0.53-0.96; P for trend = 0.049), whereas high ice cream consumption was associated with a 70% higher risk of cardio-cerebrovascular disease incidence (≥ 0.5 servings/day vs. none: HR, 1.70; 95% CI, 1.01-2.88; P for trend = 0.070). CONCLUSIONS: This study indicates that less than one serving of milk and high yogurt consumption are associated with a lower cardio-cerebrovascular disease risk in the middle-aged and older populations.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.33-40
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• 2008

Accuracy of dietary assessment depends on correct estimation of quantity as well as correct data on composition of the products. Milk and soymilk were considered quite homogeneous in items of package size and composition. One serving size of fluid milk and soymilk is considered 200 mL but there are products with different amounts on the market. This study was conducted to investigate variations of amounts and composition of fluid milk and soymilk products of one portion siz on Korean market. Twenty-nine milk products were purchased and categorized into 8 groups-regular, low-fat, skim, chocolate, strawberry-flavored, banana-flavored, and black soybean-added. Sixteen fluid soymilk products were purchased and categorized into 4 groups-regular, infant, black sesame or black soybean added and others. Actual volume of each product was measured by mass cylinder and compositions of major nutrients on the package were compared to the values in the most widely used nutrient DB in Korea. Amounts of milk specified on the package of purchased products were 182.3-318.5 ml, the largest being banana-flavored milk. Amounts of soy milk were 184.3-240.5 mL, the largest being regular soymilk. Measured amount of each products were close to the amount on the package (<5%). Contents of macronutrients on the package were different from the food composition table in several products. The amounts of calcium varied greatly among the products due to the popularity of adding calcium to milk and soymilk products recently. These variations in the amount and contents of major nutrients in milk and soymilk products can lead to considerable error to the results of dietary assessment unless the amount and the composition of each product are regularly updated in the food composition table whenever the new products are introduced in the market.

• Journal of Dairy Science and Biotechnology
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• v.19 no.1
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• pp.13-21
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• 2001

Milk can be regarded as a complete food, containing protein, fat, lactose, vitamins and minerals. Milk is heated for a variety of reasons. The main reasons are: to remove pathogenic organisms; to increase shelf-life. But, when milk is heated, many changes take place: denaturation of whey proteins and interaction with casein, Maillard browning, losses of vitamin and minerals. The addition of a additive and milk powder to flavor and taste may cause undesirable change of quality during heating milk. The reconstituted milk is the milk product resulting from the addition of water to the dried or condensed form in the amount necessary to re-establish the specified water solids ratio. Therefore, according to the increasement of consumption of processed milk, the necessity for study about the quality of processed milk mixed with reconstituted milk arose.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.551-559
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• 2002

This study was undertaken to investigate intake and consumption behavior of dairy products in college students in order to identify a better way to increase milk consumption. This survey was carried out through questionnaires. The subjects were 307 college students in ChungJu. A total of 98.3% students thought milk as good for health but only 21.5% of them drank it everyday. Most students reported drinking milk two to three times a week. Male students reported drinking milk for drinking, whereas females students for nutrition. College students preferred flavored milk rather than plain milk. Students preferred the drink-type yogurt among the dairy products. The major reason for drinking fermented milk was taste. After drinking the fermented milk, 39.1% of female students thought that fermented milk could prevent constipation. Most students thought that better taste and quality of milk and milk product would increase their consumption.