• Food Science of Animal Resources
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• v.29 no.5
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• pp.647-652
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• 2009

A duplex PCR technique was applied for specific identification of cow and goat milk in milk products by using primers targeting the mitochondrial 12S rRNA gene. Duplex PCR using primers specific for cow and goat generated specific fragments of 223bp and 326bp from cow and goat milk DNA, respectively. Duplex PCR was applied to 15 milk products purchased from the market to verify label statements. The labeling statements of four market milk products, three yoghurt products, and one whole milk powder product were confirmed in the duplex PCR. The labeling statements of five of seven infant milk powder products were also confirmed by duplex PCR but the other two products were shown to be contaminated with either cow or goat milk. The proposed duplex PCR provides a rapid and sensitive approach to detection of as little as 0.1% cow milk in goat milk and one-step detection of cow or goat milk in milk products.

• Journal of Nutrition and Health
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• v.39 no.5
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• pp.451-459
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• 2006

The purpose of our study was to evaluate an association between milk consumption and bone mineral density (BMD) of female college students in Korea. The dietary data of 1,410 Korean college students living in the vicinity of Seoul area were collected through the Food Frequency Questionnaire. The mean age, height, weight and 8MI of the subjects were 20.4 years, 162.1 cm, 52.7 kg, and $20.0\;kg/m^2$ respectively. The mean intakes of energy, protein, and phosphorus were 2,398.7 kcal, 95.2 g, and 1,302.9 mg respectively, which were above their EER or Recommended Intake (RI), but the mean intake of calcium was 657.8 mg which was below its RI, and 44.0% of the subjects did not meet Estimated Average Requirement (EAR) of calcium. The daily milk consumption was 131.1 g, and the total consumption of milk and dairy product was 228.7 g. Forty five percent of the subjects consumed $50{\sim}200\;g$ of milk or dairy products. After the analysis of their dietary intakes, the subjects were divided into quintiles of total consumption of milk and dairy product, which were considered as major source of dietary calcium. Ninety two subjects from the upper quintile (UQ) and 85 subjects from the lower quintile (LQ) were selected and their bone mineral densities (BMD) of lumbar spine (L1-L4) and the femur were examined by the dual energy X-ray absorptiometry. The BMD $(g/cm^2)$of L1, L2, L3, and average of femur were 1.065, 1.150, 1.187, and 0.988 for the UQ subjects, which were significantly higher than those of the LQ subjects, 1.010, 1.090, 1.146, and 0.942 respectively. Moreover, the T-scores of the UQ were significantly higher than those of the LQ. The prevalence rates of osteopenia classified according to WHO's criterion were 12.0% in the UQ. and 20.0% in the LQ group which showed non significant. Blood levels of calcium, and phosphorus of UQ and LQ group were both within the normal range, and were not significantly different. Our results showed that UQ group presented the better status of bone mineral density and bone health. Therfore our results suggest that continuous consumption of more than one and a half cups of milk per day, which corresponds to the least amount of UQ group's consumption, would affect positively on the bone health of Korean adults.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.588-595
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• 2003

The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground pork patties was determined on the basis of physico-chemical, cooking and sensory properties. Low-fat ground pork patties (<10% total fat), formulated with 15 per cent water, 4 per cent added fat, 1.5 per cent salt and 4-10 per cent milk co-precipitate, were evaluated for proximate composition, cooking characteristics and compared with control patties with 15 % added fat. The moisture and protein content of raw and cooked low-fat patties were significantly (p<0.05) higher than control. The incorporation of milk co-precipitate in low-fat patties improved cooking yield, fat and moisture retention and reduced shrinkage. The sensory properties of low-fat patties were comparable with control patties. The overall acceptability of low-fat patties formulated with 7% milk co-precipitate was significantly (p<0.05) higher than patties with 10% level and non-significantly (p<0.05) higher than low-fat patties containing 4% milk co-precipitate and control. Instrumental Texture Profiles of developed low-fat patties and control patties were comparable with slight increases in hardness and gumminess of the low-fat product. The developed low-fat ground pork patties (7% milk co-precipitate) had lower TBA values, better microbiological and sensory refrigerated storage stability than high-fat control patties packaged in air permeable films for 21 days.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.122-128
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• 1999

The cholesterol-lowering effect of a fermented milk was studied for long-term period (56 weeks) in 206 Korean adults (106 normal cholesterol group and 100 hypercholesterol group) 300 $m\ell$ of the fermented milk was taken daily to all subjects for 10 weeks. 24 subjects drinking the fermented milk for 56 weeks and 42 subjects no-drinking for 40 weeks and then re-drinking from 50 th week for 6 weeks were followed up. Paired t-test, Duncan's multiple range test, and GLM repeated measure were used for statistical analysis. The level of total blood cholesterol and LDL after drinking the fermented milk for 10 weeks were decreased significantly in both group and affected by total cholesterol level at baseline, BMI, smoking and drinking. there is no significant change in triglyceride, HDL, and LDL/HDL ratio by drinking the fermented milk. The fermented milk intake for long-term period (56 weeks) did not show any more effect after 10 week on the level of TC, TG, HDL, LDL.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.441-443
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• 2014

Korean traditional fermented milk, Tarak, came down from the Koryo dynasty according to Korean ancient cookbook SoowoonJaabaang, which was written by Taakjunggong, Yoo Kim around AD 1500. Tarak is generally refers to milk or dairy products. Three theories on 'Tarak' revealed in this study are as follows: 1) it has been derived from Dolgwol language, tarak, 2) it has originated in Mongolian language, Topar(tarague), meaning horse's milk and 3) it originated in Tarak mountain located in Hanyang, which was capital of Chosun. In Mongolia, fermented milk has been called as Tarak and it has been called as tar by Yakuts tribe who are nomads in Sakha. The common part, tar, of these words is said to be the term representing the origin of the fermented milk coming from the central Asia. Therefore, Korean Tarak seems to be part of the central Asian culture that flowed into the Korean peninsula. The manufacturing method of Mogolian Topar(tarague) is similar to those of Tarak found in the SoowoonJaabaang. This research revealed that Korean traditional fermented milk, Tarak, is thought to be affected by the central Asia, especially Mongolia.

• Food Science of Animal Resources
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• v.40 no.1
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• pp.87-95
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• 2020

In this study, we separated and purified lipase inhibitory peptide from fermented milk by Lactobacillus plantarum Q180 with the aim of developing a new functional anti-lipase activity yogurt product. L. plantarum 180 was inoculated into 10% reconstituted skimmed milk and incubated at 37℃ until the pH of the culture reached pH 4.4. The lipase activity was measured using porcine pancreatic lipase. The lipase inhibitory peptides were gradually isolated by ultrafiltration, reversed phase column chromatography (RPC), reversed phase high-performance liquid chromatography (RP-HPLC), and gel permeation high-performance liquid chromatography (GP-HPLC) from the fermented milk by L. plantarum Q180. An ODS-AQ column was used for the RPC, a Vydac C18 column for the RP-HPLC, and a Superdex Peptide HR column for the GP-HPLC. The peptide was composed of Asp, Thr, Ile, Ser, Ala, and Gln, and the anti-lipase activity (IC₅₀) was 2,817 ㎍/mL.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.1-8
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• 2011

A unique biophysical membrane which surrounds the milk fat globules is called the milk fat globule membrane (MFGM). Various researches were studied about origin, composition, structure and bioactive components of MFGM. Bioactive protein components of MFGM play an important beneficiary function such as defense mechanism in new born. Among the bioactive lipid components from MFGM phospholipids showed health enhancing functions. The phospholipids also help in the production of certain dairy product from deterioration. MFGM phospholipids also showed antioxidant activity in some dairy products such as butter and ghee produced from milk of buffalo. Based on the beneficial effects, researchers developed MFGM as functional ingredients in various food products. This current review focuses on health enhancing function of MFGM and its components in various dairy products.

• Food preservation and processing industry
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• v.15 no.2
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• pp.23-31
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• 2016

Dairy products, including milk, cheese, cream, yogurt, and butter, constitute excellent sources of essential nutrients such as calcium, proteins, and vitamin D; therefore, nutritionists recommend a constant daily dietary intake of dairy products. Packaging is an important feature that ensures high-quality products are delivered to consumers; different packaging materials and forms are required depending on the products. Packaging forms include pouches for butter, cheese, and milk powder; cartons for liquid, frozen, and coagulated milk; packets for pasteurized liquid milk; bottles for milkshakes and other liquid products; and cups for frozen and coagulated products. The increase in mobile lifestyles among consumers will lead to smaller households and greater preference for convenience, which will promote individual and smaller packaging for dairy products. This article reviews the development of packaging materials and forms, packaging requirements, and future considerations for the packaging of dairy products.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.607-616
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• 2011

We identified the intake pattern and consumption propensity of milk and sought improvements to promote consumption of milk. We targeted 362 preschool children aged 5~7 years old who attended nursery school in the Bucheon area. Questionnaires were distributed and 328 questionnaires were collected. Approximately 36.2% of boys and 31.2% of gorls drank milk six times per week. A total of 32.9% of the preschool children drank more than 2 cups of milk/day. Approximately 72.9% of them currently drink white milk, and 46.0% preferred milk to processed milk. The reasons why they drink milk included 'want to be tall'(66.5%) and 'good health'(52.4%). Mothers(54.6%)and preschool children(39.3%) were the purchasers with the greatest impact on product purchases. Consumer propensity to buy milk was shown in the order of expiration date(4.80 points), and nutrition facts(4.01 points). (4.88 points) and enhanced nutrients(4.59 points) should be promoted for milk consumption. Therefore, it is thought that continuous nutrition education should be made together in order to increase consumption of milk of children and education targeting teachers and school parents should be conducted as well. And in order for children to drink milk without repulsion, the development of various products satisfying both symbolic aspects and nutritional aspects should continue to be made.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.416-423
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• 1993

Milk powders were made by several drying methods and raw materials, and rheological properties of milk powders were investigated by an Instron Universial Testing Machine. The results obtained are summarised as follows. Bulk density of the drum dried whole milk powder was $0.382\;g/cm^3$ and was higher than that of other milk powders. The Hausner ratio, angle of repose and compressibility of the spray dried skim milk powder were 1.127, $32.5^{\circ}$ and 0.029 respectively. This result indicated that skim milk powder showed free flowing characterristics. The compressibility of the drum dried whole milk powder was decreased by the decrease of moisture content. Compressibility of the milk granule was 0.056 and was lower than that of milk powder. The spray dried milk powder of a grobular shape had higher solidity than the freeze or drum dried milk powder. The drum dried milk powder particles consist of irregular shape.