• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.127-131
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• 2013

The aim of this study was to investigate adulteration of caprine milk products by bovine milk using biomolecular techniques with bovine-specific primers for the mitochondrial cytochrome b gene. Polymerase chain reaction (PCR) and real-time PCR assays were applied to caprine milk products including infant formula, city milk, and fermented milk. The results indicated that six out of the eight caprine infant formula products tested contained bovine milk components. In addition, two of the three tested caprine city milk products and two caprine fermented milk products were shown to be adulterated with bovine milk. Conventional PCR results corroborated with results obtained by real-time PCR. This study demonstrates that DNA-based species identification procedures would be useful and applicable in routine examinations of the dairy industry to ensure the quality and safety of dairy foods.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.205-212
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• 2016

The purpose of this study was to investigate the nutrition knowledge, perception, and intake frequency of milk and milk products among middle school students as well as provide the basic data needed for increasing milk and milk product consumption. To achieve the purpose of this study, a survey with 385 students of four middle schools located in Chuncheon was conducted. The level of nutrition knowledge of milk and milk products in females was slightly higher than that in males (p<0.01). Flavored milk and ice cream were preferred the most in each category, and 'taste' influenced the selection of milk and milk products the most. The intake frequency of whole milk was the highest, and that of flavored milk was lowest among various milks. Ice cream showed the highest intake frequency while cheese showed the lowest among milk products. Male students showed higher intake frequency of milk and milk products. Groups having high level of nutrition knowledge showed the highest intake of whole milk, whereas groups having a low level of nutrition knowledge preferred processed milk, low fat or non-fat milk, and cheese the lowest.

• Journal of Dairy Science and Biotechnology
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• v.25 no.1
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• pp.37-45
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• 2007

Food labelling is the primary means of communication between the producer and purchaser and plays an important role in consumer's choice of food. Food labelling applying to livestock products, such as meat products (ham, sausage etc.), milk products(milk, fermented milk, butter and cheese etc.) and egg Products is regulated by 'Livestock Products Labelling Standard', National Veterinary Research & Quarantine Service (NVRQS) Notification. This study presents the principles of Korean milk products labelling provision and its recent revision to prevent consumer from misunderstanding and facilitate fair trade practices in market and also keep consistencies with international and relative national regulations. This study also suggests milk products labelling policy direction in the future.

• Journal of the Korean Dietetic Association
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• v.11 no.4
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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).

• 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.

• 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.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.37-41
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• 2009

Sensory analysis of milk and milk products is widely appreciated, and there is a demand for experts with these skills in the dairy industry. To this end, it is important to understand the basic principles of sensory analysis and impart training to facilitate the development of dairy food industry. This paper addresses the ISO 22935/IDF 99 guidelines on the methodology of sensory analysis of milk and milk products, training procedures and monitoring of selected assessors, and criteria for sampling and preparation of dairy samples and their assessment.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.191-203
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• 2011

We conducted a study to investigate milk and dairy products consumption among elementary school students to identify ways to increase their intake of milk and dairy products. We asked 518 students in Seoul to fill out questionnaire. Only 55.6% of the subjects consumed milk daily, and 43.7% of them drank at least 1 cup per day. The frequency and quantity of milk consumption were higher in male students than female students. The majority of the subjects consumed whole milk, and most students(59.5%) preferred flavored milk to whole milk. The reasons given for drinking milk included 'wanting to be tall'(66.1%) and 'for good health'(47.1%), while the main reason given for not drinking milk was stomach pain (68.4%). Records of having an unpleasant experience and upset stomach after drinking milk occurred at a higher rate for those who did not drink milk(84.2%) than for those who did(53.3%). Of the students questioned, 36.9% consumed dairy products other than milk 3~4 times per week, and liquid-type yoghurt(43.8%) and ice cream(35.4%) were the preferred dairy products among students. The reasons given for consuming dairy products were 'good taste'(56.6%), 'good to eat'(46.6%), 'wanting to be tall'(32.4%), and 'for good health' (25.4%). Among those students who did not consumed dairy products, the major reason given was 'family does not eat at home'(33.3%). After consuming the dairy products, 71.4% of participants thought that dairy products did not result in physical improvement. Most students had experienced purchasing milk and dairy products by themselves. When they bought milk or dairy products, the reasons given for making a particular selection were 'shelf-life'(61.6%) for milk, and 'favorite dairy products'(54.1%) for dairy products. According to participants, the factors that need to be considered for milk and dairy product consumption among elementary school students are 'higher nutrition' (60.8%), 'better sanitation'(57.3%), and 'better quality and taste'(55.2%).

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.183-191
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• 1990

Soy milk prepared from soy protein concentrate was added with each of four types of milk products. Acid production and growth of five species of lactic acid bacteria(LAB) in soy milk and sensory property of soy yogurt were investigated. Acid production by LAB increased in proportion to concentration of milk products added to soy milk. Among the four milk products tested, whey powder or skim milk powder stimulated acid production by LAB more than whole milk powder or modified milk powder. Stimulating effect by whey powder on acid production by LAB was greater than other milk products at low concentration. Acid production by LAB in soy milk added with glucose or milk products significantly increased during fermentation. Sensory property of soy yogurt added with whole milk powder or skim milk powder was better than that of reference (soy yogurt added with glucose) while sensory property of soy yogurt added with whey powder or modified milk powder was Inferior to that of reference.

• Nutrition Research and Practice
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• v.7 no.4
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• pp.309-314
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• 2013

This study was conducted to investigate the relationship among the current status of calcium intake from milk and milk products, physical growth and bone mineral density in 664 male and female middle school and high school students aged 15-17 years. In the study, the current status of calcium intake from milk and milk products was analyzed, and the height, body composition, and bone mineral density of the right heel bone (calcaneus) were measured. The daily calcium intake of milk and milk products was calculated as the 'dairy equivalent of calcium', which is the calcium content in 200 mL of white milk. The cutoffs of tertiles of the dairy equivalent of calcium were calculated and then the subjects were categorized into 3 groups according to the tertiles, Q1 group (lower intake group), Q2 group (middle intake group) and Q3 group (upper intake group). The daily calcium intake of milk and milk products in Q1, Q2 and Q3 groups was 16.2 mg, 99.7 mg, and 284.0 mg, respectively, and the ratio of milk and milk product consumption to the daily total calcium intake was 5.4%, 27.4%, and 49.7%, respectively. The ratio of total calcium intake to the daily recommended intake in study subjects was 30.5% in Q1, 42.3% in Q2, and 60.7% in Q3, with significant differences (P < 0.05). Height, body weight, BMI, and % of body fat in three tertile groups (Q1, Q2 and Q3) were not significantly different. However, the T scores for bone mineral density in female students in three tertile groups (Q1, Q2 and Q3) was significantly different (P < 0.05). The study showed that the intake of milk and milk products in adolescents, particularly in girls, can improve the bone mineral density without increasing body weight, and thus confirmed that milk intake is important in adolescence.