• Journal of Nutrition and Health
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• 제1권2호
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• pp.87-91
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• 1968

Food and nutritional survey was made on two kinds of milk (one: 30 samples of bottled milk, the others: 30 samples of prepared milk), which are bottled market cow milk in Seoul city to examine the general ingredients, adulteration and degeneration. The results of survey indicated that the bottled milk delivered to home is relatively better than the prepared milk from the view point of food and nutrition. Moreover the quality of the prepared milk is poor because of adulteration through adding water or skim milk powder in order to increase quantity, consequently the prepared milk is under the nutritional standard. However it indicated that some of the bottled milk are rather inferior from the view point of food and nutrition, so certain measure is required for improving the quality of bottled and prepared milk. Most of the bottled milk and the prepared milk containing Coli-form bacteria have a possiblity to harm the citizen's health as a medium of infectious disease, such a fact is really serious problem from the view point of the national health, considering the general trend of milk consumption increase. It is urgent for us to take a scientific inspection on the sanitary management and take a formidable measure in handling of milk.

• 한국식품과학회지
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• 제12권3호
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• pp.158-164
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• 1980

시판(市販) 우유 및 분유를 시료(試料)로 하여 관능(官能) 검사법(檢査法)에 의한 품질(品質) 평가(評價)를 실시하여 다음과 같은 결과(結果)를 얻었다. 1. 시판(市販) 우유에 대한 순위(順位) 시험(試驗) 결과(結果), 5개(個) 회사(會社) 제품별(製品別) 시료(試料)의 품질(品質) 및 기호도(嗜好度)에 있어서 5% 수준(水準)에서 유의적(有意的)인 차이(差異)가 인정(認定)되지 않았다. 2. 채점(採點) 시험(試驗)에 의한 시판(市販) A우유의 shelf life 검사(檢査) 결과(結果), $0{\sim}5^{\circ}C$와 $10^{\circ}C$에서는 3일간(日間), $20^{\circ}C$, $30^{\circ}C$에서는 1일(日) 정도 품질(品質)이 유지되었다. 3. 시판(市販) C분유(粉乳)에 대한 희석(稀釋) 검사(檢査) 결과(結果), 희석(稀釋) 계수(係數)가 20.0으로 시료(試料) 분유(粉乳)의 품질(品質)은 비교적 양호(良好)하였다. 4. 시판(市販) 우유에 대한 풍미(風味) 묘사(描寫) 시험(試驗) 결과(結果), 각 우유의 풍미(風味)는 종합적으로 우수하게 평가(評價)되었으며, 구성(構成) 풍미(風味)의 강도(强度)는 회사(會社) 제품(製品) 별(別)로 다소(多少)의 차이(差異)를 나태내었다. 5. 시판(市販) 5개(個) 회사(會社) 제품(製品) 별(別) 우유의 풍미(風味)에 대한 차이(差異) 식별(識別) 시험(試驗)이나 묘사(描寫) 시험(試驗)에서는 뚜렷한 차이(差異)를 나타내었으나 순위(順位) 시험(試驗)에서는 유의적(有意的)인 차이(差異)가 인정(認定)되지 않았다.

• 한국축산식품학회지
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• 제44권2호
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• pp.372-389
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• 2024

This study investigated the efficacy of ultraviolet-C (UV-C) irradiation in enhancing the quality of raw bovine milk by targeting microbial populations and lipid peroxidation, both of which are key factors in milk spoilage. We categorized the raw milk samples into three groups based on initial bacterial load: low (<3 Log 10 CFU/mL), medium (3-4 Log 10 CFU/mL), and high (>4 Log 10 CFU/mL). Using a 144 W thin-film UV-C reactor, we treated the milk with a flow rate of 3 L/min. We measured the bacterial count including standard plate count, coliform count, coagulase-negative staphylococci count, and lactic acid bacteria count and lipid peroxidation (via thiobarbituric acid reactive substances assay) pre- and post-treatment. Our results show that UV-C treatment significantly reduced bacterial counts, with the most notable reductions observed in high and medium initial load samples (>4 and 3-4 Log 10 CFU/mL, respectively). The treatment was particularly effective against coliforms, showing higher reduction efficiency compared to coagulase-negative staphylococci and lactic acid bacteria. Notably, lipid peroxidation in UV-C treated milk was significantly lower than in pasteurized or untreated milk, even after 72 hours. These findings demonstrate the potential of UV-C irradiation as a pre-treatment method for raw milk, offering substantial reduction in microbial content and prevention of lipid peroxidation, thereby enhancing milk quality.

• Asian-Australasian Journal of Animal Sciences
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• 제24권3호
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• pp.429-438
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• 2011

Mastitis is characterized by physical, chemical and bacteriological changes in the milk and pathological changes in the glandular tissue of the udder and affects the quality and quantity of milk. The bacterial contamination of milk from the affected cows render it unfit for human consumption and provides a mechanism of spread of diseases like tuberculosis, sore-throat, Q-fever, brucellosis, leptospirosis etc. and has zoonotic importance. Somatic cell count (SCC) is a useful predictor of intramammary infection (IMI) that includes leucocytes (75%) i.e. neutrophils, macrophages, lymphocytes, erythrocytes and epithelial cells (25%). Leucocytes increase in response to bacterial infection, tissue injury and stress. Somatic cells are protective for the animal body and fight infectious organisms. An elevated SCC in milk has a negative influence on the quality of raw milk. Subclinical mastitis is always related to low milk production, changes to milk consistency (density), reduced possibility of adequate milk processing, low protein and high risk for milk hygiene since it may even contain pathogenic organisms. This review collects and collates relevant publications on the subject.

• 한국식품영양과학회지
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• 제34권4호
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• pp.524-528
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• 2005

심장질환 등을 유발하는 콜레스테롤을 함유한 동물성 지방을 제조공정을 통하여 제거하고 conventional milk의 기호도와 유사한 cholesterol free 우유를 제조한 후 품질특성을 살펴보았다. 동물성 지방 함량은 대조구와 콜레스테롤을 제거한 실험구 간에 유의적인 차이를 보였으며 (p<0.05), 모든 시료는 알코올, 가수, 체세포수에서 안정성이 있는 품질 특성을 나타내었다. 콜레스테롤은 대조구의 7 mg/100 mL에 비해 실험구는 검출되지 않아 건강에 유익할 수 있는 결과가 나타났다. 모든 시료에서 미생물은 검출되지 않았고, 아플라톡신 $M_1$, 항생물질(7종) 및 합성항균제(15종) 잔류물질도 음성이어서 품질적 차이가 없었다. 색도와 관능검사 중 color는 대조구와 CFM1이 유의성(p<0.05)이 있었으나 CFM2는 차이가 크지 않았다. 결과적으로 본 연구는 실험구 중 CFM2가 보통 우유와 품질적으로 유사한 건강지향적인 cholesterol free 우유의 개발 가능성을 제시하였다.

• 한국식생활문화학회지
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• 제34권6호
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• pp.719-725
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• 2019

This study examined the relative importance and the effective utility of fermented milk by consumers. The questionnaire was developed by an in-depth interview and literature review and was surveyed on-line. Statistical analysis was carried out descriptive analysis, ANOVA, paired t-test, and conjoint analysis using the SPSS package. First, an analysis of the consumption status of fermented milk found that the consumption frequency was 1-2 times/week (36.2%), 3-4 times/week (26.5%). The product choice attributes of fermented milk were found to be the same with 'taste' (3.93) and 'manufacturing date/expired date' (3.92), rated the highest, followed in order by, 'sanitary quality' (3.82), 'origin of ingredient' (3.81). Comparative analysis of the importance and satisfaction level of the choice attributes of fermented milk showed that the choice attributes with lower satisfaction compared to importance were 'taste', 'nutrients', 'manufacturing data/expired date', 'sanitation quality', 'price', 'manufacturing method' and 'certification of quality' (p<0.001, p<0.01). 'Price' and 'certification of quality' were the choice attributes of fermented milk classified as 'Focus Here' because of its high importance and low satisfaction. The preferred combination of relative importance in choice attributes of the fermented milk was 'domestic resource', 'Eat with spoon', and 'none additives'. Therefore, it is believed that sales will increase if dairy companies can improve the 'price' and 'certification of quality'. In addition, the use of domestic ingredients in the development of new fermented milk products in the future could be an important marketing factor in consumer choice.

• 한국조리학회지
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• 제24권2호
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• pp.63-70
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• 2018

In this study, the fatty acid content and quality characteristics of the massless enegy treated commercial milk products stored at $30^{\circ}C$ were investigated. The pH of pasteurized milk decreased significantly. UHT milk showed also significant decrease in pH to 4.70~5.72 on the 8th day of storage which was higher than control even there was no significant differences. The acidity of pasteurized milk decreased significantly from the 2nd day of storage to 0.13~0.65% in treatments and control and control was 0.94% at the 8th day of storage and 0.35% in the treatment of ultra high temperature milk. The solid content of pasteurized milk was $7.5^{\circ}Bx$ at 1 day after storage, which showed significant differences from the $11.2^{\circ}Bx$ in the treatment. Pasteurized milk showed more bacterial growth in the treatment than in the control. After 4 days of storage, there was no bacterial count in pasteurized milk but it increased significantly $1.9{\times}10^8$ and $4.5{\times}10^6$ each in UHT milk. Lactic acid bacteria were detected in the curd $2.0{\times}10^6$ in the control and $2.0{\times}10^8$ in the treatment at the 4th day. Palmitic acid content in the saturated fatty acid was the highest at 35.4~41.4% in both pasteurized and ultra high temperature milk. In the UHT milk, linolenic acid was significantly increased to 3.8% in the treatment compared with 2.9% in the control at the 4th day of storage. Therefore, commercial ultra high temperature milk with physical treatment to increase beneficial bacteria showed significant difference compared to the control after 5 days of storage in this experiment.

• 한국유가공학회:학술대회논문집
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• 한국유가공기술과학회 2002년도 정기총회 및 제55회 추계심포지움 - 전환기 유가공 산업의 생존전략
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• pp.23-40
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• 2002

This study was conducted to investigate the quality changes of the UHT(ultra-high temperature), LTLT(law temperature long time) and HTST(high temperature short time) treated milk samples by storage conditions for 6 months from August 2000 to February 2001. The UHT treated milk samples collected from 3 plants(A, B and C) were stored at l0$^{\circ}$C and room temperature(dark and light exposure) for 6 months, and the LTLT and HTST treated milk samples(D and E) were also stored for 30 days. The UHT pasteurized milk of A, B and C plant was treated at 130$^{\circ}$C for 2-3s, 133$^{\circ}$C for 2-3s and 135$^{\circ}$C for 4s, respectively. The UHT sterilized milk of A and B plant was treated at 140$^{\circ}$C for 2-3s and 145$^{\circ}$C for 3-4s, respectively. The LTLT milk of D plant was treated at 63$^{\circ}$C for 30 mins, and the HTST milk of E plant was treated at 72$^{\circ}$C for 15s. All of the raw milk samples collected from storage tank in 5 milk plants were showed less than 4.0 X 10$^5$cfu/ml in standard plate count, and normal level in acidity, specific gravity, and component of milk. Preservatives, antibiotics, sulfonamides and available chloride were not detected in both raw and heat treated milk samples obtained from 5 plants. One(10%) of 10 UHT pasteurized milk samples obtained from B plant and 2 (20%) of 10 from C were not detected in bacterial count after storage at 37$^{\circ}$C for 14 days, but all of the 10 milk samples from A were detected. No coliforms were detected in all samples tested. No bacteria were also detected in carton, polyethylene and tetra packs collected from the milk plants. A total of 300 UHT pasteurized milk samples collected from 3 plants were stored at room(3$^{\circ}$C ${\sim}$ 30$^{\circ}$C) for 3 and 6 months, 11.3%(34/300) were kept normal in sensory test, and 10.7%(32/300)were negative in bacterial count. The UHT pasteurized milk from A deteriorated faster than the UHT pasteurized milk from B and C. The bacterial counts in the UHT pasteurized milk samples stored at 10$^{\circ}$C were kept less than standard limit(2 ${\times}$ 10$^4$ cfu/ml) of bacteria for 5 days, and bacterial counts in some milk samples were a slightly increased more than the standard limit as time elapsed for 6 months. When the milk samples were stored at room(3$^{\circ}$C ${\sim}$ 30$^{\circ}$C), the bacterial counts in most of the milk samples from A plant were more than the standard limit after 3 days of storage, but in the 20%${\sim}$30%(4${\sim}$6/20) of the milk samples from B and C were less than the standard limit after 6 months of storage. The bacterial counts in the LTLT and HTST pasteurized milk samples were about 4.0 ${\times}$ 10$^3$ and 1.5 ${\times}$ 101CFU/ml at the production day, respectively. The bacterial counts in the samples were rapidly increased to more than 10$^7$ CFU/ml at room temperature(12$^{\circ}$C ${\sim}$ 30$^{\circ}$C) for 3 days, but were kept less than 2 ${\times}$ 10$^3$ CFU/ml at refrigerator(l0$^{\circ}$C) for 7 days of storage. The sensory quality and acidity of pasteurized milk were gradually changed in proportion to bacterial counts during storage at room temperature and 10$^{\circ}$C for 30 days or 6 months. The standard limit of bacteria in whole market milk was more sensitive than those of sensory and chemical test as standards to determine the unaccepted milk. No significant correlation was found in keeping quality of the milk samples between dark and light exposure at room for 30 days or 6 months. The compositions of fat, solids not fat, protein and lactose in milk samples were not significantly changed according to the storage conditions and time for 30 days or 6 months. The UHT sterilized milk samples(A plant ; 20 samples, B plant ; 110 samples) collected from 2 plants were not changed sensory, chemical and microbiological quality by storage conditions for 6 months, but only one sample from B was detected the bacteria after 60 days of storage. The shelflife of UHT pasteurized milk in this study was a little longer than that reported by previous surveys. Although the shelflife of UHT pasteurized milk made a significant difference among three milk plants, the results indicated that some UHT pasteurized milk in polyethylene coated carton pack could be stored at room temperature for 6 months. The LTLT and HTST pasteurized milk should be sanitarily handled, kept and transported under refrigerated condition(below 7$^{\circ}$C) in order to supply wholesome milk to consumers.

• 한국동물위생학회지
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• 제24권1호
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• pp.89-94
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• 2001

In order to investigate the relationship between milk hygienic quality and some environmental factors such as the herd size and types of milking machines, we sampled and examined the level of total bacterial count, coliforms, Staphyococcus aureus, somatic cell counts(SCC) and fat rates in raw milk. of the 84 dairy farms, the prevalence of level on number of standard plate count over 100,000cfu/$m\ell$ and coliforms over 1,000cfu/$m\ell$ in bulk milk were 25.0% and 15.6%, respectively. Also, 2 farms(2.4%) were exceed the level on number of 500cfu/$m\ell$ S aureus in raw milk. The prevalence of dairy herd with first grade of total bacterial count(TBC) according to bucket, pipe line and parlour milking system was 40.0%, 74.0% and 84.0%, respectively. The prevalence of dairy herd with first grade of TBC according to grade 1, 2 and 3 by SCC was 77.8%, 83.2%. and 69.2%, respectively. Therefore, the relationships between hygienic quality in raw milk and the herd size, types of milking machines, were significant. In conclusion, this study could be overemphasized the importance of herd management condition for milk hygienic qualify.

• 한국동물위생학회지
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• 제13권1호
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• pp.27-31
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• 1990

This study was carried out to obtain basic data for the Improvement of microbiological quality of raw milk. Total bacterial, psychrotrophic, thermoduric and spore counts of raw milk samples taken from milk tankers in the nothern part of kyeongnam were investigated for one year from March, 1989. The result obtained were summarized as follow 1. The number of total bacteria in raw milk averaged $4.0{\times}10^6$ CFU / ml and was not affected by seasons 2. The psychrotrophic counts of raw milk averaged $1.5{\times}10^6$ CFU / ml and it was higher in winter than in summer 3. The thermoduric counts of raw milk averaged $5.8{\times}10^4$ CFU / ml and was the lowest in winter 4. The spore counts of raw milk ranging from 3-1, 880/ ml averaged 306/ ml and was the lowest in summer