• 한국축산식품학회지
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• 제44권2호
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• pp.255-268
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• 2024

Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

• Journal of Dairy Science and Biotechnology
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• 제27권2호
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• pp.55-62
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• 2009

우유는 110여 종에 달하는 다양한 영양소를 골고루 함유하고 있어 성장기 어린이들에게 영양학적으로 완전에 가까운 식품으로 알려져 있다. 전세계 인구의 75% 정도가 유전적으로 유당을 소화시키는 능력이 부족한 이른바 유당불내증 때문에 우유 소비를 가로막는 최대 장애요인이 되고 있다. 우유의 섭취 부족으로 인하여 영양소의 결핍이 초래되어 골다공증, 고혈압, 결장암의 발병율이 증가하고 있는 추세이다. 식품 중에 함유된 유당이 체내에 흡수되려면 소장내에서 가수분해가 일어나야 한다. 유당을 분해하는 효소를 락타아제 또는 $\beta$-갈락토시다아제라 한다. 유당의 가수분해로 생성되는 포도당은 혈당이나 에너지원으로 이용되지만, 갈락토오스는 유아의 뇌조직 성분인 당지질의 합성에 이용된다. 임상적으로 유당불내증은 breath hydrogen production test로 진단할 수 있다. 유당불내증은 유럽인 25%, 히스패닉계, 인도인, 흑인 및 유대인 50~80%, 아시아인과 아메리카 인디언의 경우 거의 100% 생기는 것으로 보고되었다. 성인의 경우 유당을 가수분해할 수 있는 능력 즉, 락타아제 지속성(lactase persistence)이 북유럽 인들에게는 흔한 표현형 인 반면 그 외 지역에서는 락타아제 비지속성(lactase non-persistence) 또는 성인형 저유당분해 효소증(adult-type hypolactasia)이 가장 흔하게 나타난다. 유전자 분석 결과 인간의 락타아제 유전자의 5' 말단으로부터 13910째 염기의 다혈성(C/T-13910 single nucleotide polymorphism)이 락타아제 지속성과 관련이 있다는 사실이 밝혀졌다. 유당불내증을 완화하기 위해서는 1회분으로 한 컵 이하, 타 식품과 함께 마실 것, 탈지유보다는 전지유, 요구르트 유산균과 함께 마실 것 등이 권장되며 위배출지연도 유당불내증 개선에 효과적이다. 기존 유당불내증 진단법은 지나치게 많은 유당을 투여함으로써 유당불내증 비율이 과장되어 있으므로 정확한 진단법의 개발이 필요하다. 발효유 제품이나 저유당 제품을 개발하면 유당불내증으로 인한 유제품의 소비 부진을 크게 해소할 수 있을 것으로 판단된다.

• 한국지역사회생활과학회지
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• 제16권4호
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• pp.139-157
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• 2005

In rural area, as the source of family income is related with the agriculture works, the living condition of non-farming family used to be lower except some family groups with a little higher income. In order to find out the improvement in rural life, data about the health behavior and diet habits of non-farming family were observed. This study evaluated the health behavior and diet habits of non-farming families by comparing them with those of the farming families in rural area. The survey was made by trained interviewers and a total of 1,870 subjects from 9 provinces were questioned to collect the data through sampling probability proportional to size. The non-farming families were $29.6\%$ of the total and they were with no spouse($38\%$), low number of family members(2.86), and aged husband(66.8 years) or wife(58.5 years). $83.1\%$ of the non farming families were having breakfast however, $95.1\%$ of the farming families were doing it. And the number of side dishes in non farming families was low(1-2 kinds: $17.7\%$). Out of non farming families, $47.3\%$ took no nutritional supplements and out of the farming families it was 40.8 $\%$ With regard to having snacks, $22\%$ of non-farmers had snacks daily and it was greater than that of farmers($16.6\%$). But the ratio of non-snack taking of the non-farmers($29.6\%$) was higher than that of farmers($24.5\%$). The sorts of snacks also varied and for farmers it used to be fruit and noodles and for non-farmers it was bread and milk. Instant foods were often selected by $35.6\%$ of non-farmers. Dining out with a frequency of once per month was reported in $23.2\%$ of non-farming families, but $47.6\%$ of them did not dine out at all. In case of food production for family consumption, small portion of non-farmers cultivated pepper($13.3\%$), Korean cabbage ($16.2\%$), and sesame($6.2\%$) but almost all of the farmers cultivated such crops. However, non-farmers produced soybean sprouts($0.7\%$), soybean curd($0.2\%$), and eggs($7.2\%$) and it was compared with the fact that farmers produced soybean sprouts($9.7\%$), soybean curd ($4.6\%$), and eggs($5.1\%$). Non-farmers stocked the fermented foods: Doenjang ($57.8\%$), Kochujang ($56.1\%$), Kanjang ($53.6\%$), Kimchi ($77.9\%$) and Jangajji ($37.2\%$), and this ratios were smaller than those of farmers: Doenjang ($93.6\%$), Kochujang ($92.9\%$), Kanjang ($87.9\%$), Kimchi ($97.7\%$) and Jangajji ($66.7\%$). As to health behavior of the subjects, non-farmers had less medical examinations and bathing than farmers did. Non-farmers and their wives used public bath facilities more often and it may be due to the low condition of bathing facilities. And the ratio of daily alcohol consumption was $15\%$ and it was higher than that of the farmers. Most of the spouse of the farmers did not drink($78\%$), but the wives of the non-farmers were drinking more frequently. More farmers smoked than non-farmers and $45\%$ of male farmers were smokers.