• Korean Journal of Organic Agriculture
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• v.27 no.3
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• pp.365-380
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• 2019

Total of 20 Holstein calves of 10 calves (3.90±0.26 month of age) born in spring (S) and 10 calves (4.10±0.30 month of age) born in fall (F) were reared in this study for 24 months and diets were divided into separate feeding of forage and concentrates (C) and TMR (T). Therefore, 4 treatments in this study were composed of CS, CF, TS and TF with the factors of diets and calving season. After parturition of heifers, all animals were fed the same diet and milk production was recorded monthly. DM intakes in growing period were influenced by calving season, and those of the animals calved in fall were higher than in those calved in spring (P<0.01), but there were no significant differences by feeding method. CP intakes and TDN intakes were significantly influenced by calving season (P<0.05) and feeding method (P<0.001), and the animals calved in fall were about 1.2% higher than those calved in spring, and the animals fed TMR were about 4.7% higher than those fed concentrates and forage separately. Average, 9th and 10th months' milk yields were significantly influenced by feeding method in which those in the treatments fed TMR (TS, TF) were higher than in separate feeding of concentrates and forage (CS, CF; average P<0.05; 9th and 10th months P<0.01). Average milk persistency was also significantly influenced by calving season (P<0.05) and feeding method (P<0.01) and those in the animals calved in fall were higher than in spring and those of the TMR fed animals were also higher than in separate feeding of concentrates and forage. Milk persistency was similar to the results of milk yield, showing statistically significant differences affected by the feeding method at 9th and 10th months of late lactation (P<0.01), and it was about 8% higher in the animals fed TMR, showing higher tendency at 7th (P=0.12) and 8th months of late lactation (P=0.09). Therefore, it is expected that postpartum milk yield and milk persistency would be higher when the hiefers are fed TMR in growing period and calved in fall. Average milk fat content was influenced by feeding method. Milk fat content of the animals fed TMR during growing period were 7.8% higher than those fed concentrates and forage separately (P<0.01). This suggests that feeding TMR during growing period influenced first postpartum eating behavior, which stabilized the rumen and resulted in the increased milk fat. At 3rd month after calving, milk fat content was lower in the animals calved in spring than in those calved in fall, suggesting that it might have been influenced by the seasonal differences. MUN showed significant differences by feeding method in which those in separate feeding of concentrates and forages were higher especially in average, 4th, 5th and 6th months (average and 4th P<0.01; 5th and 6th months P<0.05). SCC was higher in the animals fed TMR than in those fed concentrates and forage separately especially in average, 3rd and 4th months after calving (P<0.01). In conclusion, when feeding TMR during growing period and calving in fall, it was not influenced by the high temperature in summer, and it resulted in the improved milk yield, milk persistency and milk fat content.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.7
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• pp.984-992
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• 2009

The objective of this study was to determine the effects of milk supplemented with Sel-Plex on thyroid hormones, rectal temperature, plasma glucose and cholesterol concentrations, and body weight in suckling calves. Ten Holstein suckling male calves of approximately 1 month of age were selected and randomly allocated to one of two groups and fed either unsupplemented milk (control) or milk supplemented with 0.3 mg/kg DM Se from Sel-Plex (treated). The animals received treated milk and free choice starter for two months. Dry matter intake for each individual animal was recorded daily throughout the study. The calves were weighed and blood samples were taken weekly. Plasma concentrations of triiodothyronine ($T_{3}$), thyroxin ($T_{4}$) and $T_{3}$-Uptake were determined using radioimmunoassay kits. Plasma cholesterol and glucose concentrations were determined by enzymatic-colorimetric methods. Rectal temperature was recorded at blood sampling time. During the experiment, ambient temperature and relative humidity were recorded at the time of blood sampling and every four hours. Treatment significantly (p<0.01) affected the concentration of $T_{3}$, free $T_{3}$ index ($FT_{3}I$) and ratio of $T_{3}$:$T_{4}$ in plasma. The plasma concentrations of $T_{3}$ in treated calves were 33% higher than in the control. The plasma concentrations of $T_{4}$ (p<0.05), glucose (p<0.01) and cholesterol (p<0.01) were decreased in the treated group. Calves fed Sel-Plex had higher rectal temperature (p<0.01). Plasma free $T_{4}$ index (FT4I) did not differ significantly between the two groups. An increase in body weight was observed (p<0.09) in the treated group. The results indicated that milk fortified with Sel-Plex could increase tissue conversion of $T_{4}$ to $T_{3}$ and therefore improve thermometabolism in suckling calves.

• Korean Journal of Organic Agriculture
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• v.5 no.1
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• pp.87-99
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• 1996

Cultural conditions for mass production of the antagonistic bacteria, Bacillus subtills CAP134 against pathogens causing major airborne diseases to apple tree, effect of temperature, pH, carbon and nitrogen source in the culture broth were investigated. The bacterial growth was most vigorous when the temperature and pH of the culture broth was 30~$35^{\circ}$C, and 7, respectively. As for carbon source, dextrose was best followed in order by dextrose(monosaccharides)>sucrose(disaccharides)$\geq$saccharose(di-saccharides)>starch (polysaccharides). Among different sugars, bacterial growth was favored by in the order of brown, black and white sugars, indicating that the bacterial growth might be promoted by the minor elements presented as impurities in the less purified sugars. As for nitrogen source, organic forms were better to bacterial growth than inorganic forms, that is polypeptone was best followed in order by soy sauce, soybeen milk and inoganic nitrogens. Differences in bacterial growth among different forms of inorganic nitrogen were negligible.

• Korean Journal of Organic Agriculture
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• v.6 no.1
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• pp.85-98
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• 1997

Cultural conditions for mass production of the antagonistic bacteria, Bacillus subtills CAP141 against pathogens causing major airborne diseases to apple trees, effects of temperature, pH, carbon and nitrogen source in the culture broth were investigated. The bacterial growth was most vigorous when the temperature and pH of the culture broth was 30~35$^{\circ}$C and 7, respectively. As for carbon source, dextrose was best followed in order by dextrose(monosaccharide) > sucrose(disaccharide) $\geq$ saccharose (market disaccharides) > starch (polysaccharieds). Among different sugars, bacterial growth was favored by in the order of brown, black and white supars, indicating that the bacterial growth might be promoted by the minor elements presented as impurities in the less purified sugars. As for nitrogen source, organic forms were better to bacterial growth than inorganic forms, that is polypeptone was best followed in order by soy sauce, soybeen milk and inorganic nitrogens. Differences in bacterial growth among different forms of inorganic nitrogen were negligible.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.665-669
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• 1994

A rapid gas chromatographic (GC) profiling method was applied to dairy products (milk and cheeses) for the simultaneous analysis of volatile and nonvolatile organic acids. Cheese samples were first made into aqueous samples by dissolving in water. The aqueous samples were then extracted with organic solvents after the acidification and NaCI saturation. The organic layers (diethyl ether : hexane= 1 : 1) were extracted with $NaHCO_3$ saturated solution with subsequent solid-phase extraction of the aqueous phases using Chromosorb P column/diethyl ether followed by triethylamine treatment. The resulting triethylammonium salts of acids were directly converted into volatile tert.-butyldimethylsilyl derivatives, which were analyzed by dual-capillary column GC, and GC-mass spectrometry. From milk and four cheese samples studied, 31 organic acids including 21 fatty acids and other hydroxy and dioic acids were tentatively identified. The amounts of the fatty acids were different among the kinds of cheese and thus the simplified retention index (RI) spectra of organic acids were useful for the visual pattern recognition of each sample, when the Direct Comparision method between cheese and a blind sample were attempted, it was quickly recognized to be a gouda cheese with the 999 ppt match quality value.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.667-676
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• 2004

Yogurt was prepared from skim milk added with 1, 2, 4 or 6% of rice- or skim milk powders and commercial lactic acid bacterial starters. Changes in pH, titratable acidity, viable cell counts, viscosity, organic acid contents and carbohydrates during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as rice- and skim milk powders for yogurt manufacture was selected. Fermentation properties of yogurt added with rice and skim milk powders were studied. The control yogurt reached pH 4.5 after 10 hours of fermentation, whereas the samples added with 4 or 6% rice powders reached pH 4.5 in 6 hours and those added with skim milk powder reached in 8 hours. After 4 hours of fermentation, the control yogurt reached a titratable acidity at 1.0 %, whereas other samples exceeded 1.0%. After 4 hours of fermentation, the viable cell counts in the samples added with 4% rice powders were the highest. At the level of 4% rice powders, the curd viscosity decreased. Except for the sample added with 6% skim milk powders, all the samples produced higher lactic acid during fermentation, and galactose level in yogurt was the highest when added with 4% rice powder or 6% skim milk powder. In overall sensory evaluation using 5 parameters, the sensory scores of all the yogurts were not significantly different. However, the sample added with 4% skim milk powders was the best for color and overall acceptability. The sample added with 4% rice powders was the best for the flavor and texture. From this experiment, the optimun level of additives such as rice or skim milk powders was selected to be 4%.

• Journal of Animal Science and Technology
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• v.49 no.2
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• pp.245-256
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• 2007

There are approximately 250,000 organic livestock farming in the world. The total retail value of organic food sales in the world is $ 27 billion. The organic livestock products such as milk, lamb and beef are marketed mostly in Europe and the USA. The market share of organic food is about 2% in total food marketing value of worldwide and of the organic food marketing value, organic livestock products portioned 17% in the USA. The organic livestock products are primarily marketed at Supermarket(Europe), Health and Natural Food store(USA). Concerning international trade, it is very little. But it is increasing among the developed counties of Europe. In the future, the production of organic livestock products will be rapidly increased in South America, Middle East and Oceania, but the growth rate will be limited due to its expensive price, lack of marketing-infra and different regulation system. Most of developed countries drive organic farming policy strongly as the strategic means of rural development, diversifying agriculture system and environmental improvement.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.551-559
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• 2010

Among the food constituents, proteins differ in coagulation properties as compared to other constituents in food system. Especially milk protein coagulate through different pathways thus this coagulability can be used for manufacture of various dairy products or as a determinant of dairy product analysis. These milk coagulation methods include organic solvent, isoelectric point, trichloroacetic acid, Ca-sensitive casein, heavy metal ion and rennet coagulation. The coagulation experiment was performed using above parameters at $0^{\circ}C$ and $25^{\circ}C$ to find the dehydration conditions before coagulating for precheese powder making. After different chemical treatments, there was no coagulation at $0^{\circ}C$ rather at $25^{\circ}C$ whatever the mode of coagulation methods was. The appearance of precipitate with coagulation methods was quite different from above mentioned methods of coagulation illustrated by scanning electron microscope. These powders were used for fabrication of camembert cheese by renneting coagulation at $0^{\circ}C$, showing the possibility of cheese materials and of food additives for fabrication of products.

• KSBB Journal
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• v.30 no.1
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• pp.33-37
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• 2015

Recently, several health benefits of rice wine, makgeolli, were known due to the interest on the traditional Korean liquor and the researches on the rice wine are increasing. Organic acids produced during the process of rice wine fermentation play important roles in the taste and flavor. In this study, we have examined the optimal conditions for lactic acid production in rice koji as a carbon source. Skim milk was also used as a supplementary ingredient for the optimization of lactic acid fermentation. Bacterial growth of Lactobacillus sakei was monitored under this condition. The pH, acidity of the culture and the ethanol tolerance of this bacterium were also tested. Through these experiments, we were able to optimize the growth condition of lactic acid bacteria by the addition of skim milk. This was also able to affect the change of pH, acidity, sugar concentration and alcohol tolerance, which might contribute to the improvement of the quality of rice wine. The optimal condition for the growth was 2 days with 10% (w/v) of skim milk concentration. With these results, it was confirmed that rice koji was an effective carbon source for the growth of lactic acid bacteria.

• Journal of Korean Society of Water and Wastewater
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• v.8 no.2
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• pp.25-34
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• 1994

In this research, investigations were made on the effect of type and load of organic substrate on phosphorus release. Reactors of three different sizes were operated, being fed on five kinds of organic substrates. The quantitative analyses were made on phosphorus release and substrate utilization under anaerobic condition. The molar ratios of the uptaken organic substrate to the released phosphorus were 0.5 with acetate, 0.6 with glucose, 0.8 with glucose/acetate, and 1.2 with glucose/acids, respectively. The phosphorus release was inhibited at the higher organic load than the normal at stead state. Both acetate and acids/glucose enhanced phosphorus release- as well as uptake-rate, however, the complete phosphorus removal was achieved after the microbial adaptation to the new environment. In case with acetate, operation was hampered by the poor sludge settleability and phosphorus uptake was not enough although the phosphorus release was active. But with milk/starch, the phosphorus release and uptake was well developed even though phosphorus release was not comparatively high. From this study, it was concluded that organic substrates, such as glucose seemed to be converted fatty acids after fast bio-sorption, followed by concurrent uptake of these acids by excess phosphorus removing bacteria.