• 제목/요약/키워드: raw milk

검색결과 353건 처리시간 0.024초

Enhancing Raw Bovine Milk Quality using Ultraviolet-C (UV-C) Irradiation: A Microbial and Lipid Peroxidation Study

  • Davids Makararpong;Supawan Tantayanon;Chupun Gowanit;Jiranij Jareonsawat;Sukuma Samgnamnim;Sirirat Wataradee;Henk Hogeveen;Chaidate Inchaisri
    • 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.

Comparative analysis of the microbial communities in raw milk produced in different regions of Korea

  • Kim, In Seon;Hur, Yoo Kyung;Kim, Eun Ji;Ahn, Young-Tae;Kim, Jong Geun;Choi, Yun-Jaie;Huh, Chul Sung
    • Asian-Australasian Journal of Animal Sciences
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    • 제30권11호
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    • pp.1643-1650
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    • 2017
  • Objective: The control of psychrotrophic bacteria causing milk spoilage and illness due to toxic compounds is an important issue in the dairy industry. In South Korea, Gangwon-do province is one of the coldest terrains in which eighty percent of the area is mountainous regions, and mainly plays an important role in the agriculture and dairy industries. The purposes of this study were to analyze the indigenous microbiota of raw milk in Gangwon-do and accurately investigate a putative microbial group causing deterioration in milk quality. Methods: We collected raw milk from the bulk tank of 18 dairy farms in the Hoengseong and Pyeongchang regions of Gangwon-do. Milk components were analyzed and the number of viable bacteria was confirmed. The V3 and V4 regions of 16S rRNA gene were amplified and sequenced on an Illumina Miseq platform. Sequences were then assigned to operational taxonomic units, followed by the selection of representative sequences using the QIIME software package. Results: The milk samples from Pyeongchang were higher in fat, protein, lactose, total solid, and solid non-fat, and bacterial cell counts were observed only for the Hoengseong samples. The phylum Proteobacteria was detected most frequently in both the Hoengseong and Pyeongchang samples, followed by the phyla Firmicutes and Actinobacteria. Notably, Corynebacterium, Pediococcus, Macrococcus, and Acinetobacter were significantly different from two regions. Conclusion: Although the predominant phylum in raw milk is same, the abundances of major genera in milk samples were different between Hoengseong and Pyeongchang. We assumed that these differences are caused by regional dissimilar farming environments such as soil, forage, and dairy farming equipment so that the quality of milk raw milk from Pyeongchang is higher than that of Hoengseong. These results could provide the crucial information for identifying the microbiota in raw milk of South Korea.

경기남부지역 원유중의 설파제 잔류조사 (Determination of Sulfonamide Residues in Raw Milk from southern Kyeonggi Area)

  • 김창수;이성권;고태오;고신일
    • 한국동물위생학회지
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    • 제19권1호
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    • pp.39-45
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    • 1996
  • Sulfonamides are widely used to treat mastitis of cattle in field. The study was carried out to analyze sulfonamid residues In raw milk from south Kyeonggi area. The milk sample was deproteinated with acetone and defatted with hexane. The residual sulfonamides were extracted with ethylacetate, concentrated under vaccum, reconstituted with the acetate buffer-methanol mixture, reacted with fluorescamine, and then analyzed by HPLC-fluorescence detector(EX. 39nm, Em. 495nm) with methanol : acetate buffer system(3/2, v /v) as a mobile phase. The results analyzed by Thin layer chromatography and High performance liquid chromatography were summarized as follows. 1. A total of 24 cases out of 478 raw milk samples(5.0%) collected during April and May showed positive reaction to sulfonamide residues. Among 24 positive reactors, 9 cases were positive to sulfanilamides(32.1%), 8 cases were positive to sulfathiazoles(28.6%) and 5 cases were positive to sulfamonomthoxines (7.9%) , respectively. 2. During July and August, 31 cases out of 464 raw milk samples(6.7%) showed positive re action to sulfonamide residues. Among them S cases were positive to sulfanilamides, 5 cases sulfathiazoles and 5 cases sulfamonomethoxines(16.1%), respectively.

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비살균 원유로 제조된 다양한 Gouda 치즈의 관능평가 (Sensory Evaluation of Various Gouda Cheeses Produced from Raw Milk)

  • 최철;임현우;천정환;김동현;송광영;김세형;김현숙;서건호
    • Journal of Dairy Science and Biotechnology
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    • 제36권2호
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    • pp.95-105
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    • 2018
  • 2018년부터 한국에서도 비살균 우유로 제조된 치즈의 생산과 유통이 허용되기 시작하였다(식품의약 안전처, 2016a,b). 따라서 본 연구에서는 한국인들이 가장 많이 선호하는 Gouda 치즈를 선정하였으며, 비살균 원유로 제조된 60일 이상 숙성치즈의 관능검사를 중심으로 실험을 진행하였다. 본 실험에 사용된 원유의 평균 pH는 $6.7{\pm}0.4$이며 살균된, 원유에서도 비슷하게 나타났다. 비살균 Gouda 치즈의 pH는 $5.2{\pm}0.5$를 보였으며, 60일 숙성한 후 비살균 Gouda 치즈는 pH $5.5{\pm}0.3$을 나타내었다. 본 실험에서 관능검사에 이용된 샘플은 총 5개이며, Cheese 1부터 Cheese 5까지이다. 풍미를 비교해 보면 Cheese 1이 제일 높은 점수를 보였으며, Cheese 5가 가장 낮은 점수를 보였지만 Salmonella spp. 오염이 비살균 Gouda 치즈의 풍미에 큰 영향을 주지는 못하는 것으로 나타났다. 반면에 Salmonella spp. 오염된 원유로 제조된 비살균 Gouda 치즈의 외관에는 좋은 않은 영향을 주는 것으로 나타났다.

한국 목장형 치즈 생산 교육, 창업 현황 (Current State of the Education, Starting Business of Farmstead Natural Cheese in Korea)

  • 조성균;배인휴
    • Journal of Dairy Science and Biotechnology
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    • 제24권2호
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    • pp.11-20
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    • 2006
  • Korea dairy industry has a long and chronic problems to consume raw milk , those are surplus milk and decline the market milk consumption continued about 10 years. This study was aim to propose and to find the solution for dairy industry problems. After WTO system, with the importation of dairy products, domestic milk production has fell into the situation of excess supply and huge inventory of dried milk, the milk powder stocks have increased since 2002. That made a chronic decline milk consumption in Korea. The core of chronic problem of Korea dairy industry is the decreasing in market milk consumption. If they have a settlement of any other way using their raw milk to process and consumption to market milk, there will be a solution to solve the chronic problems in this situation. Especially, that will be a development of small farm scale natural cheese production and consume. This may be lead a situation of increase the raw milk consumption, because natural cheese making needs much of raw milk more than market milk. But there are very low technical level of farmers cheese making status, so they need a cheese making educational program for their commercial level of cheese products. Under these situation, there are needed a way out of educational system for the dairy farmers to obtain the high level of cheese making technology from the trustable and scientific organization. The natural cheese making technique of dairy farmers should be accumulated to get the consumers' solid recognition of high quality of natural cheese as LOHAS(Lifestyle Of Health And Sustainability) foods.

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시중에 판매되고 있는 비살균 치즈와 살균 치즈의 위생상태 비교: 예비연구 (Comparison of the Sanitary Conditions of Raw Milk Cheese and Pasteurized Milk Cheese Sold in the Market: A Preliminary Study)

  • 임현우;김세형;천정환;배동렬;송광영;정동관;서건호
    • Journal of Dairy Science and Biotechnology
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    • 제37권1호
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    • pp.33-39
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    • 2019
  • 본 연구의 목적은 현재 수입되어 한국에서 판매되고 있는 비살균 원유로 만든 다양한 치즈의 미생물학적 안전성을 알아보고자 진행되었다. 본 연구에서는 비살균 수입치즈 4종류, 살균 수입치즈 4종류 그리고 살균 국산치즈 4종류를 샘플로 하였으며, 일반세균수, Coliform, E. coli, Salmonella spp.와 Listeria monocytogenes를 조사하였다. 본 실험의 결과, 검사된 12종류의 다양한 치즈에서는 Coliform, E. coli, Salmonella spp.와 Listeria monocytogenes는 모두 음성으로 나타났다. 따라서 현재 한국에서 판매되고 있는 비살균 수입치즈와 살균 수입치즈 그리고 한국에서 생산된 살균치즈의 위생상태는 안전한 것으로 나타났다. 그리고 조사된 12종류의 치즈의 일반세균수 평균은 4.0 log CFU/g 이하를 보였다. 결론적으로, 현재 한국에서 유통되고 있는 치즈는 위생적이고 안전한 것으로 나타났다. 향후 한국에서 생산되고 판매되는 비살균 치즈에 대한 미생물학적 조사를 진행하여 안전성을 확보뿐만 아니라, 새롭고 품질이 우수한 제품들이 생산을 위한 장기적인 연구가 요구되어진다.

우유의 열처리 정도가 흰쥐가 성장, 단백질 및 칼슘 대사에 미치는 영향 (Effects of Milks by various Heat Treatment on Growth and Protein and Calcium Metabolism of Rats)

  • 이정아
    • Journal of Nutrition and Health
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    • 제28권2호
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    • pp.144-151
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    • 1995
  • This study investigates the supplementing effects of milks by various heat treatment on growth performance and protein and calcium metabolism of rats. For 4 weeks, raw, LTLT-HTST-and UHT-processed milks were given to rats which fed on a calcium free, semi-synthetic diet containing 5%casein. There were no significant differences among the experimental groups in weight gain, feed efficiency ratio and the serum level of total protein and calcium. Also, no significant differences were showed in protein efficiency, nitrogen balance, apparent protein digestibiltiy and the contents of weight and calcium of the left femur as well as 2 incisors. However, the biological value of protein in the UHT-milk group was significantly higher than that of the raw-milk group. The apparent calcium digestibility and calcium balance in the UHT-milk group were higher than those in the raw-, LTLT- and HTST-milk groups. The weight of left femur in all the groups supplemented with various heat-treated milks was significantly impair the nutritive value of protein and calcium in milk. Futhermore, UHT-processing may improve the bioavailability of protein and calcium in milk.

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유방염 치료후 휴약기간이 지난 원유내 잔류약제에 관한 연구 (A study on the drug residues in the raw milk collected over the withdrawal period after mastitis treatment using TTC-II test and delvotest SP)

  • 강정훈;김진석;이원창
    • 대한수의학회지
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    • 제39권3호
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    • pp.609-615
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    • 1999
  • From July of 1997 to June of 1998, total 279 raw milk samples over withdrawal period after mastitis treatment from dairy farms located in the provinces of Kyonggi and Choongchung were collected to test drug residues. Each sample was tested by TTC- II test and Delvotest SP. Among the total 152 raw milk samples of cow treated by ${\beta}$-lactams, 32 samples(21.2%) were positive on the Delvotest and 15 samples(9.9%) showed positive on the TTC-II test. Also, from the total 37 samples treated by sulfonamides, 5 samples(13.5%) were positive on the Delvotest and 3 samples(8.1%) showed positive on the TTC-II test. For the total 55 raw milk samples of cow treated by tetracyclines, 9 samples(16.4%) were positive on the Delvotest and 5 samples(9.1%) showed positive on the TTC-II test. In addition, from the total 35 samples treated by aminoglycosides, 7 samples(20.0%) were positive on the Delvotest and 5 samples(14.3%) showed positive on the TTC-II test. Our study shows that it is possible that drugs are to be detected by the drug residues test of an individual raw milk even over the withdrawal period after mastitis treatment and the raw milk of bulk tank.

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분광된 빛의 주사가 원유내 성분에 미치는 영향 (Effect of Light Transmission on Composition and Somatic Cell count of Raw Milk)

  • 고한종;김기연;민영봉;西津貴久;윤용철;김현태
    • 농업생명과학연구
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    • 제46권1호
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    • pp.189-194
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    • 2012
  • 농산물의 안전성 확보와 품질평가를 위해서 신속하고 경제적인 비파괴 검사법에 대한 연구 및 기술개발이 활발하게 이루어지고 있다. 그러나 분광된 빛을 이용하여 내부 품질평가 과정에서 발생할 수 있는 분석 대상체의 성분 변화에 미치는 영향에 대한 연구는 미비한 실정이다. 따라서 본 연구는 분광분석을 이용하여 원유의 성분분석 과정에서 분광된 빛이 원유의 성분 및 체세포에 미치는 영향을 구명하고자 수행 되었다. 본 연구에 사용된 원유는 일본 시가현 소재 낙농가에서 채취된 것으로 유지방, 유단백질, 유당, 무지고형분, 총고형분, 유요소, 구연산 및 체세포수를 화학적 방법에 의해 측정하였다. 또한 인위적으로 분광된 빛은 5가지 영역대로 구분하여 원유에 각각 1분, 5분, 10분간 주사하였다. 연구결과, 400 nm이하 파장대인 자외선 영역에서 유지방이 2.6% 증가되는 경향이 있었고, 체세포수도 9.0% 증가된 것으로 분석되었다. 그러나 다른 원유 성분에는 변화가 없는 것으로 나타났다. 따라서 자외선 영역의 빛을 원유 품질 평가에 적용하기 위해서는 보다 다양한 원유 시료에 대한 추가 검증이 필요할 것으로 사료된다.

한외여과를 이용한 Mozzarella Cheese Analogue 제조에 관한 연구 (Production of Mozzarella Cheese Analogue by Ultrafiltration)

  • 이성희;송광영;서건호;윤여창
    • Journal of Dairy Science and Biotechnology
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    • 제31권1호
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    • pp.21-33
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    • 2013
  • The purpose of this study was to improve the production of Mozzarella cheese analogues manufactured using mixtures of soy milk and concentrated raw milk by performing ultrafiltration (UF) and to assess the quality of these cheeses during a 30-day storage period at $4^{\circ}C$, relative to that of Mozzarella cheese manufactured with the traditional method. The solid consistency of Mozzarella cheese analogue prepared from milk mixtures was lower than that of cheese manufactured from raw milk or soy milk and increased during storage, which is considered to be the result of decreasing water levels, as well as with increasing soy milk concentrations. In the Mozzarella cheese analogue generated using the milk mixtures, the fat content decreased with increase in the soy milk concentration, while it decreased during the storage period. Lactose levels were lowest in cheese composed of soy milk or raw milk and processed by UF, and decreased during storage in cheese produced using milk mixtures. In milk mixtures containing soy milk, the protein concentration increased with increasing amounts of raw milk and did not change during the storage period. The water-soluble nitrogen compound level was similar between cheeses and increased only slightly during storage. The amount of non-protein nitrogen compounds was higher in the cheese analogue than in the control cheese and tended to increase during storage. Analysis of the physicochemical traits of the Mozzarella cheese analogue yielded the following results: During storage, titratable acidity levels increased while pH tended to decrease. After analysis using electropherograms, it was classified as ${\alpha}$-, ${\beta}$-, or ${\kappa}$-casein. The results of rheometry tests showed that in the Mozzarella cheese analogue prepared from milk mixtures, with raw milk concentrated by UF, increases in concentration rate lead to lowered hardness, elasticity, cohesiveness, and brittleness. When cheese was produced from milk mixtures and concentrated by UF, meltability increased as the concentration rate increased, although to an extent that was less than that observed for the control cheese, and tended to increase during storage. Sensory evaluation showed that the analogue cheese was much better than the control cheese in terms of formation, appearance, and flavor.

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