• Food Science of Animal Resources
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• v.43 no.4
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• pp.674-684
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• 2023

Xinjiang province is the main camel feeding area in China with a large square, and camel milk from different areas have different qualities. By now, there are few reports about the quality of camel milk from different areas of Xinjiang province in China. In this study, seven batches of camel milk and one batch of cow milk were collected, and the contents of fat, protein, lactose, total solid, and nonfat milk solid of these milk samples were determined, as well as the contents of lysozyme and vitamin C. All samples were scored and compared by principal component analysis score and comprehensive weighted multi-index score. As the results, camel milk from different areas showed different contents of fat (4.62%-7.02%), protein (3.34%-3.95%), lactose (3.85%-4.79%), total solid (13.59%-17.00%), nonfat milk solid (8.55%-9.73%), vitamin C (12.10-41.25 ㎍/mL), and lysozyme (8.70-22.80 ㎍/mL), as well as different qualities. This variation would help people to know more about quanlity of camel milk in Xinjiang province. Camel milk from Jeminay showed the best quality, and then followed by camel milk from Fukang, Changji, and Fuhai, while cow milk showed the lowest score. Therefore, Jeminay is the most suitable place for grazing camels. Our findings show the different qualities of camel milk in different distribution areas of Xinjiang province, and provide an insight for the evaluation of camel milk. In the present study, only seven components in camel milk were determined, many other factors, such as cfu, mineral, and other vitamins, have not been considered.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.752-760
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• 2008

Scale-up production of low-trans fat containing conjugated linoleic acid (CLA-TFO) was performed through lipase-catalyzed synthesis. Blend of fully hydrogenated soybean oil, olive oil containing conjugated linoleic acid and palm oil with 1:2:7 ratio was interesterified through Lipozyme RM IM in the 1 L-batch type reactor at $65^{\circ}C$ for 12 hrs, and the physicochemical and melting properties of CLA-TFO were compared with conventional (high trans fat) or commercial low-trans fat shortening. The trans fatty acids content in the conventional shortening (48.8 area%) was much higher than that of low-trans shortening (0.4 area%) and CLA-TFO (0.3 area%+CLA; 7.6 area%). Acid, saponification and iodine values of CLA-TFO were 0.4, 173.9 and 59.0, respectively. Their ${\alpha}$-, ${\gamma}$-tocopherol contents showed 4.7, 1.0 mg/100 g. Differences were observed in the solid fat contents (SFC), melting point of the conventional or low-trans fat and CLA-TFO. Each SFC of conventional, low-trans fat and CLA-TFO was 32.0, 29.3 and 30.4% with melting point of 38.5, 43.0 and $39.5^{\circ}C$ at $35^{\circ}C$, respectively. In texture profile analysis, hardness of conventional, low-trans fat and CLA-TFO was 111.7, 75.2 and 63.8 g.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.75-79
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• 2014

The following study is the result of herbal teas puffed at different temperatures between $140{\sim}220^{\circ}C$. Depending on treatment temperatures, the water contents decreased, while some carbonization occurred and crude ash contents relatively increased. Also, the crude protein and crude fat experienced little changes. B(${\alpha}$)P contents (0.16~0.17 ppb) showed little change according to treatment temperatures. From this result, the B(${\alpha}$)P content differed depending on the treatment temperature and raw materials. Solid elution rate figures of the herbal teas ranged from 0.27~0.45% (w/w) and the rate of solid elution increased along with higher puffing temperatures. The reason for the increase in solid elution rates is due to the breakage of cross bridges between the raw materials in the herbal tea which are carbohydrates, proteins, lipids and etc. after treatments of physical changes rather than chemical ones.

• Korean Journal of Poultry Science
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• v.15 no.2
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• pp.61-65
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• 1988

Meat color, general composition and Putting force of Korean native Ogol fowls were investigated. These results were as follows. The contents of moisture and crude protein were higher in breast than in thigh. However, the contents of crude fat and fiber were higher in thigh than in breast. There were no significant differences in these contents with weeks of age. L, a, b value of Korean native Ogol fowls were showed grey by Hunter Color Solid. Cutting force of thigh was greater than that of breast. Also, cutting force of male was greater than that of female. Those cutting forces were increased as weeks of age increased.

• Journal of Nutrition and Health
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• v.35 no.7
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• pp.771-778
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• 2002

The purpose of this study is to investigate the contents of protein, fat, lactose and energy in the human milk and the intake of human milk and those nutrients in breast-fed infants from 16 lactating women in Seoul area during the first 5 months postpartum. Daily human milk intake was determined by test-weighing method and the milk from 16 mothers was analyzed for protein (semimicro Kjeldahl, N $\times$ 6.38), fat (milk checker), lactose (HPLC). Energy was calculated by Atwater and milk factor. The mean intake of human milk to the 5th month of lactation was 668 $\pm$ 186 $m\ell$/day. Mean protein contents of the human milk at 0.5, 12, 3, 4 and 5 months postpartum showed 1.48, 1.35, 1.17, 1.11, 1.15 and 1.10 g/100 $m\ell$ respectively. Lipid and lactose contents of the human milk during the first S months postpartum averaged 3.38 g/100 $m\ell$ and 6.79 g/100 $m\ell$. Energy contents at 0.5, 12, 3, 4 and 5 months postpartum showed 64.2, 66.1, 68.3, 60.1, 58.9 and 61.2 g/100 $m\ell$ respectively. Protein intake of infants from the human milk was 8.22 g/day which was 54.8% of Korean RDA. Lipid and lactose intake of infants were 23.0 and 45.6 g/day. Energy intake of infants was 422.3 kcal/day which was 84.4% of Korean RDA. Total energy content was almost same value regardless of Atwater or milk factor but the energy ratio was some different. Protein and solid contents decreased the course of lactation but lactose content was less changed. These results suggest that more research were required for the RDA.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.482-491
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• 1997

The effect of addition of fractionated milk fats on the composition and melting behavior of cocoa butter was investigated. High melting fraction (HMF) of milk fat fractions had the highest contents of long chain fatty acid $(C16{\sim}C18)$ and saturated fatty acid followed by medium melting fraction 1 (MMF1), medium melting fraction 2 (MMF2), anhydrous milk fat (AMF), and low melting fraction (LMF) in a decreasing order. MMF2 had the highest contents of the short chain fatty acid $(C4{\sim}C10)$ and medium chain fatty acid $(C12{\sim}C14)$ followed by AMF, HMF, MMF1, and LMF in a decreasing order. When the fractionated milk fats were added to cocoa butter, the long chain fatty acid contents increased with increasing the ratio of fractionated milk fats. The saturated fatty acid contents decreased only when the LMF was added. The higher content of long chain triglyceride and the lower contents of short chain triglyceride and medium chain triglyceride were obtained from the fractionated milk fat of higher melting point. When the fractionated milk fats were added to cocoa butter, long chain triglyceride contents decreased with increasing the ratio of the fractionated milk fats. The melting points of cocoa butter, AMF, HMF, MMF1, MMF2, LMF were $33.3^{\circ}C,\;31.2^{\circ}C,\;40.6^{\circ}C,\;37.4^{\circ}C,\;33.5^{\circ}C$, and $6.5^{\circ}C$, respectively. Cocoa butter had the highest content of solid fat followed by HMF, MMF1, MMF2, AMF, and LMF in a decreasing order. When the fractionated milk fat was added to cocoa butter at various temperatures, the solid fat content in the mixture of fractionated milk fat and cocoa butter decreased with increasing the ratio of fractionated milk fat. This results suggested that anhydrous milk fat and fractionated milk fats had a good compatibility with cocoa butter.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.783-788
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• 2012

The aim of this study was to optimize the manufacturing condition of spreadable modified butter by RSM. Based on the central composite design, the degree of optimization was expressed as a SFC as a dependent variable (Y, %) determined by NMR with 23 experimental groups. Three independent variables were the contents of butter ($X_1$, 35-75%), the contents of grape seed oil ($X_2$, 15-35%), and the contents of hydrogenated soybean oil ($X_3$, 0-4%). As the result, SFC at $10^{\circ}C$ was ranged from 32.37 to 42.76%. In addition, the regression coefficients were calculated for SFC at $10^{\circ}C$ by RSREG. The regression model equation for the SFC was $Y=39.18-0.04X_1X_3$. Consequently, the optimal contents for manufacturing spreadable modified butter were determined as 55.18% for butter, 40.78% for grape seed oil, and 4.08% for hydrogenated soybean oil, respectively. The predicted response value for SFC at $10^{\circ}C$ was 30.20%, comparable to the actual experimental SFC value as 29.85%. Finally hardness and spreadability in reference butter and spreadable modified butter produced under the optimal conditions was measured. The hardness in spreadable modified butter was 31.80 N as compared to 69.92 N in reference butter. The spreadability in spreadable modified butter was 5.6 point as compared to reference butter. This difference may be due to the contents of solid fat by butter and hydrogenated soybean oil. This study showed that the SFC value at $10^{\circ}C$ could be a suitable indicator for the manufacturing spreadable modified butter to predict important attributes such as mouth feel, hardness and spreadability.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.2
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• pp.213-220
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• 2004

The purpose of this experiment was to investigate the effect of the diets supplemented with lard or prilled fat ($Carolac^{(R)}$) on lactation performance, plasma constituents and ruminal characteristics of Holstein cows under a warm climate. In trial 1, 18 Holstein cows, 14 primiparas at 43 DIM and 4 multiparas at 55 DIM, were randomly assigned into six $3{\times3}$ Latin squares, in which three dietary treatments were isoproteinous but varying in energy contents and three 21 d periods. The treatments were basal diet (Control), basal diet supplemented with 2.5% lard (LD), and basal diet supplemented with 2.5% commercial Prilled fat (PF). In trial 2, three rumen canulated pregnant nonlactating Holstein cows with 550 kg average body weight were allotted into a $3{\times}3$ Latin square design with diets same as in trial 1 were fed to the cows at the level of 1.5% body weight on dry matter (DM) basis. The results indicated that the DM intake did not differ among the treatments. Milk yield and 4% FCM yield were greater (p<0.05) in PF than in Control. LD and PF resulted in greater milk fat percentage. Protein, lactose and solid contents in milk were not different among the three dietary treatments. The concentration of nonesterified fatty acids (NEFA) in plasma was significantly greater in LD and PF than that in Control. However, the concentrations of triglycerides, urea nitrogen, and cholesterol in plasma were not significantly different among the three treatments. Although the ruminal molar percentage of isobutyrate in LD and PF was greater, no significant difference was observed in ruminal pH, NH3-N concentration and VFA production among the three treatments. Diet supplemented with fat can improve milk yield and milk fat percentage without resulting in disadvantages of ruminal characteristics in cows at early lactation and under warm climate.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.825-829
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• 2004

Influence of different levels of corn steep liquor (CSL) on chemical composition of urea treated wheat straw (UTWS) and its dietary effect on nutrient intake, digestibility, milk yield and its composition were studied. The 5% UTWS was ensiled with 0, 3, 6 and 9% CSL on dry matter (DM) basis. Total nitrogen and neutral detergent fiber (NDF) contents of UTWS ensiled with 0, 3, 6 and 9% CSL increased linearly with the increasing level of CSL. Increase in NDF content was due to increased neutral detergent insoluble nitrogen contents. Four experimental diets were formulated to contain 35% UTWS ensiled without CSL (control), 45 (WS45), 55 (WS55) and 65% (WS65) UTWS ensiled with 9% CSL, respectively. Dry matter, NDF and acid detergent fiber (ADF) intakes by lactating buffaloes fed diets containing varying levels of UTWS ensiled with or without CSL remained similar across all treatments. However, DM, NDF and ADF intakes as a percent of body weight and digestible DM, NDF and ADF intakes were higher in animals fed WS65 diet compared to those fed other diets. Apparent DM, crude protein (CP), NDF and ADF digestibilities were higher in diets containing UTWS ensiled with CSL compared to control. These differences may be attributed to higher rates of degradability of UTWS ensiled with 9% CSL than that ensiled without CSL. The 4% fat corrected milk and CP were statistically higher with WS65 diet compared to other diets. Percent milk fat, solid not fat and total solid remained unchanged across all treatments.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.612-619
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• 2012

This study was conducted to investigate the physicochemical properties of the ethanol extracts and soluble dietary fiber from Cassia tora L. seed. The proximate composition of Cassia tora, soluble solid contents, color intensity and contents of emodin and rhein of Cassia tora extract, molecular mass distribution, sugar contents and viscosity of soluble fiber from Cassia tora were analyzed. Cassia tora contains 12.6% of moisture, 5.2% of ash, 13.4% of crude protein, 7.2% of crude fat, 8.8% of insoluble fiber and 48.3% of soluble fiber. The effects of extract condition on soluble solid contents, color intensity and contents of emodin and rhein of Cassia tora extract were investigated. The soluble solid contents were higher in 70% or 50% ethanol extracts than those in 100% ethanol extracts and showed highest value in grind sample extracts. In Hunter's color value, 100% ethanol extracts and whole Cassia tora sample extracts were higher in L and b value, but on the contrary, were lower in a value, than those of the other. The highest emodin and rhein contents were observed in 70% and 50% ethanol extracts, respectively, and showed higher value in room temperature extracts than in heating extracts. The molecular mass of soluble fiber from Cassia tora seed was estimated by gel filtration chromatography. Most soluble fiber(80%) exhibited a molecular mass range of between 50~2000 kDa. The major sugars of soluble fiber from Cassia tora seed were identified as xylose, mannose and galactose. The apparent viscosity of 0.5% soluble fiber from Cassia tora seed was 33 mPas showing a higher value than pectin or xanthan gum.