• Journal of Dairy Science and Biotechnology
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• v.40 no.3
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• pp.110-121
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• 2022

The root of ginger (Zingiber officinale) contains gingerol, which is known to be responsible for its pharmacological activity. The essential oil extracted from ginger has been found to have various pharmacological effects. Thus, interest in the development of various beverages using ginger oil has recently increased. Therefore, in this study, the organoleptic quality assessment of cow milk, yogurt, kefir, soy milk, oat milk, and almond milk was conducted by supplementing them with oil extracted from ginger at various concentrations (supplemented with 0.5% increments from 0% up to 2%). A poor grade was obtained in the organoleptic quality evaluation, owing to the strong odor of ginger oil. However, when compared to that of the control, the samples supplemented with 0.5% ginger oil showed a good grade of organoleptic quality assessment. Therefore, this study is considered valuable as it is the first study to review the organoleptic quality assessment by supplementing milk, yogurt, kefir, soy milk, oat milk, and almond milk with ginger oil. Additionally, in order to improve organoleptic quality assessment, it is critical to estimate how much ginger oil supplementation concentration could be reduced and whether ginger oil exhibits various bio-activities at this concentration.

• The Microorganisms and Industry
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• v.19 no.3
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• pp.46-48
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• 1993

현재 유산균은 요구르트, 치즈, 케피어(kefir), 에시도필러스 밀크(acidophilus milk), 비피더스 밀크(bifidus milk), 쿠미스(kumiss), 발효버터(fermented butter), 유산균음료, 빵 등 식품의 천연 방부제, 채소절임, 발효두유(fermented soy milk), 정장제, 구강염증치료제, 사료 첨가제 등등 다양하게 이용되고 있다. 이것은 유산균에 대한 동결건조, 유전자 조작 등 첨단기술이 산업화로 연결되면서 그 이용성이 더욱 확장되고 있다. 유산균을 이용한 건강보조식품도 최근 몇년 사이에 선을 보이고 있지만 아직은 초보적인 단계이며 현재로선 유산균 발효식품과 유산균제제(의약품) 사이에서 뚜렷한 자기자리를 찾지 못하고 있는 실정이다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.05a
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• pp.82-89
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• 2002

Acid dairy drinks(ADD) are a worldwide product existing in many variations: fruit milk drinks, yogurt drinks, soy milk, butter milk, whey drinks and kefir etc. These drinks are marketed with different shelf lives depending on processing: -Short shelf life(maximum 3 weeks, cold storage) - Long shelf life(2 to 9 months, pasteurized, sterilized or retorted) Acidic protein drinks tend to a separation or destabilization process in the absence of stabilizing system during the shelf life of the ADD. A phase separation results in sedimentation of large particles at the bottom of the package and/or the formation of a serum layer at the top(whey off). These beverages are usually composed of an acid dairy phase (fermented base)or a natural base(milk, soymilk etc.)with an acidic medium (fruit phase: pulp, fruit concentrate etc.) which can be flavored. Sugar and stabilizers are added. It has been proved since the late 1950's that adding high methoxy pectin (HM pectin)to acid milk drinks is the best way to prevent the formation of a sediment and/or the whey off. In this presentation, we explain about stabilization mechanism of ADD induced by pectin. Applications and market trend of ADD in Asia and Europe are explained.