• Asian-Australasian Journal of Animal Sciences
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• v.21 no.9
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• pp.1271-1277
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• 2008

The effects of feeding soybean oil (SBO) or rumen protected conjugated linoleic acid (RP-CLA) on CLA accumulation in milk, and performance of lactating dairy cows were studied. Twenty four Holstein Friesian crossbred lactating dairy cows, averaging $126{\pm}45days$ in milk, $15.6{\pm}2.43kg$ of milk and $452{\pm}51kg$ body weight were stratified randomly and assigned in a randomized complete block design (RCBD) to three treatments of 8 cows each. The treatments were control, 150 g of SBO and 150 g of RP-CLA supplementation. Performance parameters showed that DM intake, NELP intake and body weight change were similar across treatments, while CP intake was decreased by SBO and RP-CLA supplementation. Milk yield and milk composition were not significantly different among treatments, except for milk fat percentage and fat yield which were significantly decreased by 27% (p<0.05) and by 28% (p<0.01), respectively, by RP-CLA supplements compared with control treatment. Feeding RP-CLA reduced 3.5% FCM compared with the other treatments (p<0.003). Both SBO and RP-CLA supplementation reduced ${\geq}C18:0$ and CLA concentration in milk fat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.3
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• pp.137-141
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• 1979

A study on the processing of soy curd powder with soybean milk and kril autolasate has been carried out to prolong tile self life and to improve the taste and colour of soy curd. The soy curd was manufactured by coagulation of the soybean milk prepared from soybean through a series of processes of soaking, grinding, heating at $500^{\circ}C$ for 5 minutes and filtration. Ten hours was reasonable as the soaking time of the soybean for the high yield of soybean milk. The use of $3\%$ $glucono-\delta-lactone$ to the weight of the raw soybean showed the best coagulation of the soybean milk at $90^{\circ}C$ in relation to the yield and content of crude protein of the soy curd. The soy curd powder prepared by spray drying of soyben milk could be coagulated at $90^{\circ}C$ by the addition of $glucono-\delta-lactone$ after suspending in water. The powder manufactured by spray drying of the mixture of soybean milk and drill autolasate could also be coagulated under the same conditions to produce the soft soy curd. Another powder prepared by spray drying of the mixture of soybean milk, krill autolysate and $glucono-\delta-lactone$ could be coagulated by standing at room temperature after 2 minutes boiling.

• Korean Journal of Agricultural Science
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• v.11 no.1
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• pp.34-44
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• 1984

This experiment was carried out to obtain the fundamental data for development of digestibility and quality enhanced product of soy yogurt. Soy yogurt was processed from raw materials of soybean, defatted soybean and sprouted soybean which inoculated with Lactobacillus acidophilus and Bifidobacterium bifidum as a starter. Changes of chemical compositions, viable cell count and saccharides during processing were investigated including acceptibility of manufactured products. The results were summarized as follows; 1. Defatted soy milk ferment ed with Lactobacillus acidophilus was showed the greatest initial acid productivity and sprouted soy milk was showed the greatest growth of Loctobacillus acidophilus. 2. Acid production was accelerated when 2% glucose was used in soy milk. 3. Addition of reconstituted skim milk in soy milk and defatted roy milk increased acid production but was not showed the effect in the sprouted soy milk. 4. Sprouting soybean, the contents of raffinose and stachyose were decreased but those of glucose was increased. 5. When soy milk was fermented with Lactobacillus acidophilus. the contents of raffinose and stachyose were decreased. 6. As a result of panel test, sprouted soy yogurt which was produced by addition of reconstituted skim milk of 10% showed the greatest flavor and tastes.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.2
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• pp.225-229
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• 2018

Objective: This experiment was designed to evaluate the effect of supplementation with soybean or canola oil on milk production and the composition of long chain fatty acids as well as weight changes in the goats and their kids. Methods: Thirty nine mulitparous crossed Alpine${\times}$Nubian goats (initial body weight [BW] $43.5{\pm}1.7kg$) from the day of parturition were assigned to the treatments: grazing control (n = 15); grazing plus 20 mL/goat/d of supplemental soybean oil (n = 12); and grazing plus 20 mL/goat/d of supplemental canola oil (n = 12) from November 26, 2014 to March 7, 2015. The planned contrasts were: CI (control vs supplemented with oils); CII (soybean vs canola oil) to compare the treatment effects. Results: The vegetable oil supplementation reduced weight losses in lactating goats (CI: -0.060 vs 0.090 kg/d; p = 0.03) but did not improve milk production or affect kids' growth. The content of C4, C6, C8, C10, C11, C14, and C18:1n9t in the milk was increased (p<0.05) with respect to control. However, C12, C14, C16, C18, C18:1n9c, C18:2n6c, and C18:3n3 were reduced (p<0.05) in supplemented goats. Conjugated linoleic acid (CLA) was increased (p<0.05) in goats supplemented with oils compared to the control group. Conclusion: Supplementation with 20 mL/d of soybean or canola oil did not affect milk production or kids' performance; however, it increased CLA concentration and reduced the reduced weight losses in lactating goats.

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.3
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• pp.216-222
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• 2017

This study was conducted to examine the effect of corn (Zea mays L.) - soybean (Glycine max L.) silage prepared by intercropping method on the nutritive value of the silage, in vitro rumen fermentation characteristics, dry matter degradability, as well as milk yield and milk composition of dairy cows. In a couple of experiments intercropped corn-soybean silage (CSBS) was compared with corn silage (CS) and/or Italian ryegrass hay (IRG). Numerically, CSBS had higher crude protein, ether extract, and lactic acid contents compared to CS. In vitro rumen fermentation analysis demonstrated that up to a 24-h incubation period, both CS and CSBS showed higher total gas production, ammonia N concentration, and dry matter degradability compared to IRG (p<0.05). The investigation on animals was conducted in a commercial dairy farm located in Gyeongju, South Korea, employing 42 Holstein cows that were divided into 2 group treatments: CS and CSBS in a completely randomized design. Although no significant difference was observed in milk yield, animals fed on CSBS showed significantly higher milk protein (p<0.05) and milk fat content (p<0.01), compared to animals fed on CS. Taken together, our findings indicate that corn-soybean silage that is cultivated, harvested, and prepared through intercropping can improve the protein content of the silage, and can also enhance in vitro rumen fermentation, dry matter degradability, and performance of dairy cattle.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.289-294
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• 2007

For the purpose of developing a functional yogurt, a new type of yogurt was prepared. To manufacture this new yogurt, 12% skim milk was added to the hot water extract of black soybeans. The yogurt was then evaluated for its acid production(pH and titratable acidity), number of viable cells, viscosity, quality-retention properties, and sensory properties. The titratable acidity of the yogurt with the added 5% black soybean hot-water extract was higher(2.07%) than that of the yogurt without the added extract(1.80%). The viscosity of the yogurt made by adding 5% black soybean hot-water extract was higher(5,040 cps) than that of the yogurt made with only skim milk(2,740 cps). Lactic acid bacteria propagation was stimulated by the addition of the 5% black soybean hot-water extract. When the yogurt prepared with the black soybean hot-water extract was kept at $7^{\circ}C$ for 14 days, its quality-retention was comparatively good. Finally the overall sensory score of the yogurt made with the added 5% black soybean hot-water extract was slightly lower than that of the yogurt made with only skim milk.

• Korean Journal of Food Science and Technology
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• v.2 no.1
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• pp.121-126
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• 1970

The utilization of soybean milk has lasted for past several thousand years, mostly in Orient as a Precious food or as a substitute for cow's milk. There are several hundred varieties in soybean that is called Glycine max Merryl There are three typical varieties, Yellow, Black and Green. However, these are due to pigment in soybean cuticle while their chemical constituents are similar (Table 2). Soybean milk is constituted of protein, fat and carbohydrate of soybean, and these constituents are extracted by hot water. Thus becomes emulsion which is highly digestible and nutritious for human diet. However, it was not found any report on the water extractability comparison between two different varieties Black cuticle soybean which is common in India and Yellow cuticle soybean which is common in Korea. Also there was no report on the comparison on the yield and organoleptic quality derived by varied process. Also several attempts were carried out to improve nutritional value as well as acceptability by use of food additives. A model of continuous soybean milk plant was introduced.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.405-410
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• 2004

This study was performed to investigate the antioxidative activity of soybean products extracts using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and thiobarbituric acid (TBA) method for application of animal products. All three extracts (natto, soybean paste, soybean milk extract) were found to have an ability to donate hydrogen to DPPH. Especially, natto and soybean paste extract were more effective than that of soybean milk on the antioxidative activities. Natto and soybean paste extract were stronger than butylhydroxy toluene (BHT), butyl hydroxyl anisole (BHA) (5${\times}$10$^{-4}$ M) and ascorbic acid (5.7${\times}$10$^{-3}$ M) previously well known as antioxidants. These extracts also showed a synergistic effect. TBA values of natto (45.8％) and soybean paste extract (45.2％) were stronger than that of soybean milk extract (33.6％). These results suggest that soybean product extracts have antioxidative activities and synergistic effects.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.2
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• pp.153-158
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• 1997

This study was designed to find out the effects of soybean protein and milk protein between nondiabetic and diabetic rats. The experimental results are summarized as follows. 1. Total food intake was higher in diabetic soybean protein group than other groups but it was not significant. 2. The change of body weight was lower in diabetic soybean protein group than other groups and the soybean protein was effective to maintain the ideal body weight. 3. The effects of lowering total cholesterol and glucose in serum was higher in soybean protein groups than the milk protein groups.

• Journal of Life Science
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• v.16 no.5
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• pp.850-855
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• 2006

The purpose of this study was to develop a exercise program adapted from pelvic muscle exercise, and to analyze the effect of the exercise program on the physical fitness and the physiological parameters including bone density total estrogen and progesterone. The exercise program was composed of warming-up(10 min), main exercise(40 min) and warming-down(10 min). The 20 middle-aged women between 40 and 60 years old were divided into four group; the control group(6 women), the exercise group (7 women), and exercise group with soybean milk supplement(7 women). The exercise group with soybean milk group was applied three times a week and two packs of the soybean milk per day were given. The result of this study were as follows. In the percent fat change of within group, the exercise group showed significant decreased before than after the exercise. In the change of between group, the control group showed significant decreased than the exercise group with soybean milk group. In the body composition change of between group, the exercise group with soybean milk group showed significant decreased in body mass index than the control group. In the total estrogen change of within group, the pelvic muscle exercise with soybean milk group showed the decreased before than after the exercise.