• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.128-137
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• 2004

For the purpose of making a functional drinkable yoghurt, new types of drinkable yoghurts were prepared from skim milk added with 0.25％ chlorella extract powder and 2.5-10.0％ chlorella extract liquid. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping property(pH, titratable acidity, number of viable cells) and sensory properties. When the drinkable yoghurts containing chlorella extract(0.25％ chlorella powder and 2.5-10.0％ chlorella extract liquid) were kept at 4$^{\circ}C$ and 20$^{\circ}C$ for 15days, the pH(pH 4.13-4.27), titratable acidity(0.66-0.75％) and number of viable cell counts of the lactic acid(8.42-8.89 log CFU/$m\ell$) were not significantly changed for all drinkable yoghurts during the storage at 4$^{\circ}C$ for 15days, but the pH(pH 3.53-3.56) and titratable acidity(1.30-1.37％) and number of viable cell counts(9.15-9.45 log CFU/$m\ell$) were markedly changed for the storage at 20$^{\circ}C$ for 15days. Therefor the keeping quality of the drinkable yoghurts with addition of chlorella extract was relatively good at 4$^{\circ}C$ for 15days. The results of sensory evaluation of the drinkable yoghurts containing chlorella extract indicated that color, chlorella taste, aftertaste and overall acceptability of the drinkable yoghurt with no addition of chlorella extract showed higher preference than others. And also sensory scores of the yoghurt added with 20％ oligosaccharide were significantly higher than other groups in aftertaste and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.349-356
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• 2005

For the purpose of making a new type of functional drinkable yoghurt, skim milk containing $0.5\~2.0\%$(w/v) green tea powder was fermented by the mixed stains of Streptococcus thermophilus and Lactobacillus acidophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping properties(number of viable cells, pH, titratable acidity) and sensory properties. When the drinkable yoghurts added with $0.5\~2.0\%$ green tea powder were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 20 days, the number of viable cell counts of the lactic acid bacteria($2.1\times10^8\~6.2\times10^8$ CFU/mL). pH($4.16\~4.22$) and titratable acidity($0.792\~0.881\%$) were not significantly changed for all drinkable yoghurts during the storage at $4^{\circ}C\;and\;20^{\circ}C$ days, but the number of viable cell counts($4.2\times10^3\~1.8\times10^5$ CFU/mL), pH($3.82\~3.92$) and titratable acidity($1.057\~1.174\%$) were markedly changed f3r the storage at $20^{\circ}C$ for 20 days. Therefore the keeping quality of the drinkable yoghurts with addition of green tea powder was relatively good at $4^{\circ}C$ for 20 days. The results of sensory evaluation of the drinkable yoghurts containing peen tea powder indicated that flavor, sweet taste, mouthfeel and aftertaste of the drinkable yoghurt with $0.5\%$ green tea powder showed higher preference than others. And the drinkable yoghurt containing $0.5\% green tea powder added $20\%$(v/v) oligosaccharide had the higher sensory scores in sweet taste, aftertaste and overall acceptability among the treatments.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.9-15
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• 2017

Cichorium intybus L. (chicory) roots and leaves are widely used in herbal preparations, which have beneficial effects on the stimulation of digestion and metabolism of food ingredients, gastric juice excretion, diuretic action, and bile excretion. Notably, chicory root is well known as a source of polyphenols, compounds with recognized value in health improvement. In this study, we examined the physicochemical characteristics (TA, pH, and sensory evaluation) of bioactive yoghurt containing different concentrations of chicory. With increasing incubation time (5 h), the TA of the yoghurt increased whereas the pH decreased, regardless of the amount of chicory. As the amount of chicory increased, the scores for color, flavor, taste, and overall acceptability generally decreased. Among the tested groups, yoghurt with the addition of 1% chicory attained the highest scores. Further studies on the production of bioactive yogurt with optimum chicory concentration are needed.

• Microbiology and Biotechnology Letters
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• v.26 no.3
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• pp.221-225
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• 1998

Fourteen healthy volunteers ranged in ages from 20 to 30 were served to administrate two types of yoghurt (2 bottles/day) such as one added uncapsulated-Bifidobacteria (Y-UCB) and the other added capsulated-Bifdobacteria (Y-CB) for 4 weeks, and the changes of intestinal microflora and fecal properties were studied. After administration of Y-UCB, the viable cell counts of fecal Bifidobacteria (p<0.01) and Lactobacilli (p<0.05) were significantly increased, however, fecal pH, moisture content and tile viable cell counts of coliform bacteria in feces were not changed when they were compared to those before administration (control). After administration of Y-CB, the viable cell counts of Bifidobacteria were significantly increased (p<0.01) and viable cell counts of coliform bacteria were significantly decreased (p<0.05), however, fecal pH, moisture content, and viable cell counts of Lactobacilli were not changed when they were compared to those before administration. High level of fecal Bifidobacteria and low pH were maintained after 2 weeks from ceasing the administration of both types of yoghurt when they were compared to those before administration. In conclusion, there were not significant differences between two types, Y-CB and Y-UCB in the changes of fecal pH, moisture content, and the viable cell counts of Bifidobacteria, Lactobacilli, coliform bacteria after the administration.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.14-22
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• 2019

Objective: The aim of the study was to find a possible association between the ${\beta}-$ and ${\kappa}-casein$ and ${\beta}-lactoglobulin$ genotypes and important milk physiochemical and technological characteristics such as acidity, alcohol stability, the contents of some minerals and the parameters of acid fermentation ability (FEA) in Czech Fleckvieh Cattle. Methods: Milk and blood samples were collected from 338 primiparous Czech Fleckvieh cows at the same stage of lactation. The genotypes of individual cows for ${\kappa}-casein$ (alleles A, B, and E) and ${\beta}-lactoglobulin$ (alleles A and B) were ascertained by polymerase chain reaction-restriction fragment length polymorphism, while their ${\beta}-casein$ (alleles $A^1$, $A^2$, $A^3$, and B) genotype was determined using melting curve genotyping analysis. The data collected were i) milk traits including active acidity (pH), titratable acidity (TA), alcohol stability (AS); calcium (Ca), phosphorus (P), sodium (Na), magnesium (Mg), and potassium (K) contents; and ii) yoghurt traits including active acidity (Y-pH), titratable acidity (Y-TA), and the counts of both Lactobacilli and Streptococci in 1 mL of yoghurt. A linear model was assumed with fixed effects of herd, year, and season of calving, an effect of the age of the cow at first calving and effects of the casein and lactoglobulin genotypes of ${\beta}-CN$ (${\beta}-casein$, CSN2), ${\kappa}-CN$ (${\kappa}-casein$, CSN3), and ${\beta}-LG$ (${\beta}-lactoglobulin$, LGB), or the three-way interaction between those genes. Results: The genetic polymorphisms were related to the milk TA, AS, content of P and Ca, Y-pH and Lactobacilli number in the fresh yoghurt. The CSN3 genotype was significantly associated with milk AS (p<0.05). The effect of the composite CSN2-CSN3-LGB genotype on the investigated traits mostly reflected the effects of the individual genes. It significantly influenced TA (p<0.01), Y-pH (p<0.05) and the log of the Lactobacilli count (p<0.05). Conclusion: Our findings indicate that the yoghurt fermentation test together with milk proteins genotyping could contribute to milk quality control and highlight new perspectives in dairy cattle selection.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1996.11a
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• pp.116-116
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• 1996

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.471-477
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• 1991

The optimum conditions for the development of a lactic acid beverage from the concentrated whey were studied using reverse osmosis system. For lactose hydrolysis rate and acid productivity, the strain mixture of Streptococcus thermophilus and Lactobacillus bulgaricus was more efficient than that of Streptococcus cremoris and Streptococcus lactis. The titratable acidity was increased at higher LCR (lactose concentration ratio) of whey. However, the higher LCR of whey was, the slower the pH decreasing rate was. The amount of sediment was maximum at LCR of 1.0 : 1 whey, hit there was no sediment at LCR 3.0 : 1 whey after 12 hours. Propylene glycol alginate was the best stabilizer and prevented from sedimentation at the concentation of less than 0.1%. Aspartame as a sweetener of yoghurt flavor had the best palatability.

• Journal of Dairy Science and Biotechnology
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• v.38 no.2
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• pp.59-69
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• 2020

This study was conducted to evaluate the chemical and organoleptic properties of some dairy products supplemented with different concentrations of propolis (0%, 0.5%, 1.0%, 1.5%, and 2.0%). There was no significant difference between pH values of the treated and control groups. All samples were tested using 20 evaluators divided in five categories. Compared to the control, the best organoleptic test results were obtained for market milk, yoghurt, and Kefir supplemented with 0.5% propolis. Statistical difference was observed in the taste, flavor, color, texture, and overall acceptability of market milk, yoghurt, and Kefir between the treated and control groups (p<0.05). However, as propolis has a strong aromatic flavor, it should be supplemented in small amounts, so as not to affect the organoleptic properties of the product. In conclusion, this study provides useful information for the development of functional dairy products using propolis.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.12
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• pp.1764-1768
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• 2004

This study was performed to examine the levels of biogenic amines (BAs) in foods of animal origin such as egg, ham, sausage, milk, cheese and yoghurt distributed on Korean domestic markets, and to compare the results with those of western countries. Egg yolk had more BAs than egg white. BAs detected in ham samples were the highest level in barbecued tender loin ham. Sausage samples had less BAs than ham samples. However, the delicatessen sausages had significantly higher levels of histamine than the other sausage samples (p<0.001). Cadaverine, spermidine and spermine were detected in market milks and their concentrations were very low compared with other samples. In Cheddar cheese, tyramine (44.46${\pm}$0.83 ${\mu}$g/g) was the major BA. The major BA of stirred yoghurt samples was histamine. These results suggest that BAs of the foods of animal origin distributed on Korean domestic markets were not much different from those of western countries and would not cause any harmful effect to consumers.

• Journal of Dairy Science and Biotechnology
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• v.35 no.4
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• pp.266-269
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• 2017

This objectives of this study were to assess the pH and titratable acid (TA) and conduct sensory evaluation of the high-protein yogurt supplemented with Oxya chinensis sinuosa (grasshopper). High-protein yogurt containing Oxya chinensis sinuosa powder displayed TA of 0.93% to 1.1%, and a pH of 4.3 or 4.4. There were no significant differences between the control and treated groups in pH and TA. Organoleptic evaluations revealed that, except for color and texture, taste, flavor, and overall acceptability showed decreased trends in proportion to the amount of Oxya chinensis sinuosa powder. Further studies will explore the potential of Oxya chinensis sinuosa powder as a protein with health benefits for humans.