This study examined the feasibility of exporting dairy products from Korea to Vietnam by identifying characteristics of its dairy product market based on results from the analysis of its dairy product market, and surveys on consumers, wholesalers, and retailers. The results from surveys provide characteristics of Vietnam’s dairy product market, the propensity to consume Korean dairy products, and the feasibility of the Korean dairy product exports market. As rapid economic growth and changes in preference result in an expansion of import market in Vietnam, Vietnam’s dairy product market is highly attractive to Korean dairy products. Vietnamese consumers have high confidence in Korean dairy products and are willing to pay a high price for them. Besides, over 200 thousand Koreans are living in Vietnam. This is favorable to Korean dairy products exports. But the success of the Korean dairy products in Vietnam’s dairy product market also depends upon systematic disease controls, the establishment of its brand image, effective quality and sanitation/safety management, and government support. Notably, the economic effects of Korean dairy products exports to Vietnam are 68.7 billion won for a production inducement effect and 297 persons for an employment inducement effect.

Lactic acid bacteria (LAB) and probiotics have mostly consumed as dairy products such as city milk, fermented drinking yogurt and stirred yogurt, and LAB and probiotics have become popular to contribute to the flavor, taste, or preservation of food. In this study the effects of various milk products on the physicochemical properties of pork loin were determined. Pork loin samples were marinated in city milk, drinking yogurt and stirred yogurt for 24 hours, and were compared with the raw pork loin (control). Proximate, pH, color, shear force, electronic nose, and sensory evaluation were investigated quality properties of pork loin. The pre- and post- cooking pH was lowest in pork loin marinated in stirred yogurt(p <0.05). The pre-cooking lightness was significantly higher in pork loin marinated in city milk(p<0.05). The redness of pork loin marinated in stirred yogurt and drinking yogurt were significantly higher(p <0.05), but the shear force of pork loin marinated in stirred yogurt was significantly lower(P<0.05). The sensory evaluation of pork loin marinated in stirred yogurt were the highest(p<0.05). These results showed that various milk product marinating could be used to improve the quality characteristics and flavor of pork loin.

Although milk, which is a representative western food, has a more than 100-year history in Korea, the preference is controversial. This study examined the milk history of Choseon in 1884~1938. This period was divided into 4 periods regarding the westerner’s records and advertisements. Westerners who visited Choseon in 1884~1895 (1st period) recorded the eating habits of Choseon,i.e., no milk consumed, even in insufficient food situation. Among the westerners, medical missionaries began to show or/and recommend condensed milk for sick children. In 1896~1909 (2nd period) newspapers, general shops in Hanseong for westerners showed advertisements of dairy products. In the 1900s, condensed and raw milk were advertised through newspapers. Domestic ranching systems to produce raw milk were established at that time mainly by Japanese. In the 1910s (3rd period), raw milk and condensed milk were advertised in newspapers. Since the mid-1920s (4th period), dairy products were bisected into condensed and powdered (dried) milk. Moreover, many Japanese manufacturers appeared in the advertisement in the 1920s. These results suggest that milk has been recognized as a symbol of an enlightenment food in Korea since the late 1900s, but the old negative wisdom, unfamiliar taste, and high price of milk at that time limited its appeal.

In the last years a lot of research focused on functional food (FF) whose first definition was set in Japan, in the 1980s, for “food products fortified with special constituents that possess advantageous physiological effects” (Siro et al., 2008). The main research interest was on the reasons and motives of FF consumption (Annunziata, 2013; Bhaskaran & Hardley, 2002; Bonanno, 2012; Siro et al., 2008; Verbeke, 2005; Verbeke et al., 2009), and the price and affordability resulted among the main criteria at the basis of the consumers’ decisions. Notwithstanding the increasing importance of the FF market and of the price within the basket of FF products attributes, surprisingly, no studies has so far analyzed the capacity of consumers to correctly recall FF prices. The objective of this research is to examine the determinants of shoppers’ in-store price recall for functional yoghurt and fermented milk products (FY). The determinants are grouped as follows: - Products’ characteristics: Price promotion, Brand, Claim type - Shoppers’ socio-economic characteristics: Gender, Age, Level of education, Perceived Family income - Shoppers’ purchasing behavior: Functional yoghurt purchase frequency, Yoghurt category purchase frequency, Share-of-requirement, Reason of consumption Research interviews were carried out inside three large supermarket buildings in an average size Italian city. Shoppers were selected among the ones who chose a FY. Face-to-face questioning at the point of sale after the selection or purchase if something from the corresponding product category was bought is a widely adopted and tested method (Dickson & Sawyer, 1990; Evanschitzky et al., 2004; Le Boutillier et al., 1994; Monroe & Lee, 1999; Olavarrieta et al., 2012; Vanhuele & Dreze, 2002) and ensures shoppers’ interest, knowledge, familiarity with the products under investigation. The research applies the Dickson ad Sawyer’s (1990) methodology which was integrated with a filter question so to select only the already functional yoghurt customers, that is excluding first-purchase functional yoghurt shopper, which could create a bias due to the more intense purchasing and selection process that a first-purchase determines. The survey covered 207 shoppers, with a high representation of females (80.2%), with all ages equally represented, with good level of education (61% with Senior High School Diploma and above), and half employed and half unemployed. Price recall accuracy dependent variable was calculated adopting two indicators, commonly adopted in research on price accuracy and knowledge: the percentage absolute deviation or price recall accuracy indicator (PAD) and the price knowledge score (PKS). 24.6% of shoppers responded correctly, 38.2% responded within a 5% error from the correct price, and 20.3% declare not to know the correct price and did not attempt any answer. The research tests 11 hypotheses through a logistic regressions on a binary dependent variable measuring price recall by correct responses regarding a price (including incorrect responses ± 1% - 25.6%), or not correct responses (74.4%). Antecedent variables were included in the equation as independent variables. The model demonstrates a high prediction accuracy (74.4%), and the overall fit statistic (p-value for the Chi-square test=0.000) indicates a good level of fit between the hypothesized model and the data. Results show that shoppers’ price recall is more likely to be good when FY is on promotion, if there is high purchase frequency, if the FY is bought mainly for ‘hedonistic’ motivation, if the FY claim is the reduction of risks of disease. As far as socio-demographic information are concerned, results show that men (vs. women), younger shoppers (vs. older), high educated people (vs. low educated), and shoppers with perceived adequate family income (vs. inadequate income) have a higher propensity to a correct price recall. The present research expands knowledge on price recall determinants and on functional food purchasing experience. As other studies on price knowledge, this research suggests that shoppers do not follow rational criteria in assigning their resources and that the information available are variably processed and intertwined with personal motives of consumption. Functional food purchasing experience does not differ from the conventional food, as far as yoghurt is concerned. Similarly to conventional food, promotion and higher purchase frequency increases price recall accuracy. Limitations of the present research are that only one functional food, even though the category with the highest turnover worldwide, was investigated. Moreover, even though the sample includes a number of shoppers similar to past studies, the sample is only partially representative of the Italian consumers. Finally, a better balance in the sample between male and female shoppers would bolster the basis for the results. To conclude, these findings provide important insights for managers who make pricing strategies for a product with worldwide growing sales, but whose main selling obstacle is the high market price.

최근 유산균을 이용한 다양한 발효 식품들이 연구, 개발되고 있으며, 유산균 발효 식품은 건강 증진 측면에서 효용성을 인정받아 전세계 인구가 섭취하고 있다. 이러한 유산균 발효 식품에 있어서 성공적인 제품 생산을 위해 박테리오파지의 중요도가 지속적으로 증대되고 있다. 특히, 발효 식품들 중 유제품에 대한 박테리오파지의 여러 가지 제어 연구가 다수 수행되었으며, 물리적, 화학적 위생처리를하거나 각각의 방법을 혼합하여 유제품 발효를 보다 성공적으로 수행하도록 하여 왔다. 또한, 최근에는 국내에서도GMP(Good Manufacturing Practice), CIP, SSOP(SanitationStandard Operating Procedures) 등을 유제품 생산 공장에적용하여 보다 효과적인 유제품 생산을 도모하고 있다.

The elderly population in Korea is growing rapidly and their nutritional status is not acceptable. Data were collected from the self-administered questionnaire of 495 free living elderly, over 65years old, in Korea to asses the intake and consumption pattern of milk and dairy products. The questionnaire contains demographics, health related characteristics, and perception on milk, and consumption behaviors of milk and dairy products. Most of the elderly subjects understood that milk is good foods in terms of nutritive value and health. And 67% of the subjects satisfied with the sanitation status of milk on the markets. The kind of milk that majority of the subjects consumed was whole milk, and only 5.1% of them consumed low fat milk. Less than 20% of the subjects consumed milk everyday, living alone group consumed milk less frequently than living with others. It was found that the majority of the elderly subjects did not meet current recommendation for milk. Liquid and curd type yogurt were the major dairy products used among elderly, and the reasons were good taste and digestion. They believed that these kinds of dairy products help constipation and digestion problems. The price of milk was ranked for the first factor needed to be considered for milk and dairy products consumption in elderly korean.

This study was undertaken to investigate intake and consumption behavior of dairy products in college students in order to identify a better way to increase milk consumption. This survey was carried out through questionnaires. The subjects were 307 college students in ChungJu. A total of 98.3% students thought milk as good for health but only 21.5% of them drank it everyday. Most students reported drinking milk two to three times a week. Male students reported drinking milk for drinking, whereas females students for nutrition. College students preferred flavored milk rather than plain milk. Students preferred the drink-type yogurt among the dairy products. The major reason for drinking fermented milk was taste. After drinking the fermented milk, 39.1% of female students thought that fermented milk could prevent constipation. Most students thought that better taste and quality of milk and milk product would increase their consumption.

Dairy is a globally recognized food conservation, economy, and high efficiency industry, a strategic industry that harmonizes the development of the country’s primary, secondary, and tertiary industries, and a symbolic industry of agricultural modernization. Dairy farming plays an irreplaceable role in promoting farmers’ income growth, improving the agricultural industry structure, ensuring food safety, and improving residents’ living and nutritional health levels. China is one of the largest dairy markets in the world, but the issue of dairy imports is also receiving widespread attention due to the constant development and improvement of the domestic dairy market, the Chinese dairy market has continued to grow rapidly since the reform and opening, and consumers’ demand for high-quality dairy products continues to increase. Dairy imports play an important role in meeting market demand because the production capacity and quality of the Chinese dairy industry still face various challenges, but the issue of importing heritage products is also causing various discussions and controversies. This paper explored and studied the importation of Chinese dairy products and the improvement of imports