The purpose of this study was to investigate the nutrition knowledge, perception, and intake frequency of milk and milk products among middle school students as well as provide the basic data needed for increasing milk and milk product consumption. To achieve the purpose of this study, a survey with 385 students of four middle schools located in Chuncheon was conducted. The level of nutrition knowledge of milk and milk products in females was slightly higher than that in males (p<0.01). Flavored milk and ice cream were preferred the most in each category, and ‘taste’ influenced the selection of milk and milk products the most. The intake frequency of whole milk was the highest, and that of flavored milk was lowest among various milks. Ice cream showed the highest intake frequency while cheese showed the lowest among milk products. Male students showed higher intake frequency of milk and milk products. Groups having high level of nutrition knowledge showed the highest intake of whole milk, whereas groups having a low level of nutrition knowledge preferred processed milk, low fat or non-fat milk, and cheese the lowest.

This study was conducted to evaluate the milk productivity and nutrient balance in organic dairy farms located at Gochang-gun of Korea with different feed sources. The total number of organic dairy farms was 12 in 2012, 13 in 2013, and 14 in 2014. The numbers of farms and dairy herds were increased each year. The average milk yields in 2012, 2013, and 2014 were 25.5, 24.6, and 24.4 kg/d, respectively. The average milk fat contents in 2012, 2013, and 2014 were 3.5%, 3.6%, and 3.7%, respectively. The average milk protein contents in 2012, 2013, and 2014 were 3.3%, 3.4%, and 3.4% in 2012, 2013, and 2014, respectively. Although the average milk yield of organic dairy farms was 9 kg/cows/d less than the average milk yield of other dairy farms in Korea, milk fat and protein contents of organic dairy farms were higher than those of other dairy farms. Alfalfa hay, oat hay, corn silage, rye grass silage, Sudan grass silage, rice straw, and barley silage were commonly used as forage sources in organic dairy farms. The average silage intake (15.6 kg/cow/d) of organic dairy farms in 2013 was higher (P < 0.05), while the average hay intake (5.1 kg/cow/d) in 2014 was higher (P < 0.05) than that of other feed intake. Net energy for lactation (NEL) and metabolizable protein (MP) were calculated in accordance with NRC (2001). Net energy for lactation intake was higher (P < 0.05) while MP intake was lower (P < 0.05) than NRC recommendation values in 2013 and 2014. These results indicate that domestic organic dairy farms should use feed considering energy and protein balance recommended by NRC.

The present study investigated the effects of fermented potato protein (FPP, Lianol® ferity) during gestation and lactation on productivity of sows. A total of 50 crossbred sows (Landrace×Yorkshire) in their 3 to 5 parities were allotted to one of two treatments (n=25) including control and FPP groups. FPP tablets applied in sows in two stages. Stage one involved applying FPP daily from 3 days before farrowing to 2 days after for 5 consecutive days. The second stage also involved a 5 day period around weaning time from 3 days before to 2 days after. After farrowing, the amount of feed offered 3 times per day gradually increased from about 3.6 kg at farrowing to 8.4 kg at late lactation. During the first lactation FPP tended to increase backfat thickness (BFT) at weaning at the first (p=0.069) whereas FPP increased BFT (p<0.05) at weaning in the second lactation. There was no significant effect of FPP on body weight changes and daily feed intake of sows. Decreased weaning to estrus interval was associated with applying lianol tablet at the second lactation (p<0.05). Weight of born alive piglets, weaned piglets and total weight gain were greater in FPP group at the second lactation (p<0.05). Applying FPP tended (p=0.062) to increase insulin like growth factor-Ⅰ(IGF-I) at the weaning time in the first lactation. The effect of FPP on IGF-I was significant at the second lactation, revealing a higher concentration in blood at post farrowing and weaning time (p<0.05). This study shows the benefit of using FPP tablets in sows to increase blood IGF-I and both initial and final litter size to improve piglet weaning weights.

The purpose of this study was to formulate the optimal ratio of tofu ice cream made with crushed tofu and soybean milk. Also, to compare characteristics of tofu ice cream and soybean ice cream. Mix viscosity, overrun and melting down are measured as characteristics of ice cream. The optimal mixing ratio of tofu ice cream was determined by response surface methodology based on overall quality. As a result of optimization, tofu ice cream was made with 65.90% tofu cream (9% solid contents), 4.35% whipping cream, 14.35% canola oil, 15.00% sugar, 0.2% emulsifier and 0.2% guar gum. Soybean ice cream made with three different treated (blanched, steamed, roasted) soybean and each preprocess are treated for 0-20 min. Mix viscosity was enhanced preprocessing time increasing. Also, overrun and melting down was decline preprocessing time increased. As a result of comparison of ice cream overall quality, 15 min roasted soybean ice cream was shown the best quality.

Recently, the prevalence of diabetes and metabolic syndrome is increasing and has become a social problem. Considering the fact that many Koreans consumed fermented milk, this study was performed to determine the positive effect of fermented milk with indigestible dextrin formulation (Dr. Insue) for patients impaired glucose tolerance or potentially metabolic syndrome, diabetic. Long-term drinking of fermented milk, Dr. Insue did not cause the rise in blood glucose after a meal and has no side effects such as discomfort digestive-organ in spite of intake 12 wk. Also, It confirmed that there is no adverse effect about hematological and biochemical tests, including glycosylated hemoglobin. It is suggested that fermented milk, Dr.Insue is suitable beverage for potentially diabetic patients with metabolic syndrome of impaired glucose tolerance. Additionally, it should be considered to be a means to investigate the changes of cardiovascular risk of ingestion of the fermented milk and research through the increases the amount indigestible dextrin formulation or extending the period of intake. Keywords: fermented

We selected lactic acid bacteria to reduce cholesterol levels in vitro and in vivo. Among the 140 strains tested, a strain ID9201 was shown to reduce cholesterol in the spent medium over 30% and to increase cholesterol in cell pellet. A strain ID9201 isolated from breast milk-fed Korean infant feces was identified as Enterococcus faecium on the basis of morphological analysis, biochemical analysis (API kit), and 16S rDNA sequence analysis. A freeze-dried powder of the strain was fed to Sprague-Dawley(SD) rats with high cholesterol diet for 6 wk. In the control group fed cholesterol enriched diet without probiotics, the serum cholesterol increased by 1.9 times in comparison with the initial value. Among the test group, ID9201 group showed the lowest cholesterol increase, 1.5 times of initial serum cholesterol, as in the blank group fed normal diet without probiotics. Based on these data, we assumed that ID9201 inhibited intestinal absorption of dietary cholesterol.

This study aimed to investigate the effects of Dandelion (Taraxzcum coreanum) supplementation on milk yield, milk composition and blood characteristics in lactating dairy cows. Eight lactating dairy cows were divided into two groups (control: TMR supplementation, treatment: TMR with Dandelion supplementation). The milk yield, milk fat, lactose, solids not fat (SNF) and somatic cells counts (SCC) were not significantly different between the control group and the treatment group, whereas milk protein, milk urea nitrogen (MUN) and free fat acid (FFA) were significantly higher in the treatment group compared to the control (p<0.05). The blood components of the treatment group were compared with those of the control group and only aspartate aminotransferase (AST) appeared significantly high (p<0.05). The other blood components were not significantly different in the two groups. Blood corpuscle components in the groups were not significantly different. Especially, all blood corpuscle components in the treatment group were within the normal range. However, the white blood cells (WBC), lymphocytes (LYM) and hematocrits (HCT) in the control group exceeded the normal range. Based on the above results, the addition of Dandelion to feed increased milk protein, MUN and FFA, but did not significantly affect the composition of the blood and corpuscle in Holstein milking cows.

The Maillard reaction is a complex reaction that occurs between carbonyl and amine groups during food pro-cessing and storage. In addition, it produces a large number of Maillard reaction products (MRPs), which have an importantrole in determining food characteristics including aroma, color, flavor, and texture. Importantly, recent studies have beenconducted that the Maillard reaction products and their ferments with lactic acid bacteria (LAB) induced specific biologicalcharacteristics including antimicrobial, antioxidative, and antihypertensive activities as well as improved their physiologicalfeatures such as the heat stability and emulsifying properties. Therefore, we described on new insights for enhanced physi-ologic and biologic functions of MRPs through LAB fermentation.

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

This study was conducted to evaluate the effect on quality characteristics of grass-fed cow’s milk (GM) and conventional feed-fed cow’s milk (CM) with various conditions of non-thermal high-pressure processing (HPP) sterilization process. The sterilized GM and CM stored at 5℃ and 10℃ for 14 days and their quality characteristics during storage was evaluated. The pH and titratable acidity changes of HPP sterilized milk were maintained acceptable level 6.7-6.8, 0.14-0.16%, respectively. HPP sterilization was efficient in the reduction of total bacterial population to decrease the level of 4-7 Log CFU/ml compare to those of unsterilized control milk, and coliform bacteria was not detected in the HPP sterilized milk. Non-thermal HPP sterilization processing was not affected milk fatty acid composition compare to those of low temperature long time process (LTLT) sterilized milk. GM has lower ratio of n-3:n-6 unsaturated fatty acid level than those of CM. In the sensory evaluation of GM and commercial milk products, overall consumer acceptance of HPP sterilized GM was higher than CM and LTLT commercial product. In conclusion, the effects of HPP was comparable with conventional LTLT sterilization process to control undesirable microorganism in the milk products with minumal nutritional and chemical changes.

This study encouraging the consumption of rice. The Tarakjuk in which red yeast rice was added showed the highest water content 78.31%. The viscosity of RRT20, which had the largest amount of red yeast rice, was the lowest for 4,125.50, and pH was the highest in RRT0 The sugar content of Tarakjuk with red yeast rice was the highest in RRT0 for. lightness (L) was lowest in RRT20 which had the largest amount of red yeast rice for, and its red and yellow lighteners were also the highest for respectively. storage at 4℃, no microorganism found for 0 to 1 day of storage but found in every group. The group showed the smallest of microorganism for 2.9×102 CFU/mL. On the 7 day, microorganism also found 40% added showed the smallest of microorganism for 3.1×104 CFU/mL. The color of the 20% added group, 6.74, was higher than that of the control group, 4.87, but the difference was not significant. The flavor was the in the 30% added group for 5.90, and taste was the in the 20% added group for 6.01 The control group showed the lowest preference for 4.91. The after taste was the in the 30% added group for 5.48. The viscosity of the 40% added group was higher for 5.39 than that of the control group for 5.06, no significant difference. The overall preference was rated highly, and the 20% added group showed the highest preference for 5.57.

본 논문은 고온 스트레스가 우유 생산량에 미치는 영향을 분석했다. 분석을 위해 모형 2개를 구축했다. 모형 1은 우유생산량과 THI를 비선형관계로 가정하여 우유생산량이 가장 많아지는 최적의 THI를 추정했다. 이를 위해 고온 스트레스를 정량화 시킨 THI를 산출했다. 모형 2는 우유생산량과 평균기온과 습도의 관계를 분석했다. 습도는 우유생산량과의 통계적 상관관계가 존재하지 않아 배제하였다. 우유생산량과 평균기온은 비선형관계로 가정하여 최적의 기온, 기온 변화에 따른 우유생산량의 한계효과와 농가소득의 변화분까지 추정하였다. 분석 결과, 최적의 THI는 자기상관을 고려하지 않은 경우 17.79 고려한 경우 7.91로 나타났다. 최적의 평균기온은 자기상관을 고려하지 않은 경우 16.5℃. 고려한 경우 7.4℃로 나타났다. 기온에 의한 우유생산량의 한계효과는 최적 기온을 기점으로 양의 한계효과는 감소하다 최적 기온을 넘어서면 음의 한계효과로 바뀌며 온도가 상승할수록 음의 한계효과는 커지는 것으로 분석되었다. 농가소득 변화분은 농가의 착유우두수가 많고 기온 변화가 클수록 더욱 커지는 것으로 나타났다.

반추위 pH 조정제로서 일반적으로 중조가 많이 사용되고 있으나 사료에 중조의 첨가량을 증가시키는 경우에 기호성을 저하시키는 경향이 있다. 따라서 본 연구에서는 사료의 기호성에 영향을 미치지 않으면서 반추위 완충효과를 나타내도록 개발된 액상형 완충제의 젖소사료 첨가제로서의 이용효과를 구명하기 위하여 수행되었다. 시험축으로 착유 중기 젖소 27두를 공시하였으며, 처리는 대조구와 중조 첨가구, 그리고 액상형 완충제 첨가구로 하여 처리별 9두씩 배치하였다. 대조구는 착유우용 자가배합 TMR 사료를 급여하였으며, 중조 첨가구는 대조 사료에 중조를 두당 1일 150g 추가하여 급여하였고, 액상형 완충제 첨가구는 같은 방식으로 액상형 완충제를 두당 15㎖ 추가하여 사양시험을 수행하였다. 시험결과 산유량은 대조구, 중조 및 액상형 완충제 첨가구의 경우에 각각 23.82, 23.91, 24.91kg으로 대조구에 비하여 액상형 완충제 처리구에서 다소 증가하는 경향이었으나 처리 간에 뚜렷한 유의 있는 결과를 보여주지는 않았다. 처리에 따른 유성분 변화에서는 유단백질 및 무지고형분에서 액상형 완충제를 첨가한 경우에 대조구에 비해 유의 있는 증가(p < 0.05)를 보여주었고, 유지율에서도 대조구에 비하여 처리구가 다소 증가하는 경향을 보였다. 혈액성분 중 포도당과 콜레스테롤은 대조구에 비해 액상형 완충제의 첨가구에서 다소 증가하였으나, 처리 간에 유의 있는 차이를 나타내지는 않았다. 따라서 개발된 액상형 완충제의 추가급여 시 생산성 증대, 특히 유성분 증가 효과가 있어 반추위 pH 조정을 위하여 일반적으로 이용되고 있는 중조를 대체하여 반추동물의 사료첨가제로 이용이 가능할 것으로 평가되었다.

γ-Aminobutyric acid (GABA) is present in many vegetables and fruits, but not in dairy products. GABA is known to be beneficial for preventing neurological disorders and hypertension. The objective of this study was to measure the physicochemical changes, number of lactic acid bacteria, and GABA content in fermented goat milk containing rice (1%). The levels of pH and titratable acidity (TA) in each test samples were found to be pH 4.4∼4.5 and 0.74∼0.8%, respectively. The number of viable lactic acid bacteria between test samples ranged from 8.63 to 8.95 Log CFU/ml. Therefore, pH, TA, and number of viable cells in each test sample had no difference. Furthermore, the Lactobacillus delbrueckii subsp. bulgaricus SP5 (Lb. bulgaricus SP5) showed the highest GABA production in goat milk containing rice. Its maximum GABA yield was 3.4 mg/100 mL. The results suggest that GABA contents of fermented goat milk containing rice can be enriched using Lb. bulgaricus SP5.

The occurrence of mastitis in diary cattle has been caused by genetic, physiological, managemental and environment factors accounted for the highest percentage of worldwide disease in dairy cattle. The purpose of this study was to analyze the occurrences and causative bacteria of subclinical mastitis in milking cows and also examine the distribution of bacteria in milk by isolating and identifying bacteria both in whole milk and quarter milk. 31.4% of the milking cows suffered subclinical mastitis, and 9.5% had it in terms of quarter milk. According to the results of analyzing bacteria in quarter milk of which somatic cell count (SCC) was over 500 thousand, 15 kinds of bacteria were isolated, and among them, Pantoea spp. formed the biggest part as 15.8%. From whole milk, 37 kinds of bacteria were identified, and among them, Klebsiella oxytoca showed the highest identification rate as 30.1%. According to the results of bacteria analyzed from the quarter milk of entire milking cows, 52 kinds of bacteria were identified. Among them, 17 kinds of Staphylococci were isolated, and CNS (Coagulase-Negative Staphylococci) formed a large part as 44.9%. The findings of this study showed that various kinds of bacteria were isolated from cows having subclinical mastitis; therefore, when managing specifications about milking or such, dairy farm will have to take proper action like performing sanitary control or counting somatic cells regularly in order to do their best for reducing mastitis.

The goal of this research was to develop a portable system that could be used to evaluate the quality of milk in real time at a raw milk production site. A real-time portable quality evaluation system for raw milk was developed to enable non-destructive quality evaluation of somatic cell count (SCC), fat, protein, lactose, and total solid (TS) in milk samples. A prediction model of SCC, fat, protein, lactose, and TS was constructed using partial least squares (PLS) and 200 milk samples were used to evaluate the prediction performance of the portable quality evaluation system and high performance spectroscopy. Through prediction model development and verification, it was found that the accuracy of high performance spectroscopy was 90% for SSC, 96% for fat, 96% for protein, 91% for lactose, and 97% for TS. In comparison, the accuracy of the portable quality evaluation system was relatively low, at 90% for SSC, 95% for fat, 92% for protein, 89% for lactose, 92% for TS. However, the measurement time for high performance spectroscopy was 10 minutes for 1 sample, while for the portable quality evaluation system it was 6 minutes. This means that the high performance spectroscopy system can measure 48 samples per day (8 hours), while the portable quality evaluation system can measure 80 (8 hours). Therefore, it was found that the portable qual ity evaluation system enables quick on-site quality evaluation of milk samples.

본 연구는 옥수수 사일리지를 이용하여 TMR 제조 시 배합시간에 따른 물리적 특성(Particle size, peNDF 및 laceration)의 변화를 조사하고, 반추위 내 in situ 건물분해율 및 비유중기 착유우의 유생산성에 미치는 영향을 조사하고자 수행되었다. TMR 시험사료는 동일한 원료를 이용하여 배합시간을 30분(T1구)과 50분(T2구)으로 제조하였다. Penn State Particle Size Separator (PSPS, 19 mm와 8mm 체)로 분리하여 입자크기의 분포를 분석한 결과 배합 시간이 30분(T1)에서 50분(T2)로 증가함에 따라 하층(<8mm)의 비율이 유의적으로 증가하였고(p<0.01), peNDF>8.0는 유의적으로 감소하였으며(p<0.01), 굵은 비율(≥1mm) 이 유의적으로 감소하였다(p<0.01). 반추위 내 in situ 건물 분해율은 모든 배양시간에서 처리구간 차이가 없었지만 24시간 배양에서 T1구에서 유의적으로 높게 나타났다. (p<0.01). 산유량은 처리구간 차이가 없었지만 유지방은 T1이 유의적으로 높게 나타났다(p<0.01). 본 연구 결과에서 옥수수 사일리지 위주의 TMR 제조 시 배합시간을 단축 조절함으로서 산유량 및 유성분에 대한 부정적 영향 없이 조사료의 물리적 사료가치를 증진하는데 효과가 있을 것으로 기대된다.

The aim of this study was to investigate the relationship between intake experience of mother’s milk intake/baby food intake, present eating habits, and atopy symptoms in elementary school students in Chungnam province. More frequent intake of mother’s milk was associated with less atopy symptoms. Subjects who had good attitudes for baby food in the past had less unfavorite foods. In addition, subjects that ate fruits and vegetable-baby food had better eating attitudes for a balanced diet. Unbalanced diet was associated with worse behavior characteristics. Frequency of eating breakfast affected behavioral characteristics. As this study had regional and size limitations, it is necessary to further investigate the relationship between past intake experience of mother’s milk/attitude towards baby foods and present eating habits/physical growth. Based on these results, past intake experience of mother’s milk/attitude towards baby foods might affect present physical growth/development and eating habits of subjects.