가공유의 칼슘, 지방, 유당 함량 및 표시기준에 대한 고찰 = Survey of calcium, fat and lactose contents in processed milks

다국어 초록 (Multilingual Abstract)

In this study, we compared nutrient content emphasized on labelling of processed milks with that of whole milks and evaluated how well they conform to labelling standard. A total of 98 samples (33 whole milks, 28 calcium fortified milks, 30 low-fat milks and 7 lactose hydrolyzed milks) were collected in hypermarkets in Seoul from August 28 to August 30 in 2012. Calcium, fat and lactose contents were tested in the samples. Calcium contents ranged 102.2∼113.0 mg/100 mL in whole milks and 120.1∼337.8 mg/100 mL in calcium fortified milks. The level of calcium contents in fortified milks ranged very broad. Accordingly, the standard of calcium contents on fortified milks will be required. Fat contents ranged 3.1∼3.9 g/100 mL in whole milks and 0.1∼1.9 g/100 mL in low-fat milks. The average of fats content in low-fat milks was nearly one third than whole milks. Lactose contents was ranged 4.6∼5.1 g/100 mL in whole milks and not detected in lactose hydrolyzed milks. All of processed milks were suitable to processing standard and labelling standard. But nutrition claims often used on processed milk such as High or Low were not adequate to indicate the exact nutrient content, which is a cause of the confusion for milk product labelling to consumers. We need a lot of research about nutrient labelling that can deliver appropriate and understandable information to customers.