Development of Lactose-hydrolyzed Milk with Low Sweetness Using Nanofiltration

Choi, S.H.,Lee, S.-B.,Won, H.-R. Asian Australasian Association of Animal Productio 2007 Animal Bioscience Vol.20 No.6

A lactose-hydrolyzed milk with low sweetness was developed using nanofiltration. Raw milk was treated with 0.03% ${\beta}$-galactosidase at $4^{\circ}C$ for 24 h to hydrolyze lactose partially. The resultant lactose-hydrolyzed milk containing 0.43% lactose was then concentrated using a nanofiltration membrane to reach concentration factor of 2.13. The concentration factors and coefficients of retention of milk components in nanofiltration were determined. The concentration factor of milk fat was 2.20 which was the highest of the milk components. The coefficient of retention of calcium and riboflavin was 0.96 and 0.76, respectively. However, the coefficient of retention of glucose, galactose, and sodium was 0.21, 0.15, and 0.22, respectively. Raw milk was treated with 0.1% ${\beta}$-galactosidase at $4^{\circ}C$ for 40 h to hydrolyze lactose fully and then concentrated to reach a concentration factor of 1.6 by using nanofiltration. The concentrated milk was reconstituted with water. The lactose-hydrolyzed milk had sweetness similar to milk. The compositional ratios of crude protein, calcium, sodium, and riboflavin of lactose-hydrolyzed nanofiltrated milk to those of raw milk were 99%, 97%, 77%, and 80%, respectively. This study showed that nanofiltration of lactose-hydrolyzed milk to remove galactose and glucose did not cause significant loss of calcium. The lactose-hydrolyzed nanofiltrated milk contained 0.06% lactose and had sweetness similar to milk.

응고제가 우유두부의 물성 및 관능적 특성에 미치는 영향

우나리야,이민선,박수진,강명화 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.5

Different types of coagulant and characteristics of its concentration added in the process of making milk curd were compared in this study. The pH of whey decreased when the amount of coagulant increased. The turbidity of whey was decreased when 5% of acetic acid and lemon juice were put into as coagulants. The texture of milk curd made with cow's milk and skim milk was measured the highest when acetic acid and lemon juice were added at 3, 5% of their concentration. The fracturability of milk curd made only with cow's milk decreased as the concentration of each coagulant increased. The cohesiveness was decreased as concentration of coagulant increased. The springiness was slightly changed depending on its coagulant but didn't show much of difference. The gummminess of milk curd made with cow's milk was increased when 3, 5% of coagulant was added. The result of sensory evaluation of milk curd showed that preference of milk curd wasn't depending on types of milk nor its coagulant. Also, flavor preference showed better when lemon juice was added. Preference in texture of milk curd was the highest made with cow's milk and skim milk. Preference in taste was high when 10% of lemon juice was added to skim milk and preference in its appearance showed higher when the alum was added as a coagulant to both cow's milk and skim milk than other coagulants.

유당 및 유지방을 중심으로 한 한국 성인 남성의 우유 섭취 행태

김정현,경민숙,민성희,이명희 대한지역사회영양학회 2018 대한지역사회영양학회지 Vol.23 No.6

Objectives: This study examined the milk intake patterns with lactose and milk fatin Korean male adults using the following variables: milk intake level, awareness oflactose, and milk fat, health problems, and necessity of milk intake. In addition, thefactors affecting milk intake were analyzed by multiple regression analysis. Methods: The subjects were 532 males aged 20 years or older among the nationwidemilk purchasing group. The subjects were 223 (41.9%) in the 20-29 year age group,188 (35.3%) in the 30-49 year age group and 121(22.7%) in the over 50 year agegroup. The survey was conducted using ANOVA and multiple comparative analysis toexamine the differences in age and multiple regression analysis was performed toinvestigate the factors affecting the intake of milk. Results: The intake of milk in the subjects was 538.14 ± 494.23 ml per week. Therewere statistically significant differences in the subjects' age according to processed milk,low fat, nonfat milk, cheese, and ice cream. The perception of milk and lactose andmilk fat was recognized as a good food for skeletal health when milk was consumed. Among the milk nutrients, lactose was highly recognized at the age of 20-29, and milkfat was recognized in those over 50 years. In addition to lactose and milk fat, calciumwas the most highly recognized among the milk nutrients. Health problems associatedwith milk were skeletal health, obesity, and lactose intolerance. The perception oflactose intolerance was related to lactose intolerance and fatness, and the dietarybehavior was unaffected. Conclusions: This study examined the milk intake patterns of adult Korean males. Manyvariables were found to be related to the intake of milk. In this study, the milk intakewas high when there was no problem with the perception and dietary behaviors of milknutrition (lactose and milk fat). This study focused on lactose and milk fat, which aremajor nutrients in milk, and it is a new perspective study among milk-related research.

Effect of milk and milk products consumption on physical growth and bone mineral density in Korean adolescents

Sun Hyo Kim,Woo Kyoung Kim,Myung-Hee Kang 대한지역사회영양학회 2013 Nutrition Research and Practice Vol.7 No.4

This study was conducted to investigate the relationship among the current status of calcium intake from milk and milk products, physical growth and bone mineral density in 664 male and female middle school and high school students aged 15-17 years. In the study, the current status of calcium intake from milk and milk products was analyzed, and the height, body composition, and bone mineral density of the right heel bone (calcaneus) were measured. The daily calcium intake of milk and milk products was calculated as the ‘dairy equivalent of calcium’, which is the calcium content in 200 mL of white milk. The cutoffs of tertiles of the dairy equivalent of calcium were calculated and then the subjects were categorized into 3 groups according to the tertiles, Q1 group (lower intake group), Q2 group (middle intake group) and Q3 group (upper intake group). The daily calcium intake of milk and milk products in Q1, Q2 and Q3 groups was 16.2 mg, 99.7 mg, and 284.0 mg, respectively, and the ratio of milk and milk product consumption to the daily total calcium intake was 5.4%, 27.4%, and 49.7%, respectively. The ratio of total calcium intake to the daily recommended intake in study subjects was 30.5% in Q1, 42.3% in Q2, and 60.7% in Q3, with significant differences (P < 0.05). Height, body weight, BMI, and % of body fat in three tertile groups (Q1, Q2 and Q3) were not significantly different. However, the T scores for bone mineral density in female students in three tertile groups (Q1, Q2 and Q3) was significantly different (P < 0.05). The study showed that the intake of milk and milk products in adolescents, particularly in girls, can improve the bone mineral density without increasing body weight, and thus confirmed that milk intake is important in adolescence.

중학생의 학교 우유 급식 실태 및 만족도 조사

남은숙 ( Eun Sook Nam ),김현정 ( Hyun Jung Kim ),박신인 ( Shin In Park ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.1

This study was conducted to investigate the consumption of milk, along with satisfaction for improvement of the school milk program in middle school. The subjects were 447 middle school students(265 male, 182 female) in the Gyeonggi area, who were asked to fill out the questionnaire. The collected data were analyzed by a SAS package. The results showed that 53.2% of the subjects were participating in the school milk program. Regarding the frequency of milk consumption, 77.7% of students reported daily milk consumption and 65.3% of students reported they drank milk when it was available. 56.8% of the students responded that they were satisfied with the school milk program. Male students not participating in the school milk program cited the reason as eating at home, while non-participating female students cited the reason as tasteless. When asked whether they accepted or rejected the school milk program, male students(97.7%) and female students(97.8%) answered it should be executed. To improve the school milk program, most of the students(72.2%) stated that it should be selected among flavored milk(strawberry, banana, chocolate, black bean, and husked rice milk) instead of white milk. Therefore, in order to increase the intake of milk, the students should develop the habit of drinking milk to gain the attention of parents. Also, schools should attempt to help through offering proper dietary education.

Milk Consumption and Framingham Risk Score: Analysis of the Korea National Health and Nutrition Examination Survey Data (2008–2011)

YEUMKYUNG JIN,주남석,양성원,박수정,최성진,송병춘 연세대학교의과대학 2016 Yonsei medical journal Vol.57 No.1

Purpose: The benefit of milk intake remains controversial. The association between milk consumption and Framingham Risk Score (FRS) in a population consuming relatively low amounts of dairy products is undetermined. Materials and Methods: A total of 13736 adults (5718 male and 8018 female) aged 20–80 years from the Korea National Health and Nutrition Examination Survey (2008–2011) were divided into groups according to milk consumption (rarely, monthly, weekly, and daily) and compared according to FRS after relevant variable adjustments. Results: The mean FRS in males and females were 6.53 and 5.74, respectively. Males who consumed milk daily (15.9%) had a significantlylower FRS than males having milk rarely (31.6%) or monthly (17.4%; p=0.007). Females who consumed milk daily (22.3%) also had significantly lower FRS than rarely (29.8%), monthly (13.8%), or weekly (34%; p=0.001) consumers. In particular, males ≥60 years old who consumed milk daily had a significantly lower FRS than males who consumed less milk (p<0.001). The odds ratio in this age group showed a significant and gradual increase in the weekly [OR=2.15; 95% confidence interval (CI) 1.14–4.03], monthly (OR=2.29; 95% CI 1.15–4.54), and rarely (OR=3.79; 95% CI 2.01–7.14) milk consumption groups when compared with the daily milk consumption group. Conclusion: Milk consumption was associated with a lower FRS in a low milk-consuming population. In particular, daily milk consumptionin males over 60 years old may be beneficial for those at risk for cardiovascular disease.

초등학생의 우유 및 유제품 섭취 양상과 소비 성향에 관한 조사

남은숙 ( Eun Sook Nam ),정아영 ( A Young Jung ),박신인 ( Shin In Park ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.2

We conducted a study to investigate milk and dairy products consumption among elementary school students to identify ways to increase their intake of milk and dairy products. We asked 518 students in Seoul to fill out questionnaire. Only 55.6% of the subjects consumed milk daily, and 43.7% of them drank at least 1 cup per day. The frequency and quantity of milk consumption were higher in male students than female students. The majority of the subjects consumed whole milk, and most students(59.5%) preferred flavored milk to whole milk. The reasons given for drinking milk included ``wanting to be tall``(66.1%) and ``for good health``(47.1%), while the main reason given for not drinking milk was stomach pain (68.4%). Records of having an unpleasant experience and upset stomach after drinking milk occurred at a higher rate for those who did not drink milk(84.2%) than for those who did(53.3%). Of the students questioned, 36.9% consumed dairy products other than milk 3~4 times per week, and liquid-type yoghurt(43.8%) and ice cream(35.4%) were the preferred dairy products among students. The reasons given for consuming dairy products were ``good taste``(56.6%), ``good to eat``(46.6%), ``wanting to be tall``(32.4%), and ``for good health``(25.4%). Among those students who did not consumed dairy products, the major reason given was ``family does not eat at home``(33.3%). After consuming the dairy products, 71.4% of participants thought that dairy products did not result in physical improvement. Most students had experienced purchasing milk and dairy products by themselves. When they bought milk or dairy products, the reasons given for making a particular selection were ``shelf-life``(61.6%) for milk, and ``favorite dairy products``(54.1%) for dairy products. According to participants, the factors that need to be considered for milk and dairy product consumption among elementary school students are ``higher nutrition`` (60.8%), ``better sanitation``(57.3%), and ``better quality and taste``(55.2%).

우유를 이용한 군 급식 메뉴 개발

서민영,김원경,양지혜,이주연,이다빈,차명화,김춘영,류경 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.4

Purpose: The aim of this study was to develop new recipes to apply milk for enhancing the calcium intake of soldiers. Methods: In order to select menu items for using milk, an analysis was conducted on the 'Food Service Operation Guidelines' and military menus of the first half of 2018. Subsequently, the suitability of mass production for military foodservice, and calcium content of 750 mg per day by adding milk were considered. In addition, the type of military foodservice (lunch meal, a la carte menu and snack meal) and the environments of military foodservice were identified and reflected in the selection of milk menu items. Results: The final selected and developed milk menus were a main dish (with chicken curry, milk tteokbokki, Mac and cheese), an a la carte menus (with pumpkin milk curry rice bowl, cream risotto and sweet potato milk porridge), and snack menus (with milk cream udon, milk vegetarian mayo sauce). After recruiting 50 military soldiers to investigate the response to the military milk menus, the acceptance scores were the highest for Mac and cheese (3.55), followed by cream risotto (3.55) and milk vegetarian mayo sauce (3.52). The calcium contents in each menu were 89.5 mg in the pumpkin milk curry rice bowl, 290.0 mg in the milk tteokbokki and 377.3 mg in the milk cream udon. Conclusion: The amount of calcium intake in the army could be greatly increased by replacing the conventional military menu with the menu applied milk. Moreover, applying the milk menus to military meals stabilizes the domestic milk supply by the recognition of the importance of the milk intake and it improves the overall satisfaction by meeting the military soldiers’ taste preferences. The results can provide a basis for establishing foodservice policies for the military to improve the calcium intake of military personnel.

초등학생의 학교우유급식에 대한 인식, 섭취실태와 개선방안 조사

박상연;이순희;박용순 한양대학교 2010 韓國 生活 科學 硏究 Vol.30 No.1

Milk is an important source of calcium, especially for growing children. The present study was to investigate the factors influenced milk consumption, and thus provide the guideline for improving milk consumption at the elementary school. Three hundreds forty nine students at an elementary school in Seoul were participated in the survey and the information regarding demography, milk consumption at home and school, the preferred type of milk, dietary habits, milk accessibility, and milk program at school were collected. Boys and the 6th grader consumed milk significantly more than girls and 3rd, 4th and 5th graders, respectively. Students with regular meal habit drunk more milk than skip a meals. Students drinking milk in the home at least once a day tended to drink milk at school. Majority of students (n=234) opposed teacher’s interference regarding milk program. Bread and cereals were the food consumed with milk most often at home. A cup of milk (200 ml) was accepted as the proper amount for one serving, and many students (n=210) preferred to drink the processed milk. Chocolate milk was most preferred type of processed milk. The reason to drink milk was to be healthy, or delicious, and the reason not to drink milk was taste and digestion, smell. This study suggested that preference and frequency of milk consumption were influence by the usual diet, milk consumption at home, and tastes of milk. Therefore, to improve milk consumption, nutrition education regarding nutrition aspect of milk, improving taste of milk, can considering various kinds of milk including types of milk consumed at home or student's favorite milk was recommended.

착유방식 및 지방 보충급여가 원유 및 지방특성에 미치는 효과

문주연 ( Ju Yeon Moon ),이전성 ( Jin Sung Lee ),장경만 ( Kyeong Man Chang ),박성민 ( Seong Min Park ),박승용 ( Seung Yong Park ),정문웅 ( Mun Yhung Jung ),손용석 ( Yong Suk Son ) 한국유가공기술과학회 2015 한국유가공기술과학회지 Vol.33 No.3

AMS와 CMS 및 보호지방의 급여 여부가 우유 성분과 유지방 특성에 미치는 영향을 조사하기 위하여 본 연구를 실시하였다. 착유방식과 보호지방 급여 여부에 따라 AMS 및 CMS목장을 각 4개소씩 선정하여 월 1회 집합유 원유시료를 채취하였으며, 총 5개월간 유성분, 유지방구(MFG) 크기, 지방산 및 유리지방산 조성을 분석하였다. 착유방식에 따른 일반 유성분, MFG 크기, 지방산 조성의 유의적 차이는 관찰되지 않았으나, AMS로 착유된 우유의 유리지방산 함량이 CMS로 착유된 우유에 비해 유의적으로(p<0.05) 높았으며, 이는 AMS의 착유 횟수가 CMS에 비해 더 많았기 때문인 것으로 판단된다. 보호지방을 급여한 농장의 우유를 비급여 농장과 비교하였을 때 유성분에는 차이가 없었으나 장쇄지방산(LCFA)함량이 더 높은 것으로 나타났으며, 유지방구의 크기 또한 증가하는 경향을 보였는데 이는 급여한 보호지방의 주요지방산인 LCFA가 유지방으로 전이되었기 때문으로 해석된다. 또한 공시한 모든 AMS 목장에서 원유의 산패문제는 발생하지 않았는데, 유리지방산 함량이 CMS에 비해 유의적으로 높았지만 산패를 일으킬 정도로 높은 수준은 아니었던 것으로 판단된다. 이상의 결과를 바탕으로 할 때 AMS는 유성분 및 유지방 특성의 측면에서 CMS 대비 주목할 만한 차이를 보이지 않았으며 보호지방의 급여는 유지방구 크기 및 장쇄지방산농도에 영향을 미치므로 향후 목장형 유가공을 실시할 경우이를 응용할 여지가 있을 것으로 사료된다. This study was carried out to investigate the effects of different milking systems (AMS, automatic milking system and CMS, conventional milking system) and of supplemental fat feeding on milk composition and milk fat characteristics. The composition, MFG (milk fat globule) size, fatty acids (FAs), and free fatty acids (FFAs) of the milk from 4 AMS and 4 CMS dairy farms were analyzed on the basis of the milking system and feeding of protected fat. The milking system did not affect milk composition, MFG size, and milk FAs, but FFA content of AMS milk were significantly higher than that of CMS milk. Feeding of protected fat resulted in the production of milk much higher in LCFAs (long chain FAs); however, the milk composition was not affected by fat supplementation. Cows administered protected fat supplements produced milk containing MFGs with a large average diameter.