가공유의 칼슘, 지방, 유당 함량 및 표시기준에 대한 고찰

전해창 ( Hae Chang Jeon ),이경혜 ( Kyung Hye Lee ),한혜진 ( Hye Jin Han ),윤민 ( Min Yun ),김두환 ( Doo Hwan Kim ),이주형 ( Ju Hyung Lee ),신방우 ( Bang Woo Shin ) 한국동물위생학회 2013 韓國家畜衛生學會誌 Vol.36 No.3

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.

우리나라 일부 우유의 무기질 함량 조성에 관한 연구

이영희,정문호 한국환경보건학회 2004 한국환경보건학회지 Vol.30 No.1

This study was performed to investigate and assess the composition of mineral and macronutrient contents in Korean cow′s milk.48 individual farm raw milk, 10 plant raw milk and 29 market milk were collected from June to August in 2003. The minerals such as calcium(Ca), potassium(K), magnesium(Mg), sodium(Na), zinc(Zn), iron(Fe) and phosphorus(P) were determined by using atomic absorption spectrometer(AAS). The macronutrients such as fat, protein and lactose were tested by using IR spectrometer. The obtained analytical results of minerals(mg/100 g) and rnaetronutrients (%) are as follows:1. In case of raw cow′s milk ; Ca 113.56, K 144.09, Mg 10.86, Na 42.53, Zn 0.42, Fe 0.030, p 113.32, fat 3.85, protein 3.08, lactose 4.80,2. In case of market cow′s milk ; Ca 103.04, K 142.46, Mg 10.27, Na 43.21, Zn 0.40, Fe 0.034. p 97.30, fat 3.78, protein 3.05, lactose 4.70,3. In case of fortified market cow′s milk ; Ca 165.40, K 145.79, Mg 10.57. Na 42.55, Zn 0.57, Fe 0.414, p 94.68, fat 3.74, protein 3.08, lactose 4.68,4. In case of processed market cow′s milk ; Ca 134.72, K 142.74, Mg 10.33, Na 45.07, Zn 0.50, Fe 0.650, p 92.48, fat 3.72, protein 3.07, lactose 4.74. According to the group of market milk(milk, fortified market row′s milk, processed market cow′s milk), the mean concentration of Ca and Fe were significantly higher in fortified and processed milk than milk(p<0.05). There were no significant differences in macronutrient(fat, protein, lactose) and mineral contents between pasteurized milk and UHT(ultra high temperature) treated milk($\alpha$=0.05). The labeled "Nutritional Facts" of market milk were satisfied with "Labeling Standards for Livestock Products of Korea". The measured mean concentrations of Ca, Fe, Zn were generally higher than lower limit of labeled value(above 80% of labeled value). The mean concentration of sodium was lower than upper limit of labeled value(below 120% of labeled value).

초고압 살균처리에 의한 Grass-Fed 우유의 품질특성

임찬묵,주태우,홍성현,박선영,박준홍,전가영,정운시,전정태,김거유,주진우 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2015 동물자원연구 Vol.26 No.1

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.

봉독 분석을 위한 전처리 방법 개발 및 이를 이용한 젖소 원유 중의 봉독 잔류물질 조사

한상미 ( Sang Mi Han ),홍인표 ( In Pyo Hong ),우순옥 ( Soon Ok Woo ),김세건 ( Se Gun Kim ),장혜리 ( Hye Ri Jang ) 한국동물위생학회 2015 韓國家畜衛生學會誌 Vol.38 No.1

Bee venom has been used as to prevent and treat bovine mastitis as natural antimicrobial compounds in some dairy cattle farms in Korea. It is needed to determine the residual of bee venom in milks of dairy cattle treated with bee venom. Since bee venom is not approved as a raw material for animal drugs, the preprocessing method to detect bee venom residual in milk and the tolerance limit for its residue has not been established yet in Korea. Therefore, the purpose of this study was to develop pre-processing method not affecting major component of bee venom for detection of its residue in milks using ultra-high performance liauid chromatography (UHPLC). In addition, bee venom residue was also analyzed in milk samples of dairy cattle treated for mastitis with bee venom using UHPLC with the developed pre-processing method in this study. As a result, melittin, histamin and phospolipase A2, the major components of bee venom, were all detected by UHPLC with the pre-processing method developed in this study. The results of this study suggest that the pre-processing method developed in this study can be useful to detect bee venom residue in dairy cattle milk. We also found that no bee venom residues were detected in milk samples collected from dairy cattle treated with bee venom after 1 and 3 days, respectively.

식품분야 기업의 소비자지향성과 사회적 책임 활동 분석: 빙그레 사례

김민정 ( Kim Min Jeung ),양세정 ( Yang Se Jeong ) 한국소비자학회 2019 소비자학연구 Vol.30 No.1

빙그레는 1967년 창립 이후 현재까지 대중적인 식품회사로 성장한 기업으로 바나나맛우유, 투게더아이스크림, 스넥면, 꽃게랑 등의 대표적인 우유 및 유가공품, 스넥 등 다양한 제품을 생산하고 있다. 빙그레는 소비자의 의견에 대한 신속한 문제 해결과 보다 나은 제품을 제공할 수 있도록 지속적인 소비자만족 실행을 전개하는 시스템을 운영 중에 있으며, 대표적인 노력으로는 첫째, 고객의 불만을 4개 권역 품질보증팀과 연계하여 '1시간 내 고객 피드백 및 24시간 내 조치를 원칙으로 신속하게 응대하고 방문하여 조치하도록 운영 중이다. 둘째, 오라클 시스템(Oracle System)을 통해 소비자의 불만이 접수되는 즉시 각 공장 생산 품질 담당자에게 전달되어 품질 향상에 반영될 수 있도록 하였다. 셋째, 고객VOC는 해당 담당자가 24시간 내 답변과 피드백을 하게 함으로써 신속하게 고객의 의견을 반영하고 있다. 넷째, 정기적으로 분석 보고서를 공유하고 피드백하는 체계를 갖춰 제품 품질 및 제품 개선에 반영하고 있으며, 다섯째, 휴일 당직근무 제도 도입하여 365일 고객응대 ‘당일접수 당일조치’ 원칙이 시행될 수 있도록 노력하고 있다. 이러한 소비자만족을 위한 노력에도 불구하고 실제 소비자들 역시 빙그레의 소비자를 위한 노력을 체감할 수 있는지는 생각해볼 필요가 있었다. 소비자들이 쉽게 접근할 수 있는 대표 홈페이지 내에는 고객센터 메뉴가 있었으나 자주하는 질문(FAQ)와 1:1 이메일 문의 이외의 하위 메뉴는 없었으며, FAQ 역시 21개의 항목만이 제시되어 있고 다양한 내용이 포함되어 있지 않은 한계를 갖고 있었다. 이에 대해 빙그레의 주요제품군을 기준으로 FAQ를 재체계화할 것을 제안하며 고객과 소통할 수 있는 Q&A 메뉴 등을 추가하고 소비자 응대현황을 가시화하는 것도 필요할 것으로 생각된다. 추가적으로 보다 발전적이고 체계적인 소비자중심경영으로 나아가도록 공정거래위원회에서 인증하고 한국소비자원에서 운영하는 소비자중심경영(CCM)인증을 추진할 것을 제안하였다. 특히 유사 업종 중 현재 CCM 인증을 받은 회사는 2개 회사에 지나지 않아 선도적으로 인증을 받음으로써 회사의 경쟁력을 키울 수 있을 것이다. Established in 1967, Binggrae has contributed to the advancement of the food industry of the Republic of Korea through continuous challenges and innovation. Binggrae has enjoyed great support from customers through popular but unparalleled products that everyone enjoys, such as ‘Banana Flavored Milk’, ‘Together Ice Cream’, ‘Yoplait Yogurt’, and ‘Melona Ice Bar.’ Binggrae has been operating a system to implement continuous customer satisfaction so that it can solve problems quickly and provide better products to consumers. Firstly, in order to solve customers' complaints, We are actively responding, visiting and taking action on the principle of customer feedback within 1 hour and 24-hour internal action. Second, as soon as a customer complaint is received through the Oracle System (Oracle System), it is communicated to each factory production quality manager so that it can be reflected in quality improvement. Third, the customer VOC responds promptly by letting the person in charge to answer and feedback within 24 hours. Fourth, we regularly share our analysis reports and feedback system to reflect on product quality and product improvement. Fifth, we introduce holiday duty service system and strive to provide 365 days of customer service ‘day on the day reception principle’ principle. have. In spite of these efforts to satisfy consumers, it was necessary to consider whether actual consumers could also experience Binggrae's efforts for consumers. There was a customer center menu on the homepage that consumers can easily access, but there were no sub-menus other than Frequently Asked Questions (FAQ) and 1: 1 e-mail inquiries. The FAQ also showed only 21 items, And the limit was not established. We suggest to reorganize the FAQ based on Binggrae's major product line, and it is also necessary to add Q & A menu to communicate with customers and visualize the current situation of consumer response. In addition, the Korea Fair Trade Commission (KFTC) has been certified to promote more advanced and systematic consumercentered management and propose CCM certification operated by the Korea Consumer Agency. Especially, among the similar industries, the company that received CCM certification is only two companies, and it will be able to increase the competitiveness of the company by receiving the leading certification.

한국의 목장형유가공 현황과 미래

남명수(Myoung Soo Nam),정석근(Seok Geun Jeong) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-

목장형 유가공과 낙농 체험에 참여하는 낙농가는 전체 낙농가의 약 2% 수준인 103 낙농가이다. 목장형 유가공에 투입되는 원유의 양은 생산 량의 5.5% 정도이다. 목장형 유가공에서 생산되는 치즈는 월 50-2,500 kg 정도이다. 낙농 체험에 참가한 인원은 2014년 약 400,000명이었다. 목장형 유가공업은 특성상 기업형 유가공업과 차별화된 품목을 선정해서 틈새 시장을 형성해야 한다. 친환경 및 관광 체험형 유가공장을 운영해야한다. 안전한 유제품 생산을 위한 HACCP 교육 및 제조물 책임법 교육 등 전문 교육이 필요하다. 자연치즈를 제조할 경우에는 포도/복분자 등 생산단지와 연계한 치즈마을을 형성하여 부가가치를 높인다. 장기적인 투자와 인내심으로 어려움을 극복한다. The objective of this study is to investigate the future and current situation of milk processing on farm in Korea. The number of the farms participating in the milk processing on farm and experience on dairy farm in Korea is 103, which is 2% of the total number of dairy farms in Korea. The input volume of milk for the milk processing on farm in Korea is 5.5% of the total raw milk volume produced by the 34 farms studied. The production volume of cheese produced in the milk processing on farm is 50-2,500 kg per month. The number of visitors participating in experience on dairy farm is 10 thousand in 2014. The milk processing on dairy farm should be differentiated to compete with that of mass production companies. The Milk processing on farm should be operated in an environment-friendly way with the help of tour and experience on dairy farm. For safe milk products hazard analysis critical control point (HACCP) and product liability (PL) education are needed in the milk processing on farm. The milk processing on farm has progressed greatly in milk processing technology and economic benefits for the last 10 years and the milk processing on farm will be developed further with the increasing interest in experience on dairy farm, tour, and healing.

수요시스템(LA/AIDS)을 이용한 우유 시장 수요 분석: 농촌진흥청 소비자 패널자료를 중심으로

이민주,진영신,김건아,Min Ju Lee,Yeong Sin Jin,Kun A Kim 국립한국농수산대학교 교육개발센터 2024 현장농업연구지 = Journal of practical agricultural resear Vol.26 No.1

This study judged that although milk with various properties is currently being released, the growth rate of the milk market has not changed significantly, and the reason for this is that a substitution relationship has been formed between existing white milk and milk with various properties and they are competing with each other. The purpose of this study was to provide implications for the future growth of the milk market by identifying the relationship between diversified milk attributes. As a research method for this purpose the own price elasticity, cross-price elasticity, and expenditure elasticity of each attribute were derived through the LA/AIDS demand system model, and an analysis of consumers' milk purchasing factors was conducted through factor analysis. Based on the analysis results, it presented implications for growth in the milk market, such as expanding products with great differentiation in attributes such as flavor, plant and lactose-free properties, establishment of marketing strategies targeting consumers with children, and expansion of online malls.

A Review on Processing Opportunities for the Development of Camel Dairy Products

Muhammad Asif Arain,Sundus Rasheed,Arham Jaweria,Gul Bahar Khaskheli,Ghulam Shabir Barham,Shabbir Ahmed 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.3

Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.

B3 공정의 유가공 폐수 처리 특성 평가

정경태,정연구 한국수처리학회 2022 한국수처리학회지 Vol.30 No.4

As the milk processing wastewater contains large amount of soluble substances and its quality and quantity changes widely, it is not easy to treat efficiently. In this work, we investigated two biological processes for milk processing wastewater treatment, the oxidation ditch process for S Milk Y plant and the B3 process for S Milk G plant. The comparison was made using the one year operation results of these two full-scale plants focusing on the removal of organic matters and nutrients(N, P). Based on the steady state data of the B3 process, hydraulic retention time (HRT) of 3.2 days and sludge retention time (SRT) of 13.8 days were found to be appropriate for milk processing wastewater. Under these conditions the removal efficiencies of organic matters in terms of BOD, CODMn and SS were 99.7%, 98.4% and 99.5%, respectively. In addition, the removal of T-N and T-P amounted to 91.9% and 96.9%, respectively. Therefore, it was confirmed that organic matter and nutrients in milk processing wastewater can be effectively treated with the B3 process if proper operating conditions are maintained. When compared with the oxidation ditch process, the B3 process showed greater removal efficiencies especially for nitrogen and phosphorus. .

우유와 유제품의 살균기술

최효수(Hyosu Choi),오남수(Namsu Oh) 한국식품과학회 2020 식품과학과 산업 Vol.53 No.3

Milk pasteurization is used to destroy harmful bacteria present in the raw milk for improvement of the keeping quality of dairy products. It is generally carried out in dairy industries as the heating process of raw milk in properly designed and operated equipment to a specific temperature for a specified a specified period. However, thermal processing may cause quality changes in milk as well as significant nutritional losses. Hence, many researchers have started work to design alternative strategies to produce safer foods with minimal thermal treatments for pasteurization. Therefore, the present paper shows the current status of commercial pasteurization system of dairy products in korean industry and the research efforts carried out by researchers on novel milk pasteurization system that could be an alternative to traditional thermal processes for maintaining the freshness of dairy products.