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한국낙농식품응용생물학회> Journal of Dairy Science and Biotechnology

Journal of Dairy Science and Biotechnology update

Journal of Dairy Science and Biotechnology

  • : 한국낙농식품응용생물학회
  • : 농학분야  >  농공학
  • : KCI후보
  • :
  • : 연속간행물
  • : 계간
  • : 2733-4554
  • : 2733-4562
  • : 유가공연구(~1995) → 한국유가공기술과학회지(1996~) → journal of milk science and biotechnology

수록정보
수록범위 : 3권2호(1984)~40권2호(2022) |수록논문 수 : 628
Journal of Dairy Science and Biotechnology
40권2호(2022년 06월) 수록논문
최근 권호 논문
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KCI후보

저자 : 박동준 ( Dong June Park ) , 오세종 ( Sejong Oh ) , 임지영 ( Jee-young Imm )

발행기관 : 한국낙농식품응용생물학회 간행물 : Journal of Dairy Science and Biotechnology 40권 2호 발행 연도 : 2022 페이지 : pp. 57-65 (9 pages)

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본 연구는 MM의 화학적 조성 및 용해도 특성을 분석하고 칼슘강화 요구르트의 제조의 적용가능성을 분석하고자 실시되었다. MM의 화학적 성분을 분석한 결과 MM은 83% 무기질로 구성되어 있으며, 유당이 7.5%, 단백질은 3.3% 정도였으며, 지방은 1% 미만으로 존재하였다. 무기질을 구성하는 주 성분인 칼슘과 인은 약 46% 및 36%로 1.28:1의 비율로 존재하였다. MM은 pH가 감소할수록 용해도가 증가하였으며, pH 4와 5에서의 용해도는 각각 98%, 53%로 나타났다. MM을 첨가하여 제조한 칼슘 강화 요구르트는 200 mg/100 mL 수준까지 산생성속도, 생균수에서 유의적 차이를 나타내지는 않았지만 점도는 칼슘의 첨가수준이 증가함에 따라 유의적으로 증가하였다. 칼슘강화 요구르트의 미세구조 관찰 결과 겔의 공극이 감소하고 단백질 네트워크가 치밀해지는 변화가 확인되었으나 기호도 특성을 분석한 관능검사 결과에서는 칼슘무첨가 대조구와 비교하여 유의적인 차이를 나타내지 않았다. 그러므로, MM은 요구르트는 품질 특성의 변화 없이 칼슘강화 기능성 유제품을 제조하는데 활용될 수 있을 것으로 판단된다.


This study was conducted to evaluate the potential use of milk mineral (MM) as the calcium source for the production of calcium-fortified yogurt. MM was composed of 83% minerals, 7.5% lactose, 3.3% protein, and < 1% fat. Calcium (Ca) content in MM was about 46%; calcium: phosphorous ratio was 1.28:1. The aqueous solubility of Ca increased with the decrease in pH; the solubility at pH 4 and 5 was 98% and 53%, respectively. Ca-fortified yogurt with up to 200 mg Ca/100 mL did not show significant differences in acid production and number of viable cells; however, the viscosity increased significantly (p<0.05) with the increase in Ca levels. Microstructure analysis of Ca-fortified yogurt using confocal scanning laser microscopy indicated that the protein network became denser with increasing fortification with MM. There was no significant difference in the sensory quality between the control and Ca-fortified yogurts. Therefore, MM could be used for the production of Ca-fortified yoghurt without compromising the quality characteristics of yogurt.

KCI후보

저자 : Tae-jin Kim , Kun-ho Seo , Jung-whan Chon , Hye-young Youn , Hyeon-jin Kim , Young-seon Kim , Binn Kim , Jekang Her , Dongkwan Jeong , Kwang-young Song

발행기관 : 한국낙농식품응용생물학회 간행물 : Journal of Dairy Science and Biotechnology 40권 2호 발행 연도 : 2022 페이지 : pp. 66-75 (10 pages)

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Aloe vera has several beneficial health effects as it interacts with probiotics and is also a source of prebiotics, antioxidants, and other bioactive materials. Thus, there has been increasing interest in the development of beverages containing Aloe vera. In this investigation, sensory qualities were estimated by fortifying oil isolated from Aloe vera in non-dairy and dairy products at different concentrations (fortified with 1% increments from 0% to 5%). Because of the strong aroma and strong yellow color of aloe oil, the sensory quality values estimated in this study were generally low. However, the samples fortified with 1% aloe oil exhibited the best sensory quality values compared with the control. Consequently, the results of this study are valuable as preliminary findings to determine the various sensory qualities of kefir fortified with aloe oil. To improve sensory qualities in the future, it is necessary to estimate the optimal lowering of the concentration of fortified aloe oil, and assess whether aloe oil exhibits various biofunctional activities at different concentrations.

KCI후보

저자 : Tae-jin Kim , Kun-ho Seo , Jung-whan Chon , Hye-young Youn , Hyeon-jin Kim , Young-seon Kim , Binn Kim , Soo-yeon Jeong , Dongkwan Jeong , Kwang-young Song

발행기관 : 한국낙농식품응용생물학회 간행물 : Journal of Dairy Science and Biotechnology 40권 2호 발행 연도 : 2022 페이지 : pp. 76-85 (10 pages)

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Broccoli sprouts are an excellent source of health-promoting phytochemicals, such as glucosinolates, phenols, and vitamins. In this investigation, oil extracted from broccoli was adjusted to various concentrations (control, 1%, 2%, 3%, 4%, and 5%, respectively) and added directly to dairy products (cow milk, yoghurt, and kefir) and non-dairy products (soy milk), and their organoleptic properties assessed. The results showed that when the amount of broccoli oil was increased, the organoleptic properties (texture, color, and flavor) and overall acceptability tended to decrease. Cow milk, yoghurt, kefir, and soymilk supplemented with 1% broccoli oil showed the best organoleptic properties when compared to the control group. The fermented products such as yoghurt and kefir with added broccoli oil showed good organoleptic properties. Overall, the results of this study provide evidence for the use of broccoli oil in dairy and non-dairy products. Further research will be required to assess the various physiological active functions of broccoli oil.

KCI후보

저자 : Arxel G. Elnar , Geun-bae Kim

발행기관 : 한국낙농식품응용생물학회 간행물 : Journal of Dairy Science and Biotechnology 40권 2호 발행 연도 : 2022 페이지 : pp. 86-91 (6 pages)

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Chryseobacterium mulctrae KACC 21234T is a novel species isolated from raw bovine milk. Psychrotrophic bacteria are considered contaminants and are hypothesized to originate from the environment. In this investigation, the C. mulctrae KACC 21234T genome was determined to be 4,868,651 bp long and assembled into four contigs with a G+C ratio of 33.8%. In silico genomic analyses revealed the presence of genes encoding proteases (endopeptidase Clp, oligopeptidase b, carboxypeptidase) and lipases (phospholipase A(2), phospholipase C, acylglycerol lipase) that can catalyze the degradation of the proteins and lipids in milk, causing its quality to deteriorate. Additionally, antimicrobial resistance and putative bacteriocin genes were detected, potentially intensifying the pathogenicity of the strain. The genomic evidence presented highlights the need for improved screening protocols to minimize the potential contamination of milk by proteolytic and lipolytic psychrotrophic bacteria.

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