Pub Date : 2023-03-01DOI: 10.22424/jdsb.2023.41.1.26
Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeock Youn, Hyeon-Jin Kim, Hajeong Jeong, Seok-Hyeong Kang, Won-Uk Hwang, Dongkwan Jeong, K. Song
{"title":"Evaluation of Sensory Profile of Milk Analogs Containing Clove Oil: A\u0000 Preliminary Study","authors":"Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeock Youn, Hyeon-Jin Kim, Hajeong Jeong, Seok-Hyeong Kang, Won-Uk Hwang, Dongkwan Jeong, K. Song","doi":"10.22424/jdsb.2023.41.1.26","DOIUrl":"https://doi.org/10.22424/jdsb.2023.41.1.26","url":null,"abstract":"","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73202698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.22424/jdsb.2023.41.1.1
S. Rheem, Sejong Oh
{"title":"Applying Response Surface Methodology to Predict the Homogenization\u0000 Efficiency of Milk","authors":"S. Rheem, Sejong Oh","doi":"10.22424/jdsb.2023.41.1.1","DOIUrl":"https://doi.org/10.22424/jdsb.2023.41.1.1","url":null,"abstract":"","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"106 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73033833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.22424/jdsb.2023.41.1.9
Jung-Whan Chon, K. Seo, Tae-Jin Kim, Hyeock Youn, Seok-Hyeong Kang, Won-Uk Hwang, Hajeong Jeong, Dongkwan Jeong, K. Song
{"title":"Current Status and Prospects for Standards, Regulations, and\u0000 Detection of Probiotic Yogurt: Review","authors":"Jung-Whan Chon, K. Seo, Tae-Jin Kim, Hyeock Youn, Seok-Hyeong Kang, Won-Uk Hwang, Hajeong Jeong, Dongkwan Jeong, K. Song","doi":"10.22424/jdsb.2023.41.1.9","DOIUrl":"https://doi.org/10.22424/jdsb.2023.41.1.9","url":null,"abstract":"","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86456338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-01DOI: 10.22424/jdsb.2023.41.1.34
Jae Yong Lee, D. Yoo, Y. Jeon, Seul-Hui Moon, Ok-Hee Kim, Dong-Hyun Lee, Cheol-Hyun Kim
{"title":"Functional Characteristics of Whey Protein-Derived Peptides Produced\u0000 Using Lactic Acid Bacteria Hydrolysis","authors":"Jae Yong Lee, D. Yoo, Y. Jeon, Seul-Hui Moon, Ok-Hee Kim, Dong-Hyun Lee, Cheol-Hyun Kim","doi":"10.22424/jdsb.2023.41.1.34","DOIUrl":"https://doi.org/10.22424/jdsb.2023.41.1.34","url":null,"abstract":"","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90750883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-01DOI: 10.22424/jdsb.2022.40.4.173
Jong-Woo Choi, Sung-Heung Kim, Jung-Soo Kyung, H. Yoon, Jaeyoung Kim, Ik-Je Yoo, Young-Jae Ham, Seong-Tae Kim, Ki-Moon Park
{"title":"Indirect Measurement of the Amounts of Casein Phosphopeptides Added\u0000 to Dangmyon (Starch Vermicelli or Glass Noodle) as a Calcium-Absorption\u0000 Enhancer","authors":"Jong-Woo Choi, Sung-Heung Kim, Jung-Soo Kyung, H. Yoon, Jaeyoung Kim, Ik-Je Yoo, Young-Jae Ham, Seong-Tae Kim, Ki-Moon Park","doi":"10.22424/jdsb.2022.40.4.173","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.4.173","url":null,"abstract":"","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73234621","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-01DOI: 10.22424/jdsb.2022.40.4.163
Jung-Whan Chon, K. Seo, Jong-Soo Lim, Hyeon-Jin Kim, Hajeong Jeong, K. Song
{"title":"Growth Behavior of Listeria monocytogenes during\u0000 over 60-Day Ripening of Camembert Cheeses Produced by Unpasteurized Raw\u0000 Milk","authors":"Jung-Whan Chon, K. Seo, Jong-Soo Lim, Hyeon-Jin Kim, Hajeong Jeong, K. Song","doi":"10.22424/jdsb.2022.40.4.163","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.4.163","url":null,"abstract":"","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89075784","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-01DOI: 10.22424/jdsb.2022.40.4.151
Jung-Whan Chon, K. Seo, Jong-Soo Lim, Hyeock Youn, Dongkwan Jeong, K. Song
{"title":"Survival Behavior of Escherichia coli O157:H7 during\u0000 over 60-Day Aging of Camembert Cheeses Manufactured from Unpasteurized Raw\u0000 Milk","authors":"Jung-Whan Chon, K. Seo, Jong-Soo Lim, Hyeock Youn, Dongkwan Jeong, K. Song","doi":"10.22424/jdsb.2022.40.4.151","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.4.151","url":null,"abstract":"","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"91 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85641715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-01DOI: 10.22424/jdsb.2022.40.4.143
Yeon-Woo Kim, Sehi Lee, Won-Jae Lee
{"title":"Functional Properties of Maillard Conjugates Made from Whey Protein\u0000 Isolate and Inulin","authors":"Yeon-Woo Kim, Sehi Lee, Won-Jae Lee","doi":"10.22424/jdsb.2022.40.4.143","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.4.143","url":null,"abstract":"","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78856352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-01DOI: 10.22424/jdsb.2022.40.3.103
Jong-Hui Kim, Eun-Seon Lee, Bu-Min Kim, J. Ham, M. Oh
Lactic acid bacteria with antibacterial activity can be effectively used as probiotics to inhibit the growth of harmful bacteria that cause food spoilage or food poisoning. In this study, Pediococcus pentosaceus M132-2, isolated from soybean paste, was analyzed for its effects on three major contaminating fungi. M132-2 was confirmed to exert antifungal activity by inhibiting the growth of all three fungi tested. In addition, M132-2 displayed excellent salt resistance and low temperature tolerance. Thus M132-2 can survive at the salinity level in cheese and at the low temperatures used in the aging process. Finally, when supernatant from an M132-2 culture was applied to Gouda cheese, the growth of contaminating fungi was significantly inhibited. Consequently, M132-2 may be useful for the prevention of spoilage of various foods, including cheese.
{"title":"Application of Lactic Acid Bacteria to Inhibit Fungal Contamination\u0000 of Cured Cheeses","authors":"Jong-Hui Kim, Eun-Seon Lee, Bu-Min Kim, J. Ham, M. Oh","doi":"10.22424/jdsb.2022.40.3.103","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.3.103","url":null,"abstract":"Lactic acid bacteria with antibacterial activity can be effectively used as probiotics to inhibit the growth of harmful bacteria that cause food spoilage or food poisoning. In this study, Pediococcus pentosaceus M132-2, isolated from soybean paste, was analyzed for its effects on three major contaminating fungi. M132-2 was confirmed to exert antifungal activity by inhibiting the growth of all three fungi tested. In addition, M132-2 displayed excellent salt resistance and low temperature tolerance. Thus M132-2 can survive at the salinity level in cheese and at the low temperatures used in the aging process. Finally, when supernatant from an M132-2 culture was applied to Gouda cheese, the growth of contaminating fungi was significantly inhibited. Consequently, M132-2 may be useful for the prevention of spoilage of various foods, including cheese.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"41 4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91009974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-01DOI: 10.22424/jdsb.2022.40.3.110
Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeock Youn, Dongkwan Jeong, K. Song
The root of ginger (Zingiber officinale) contains gingerol, which is known to be responsible for its pharmacological activity. The essential oil extracted from ginger has been found to have various pharmacological effects. Thus, interest in the development of various beverages using ginger oil has recently increased. Therefore, in this study, the organoleptic quality assessment of cow milk, yogurt, kefir, soy milk, oat milk, and almond milk was conducted by supplementing them with oil extracted from ginger at various concentrations (supple-mented with 0.5% increments from 0% up to 2%). A poor grade was obtained in the organoleptic quality evaluation, owing to the strong odor of ginger oil. However, when compared to that of the control, the samples supplemented with 0.5% ginger oil showed a good grade of organoleptic quality assessment. Therefore, this study is considered valuable as it is the first study to review the organoleptic quality assessment by supplementing milk, yogurt, kefir, soy milk, oat milk, and almond milk with ginger oil. Additionally, in order to improve organoleptic quality assessment, it is critical to estimate how much ginger oil supplementation concentration could be reduced and whether ginger oil exhibits various bio-activities at this concentration.
{"title":"Organoleptic Quality Assessment of Dairy and Nondairy Products\u0000 Supplemented with Ginger Oil: A Preliminary Study","authors":"Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeock Youn, Dongkwan Jeong, K. Song","doi":"10.22424/jdsb.2022.40.3.110","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.3.110","url":null,"abstract":"The root of ginger (Zingiber officinale) contains gingerol, which is known to be responsible for its pharmacological activity. The essential oil extracted from ginger has been found to have various pharmacological effects. Thus, interest in the development of various beverages using ginger oil has recently increased. Therefore, in this study, the organoleptic quality assessment of cow milk, yogurt, kefir, soy milk, oat milk, and almond milk was conducted by supplementing them with oil extracted from ginger at various concentrations (supple-mented with 0.5% increments from 0% up to 2%). A poor grade was obtained in the organoleptic quality evaluation, owing to the strong odor of ginger oil. However, when compared to that of the control, the samples supplemented with 0.5% ginger oil showed a good grade of organoleptic quality assessment. Therefore, this study is considered valuable as it is the first study to review the organoleptic quality assessment by supplementing milk, yogurt, kefir, soy milk, oat milk, and almond milk with ginger oil. Additionally, in order to improve organoleptic quality assessment, it is critical to estimate how much ginger oil supplementation concentration could be reduced and whether ginger oil exhibits various bio-activities at this concentration.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86594811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：