Pub Date : 2022-09-01DOI: 10.22424/jdsb.2022.40.3.134
C. Seo
Protein-enriched dairy powder is widely consumed to promote muscle synthesis. Recently, in Korea, elderly people have also begun consuming protein powder products to prevent muscle loss. However, these protein-enriched powders have poor flowability and hydration properties because of the fine particles of spray-dried milk protein powder. Therefore, in this study, the fluidized bed agglomeration process was used to solve these problems. The rheological and physical properties of milk protein isolate (MPI)/skim milk powder (SMP) mixtures were effectively improved via fluidized bed agglomeration. The particle size of the MPI/SMP mixtures significantly increased from 35.7 – 58 µ m to 118 – 136 µ m, the flowability level improved from fair (21.4 – 26.3) to good (15.7 – 16.3), and the cohesiveness level changed from intermediate (1.27 – 1.36) to low (1.18 – 1.19) after fluidized bed agglomeration. In addition, the wetting time of the agglomerated MPI/SMP mixtures was effectively reduced to 4.67 – 58.3 s by fluidized bed agglomeration. These findings may be useful for manufacturing protein-enriched dairy powders with good instant properties.
{"title":"Improvements in the Physical Properties of Agglomerated Milk Protein\u0000 Isolate/Skim Milk Powder Mixtures Via Fluidized Bed\u0000 Agglomeration","authors":"C. Seo","doi":"10.22424/jdsb.2022.40.3.134","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.3.134","url":null,"abstract":"Protein-enriched dairy powder is widely consumed to promote muscle synthesis. Recently, in Korea, elderly people have also begun consuming protein powder products to prevent muscle loss. However, these protein-enriched powders have poor flowability and hydration properties because of the fine particles of spray-dried milk protein powder. Therefore, in this study, the fluidized bed agglomeration process was used to solve these problems. The rheological and physical properties of milk protein isolate (MPI)/skim milk powder (SMP) mixtures were effectively improved via fluidized bed agglomeration. The particle size of the MPI/SMP mixtures significantly increased from 35.7 – 58 µ m to 118 – 136 µ m, the flowability level improved from fair (21.4 – 26.3) to good (15.7 – 16.3), and the cohesiveness level changed from intermediate (1.27 – 1.36) to low (1.18 – 1.19) after fluidized bed agglomeration. In addition, the wetting time of the agglomerated MPI/SMP mixtures was effectively reduced to 4.67 – 58.3 s by fluidized bed agglomeration. These findings may be useful for manufacturing protein-enriched dairy powders with good instant properties.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91243360","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.2022.40.3.122
Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeon-Jin Kim, Hajeong Jeong, K. Song
Radish (Raphanus sativus L.) has long been recognized as a source of nutrients and phytochemicals. It is well known that the antioxidant properties of radish contributed to its popularity in pharmaceuticals. For this reason, the radish extract aided in the recovery and prevention from diseases. Hence, in this study, the sensory evaluation assessment was conducted following addition of radish oil to almond milk, oat milk, and soy milk (nondairy products) and Kefir, yogurt, and cow milk (dairy products) at different concentrations (containing 0.5% increments from 0% up to 2%). According to the results obtained in this study, all samples containing 0.5% radish oil scored higher on the sensory evaluation scale than the control. It is also very valuable as it is the first study to investigate sensory evaluation assessment by incorporating radish oil into almond milk, oat milk, and soy milk (nondairy products) and kefir, yogurt, and cow milk (dairy products). Furthermore, the results of this study can be used as a foundation for developing future products using radish oil. Additional research on addition of plant-based essential oil to various foods should be conducted.
{"title":"Sensory Evaluation Assessment of Almond Milk, Oat Milk, Soy Milk\u0000 (Nondairy Products) and Kefir, Yogurt, Cow Milk (Dairy Products) Containing\u0000 Radish Oil: A Preliminary Study","authors":"Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeon-Jin Kim, Hajeong Jeong, K. Song","doi":"10.22424/jdsb.2022.40.3.122","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.3.122","url":null,"abstract":"Radish (Raphanus sativus L.) has long been recognized as a source of nutrients and phytochemicals. It is well known that the antioxidant properties of radish contributed to its popularity in pharmaceuticals. For this reason, the radish extract aided in the recovery and prevention from diseases. Hence, in this study, the sensory evaluation assessment was conducted following addition of radish oil to almond milk, oat milk, and soy milk (nondairy products) and Kefir, yogurt, and cow milk (dairy products) at different concentrations (containing 0.5% increments from 0% up to 2%). According to the results obtained in this study, all samples containing 0.5% radish oil scored higher on the sensory evaluation scale than the control. It is also very valuable as it is the first study to investigate sensory evaluation assessment by incorporating radish oil into almond milk, oat milk, and soy milk (nondairy products) and kefir, yogurt, and cow milk (dairy products). Furthermore, the results of this study can be used as a foundation for developing future products using radish oil. Additional research on addition of plant-based essential oil to various foods should be conducted.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86585689","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.2022.40.3.93
Yu-Kyoung Park, Sang-Pil Hong, Sang-Dong Lim
This study was conducted using response surface methodology (RSM) to elucidate fermentation conditions that will optimize ACE inhibitory activity using Lactiplantibacillus plantarum K79. Four independent variables [skim milk (with 1% added glucose) concentration (6% – 14%), incubation temperature (32℃ – 42℃), incubation time (8 – 24 h), and amount of added starter (0.02% – 0.2%)] were evaluated using five-level central composite design and response surface methodology to determine the optimum fermentation condition. The dependent variables were angiotensin converting enzyme (ACE) inhibitory activity (the value obtained from 10 2 diluted supernatant), and pH. The respective coefficients of determinations (R 2 ) were 0.791 and 0.905 for ACE inhibitory activity and pH. The maximum ACE inhibitory activity was 90% under the following conditions: 10% skim milk (with 1% added glucose) concentration, 37℃ incubation temperature, 17.8 h incubation time, and 0.2% added starter. Based on the RSM, using predicted best ACE conditions for fermentation of 13.49% skim milk (with 1% added glucose) with 0.0578% starter at 33.4℃ for 21.5 h, the predicted ACE inhibitory activity and pH values were 86.69% and 4.6, respectively. Actual ACE inhibitory activity and pH values were 85.5% and 4.58, respectively.
{"title":"Optimization of Skim Milk Fermentation Conditions by Response\u0000 Surface Methodology to Improve ACE Inhibitory Activity Using\u0000 Lactiplantibacillus plantarum K79","authors":"Yu-Kyoung Park, Sang-Pil Hong, Sang-Dong Lim","doi":"10.22424/jdsb.2022.40.3.93","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.3.93","url":null,"abstract":"This study was conducted using response surface methodology (RSM) to elucidate fermentation conditions that will optimize ACE inhibitory activity using Lactiplantibacillus plantarum K79. Four independent variables [skim milk (with 1% added glucose) concentration (6% – 14%), incubation temperature (32℃ – 42℃), incubation time (8 – 24 h), and amount of added starter (0.02% – 0.2%)] were evaluated using five-level central composite design and response surface methodology to determine the optimum fermentation condition. The dependent variables were angiotensin converting enzyme (ACE) inhibitory activity (the value obtained from 10 2 diluted supernatant), and pH. The respective coefficients of determinations (R 2 ) were 0.791 and 0.905 for ACE inhibitory activity and pH. The maximum ACE inhibitory activity was 90% under the following conditions: 10% skim milk (with 1% added glucose) concentration, 37℃ incubation temperature, 17.8 h incubation time, and 0.2% added starter. Based on the RSM, using predicted best ACE conditions for fermentation of 13.49% skim milk (with 1% added glucose) with 0.0578% starter at 33.4℃ for 21.5 h, the predicted ACE inhibitory activity and pH values were 86.69% and 4.6, respectively. Actual ACE inhibitory activity and pH values were 85.5% and 4.58, respectively.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"128 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79385009","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 : 2022-06-01DOI: 10.22424/jdsb.2022.40.2.86
Arxel G. Elnar, Geun-Bae Kim
Chryseobacterium mulctrae KACC 21234 T 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 21234 T 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.
{"title":"Complete Genome Sequence of Chryseobacterium mulctrae KACC 21234T: A Potential Proteolytic and Lipolytic Bacteria Isolated from Bovine Raw Milk","authors":"Arxel G. Elnar, Geun-Bae Kim","doi":"10.22424/jdsb.2022.40.2.86","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.2.86","url":null,"abstract":"Chryseobacterium mulctrae KACC 21234 T 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 21234 T 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.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"3185 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86582513","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 : 2022-06-01DOI: 10.22424/jdsb.2022.40.2.66
Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeock Youn, Hyeon-Jin Kim, Young-Seon Kim, Binna Kim, Jekang Her, Dongkwan Jeong, K. Song
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.
{"title":"Sensory Qualities of Non-Dairy and Dairy Products Fortified with Aloe\u0000 Oil: A Preliminary Study","authors":"Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeock Youn, Hyeon-Jin Kim, Young-Seon Kim, Binna Kim, Jekang Her, Dongkwan Jeong, K. Song","doi":"10.22424/jdsb.2022.40.2.66","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.2.66","url":null,"abstract":"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.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76361739","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 : 2022-06-01DOI: 10.22424/jdsb.2022.40.2.57
Dong-June Park, Sejong Oh, J. Imm
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.
{"title":"Quality Characteristics of Calcium Fortified Yogurt Prepared with\u0000 Milk Mineral","authors":"Dong-June Park, Sejong Oh, J. Imm","doi":"10.22424/jdsb.2022.40.2.57","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.2.57","url":null,"abstract":"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.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90258991","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 : 2022-06-01DOI: 10.22424/jdsb.2022.40.2.76
Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeock Youn, Hyeon-Jin Kim, Young-Seon Kim, Binna Kim, Soo-Yeon Jeong, Dongkwan Jeong, K. Song
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 supple-mented 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.
{"title":"Organoleptic Properties of Cow Milk, Yoghurt, Kefir, and Soy Milk\u0000 When Combined with Broccoli Oil: A Preliminary Study","authors":"Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeock Youn, Hyeon-Jin Kim, Young-Seon Kim, Binna Kim, Soo-Yeon Jeong, Dongkwan Jeong, K. Song","doi":"10.22424/jdsb.2022.40.2.76","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.2.76","url":null,"abstract":"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 supple-mented 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.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"383 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84590605","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 : 2022-03-01DOI: 10.22424/jdsb.2022.40.1.35
Seung-yong Park, S. Favotto, M. Corazzin
The taste preference for cheese is primarily dependent on an individual’s habitual experience, such as personal memories since childhood. Cheese is not a traditional food in Korea, and therefore, the liking of cheese is acquired mainly through the exposure to European natural cheese by frequent travels rather than habitual experience. Although Korean dairy farms started the production of European style natural cheese because of surplus milk undulation, yet its demand has been consistently increasing in the last decade. Most of the mountain cheese variety in Europe are produced during the summer season on mountain pastures, especially in countries surrounded by the Alps. Nevertheless, not only consumers but also mountain cheese producers cannot comprehensively explain the differences in the nutritional properties of the milk from cows that grazed on mountain pasture and cows that were raised indoors. As the demand for cheese consumption is steadily increasing in Korea, it is necessary to study the effects of providing marketing information regarding the health conditions and rearing system of dairy cows in relation to the nutritional composition of cheese. In addition to the marketing focus on health-promoting unsaturated fatty acid composition of milk and cheese, the relationship between providing the marketing information on the raising environments of cows and the overall liking of mountain cheese were also investigated.
{"title":"Effect of Providing Marketing Information about the Nutritional\u0000 Composition of Milk and Rearing System of Cows on the Overall Liking of\u0000 Cheese","authors":"Seung-yong Park, S. Favotto, M. Corazzin","doi":"10.22424/jdsb.2022.40.1.35","DOIUrl":"https://doi.org/10.22424/jdsb.2022.40.1.35","url":null,"abstract":"The taste preference for cheese is primarily dependent on an individual’s habitual experience, such as personal memories since childhood. Cheese is not a traditional food in Korea, and therefore, the liking of cheese is acquired mainly through the exposure to European natural cheese by frequent travels rather than habitual experience. Although Korean dairy farms started the production of European style natural cheese because of surplus milk undulation, yet its demand has been consistently increasing in the last decade. Most of the mountain cheese variety in Europe are produced during the summer season on mountain pastures, especially in countries surrounded by the Alps. Nevertheless, not only consumers but also mountain cheese producers cannot comprehensively explain the differences in the nutritional properties of the milk from cows that grazed on mountain pasture and cows that were raised indoors. As the demand for cheese consumption is steadily increasing in Korea, it is necessary to study the effects of providing marketing information regarding the health conditions and rearing system of dairy cows in relation to the nutritional composition of cheese. In addition to the marketing focus on health-promoting unsaturated fatty acid composition of milk and cheese, the relationship between providing the marketing information on the raising environments of cows and the overall liking of mountain cheese were also investigated.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82618640","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 : 2021-12-01DOI: 10.22424/jdsb.2021.39.4.145
G. Park, Sooyeon Song
Antibiotics are used in many sectors, including the dairy industry, to prevent bacterial infections in humans, animals, and plants. When bacterial cells are exposed to stressors, such as antibiotic exposure, a subpopulation of the cells becomes dormant. This helps the pathogen to revive and reconstitute its pathogenicity. Thus, eradicating the dormant cells may be an effective strategy to reduce the development of antibiotic resistance in bacteria caused by the abuse of antibiotics. In recent years, a large number of indole-related compounds have been reported to eradicate persister cells. In this review, we provide a summary of the mechanisms of persister cell formation and resuscitation, and the ability of indole and substituted indoles to eradicate persister cells.
{"title":"Eradicating Bacterial Persister Cells with Substituted Indoles to\u0000 Reduce Antibiotic Resistance","authors":"G. Park, Sooyeon Song","doi":"10.22424/jdsb.2021.39.4.145","DOIUrl":"https://doi.org/10.22424/jdsb.2021.39.4.145","url":null,"abstract":"Antibiotics are used in many sectors, including the dairy industry, to prevent bacterial infections in humans, animals, and plants. When bacterial cells are exposed to stressors, such as antibiotic exposure, a subpopulation of the cells becomes dormant. This helps the pathogen to revive and reconstitute its pathogenicity. Thus, eradicating the dormant cells may be an effective strategy to reduce the development of antibiotic resistance in bacteria caused by the abuse of antibiotics. In recent years, a large number of indole-related compounds have been reported to eradicate persister cells. In this review, we provide a summary of the mechanisms of persister cell formation and resuscitation, and the ability of indole and substituted indoles to eradicate persister cells.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"2012 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88147520","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 : 2021-12-01DOI: 10.22424/jdsb.2021.39.4.166
Sejong Oh
Since 1903, the International Dairy Federation (IDF) has been providing information on policies, standards, and regulations of the dairy industries to reach a global consensus on how to help feed the world with safe and sustainable dairy products. The 2021 IDF Global Dairy Conference was held in Copenhagen, Denmark with the theme of ‘A Changing Climate for Dairy’ for three days from the 13 to the 15 of October. Over 350 worldwide participants came together were expected to come together with several hundred additional online participants. An interesting topic among those presented at the conference was artificial milk at the Processing & Technology session on October 14. Dr. Eisner presented “Milk by Fermentation”, in which he presented the technique of culturing and manufacturing artificial milk, based on artificially producing the caseins and enzymes through precision fermentation, which is suitable for making artificial cheeses. During the conference, the IDF launched the latest edition of the publication on global dairy markets, titled the World Dairy Situation Report 2021. According to report, South Korea is ranked 3 in the world for cheese imports.
{"title":"IDF Global Dairy Conference 2021","authors":"Sejong Oh","doi":"10.22424/jdsb.2021.39.4.166","DOIUrl":"https://doi.org/10.22424/jdsb.2021.39.4.166","url":null,"abstract":"Since 1903, the International Dairy Federation (IDF) has been providing information on policies, standards, and regulations of the dairy industries to reach a global consensus on how to help feed the world with safe and sustainable dairy products. The 2021 IDF Global Dairy Conference was held in Copenhagen, Denmark with the theme of ‘A Changing Climate for Dairy’ for three days from the 13 to the 15 of October. Over 350 worldwide participants came together were expected to come together with several hundred additional online participants. An interesting topic among those presented at the conference was artificial milk at the Processing & Technology session on October 14. Dr. Eisner presented “Milk by Fermentation”, in which he presented the technique of culturing and manufacturing artificial milk, based on artificially producing the caseins and enzymes through precision fermentation, which is suitable for making artificial cheeses. During the conference, the IDF launched the latest edition of the publication on global dairy markets, titled the World Dairy Situation Report 2021. According to report, South Korea is ranked 3 in the world for cheese imports.","PeriodicalId":15410,"journal":{"name":"Journal of Dairy Science and Biotechnology","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81667085","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}
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