Journal of Dairy Science and Biotechnology最新文献

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Evaluation of Sensory Profile of Milk Analogs Containing Clove Oil: A Preliminary Study 含丁香油的牛奶类似物感官特性评价的初步研究
Journal of Dairy Science and Biotechnology Pub Date : 2023-03-01 DOI: 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}
引用次数: 1
Applying Response Surface Methodology to Predict the Homogenization Efficiency of Milk 应用响应面法预测牛奶均质效率
Journal of Dairy Science and Biotechnology Pub Date : 2023-03-01 DOI: 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}
引用次数: 1
Current Status and Prospects for Standards, Regulations, and Detection of Probiotic Yogurt: Review 益生菌酸奶的标准、法规及检测的现状与展望
Journal of Dairy Science and Biotechnology Pub Date : 2023-03-01 DOI: 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}
引用次数: 0
Functional Characteristics of Whey Protein-Derived Peptides Produced Using Lactic Acid Bacteria Hydrolysis 乳酸菌水解制备乳清蛋白衍生肽的功能特性
Journal of Dairy Science and Biotechnology Pub Date : 2023-03-01 DOI: 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}
引用次数: 0
Indirect Measurement of the Amounts of Casein Phosphopeptides Added to Dangmyon (Starch Vermicelli or Glass Noodle) as a Calcium-Absorption Enhancer 作为钙吸收促进剂添加到Dangmyon(淀粉粉条或玻璃面)中的酪蛋白磷酸肽量的间接测定
Journal of Dairy Science and Biotechnology Pub Date : 2022-12-01 DOI: 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}
引用次数: 0
Growth Behavior of Listeria monocytogenes during over 60-Day Ripening of Camembert Cheeses Produced by Unpasteurized Raw Milk 未经巴氏消毒的原料奶生产的卡蒙贝尔奶酪60天成熟过程中单核细胞增生李斯特菌的生长行为
Journal of Dairy Science and Biotechnology Pub Date : 2022-12-01 DOI: 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}
引用次数: 0
Survival Behavior of Escherichia coli O157:H7 during over 60-Day Aging of Camembert Cheeses Manufactured from Unpasteurized Raw Milk 未经巴氏消毒的原料奶制成的卡蒙贝尔奶酪在60天以上陈化过程中大肠杆菌O157:H7的存活行为
Journal of Dairy Science and Biotechnology Pub Date : 2022-12-01 DOI: 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}
引用次数: 0
Functional Properties of Maillard Conjugates Made from Whey Protein Isolate and Inulin 乳清分离蛋白与菊粉合成美拉德偶联物的功能特性
Journal of Dairy Science and Biotechnology Pub Date : 2022-12-01 DOI: 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}
引用次数: 0
Application of Lactic Acid Bacteria to Inhibit Fungal Contamination of Cured Cheeses 乳酸菌在抑制干酪真菌污染中的应用
Journal of Dairy Science and Biotechnology Pub Date : 2022-09-01 DOI: 10.22424/jdsb.2022.40.3.103
Jong-Hui Kim, Eun-Seon Lee, Bu-Min Kim, J. Ham, M. Oh
{"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}
引用次数: 0
Organoleptic Quality Assessment of Dairy and Nondairy Products Supplemented with Ginger Oil: A Preliminary Study 添加生姜油的乳制品和非乳制品感官质量评价的初步研究
Journal of Dairy Science and Biotechnology Pub Date : 2022-09-01 DOI: 10.22424/jdsb.2022.40.3.110
Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeock Youn, Dongkwan Jeong, K. Song
{"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}
引用次数: 0
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