Journal of Dairy Science and Biotechnology最新文献_第3页

Improvements in the Physical Properties of Agglomerated Milk Protein Isolate/Skim Milk Powder Mixtures Via Fluidized Bed Agglomeration 流化床团聚对分离乳蛋白/脱脂奶粉混合物物理性能的改善

Journal of Dairy Science and Biotechnology Pub Date : 2022-09-01 DOI: 10.22424/jdsb.2022.40.3.134

C. Seo

{"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}

引用次数: 1

Sensory Evaluation Assessment of Almond Milk, Oat Milk, Soy Milk (Nondairy Products) and Kefir, Yogurt, Cow Milk (Dairy Products) Containing Radish Oil: A Preliminary Study 杏仁奶、燕麦奶、豆奶(非乳制品)和含萝卜油的开菲尔酒、酸奶、牛奶(乳制品)感官评价的初步研究

Journal of Dairy Science and Biotechnology Pub Date : 2022-09-01 DOI: 10.22424/jdsb.2022.40.3.122

Tae-Jin Kim, K. Seo, Jung-Whan Chon, Hyeon-Jin Kim, Hajeong Jeong, K. Song

{"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}

引用次数: 1

Optimization of Skim Milk Fermentation Conditions by Response Surface Methodology to Improve ACE Inhibitory Activity Using Lactiplantibacillus plantarum K79 响应面法优化脱脂乳发酵条件提高植物乳杆菌K79对ACE的抑制活性

Journal of Dairy Science and Biotechnology Pub Date : 2022-09-01 DOI: 10.22424/jdsb.2022.40.3.93

Yu-Kyoung Park, Sang-Pil Hong, Sang-Dong Lim

{"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}

引用次数: 1

Complete Genome Sequence of Chryseobacterium mulctrae KACC 21234T: A Potential Proteolytic and Lipolytic Bacteria Isolated from Bovine Raw Milk 从牛原料乳中分离的一种潜在的蛋白水解和脂肪分解细菌——多黄杆菌KACC 21234T的全基因组序列

Journal of Dairy Science and Biotechnology Pub Date : 2022-06-01 DOI: 10.22424/jdsb.2022.40.2.86

Arxel G. Elnar, Geun-Bae Kim

引用次数: 0

Sensory Qualities of Non-Dairy and Dairy Products Fortified with Aloe Oil: A Preliminary Study 添加芦荟油的非乳制品和乳制品感官品质的初步研究

Journal of Dairy Science and Biotechnology Pub Date : 2022-06-01 DOI: 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

{"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}

引用次数: 1

Quality Characteristics of Calcium Fortified Yogurt Prepared with Milk Mineral 乳矿物制备加钙酸奶的品质特性

Journal of Dairy Science and Biotechnology Pub Date : 2022-06-01 DOI: 10.22424/jdsb.2022.40.2.57

Dong-June Park, Sejong Oh, J. Imm

引用次数: 0

Organoleptic Properties of Cow Milk, Yoghurt, Kefir, and Soy Milk When Combined with Broccoli Oil: A Preliminary Study 牛奶、酸奶、开菲尔和豆浆与花椰菜油混合后的感官特性:初步研究

Journal of Dairy Science and Biotechnology Pub Date : 2022-06-01 DOI: 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

{"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}

引用次数: 1

Effect of Providing Marketing Information about the Nutritional Composition of Milk and Rearing System of Cows on the Overall Liking of Cheese 提供牛奶营养成分和奶牛饲养系统的营销信息对奶酪整体喜好的影响

Journal of Dairy Science and Biotechnology Pub Date : 2022-03-01 DOI: 10.22424/jdsb.2022.40.1.35

Seung-yong Park, S. Favotto, M. Corazzin

{"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}

引用次数: 0

Eradicating Bacterial Persister Cells with Substituted Indoles to Reduce Antibiotic Resistance 取代吲哚根除细菌持久性细胞降低抗生素耐药性

Journal of Dairy Science and Biotechnology Pub Date : 2021-12-01 DOI: 10.22424/jdsb.2021.39.4.145

G. Park, Sooyeon Song

引用次数: 0

IDF Global Dairy Conference 2021 IDF 2021全球乳品大会

Journal of Dairy Science and Biotechnology Pub Date : 2021-12-01 DOI: 10.22424/jdsb.2021.39.4.166

Sejong Oh

引用次数: 0