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백영진,허철성,이정열 한국유가공기술과학회 1999 Journal of Dairy Science and Biotechnology (JMSB) Vol.17 No.1
This study was designed to investigate the health promotion effect of fermented milk and historical story of Korean dairy products from the ancient period to present. Although the origin of fermented milk is Europe, the recode of fermented milk was founded in far-east and middle east areas at BC 4C. After the spread of fermented milk to Korea and Japan. The consumption of fermented milk in Korea was dramatically increased to 14.2 ㎏ per person in 1997. Health promotion effect of fermented milk can be devided to 5 major effected improvements of intestinal microflora, anticancer, cholesterol assimilation anti-pathogenic activity. Fermented milk reduced the level of β-glucornidase and nitroreductase to 50% and it provides anticancer activity by cell wall an polysaccharides. Fermented milk has cholesterol assimilation activity ca. 54∼40% (B. longum, Str. thermophillus). Anti-pathogenic activity of fermented milk was significant. It appeared that Sal. ser. typhimurium was more susceptible than E. coli 0157 at low pH fermented milk. Viable cells of E. coli 0157 were not dramatically decreased in most of fermented milks tested, but in general, Sal, ser. typhimurium was drastically decreased in most of the fermented milks.