The effect of lactation number, stage, length, and milking frequency on milk yield in Korean Holstein dairy cows using automatic milking system

Mayakrishnan Vijayakumar,박지후,기광석,임동현,김상범,박성민,정하연,박범영,김태일 아세아·태평양축산학회 2017 Animal Bioscience Vol.30 No.8

Objective: The aim of the current study was to describe the relationship between milk yield and lactation number, stage, length and milking frequency in Korean Holstein dairy cows using an automatic milking system (AMS). Methods: The original data set consisted of observations from April to October 2016 of 780 Holstein cows, with a total of 10,751 milkings. Each time a cow was milked by an AMS during the 24 h, the AMS management system recorded identification numbers of the AMS unit, the cow being milking, date and time of the milking, and milk yield (kg) as measured by the milk meters installed on each AMS unit, date and time of the lactation, lactation stage, milking frequency (NoM). Lactation stage is defined as the number of days milking per cows per lactation. Milk yield was calculated per udder quarter in the AMS and was added to 1 record per cow and trait for each milking. Milking frequency was measured the number of milkings per cow per 24 hour. Results: From the study results, a significant relationship was found between the milk yield and lactation number (p<0.001), with the maximum milk yield occurring in the third lactation cows. We recorded the highest milk yield, in a greater lactation length period of early stage (55 to 90 days) at a 4× milking frequency/d, and the lowest milk yield was observed in the later stage (>201 days) of cows. Also, milking frequency had a significant influence on milk yield (p<0.001) in Korean Holstein cows using AMS. Conclusion: Detailed knowledge of these factors such as lactation number, stage, length, and milking frequency associated with increasing milk yield using AMS will help guide future recommendations to producers for maximizing milk yield in Korean Dairy industries.

Entrapment of Milk Nutrients during Cholesterol Removal from Milk by Crosslinked β-Cyclodextrin

H. J. Ha,곽해수,S. S. Jeon,Y. H. Chang 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.5

This study was designed to elucidate the quantities of milk nutrients entrapped during cholesterol removal from milk by crosslinked β-cyclodextrin (β-CD, 0.4~1.2%, w/v) and to evaluate the amounts of the residual β-CD in cholesterol-reduced milk treated by crosslinked β-CD. The content of lactose in the control milk (without treatment by crosslinked β-CD) was 4.86%, and the amounts of lactose entrapped by crosslinked β-CD ranged from 0.00 to 0.03%. The total amounts of the entrapped short-chain free fatty acid (FFA) and free amino acid (FAA) ranged from 0.03 to 0.09 ppm and from 0.28 to 0.71 μmol/mL, respectively. The amounts of the entrapped water-soluble vitamins (L-ascorbic acid, niacin, thiamine and riboflavin) ranged from 0.02 to 0.05 ppm, 0.01 to 0.06 ppm, 0.00 to 0.06 ppm and 0.01 to 0.06 ppm, respectively. The entrapped amounts of lactose, short-chain FFAs, FAAs and water-soluble vitamins were not remarkably affected by the concentrations of crosslinked β-CD (0.4~1.2%, w/v). Only very small amounts of residual β-CD in the cholesterol-removed milk were measured (1.22~3.00 ppm). Based on the data obtained from the present study, it was concluded that the amounts of entrapped nutrients were negligible during cholesterol removal from milk by crosslinked β-CD, and only trace amounts of residual β-CD were present in cholesterol-removed milk. This study was designed to elucidate the quantities of milk nutrients entrapped during cholesterol removal from milk by crosslinked β-cyclodextrin (β-CD, 0.4~1.2%, w/v) and to evaluate the amounts of the residual β-CD in cholesterol-reduced milk treated by crosslinked β-CD. The content of lactose in the control milk (without treatment by crosslinked β-CD) was 4.86%, and the amounts of lactose entrapped by crosslinked β-CD ranged from 0.00 to 0.03%. The total amounts of the entrapped short-chain free fatty acid (FFA) and free amino acid (FAA) ranged from 0.03 to 0.09 ppm and from 0.28 to 0.71 μmol/mL, respectively. The amounts of the entrapped water-soluble vitamins (L-ascorbic acid, niacin, thiamine and riboflavin) ranged from 0.02 to 0.05 ppm, 0.01 to 0.06 ppm, 0.00 to 0.06 ppm and 0.01 to 0.06 ppm, respectively. The entrapped amounts of lactose, short-chain FFAs, FAAs and water-soluble vitamins were not remarkably affected by the concentrations of crosslinked β-CD (0.4~1.2%, w/v). Only very small amounts of residual β-CD in the cholesterol-removed milk were measured (1.22~3.00 ppm). Based on the data obtained from the present study, it was concluded that the amounts of entrapped nutrients were negligible during cholesterol removal from milk by crosslinked β-CD, and only trace amounts of residual β-CD were present in cholesterol-removed milk.

Chemical Composition, Nitrogen Fractions and Amino Acids Profile of Milk from Different Animal Species

Rafiq, Saima,Huma, Nuzhat,Pasha, Imran,Sameen, Aysha,Mukhtar, Omer,Khan, Muhammad Issa Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.7

Milk composition is an imperative aspect which influences the quality of dairy products. The objective of study was to compare the chemical composition, nitrogen fractions and amino acids profile of milk from buffalo, cow, sheep, goat, and camel. Sheep milk was found to be highest in fat ($6.82%{\pm}0.04%$), solid-not-fat ($11.24%{\pm}0.02%$), total solids ($18.05%{\pm}0.05%$), protein ($5.15%{\pm}0.06%$) and casein ($3.87%{\pm}0.04%$) contents followed by buffalo milk. Maximum whey proteins were observed in camel milk ($0.80%{\pm}0.03%$), buffalo ($0.68%{\pm}0.02%$) and sheep ($0.66%{\pm}0.02%$) milk. The non-protein-nitrogen contents varied from 0.33% to 0.62% among different milk species. The highest r-values were recorded for correlations between crude protein and casein in buffalo (r = 0.82), cow (r = 0.88), sheep (r = 0.86) and goat milk (r = 0.98). The caseins and whey proteins were also positively correlated with true proteins in all milk species. A favorable balance of branched-chain amino acids; leucine, isoleucine, and valine were found both in casein and whey proteins. Leucine content was highest in cow ($108{\pm}2.3mg/g$), camel ($96{\pm}2.2mg/g$) and buffalo ($90{\pm}2.4mg/g$) milk caseins. Maximum concentrations of isoleucine, phenylalanine, and histidine were noticed in goat milk caseins. Glutamic acid and proline were dominant among non-essential amino acids. Conclusively, current exploration is important for milk processors to design nutritious and consistent quality end products.

중학생의 학교 우유 급식 실태 및 만족도 조사

남은숙 ( Eun Sook Nam ),김현정 ( Hyun Jung Kim ),박신인 ( Shin In Park ) 한국식품영양학회 2011 韓國食品營養學會誌 Vol.24 No.1

This study was conducted to investigate the consumption of milk, along with satisfaction for improvement of the school milk program in middle school. The subjects were 447 middle school students(265 male, 182 female) in the Gyeonggi area, who were asked to fill out the questionnaire. The collected data were analyzed by a SAS package. The results showed that 53.2% of the subjects were participating in the school milk program. Regarding the frequency of milk consumption, 77.7% of students reported daily milk consumption and 65.3% of students reported they drank milk when it was available. 56.8% of the students responded that they were satisfied with the school milk program. Male students not participating in the school milk program cited the reason as eating at home, while non-participating female students cited the reason as tasteless. When asked whether they accepted or rejected the school milk program, male students(97.7%) and female students(97.8%) answered it should be executed. To improve the school milk program, most of the students(72.2%) stated that it should be selected among flavored milk(strawberry, banana, chocolate, black bean, and husked rice milk) instead of white milk. Therefore, in order to increase the intake of milk, the students should develop the habit of drinking milk to gain the attention of parents. Also, schools should attempt to help through offering proper dietary education.

Development of Lactose-hydrolyzed Milk with Low Sweetness Using Nanofiltration

Choi, S.H.,Lee, S.-B.,Won, H.-R. Asian Australasian Association of Animal Productio 2007 Animal Bioscience Vol.20 No.6

A lactose-hydrolyzed milk with low sweetness was developed using nanofiltration. Raw milk was treated with 0.03% ${\beta}$-galactosidase at $4^{\circ}C$ for 24 h to hydrolyze lactose partially. The resultant lactose-hydrolyzed milk containing 0.43% lactose was then concentrated using a nanofiltration membrane to reach concentration factor of 2.13. The concentration factors and coefficients of retention of milk components in nanofiltration were determined. The concentration factor of milk fat was 2.20 which was the highest of the milk components. The coefficient of retention of calcium and riboflavin was 0.96 and 0.76, respectively. However, the coefficient of retention of glucose, galactose, and sodium was 0.21, 0.15, and 0.22, respectively. Raw milk was treated with 0.1% ${\beta}$-galactosidase at $4^{\circ}C$ for 40 h to hydrolyze lactose fully and then concentrated to reach a concentration factor of 1.6 by using nanofiltration. The concentrated milk was reconstituted with water. The lactose-hydrolyzed milk had sweetness similar to milk. The compositional ratios of crude protein, calcium, sodium, and riboflavin of lactose-hydrolyzed nanofiltrated milk to those of raw milk were 99%, 97%, 77%, and 80%, respectively. This study showed that nanofiltration of lactose-hydrolyzed milk to remove galactose and glucose did not cause significant loss of calcium. The lactose-hydrolyzed nanofiltrated milk contained 0.06% lactose and had sweetness similar to milk.

유당 및 유지방을 중심으로 한 한국 성인 남성의 우유 섭취 행태

김정현,경민숙,민성희,이명희 대한지역사회영양학회 2018 대한지역사회영양학회지 Vol.23 No.6

Objectives: This study examined the milk intake patterns with lactose and milk fatin Korean male adults using the following variables: milk intake level, awareness oflactose, and milk fat, health problems, and necessity of milk intake. In addition, thefactors affecting milk intake were analyzed by multiple regression analysis. Methods: The subjects were 532 males aged 20 years or older among the nationwidemilk purchasing group. The subjects were 223 (41.9%) in the 20-29 year age group,188 (35.3%) in the 30-49 year age group and 121(22.7%) in the over 50 year agegroup. The survey was conducted using ANOVA and multiple comparative analysis toexamine the differences in age and multiple regression analysis was performed toinvestigate the factors affecting the intake of milk. Results: The intake of milk in the subjects was 538.14 ± 494.23 ml per week. Therewere statistically significant differences in the subjects' age according to processed milk,low fat, nonfat milk, cheese, and ice cream. The perception of milk and lactose andmilk fat was recognized as a good food for skeletal health when milk was consumed. Among the milk nutrients, lactose was highly recognized at the age of 20-29, and milkfat was recognized in those over 50 years. In addition to lactose and milk fat, calciumwas the most highly recognized among the milk nutrients. Health problems associatedwith milk were skeletal health, obesity, and lactose intolerance. The perception oflactose intolerance was related to lactose intolerance and fatness, and the dietarybehavior was unaffected. Conclusions: This study examined the milk intake patterns of adult Korean males. Manyvariables were found to be related to the intake of milk. In this study, the milk intakewas high when there was no problem with the perception and dietary behaviors of milknutrition (lactose and milk fat). This study focused on lactose and milk fat, which aremajor nutrients in milk, and it is a new perspective study among milk-related research.

우유를 이용한 군 급식 메뉴 개발

서민영,김원경,양지혜,이주연,이다빈,차명화,김춘영,류경 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.4

Purpose: The aim of this study was to develop new recipes to apply milk for enhancing the calcium intake of soldiers. Methods: In order to select menu items for using milk, an analysis was conducted on the 'Food Service Operation Guidelines' and military menus of the first half of 2018. Subsequently, the suitability of mass production for military foodservice, and calcium content of 750 mg per day by adding milk were considered. In addition, the type of military foodservice (lunch meal, a la carte menu and snack meal) and the environments of military foodservice were identified and reflected in the selection of milk menu items. Results: The final selected and developed milk menus were a main dish (with chicken curry, milk tteokbokki, Mac and cheese), an a la carte menus (with pumpkin milk curry rice bowl, cream risotto and sweet potato milk porridge), and snack menus (with milk cream udon, milk vegetarian mayo sauce). After recruiting 50 military soldiers to investigate the response to the military milk menus, the acceptance scores were the highest for Mac and cheese (3.55), followed by cream risotto (3.55) and milk vegetarian mayo sauce (3.52). The calcium contents in each menu were 89.5 mg in the pumpkin milk curry rice bowl, 290.0 mg in the milk tteokbokki and 377.3 mg in the milk cream udon. Conclusion: The amount of calcium intake in the army could be greatly increased by replacing the conventional military menu with the menu applied milk. Moreover, applying the milk menus to military meals stabilizes the domestic milk supply by the recognition of the importance of the milk intake and it improves the overall satisfaction by meeting the military soldiers’ taste preferences. The results can provide a basis for establishing foodservice policies for the military to improve the calcium intake of military personnel.

우유 대체 식물성 기반 우유 유사체 개발에 관한 현황과 미래

김태진 ( Tae-jin Kim ),서건호 ( Kun-ho Seo ),천정환 ( Jung-whan Chon ),윤혜영 ( Hye-young Youn ),김현진 ( Hyeon-jin Kim ),김영선 ( Young-seon Kim ),김빈 ( Binn Kim ),정동관 ( Dongkwan Jeong ),송광영 ( Kwang-young Song ) 한국낙농식품응용생물학회 2021 Journal of Dairy Science and Biotechnology (JMSB) Vol.39 No.4

기능 식품 및 기능성 식품 시장은 새로운 식품 개발 범주에서 가장 빠르게 성장하는 식품 부문 중 하나이다. 최근 음료 산업의 초점은 식품을 보다 영양가 있고 기능적으로 풍부하게 만드는 방향으로 급속하게 이동하고 있다. 일반적으로 영양학적 기능이 있는 식품을 만들기 위해서는 기능성이 밝혀진 식물재료들을 식품에 직접 첨가하여 사용하거나 또는 추출방법으로 기능성 물질을 분리하여 사용한다. 다양한 음료 중에서 우유는 다량 영양소(지방, 단백질, 탄수화물)와 미량 영양소(칼슘, 셀레늄, 비타민 B 복합체 등)를 균형 잡힌 비율로 제공하는 건강에 좋은 완전 식품으로 인식되고 있다. 하지만, 전 세계의 일부 나라 또는 특정 지역에서는 우유를 이용할 수 없는 환경에 있는 경우도 있다. 특정 미네랄(철), 비타민(엽산) 및 기타 생체 분자(아미노산)의 낮은 함량뿐만 아니라 우유 알레르기, 유당 불내증 및 고콜레스테롤혈증과 같은 복합적인 이유 등으로 많은 사람들이 식물성 기반 우유 대체품(유사체)을 찾고 있는 실정이다. 또한 우유 대체품(유사체)의 조건으로는 기존 우유보다 영양가가 최소한 동일하거나 그 이상이 되어야 한다는 것이다. 식물성 우유 또는 혼합 우유 유사체는 한가지 또는 다른 이유 등으로 더 좋은 비낙농 식물 우유 유사체를 찾는 사람들을 위해 식품산업계에서는 기존 우유를 대체할 수 있는 대안으로 많은 연구가 진행되고 있다. 식물기반 우유 유사체의 시장은 현재 두유, 귀리 우유, 코코넛 우유, 대마 우유, 코코아 우유, 잡곡 우유 등이 주요 시장을 형성하고 있으며, 이들 대부분은 생리활성물질이 포함되어 있다. 따라서 이러한 우유 대체품(유사체)들은 건강증진 및 질병 예방 특성과 상관관계가 있는 기능적 활성 성분으로 인해 높이 평가되고 있다. 기존 우유에 비해 우유 대체품(유사체)의 주요 이점 중 하나는 생산된 우유 단위당 에너지 요구량이 동물성 우유에 비해 훨씬 적으면서 수요에 따라 구성을 쉽게 조정(변경)할 수 있다는 것이다. 그러나 이러한 비전통적인 음료를 생산하는데 있어서 주요 제한 요소는 까다로운 생산기술 등이다. 예를 들면, 콩과 식물에서 추출한 음료의 경우에는 좋지 않은 관능 특성을 보이기도 한다는 것이다. 이러한 문제점들을 해결하기 위해서는 기능성 생리활성 식품 분야에서 경제적이면서도 영양적으로 우수하고 기능이 개선된 맞춤형 신규 음료를 생산할 수 있도록 지속적인 연구개발이 절실히 요구되어진다. 따라서, 본 총설논문에서는 비낙농 식물성 우유 대체품(유사체)의 현재 상태, 시장 잠재력 및 건강 문제에 대한 과학적 비교 및 전반적인 개요, 그리고 비낙농 식물성 우유 대체품(유사체)에 적용되는 다양한 기술관련 자료 등을 재정리하였으며, 궁극적으로 비낙농 식물성 우유에 관한 기본적인 자료를 제공하는 데 있다. Following the COVID-19 pandemic, many people are increasingly becoming interested in health and environmental issues. Therefore, the sale of vegan or vegetarian products has been increasing over the last few years, as well as interest in non-dairy plant-based milk that can replace cow’s milk. Furthermore, the global food industry has developed an interest in such products, considering the recent changes in consumer trends. In Korea, various products are being launched annually due to the increasing interest in non-dairy plant-based milk. However, research with regard to the quality and type of products produced in Korea is still at the preliminary stage when compared to those in the United States and Europe. Therefore, the present review has summarized non-dairy plant-based milk analogues based on the following key aspects. First, the types of non-dairy plant-based milk analogues and their production technologies (in the order of almond milk > cocoa milk > coconut milk > hemp milk > kidney bean milk > oat milk > peanut milk > rice milk, and soy milk). Second, the current status and future prospects for non-dairy plant-based milk analogues. Third, recent trends and future challenges associated with the production and quality improvement of non-dairy plant-based milk analogues. Fourth, the current status and outlook of the non-dairy plant-based milk analogue market in Korea. In conclusion, the present review could provide the food industry with valuable information regarding non-dairy plant-based milk analogues to facilitate the development of related products. Data were obtained from previously published studies.

Effect of milk and milk products consumption on physical growth and bone mineral density in Korean adolescents

Sun Hyo Kim,Woo Kyoung Kim,Myung-Hee Kang 대한지역사회영양학회 2013 Nutrition Research and Practice Vol.7 No.4

This study was conducted to investigate the relationship among the current status of calcium intake from milk and milk products, physical growth and bone mineral density in 664 male and female middle school and high school students aged 15-17 years. In the study, the current status of calcium intake from milk and milk products was analyzed, and the height, body composition, and bone mineral density of the right heel bone (calcaneus) were measured. The daily calcium intake of milk and milk products was calculated as the ‘dairy equivalent of calcium’, which is the calcium content in 200 mL of white milk. The cutoffs of tertiles of the dairy equivalent of calcium were calculated and then the subjects were categorized into 3 groups according to the tertiles, Q1 group (lower intake group), Q2 group (middle intake group) and Q3 group (upper intake group). The daily calcium intake of milk and milk products in Q1, Q2 and Q3 groups was 16.2 mg, 99.7 mg, and 284.0 mg, respectively, and the ratio of milk and milk product consumption to the daily total calcium intake was 5.4%, 27.4%, and 49.7%, respectively. The ratio of total calcium intake to the daily recommended intake in study subjects was 30.5% in Q1, 42.3% in Q2, and 60.7% in Q3, with significant differences (P < 0.05). Height, body weight, BMI, and % of body fat in three tertile groups (Q1, Q2 and Q3) were not significantly different. However, the T scores for bone mineral density in female students in three tertile groups (Q1, Q2 and Q3) was significantly different (P < 0.05). The study showed that the intake of milk and milk products in adolescents, particularly in girls, can improve the bone mineral density without increasing body weight, and thus confirmed that milk intake is important in adolescence.

초등학생의 학교우유급식에 대한 인식, 섭취실태와 개선방안 조사

박상연;이순희;박용순 한양대학교 2010 韓國 生活 科學 硏究 Vol.30 No.1

Milk is an important source of calcium, especially for growing children. The present study was to investigate the factors influenced milk consumption, and thus provide the guideline for improving milk consumption at the elementary school. Three hundreds forty nine students at an elementary school in Seoul were participated in the survey and the information regarding demography, milk consumption at home and school, the preferred type of milk, dietary habits, milk accessibility, and milk program at school were collected. Boys and the 6th grader consumed milk significantly more than girls and 3rd, 4th and 5th graders, respectively. Students with regular meal habit drunk more milk than skip a meals. Students drinking milk in the home at least once a day tended to drink milk at school. Majority of students (n=234) opposed teacher’s interference regarding milk program. Bread and cereals were the food consumed with milk most often at home. A cup of milk (200 ml) was accepted as the proper amount for one serving, and many students (n=210) preferred to drink the processed milk. Chocolate milk was most preferred type of processed milk. The reason to drink milk was to be healthy, or delicious, and the reason not to drink milk was taste and digestion, smell. This study suggested that preference and frequency of milk consumption were influence by the usual diet, milk consumption at home, and tastes of milk. Therefore, to improve milk consumption, nutrition education regarding nutrition aspect of milk, improving taste of milk, can considering various kinds of milk including types of milk consumed at home or student's favorite milk was recommended.