• Food Science of Animal Resources
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• v.39 no.5
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• pp.820-830
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• 2019

Most consumers consider yogurt to be a healthy food because it contains probiotic microorganisms. Although a plethora of commercially produced yogurts exists, nutritional and functional aspects of the commercial yogurts have not been well characterized. In this study, the microbiological and physicochemical properties of popular drinking yogurts in Korea were extensively characterized. The viability of lactic acid bacteria, including lactobacilli and bifidobacteria, varied between yogurt samples. These lactobacilli and bifidobacteria showed effective antimicrobial activities against foodborne pathogenic bacteria. Unlike the titratable acidity and pH, the soluble solids content varied between yogurt samples. All the yogurt samples contained high levels of potassium (average 143.53 mg/100 g) and calcium (average 133.92 mg/100 g), as well as phosphorus and sodium. Lactose, fructose, and glucose were the major sugar components in most yogurt samples, whereas the levels of sucrose and maltose were relatively low. Among several organic acids analyzed in the yogurt samples, lactic acid (average 767.67 mg/100 g) and citric acid (average 170.91 mg/100 g) were the most predominant. Taken together, this study provides preliminary information about the nutritional and functional characteristics of commercially available drinking yogurts.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.73-83
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• 2019

The aim of this study was to investigate the effect of glucose oxidase (GOX) immobilized on magnetic chitosan nanoparticles (MCNP) on the viability of probiotic bacteria and the physico-chemical properties of drinking yogurt. Different concentrations (0, 250, and 500 mg/kg) of free and immobilized GOX were used in probiotic drinking yogurt samples. The samples were stored at $4^{\circ}C$ for 21 d. During storage, reduction of the number of probiotic bacteria in the samples with enzyme was lower than the control sample (without enzyme). The sample containing 500 mg/kg immobilized enzyme had the highest number of Bifidobacterium lactis and Lactobacillus acidophilus. The samples containing immobilized enzyme had lower acidity than other samples. Moreover, moderate proteolytic activity and enough contents of flavor compounds were observed in these samples. It can be concluded that use of immobilized GOX is economically more feasible because of improving the viability of probiotic bacteria and the physico-chemical characteristics of drinking yogurt.

• Journal of Nutrition and Health
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• v.29 no.6
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• pp.634-641
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• 1996

In order to study the prevalence of constipation among female college students in Korean and the effect of yogurt, 3,243 students in Seoul area were surveyed by questionnaires for the status of stool evacuation and 197 students with possible constipation were sampled and fed apple yogurt II from Pasteur dairy Company for 3-weeks period. Students of constipation amounted to a high ratio of 53.4%, which consisted of 13.4% in heavy constipation (1-2 times evacuation per week) and 40.0% in mild constipation(3-4times evacuation per week) during the past one-year period. To 90 of heavy constipation and 107 of mild constipation students were fed 290ml of yogurt every morning for 3-weeks period and examined for the status of stool evacuation by subsequent after 1 weeks, 57.9% after 2 weeks and 60.4% after 3 weeks(p<0.05). The effect of improvement in stool frequency was greater in heavy group than in mild group through the 3-weeks period. The number of students who experienced the disappearance of inconvenience in evacuation after drinking the yogurt was 52.3% after 1 weeks, 72.1% after 2 weeks and 76.1% after 3 weeks. Discomfort such as stomach disorder and mild diarrhea during the drinking period was observed in 24% students and it appeared that a longer drinking period was needed stool frequency was 38.7% after 1 week and 37.6% after 1 month since discontinuing yogurt drinking. The number of students reverted to the previous habit of evacuation after discontinuing was 51.6% after 1 week and 63.5% after 1 month, which were not significantly different between heavy and mild groups(p>0.05).

• Food Science of Animal Resources
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• v.26 no.2
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• pp.257-262
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• 2006

This experiment was carried out to investigate the effect of hypoglycemic yogurt as a clinical test with person both who have diabetes and who don't have diabetes. Diabetes is a disease caused by unused and accumulated glucoses produced via the foods digestion due to the lack of insulin or lower tissue reaction to insulin. Patients with diabetes or complications of diabetes are on the rise annually. For the therapy and prevention of diabetes, a yogurt made from functional materials such as insulin-resistant FK-23 lactic acid bacteria, Pinitol, edible fiber which delays glucose-absorption, extract powder of glucose-absorption-inhibitory white bean and low-caloric Erythritol and banaba extract is effective for reduce or restrain the blood glucose levels. The blood glucose levels after a meal of non-diabetic persons were lower after drinking a hypoglycemic yogurt than they after drinking general yogurt. The blood glucose levels after a meal of 10 diabetic patients were checked after drinking the yoghurt. As a result, 19 mg/dL, 30 mg/dL, 31 mg/dL of blood glucose levels decreased in 30 min, 60 min and 120 min respectively after drinking the yogurt. Blood glucose inhibition rates of 80 % of the tested patients also decreased. The blood glucose level of the diabetic patients having drunk the yogurt for 30 days consistently decreased into 59 mg/dL in 120 min after a meal.

• Food Science and Industry
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• v.54 no.4
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• pp.278-292
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• 2021

Fermented milk including yogurt, which has a long tradition of thousands of years, was first established in Korea in 1919, and the current market size has grown to over 90 billion dollars. Fermented milk, which began in the early days of liquid yogurt, appeared on the market as spoonable and drinking yogurt. Fermented milk began with research on intestinal health functions and lactobacilli, and gradually developed into various disease prevention studies such as gastrointestinal health, immunity improvement, skin beauty, and prevention of dementia. As a simple meal, it has a nutrient function element, which serves as a meal replacement, and is expanding its range from general foods to special-purpose foods and dietary supplements. Fierce market competition is taking place, and as a result, the domestic fermented milk market is developing through the development of various products for differentiation.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.551-559
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• 2002

This study was undertaken to investigate intake and consumption behavior of dairy products in college students in order to identify a better way to increase milk consumption. This survey was carried out through questionnaires. The subjects were 307 college students in ChungJu. A total of 98.3% students thought milk as good for health but only 21.5% of them drank it everyday. Most students reported drinking milk two to three times a week. Male students reported drinking milk for drinking, whereas females students for nutrition. College students preferred flavored milk rather than plain milk. Students preferred the drink-type yogurt among the dairy products. The major reason for drinking fermented milk was taste. After drinking the fermented milk, 39.1% of female students thought that fermented milk could prevent constipation. Most students thought that better taste and quality of milk and milk product would increase their consumption.

• Asia Marketing Journal
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• v.8 no.3
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• pp.161-186
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• 2006

Since launching a spoonful yogurt 'Yoplait' for the first time in the nation, Binggrae Co. has established the reputation of the Yoplait brand, and secured its leading position in the yogurt market. This study examined how Binggrae as a market pioneer (in the spoonful yogurt market) or a market follower(in the drinking yogurt market) has developed and responded to the yogurt market in which competition between companies are becoming fierce. Instead of being bound by conventional competition rules, Binggrae was found to have implemented distinctive marketing strategies for new products. That is, providing new values, the company led the market to change the paradigm of competition in the yogurt market. Together with long-term strategic marketing plans to manage the assets of the Yoplait brand, Binggrae Yoplait is required to put continuous efforts into marketing to lead the market.

• Korean Journal of Clinical Laboratory Science
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• v.47 no.2
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• pp.59-64
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• 2015

Lactic acid-producing bacteria such as Lactobacillus spp. function to ferment carbohydrates and produce ATP. Such Lactobacillus spp. are used for the production of commercial yogurts. Lactobacillus spp. are beneficial to the intestinal tract, and Lactobacillus acidophilus-containing yogurts have received considerable attention because of their preventive effects against early-stage cancer of the large intestine. In this study, lactic acid-producing bacteria were cultured from three different groups: commercial solid yogurt (for eating), commercial liquid yogurt (for drinking), and Lactobacillus acidophilus-containing yogurt. We first determined the optimum culture conditions for Lactobacillus spp. and then analyzed turbidity and pH in order to compare the growth abilities and lactic acid-production capacities among the groups. Finally, high-performance liquid chromatography was used to measure the lactic acid content in the culture supernatants, and the antibacterial activities against Staphylococcus aureus and Escherichia coli were compared among the three groups. The optimum culture conditions for Lactobacillus spp. were MRS medium at $25^{\circ}C$, for 24 h. The highest turbidity was found in L. acidophilus-containing yogurt, followed by liquid yogurt and solid yogurt. Similarly, the highest lactic acid production ability was found in L. acidophilus-containing yogurt, followed by liquid yogurt and solid yogurt. Culture supernatants from the three groups did not show any antibacterial activity towards S. aureus; however, supernatants derived from L. acidophilus-containing yogurt resulted in a 1.8 mm inhibitory zone against E. coli in a paper disk diffusion test. These results revealed the high level of lactic acid-production capacity and antibacterial activity in L. acidophilus-containing yogurt.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.465-476
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• 2000

This study was performed to investigate the frequency of dairy beverage consumption and factors which affect the dairy beverage consumption of women. The subjects were 1,012 females living in Seoul. They preferred milk, yakult. flavored milk, liquid yogurt, semi-solid yogurt, and low fat milk in order of frequency. The consumption of the dairy beverage was not related to season. The respondents knew that the dairy beverages were nutritious and good for their health. More than fifty percent of them answered that dairy beverages tasted good. The consumption of milk and yakult were related with their occupation, habitual aspect, and practical factors. The consumption of liquid yogurt was affected by their family income, habitual aspect, practical factors and familarity with that beverage. The consumption of semi-solid yogurt was affected by their family income, health status, habitual aspect, and practical factors. The consumption of most beverages were affected by the recognition of those beverages rather than by socio-demographic factors. In order to enough drink dairy beverage, nutritional education messages should encourage consumption of dairy beverages. Policies that make students access dairy beverages at school should be promoted.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.326-331
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• 2008

This study investigated the effects of dietary slander glasswort extract on improvements in bowel function and constipation relief. Balb/C mice were used to measure transit movement of a charcoal meal after slander glasswort extract was added to their drinking water at 0.36, 0.72, and 1.5 mg/mL concentrations. The extract's constipation relief effects were investigated in Sprague-Dawley rats with loperamide-induced constipation by adding 2, 3, and 4 mg/mL of the extract to their drinking water, and by feeding yogurt containing 0.0, 0.25, and 0.50% slander glasswort extract mixed into a 10-fold amount of water. The mice receiving the extract at 1.5 mg/mL via drinking water had a 16.4% increase in the rate of transit as compared to the controls. In addition, the rats receiving the extract via drinking water and yogurt had increased in constipation relief from 128 to 156% and from 107 to 150%, respectively, as compared to the controls. Based on the results, slander glasswort is considered to have effects on improving bowel function and relieving constipation.