시판중인 우유 및 발효유제품의 이화학적 및 기능적 특성

Physicochemical and Functional Properties of Market Milk and Fermented Dairy Products

The present study was performed to assess the intake, consumption pattern, and functional protein components of milk and fermented dairy products. Total 8 commercial processed dairy products from supermarkets were surveyed. The fermented dairy products were classified according to the health-promoting effects on stomach, intestine, and Liver. In main nutrition sources of information about fermented dairy products have the property of containing living microorganisms such as Bifidobacterium, Lactobacillus and Streptococcus featuring sensory and nutritional qualities. The pH values of the products for stomach protection were 4.30~4.52, for intestinal improvement were 4.26~4.27, and for liver protection were 4.20~4.26. The SDS-PAGE results indicated that main bands of fermented dairy products had Ig heavy chain, lactoferrin, BSA, caseins and whey proteins, immunoglobulin (Ig) and bovine serum albumin (BSA). There were no remarkable differences of protein fractions and peptides between products.