title: Survey of Yogurt Powder Storage in Ambient Export Countries A Safety Evaluation Standard Compliance and Comparative Analysis.
abstract: Yogurt powder is fermented milk processed in the form of dry yogurt, and has advantages such as stability, storability, convenience, and portability. China and Vietnam are important export target countries because of the increased demand for dairy products. Therefore, we surveyed dairy product standardization in order to establish an export strategy. Lactic acid bacteria counts are unregulated in Korea and Vietnam. In China, lactic acid bacteria counts are regulated at 1×10(6) colony-forming units (CFU)/mL and detected at 6.24±0.33 Log CFU/mL. All three countries have regulated standards for total bacterial counts. In China, total bacterial counts of milk powder are regulated to n=5, c=2, m=50,000, M=200,000 and detected at 6.02±0.12 Log CFU/mL, exceeding the acceptable level. Lactic acid bacterial counts appeared to exceed total bacterial counts. Coliform group counts, Staphylococcus aureus, Listeria monocytogenes, and Salmonella species were not detected. Acidity is not regulated in Korea and Vietnam. In China, acidity was regulated to over 70°T and detected 352.38±10.24°T. pH is unregulated in all three countries. pH was compared to that of general fermented milk, which is 4.2, and that of the sample was 4.28±0.01. Aflatoxin levels are not regulated in Korea and China. In Vietnam, aflatoxin level is regulated at 0.05 ppb. Therefore, all ingredients of the yogurt powder met the safety standards. This data obtained in this study can be used as the basic data in assessing the export quality of yogurt powder.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Na-Kyeong
authors.initials: NK
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Jung-Min
authors.initials: JM
authors.lastname: Park
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Jung-Hoon
authors.initials: JH
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Ha-Jung
authors.initials: HJ
authors.lastname: Kim
authors.affiliation: Division of Animal Science, Chonnam National University, Gwangju 500-757, Korea.
authors.forename: Sejong
authors.initials: S
authors.lastname: Oh
authors.affiliation: Department of Foods and Nutrition, Kookmin University, Seoul 136-702, Korea.
authors.forename: Jee-Young
authors.initials: JY
authors.lastname: Imm
authors.affiliation: R&D Center Maeil Dairies Co., Ltd. 63, Pyeongtaek 451-861, Korea.
authors.forename: Kwang-Sei
authors.initials: KS
authors.lastname: Lim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Jin-Man
authors.initials: JM
authors.lastname: Kim
keywords: ambient storage; export; high viability; reconstitution property; yogurt powder