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This article concerns the labeling guideline for health benefits of livestock product s. In recent years, livestock products wit hhealth benefits have emerged as a key market for livestock product industries. However, the current labeling regulation forfunctional foods severely prohibits livestock product industries from attaching most of the health benefits claims to the prod-ucts. Also, manufacturers have some difficulties in labeling the health benefits of certain live stock products because of a lac kof guidelines on health benefit claims for livestock products. Therefore, some livestock produc t industries and scientists havestrongly demanded a revision of labeling regulation, Appended Chart No. 14 provided by Artic le 52 (2) of Enforcement Reg-ulation of the Processing of Livestock Products Act, so they could mark the health benefits on their products. To support the‘revision of labeling regulation’, the goals of this article were as follows; 1) to assess the current situation on nutrition l abelingand nutrition claims on foods, 2) to determine the current situation on health claim regulatory systems used in foreign coun-tries (CODEX, USA, Japan, EU, and Australia/New Zealand), 3) to assess the current situation on the health claim or healthbenefit claim regulations for functional foods, conventional foods, and livestock products in Korea, and 4) to determine theneed for complement in health benefit claim for livestock products. In conclusion, guidelines for the use of health benefitclaims on livestock products should be prepared as soon as possible and the guidelines should be viable and easy for manu-facturers and control authorities to understand. Also, nutrient profiles should be developed to identify whether the livestockproducts are eligible to bear health benefit clai ms and to help consumers make the right choices.

The influence of gamma irradiation with low doses (0.5, 1.0, and 1.5 kGy) on the meat quality of chicken breast was determined for 6 days of storage at . The pH of irradiated chicken was lower than that of the control at day 1 (p

The aim of this work was to examine the reduction in antigenicity of milk proteins in powdered milk by gamma irradiation which is increasingly used for food safety. Skim milk powder samples were exposed to irradiation doses of 1, 5, and 10 kGy. A greater reduction of -casein and -casein was found than -casein and -casein by capillary electrophoresis. Competitive indirect ELISA and passive cutaneous anaphylaxis tests using guinea pigs showed a reduction in antigenicity of powdered milk by 10kGy gamma irradiation. These results indicated that gamma irradiation reduce allergenicity of milk proteins by structural changes of -casein and -casein, and can be useful for dairy products.

The aim of this work was to establish the standard for goat milk somatic cell counts. The data were obtained from MGEN, which were collected from Dec. 2006 to Nov. 2007. A total of three hundred and forty somatic cell counts from 12 goat milk farms were analyzed. A goat milk grading system by somatic cell count is proposed; less than 1,000,000/mL, 1,000,000-1,500,000/mL, 1,500,000-2,000,000/mL, 2,000,000/mL-2,500,000/mL, and over 2,500,000/mL. Under the grading system, the ratio of first grade goat milk would be 26.2%, and that of the fifth grade would be 11.8%. The first grade ratio is low and the fifth grade ratio is high compared to the cow milk grading system. It is expected that somatic cell counts of domestic goat milk will be improved by the proposed grading system.

The aim of this work was to assess the Delvo test for the detection of antimicrobial residues in goat milk. A total of fifty six samples (eight farms, seven samplings each) were analyzed by the Delvo, Eclipse 100, and Parallux tests. None of the samples showed positive results with the Parallux test which is based on immune-chemical methods. However, 37.5% of samples showed positive results with the Delvo test. 3.6% of samples showed positive results with the Eclipse 100 test, which is based on a microbiological method. The Delvo test is included in the `standard methods for the examination of raw milk` by the National Veterinary Research and Quarantine Service as a microbiological method used for the detection of antimicrobial residues. Because "raw milk" is defined as `milked state of cow, ewe and goat milk for sale or for processing` in the Animal Food Products Processing Law, the Delvo test should be excluded from the `standard method for the examination of raw milk`, or additional official documents referring to the Delvo test as not appropriate for the detection of antimicrobial residues of goat milk are required.

The lactase activities of nine species of lactic acid bacteria were compared using the chromogenic substrate, . Streptococcus thermophilus KACC 91147 had the highest lactase activity among a total of thirty strains of Lactobacillus and S. thermophilus tested, including commercial strains. S. thermophilus KACC 91147 released of galactose in treated milk A () and in treated milk B ( milk) over 2 hours. In milk tolerance tests, the blood glucose level (BGL) of 6 volunteers (2 males and 4 females) clinically diagnosed as lactose intolerant increased 3.0 mg/dl after drinking milk A, but a significant (p was found after drinking milk B. This result suggests that the addition of S. thermophilus KACC 91147 cells into milk aids the digestion of lactose in milk and ameliorates the symptoms of lactose-intolerant individuals due to the activity of lactase from the lactic streptococci.

This study was carried out to establish the optimal preparation conditions of yoghurt made from goat milk with reduced goaty flavor by adding citrus concentrate and flavor. A central composite design was applied to investigate the effects of citrus concentrate ratio (0.5, 1.0, 1.5, 2.0, 2.5%), citrus flavor ratio (0.01, 0.02, 0.03, 0.04, 0.05%) and fructose ratio (3, 4, 5, 6, 7%). The physico-chemical and sensory characteristics of the sixteen yoghurt samples were compared. The addition of citrus concentrate had a significant (p values. Regarding organoleptic properties, the addition of citrus concentrate had a significant (p