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HOME > Milk Story > FAQs
Q: Why is the taste of milk different based on each dairy company?
The differences in savory taste, soft sense of touch and sense of freshness which tip of tongue feels are dependent on the temperature at which crude milk is pasteurized. In addition, taste or smell caused by contents of fat and proteins and degradation of microorganisms or enzymes is various based on quality of crude milk.

Taste and quality of milk is dependent on environment of the farm and cleanliness of pumping crude milk. It is not clean crude milk, pasteurization method cannot be applied. So, ultra high temperature sterilization (UHT, at 130℃ for 2-3 seconds) should be made. The reason why UHT milk has savory taste is that protein is denatured at high temperature heat. It is the same reason why crust of overcooked rice has more savory taste rather than rice.

Bumsan Dairy Farm selects pasteurization system at 75℃ for 15-20 seconds with the pride of designation of No.1 eco-friendly farm in Korea and Gangwon clean farm.
Q: What is the difference between natural cheese and processing cheese?
Natural cheese is referred to as the cheese in which fresh crude milk is inoculated with lactic acid bacteria, rennet which is milk-clotting enzyme is added, whey is removed after precipitation and it is fermented. Processing cheese is referred to as a product in which natural is used as main material and it is dissolved and molded after emulsifier and food additive materials or preservatives are added to mix well with subsidiary materials (starch, etc).

In the World War II, cheese was lacked to supply to soldiers in Europe. Emulsifier was added to mix and dissolve well with several grain ingredients and supplied. American Kraft commercialized it through experience of War and it became common as the cheap common food with mass production and large supply. Slice cheese and portion cheese which we can easily see is example. The value of delicacy of cheese is natural cheese.
Q: Are there surprisingly many people who feel uncomfortable after drinking the milk?
There are surprisingly many people who think that milk does not fit to Korean people. Among them, the symptoms may be quite different from person to person, as follows

① Those who have the distended stomach and have abdominal pain or diarrhea within 2~3 hours after drinking milk.
② Those who are aged and likely to have diarrhea once they drink even a little bit too much cold milk.
③ Those who are likely to have a diarrhea after they drink the milk when they are not in a good condition.
④ Those who have diarrhea, abdominal pain as well as urticarial and allergic dermatitis after they drink the milk.

Above symptoms are referred to as milk intolerance. Among them, ① ~ ③ are related to milk lactose intolerance.

There is enzyme which hydrolyzes disaccharide including lactose on tip of mucosal cells in villus of human intestine mucosa. It is hydrolyzed into monosaccharide by lactase.

This lactase is present almost in everybody when he/she is a baby. The amount of lactase gets less over times. The majority of Korean adults are lactose intolerant people showing the symptom of ① or other people have pseudo lactose intolerance with less activity of lactase showing the symptoms of ② and ③. In such people, lactose is not absorbed in small intestine and goes to the colon where it is degraded by E. Coli to produce gas and acid, which stimulates colon and causes diarrhea. More Asian and black people who do not drink milk much have milk intolerance compared to Caucasians.  

Now, a question about that milk is the really delicious food for us is being asked. Because the taste and quality of milk was not good before, did we have more adverse effects such as lactose intolerance or milk allergy not based on the tradition of eating? We believe that milk will become the food with fewer problems in terms of allergy or digestion and absorption based on our eating habit in the future.

※ Lactase: Lactose which is the sugar in the milk consists of galactose and glucose. It is referred to as the enzyme which hydrolyzes binding between two (lactose) to break down into galactose and glucose. It is expressed in lactic acid bacteria and yeasts which eat lactose as the food in small intestinal mucosa. There are many Asian people who do not have lactase.


Q. Is Milk the perfect food?
Food nutritionists think that milk, eggs and potatoes are three perfect foods. Among them, milk is regarded as the byword for perfect food which has nutrients necessary for our body. The nutrients necessary for our body every day include proteins of 55 g and calcium of 700 mg. So, if you drink 200 ㎖ of milk, you can get 9 % and 29 % of daily recommended amounts in protein and calcium, respectively. In addition, milk has nutritional ingredients with high quality such as vitamin B2 and vitamin B12 which you rarely get through diet of Korean food.

If so, which milk is good in our bodies? In general, the number of microorganisms contained in milk, in other words, bacterial counting is regarded as the yardstick to determine the quality of milk. Originally, crude milk in cow’s breast is in sterile condition, but bacterial counting is increasing in the crude milk through breast pump and sanitary condition of barn. In other words, the increase in bacterial counting implies that cows are exposed to contaminated environment. Thus, as bacterial counting gets lower, nutrients which are good to our body are activated as the fresh state and tasty.

The grade of milk being distributed in Korea is determined based on bacterial counting specified by livestock product control act. It is divided into five grades such as 1A grade of less than 30,000 bacteria, 1B grade of 30,000 ~ 100,000 bacteria. Please note that milk of Bumsan farm produces super 1 grade milk of less than 5,000 bacteria.

Q: what is inspection method for crude milk of Bumsan and its result?
The quality inspection of crude milk is performed based on physicochemical tests (temperature, freezing point, specific gravity, alcohol testing, component inspection and antibiotic tests), microbiological examination (general bacterial counting) and somatic examination. Field examination (sensory test, alcohol test and specific gravity test) upon collecting milk through cooler, pH, titratable acidity test, specific gravity, butterfat test, normal bacterial test, antibiotics inspection, foreign substance test and finished product inspection are carried out by examiners. Officially, general bacterial counting, somatic cell counting and butterfat test adopt the result of Gangwon province South livestock laboratory.

For grade system of crude milk, 1 grade of farm housing in Korea dairy committee should have general cell counts of 30,000 cfu/ml and somatic cell counts of 200,000. For criteria for crude milk in Bumsan Farm, 1 grade has general cell counts of 5,000 cfu/ml or less and somatic cell counts of 200,000 or less.