Korean Journal of Agricultural Science (Korean J. Agric. Sci.; KJOAS)
Indexed in KCI (Korea Citation Index), Open Access, Peer Reviewed.
pISSN 2466-2402
eISSN 2466-2410

Biological properties of fermented milk with fortified whey protein



Kim KW, Ra SH, Renchinkhand G, Ki WJ, Nam MS, Kim WS. Biological properties of fermented milk with fortified whey protein. Korean Journal of Agricultural Science 50:323-336.

Korean Journal of Agricultural Science (Korean J. Agric. Sci.) 2023 June, Volume 50, Issue 2, pages 50:323-336. https://doi.org/10.7744/kjoas.20230023

Received on 28 March 2023, Revised on 02 May 2023, Accepted on 17 May 2023, Published on 30 June 2023.

Biological properties of fermented milk with fortified whey protein

Ki Whan Kim1, Seok Han Ra2, Gereltuya Renchinkhand1, Woo Jin Ki1, Myoung Soo Nam1,*, Woan Sub Kim3,*

1Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University, Daejeon 34134, Korea

2Center for Research and Development, Chungmi-Bio Company, Ansung 17528, Korea

3Research Center for Environment Friendly and Quality Livestock Production Technology, Hankyong National University, Ansung 17579, Korea

*Corresponding authors: namsoo@cnu.ac.kr, kimws@hknu.ac.kr


As a byproduct obtained from cheese manufacture, whey protein was developed as a functional food that contains multi-functional proteins. In this study, the biochemical activity of fermented milk prepared by fortifying whey protein with excellent physiological activity was investigated. Immunoglobulin (IgG) content was higher in 10% fortified whey protein fermented milk than in the control. The viable cell counts were 20% higher in the fermented milk with 10% fortified whey protein than in the control group. The antibacterial effect of 10% fortified whey protein fermented milk compared to the control group was shown to be effective against four pathogenic microorganisms, Escherichia coli (KCTC1039), Pseudomonas aeruginosa 530, Salmonela Typhimurium (KCTC3216), and Staphylococcus aureus (KCTC1621). The antioxidant effect by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities wasincreased two-fold in 10% fortified whey protein fermented milk compared to the control. The 10% fortified whey protein fermented milk inhibited the expression of the inflammatory cytokines (interleukin [IL]-6, tumor necrosis factor [TNF]-α, and induced nitric oxide synthase [iNOS]) in a concentration-dependent manner. In a piglets feeding test, the weight gain with 10% fortified whey protein fermented milk was increased by 18% compared to the control group, and no diarrhea symptoms appeared. Our results clearly demonstrated that 10% fortified whey protein fermented milk could be a useful functional ingredient for improving health.


antimicrobial, anti-inflammatory, diarrhea, piglets, viable cell count


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Authors Information

Ki Whan Kim, SFC Bio., Director., Research Institution

Seok Han Ra, CM Bio Com., Director., Research Institution

Gereltuya Renchinkhand, https://orcid.org/0000-0003-2107-0430

Woo Jin Ki, https://orcid.org/0000-0001-8241-874X

Myoung Soo Nam, https://orcid.org/0000-0003-0866-1041

Wan Sub Kim, https://orcid.org/0000-0002-5612-3515

Conflicts of interest

No potential conflict of interest relevant to this article was reported.


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