Journal of Dairy Science and Biotechnology

Effects of Heat Treatment on the Nutritional Quality of Milk: II. Destruction of Microorganisms in Milk by Heat Treatment
우유의 열처리가 우유품질과 영양가에 미치는 영향:II. 열처리에 의한 우유의 미생물 사멸효과

Kwang-Hyun Kim, Dae Eun Park, Sejong Oh

김광현, 박대은, 오세종

2017;35(1):55-72.
https://doi.org/10.22424/jmsb.2017.35.1.055

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Lactobacillus acidophilus as a Probiotics
프로바이오틱스로서의 Lactobacillus acidophilus

Sejong Oh

오세종

2019;37(3):155-166.
https://doi.org/10.22424/jmsb.2019.37.3.155

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Oxidative Stress and Alzheimer’s Disease
산화스트레스와 치매

Jayeon Yoo, Jeong-hee Yun, Kuk-Hwan Seol, Mi-Hwa Oh, Jun-Sang Ham

유자연, 윤정희, 설국환, 오미화, 함준상

J. Dairy Sci. Biotechnol. 2020;38(3):134-141.
https://doi.org/10.22424/jdsb.2020.38.3.134

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Complete Genome Sequence of Levilactobacillus brevis KL251 Isolate from Kimchi

Kiyeop Kim, Da Jeong Shin, Junghee Lee, Sejong Oh

J. Dairy Sci. Biotechnol. 2024;42(1):18-22.
https://doi.org/10.22424/jdsb.2024.42.1.18

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Chemical Properties of Lignans, Their Effects on Human Health, and the Enhancement of Milk Function of Lignans
리그난의 화학적 특성, 인체 건강에 미치는 영향 및 리그난의 우유 기능 강화에 관한 연구 고찰

Hyo-Jeong Hwang, Jin A Yoon, Kyung-Ok Shin

황효정, 윤진아, 신경옥

2018;36(2):81-94.
https://doi.org/10.22424/jmsb.2018.36.2.81

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Outlook of the Global Dairy Industry and Its Current Situation: Ⅴ. Milk Production and Trade after 2020
세계 낙농산업 동향: Ⅴ. 2020년 이후 우유 생산 및 교역을 중심으로

Subin Kim, Sejong Oh

김수빈, 오세종

J. Dairy Sci. Biotechnol. 2024;42(1):1-8.
https://doi.org/10.22424/jdsb.2024.42.1.1

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Comparative Evaluation of Selective Media for Isolation of Bifidobacterium Species in Human Fecal Sample
인체 분변에서 Bifidobacterium species의 선택적 분리를 위한 배지 비교

Saeyoun Shin, Sejong Oh

신새연, 오세종

J. Dairy Sci. Biotechnol. 2024;42(1):9-17.
https://doi.org/10.22424/jdsb.2024.42.1.9

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Status and Prospect of Lactic Acid Bacteria with Antibiotic Resistance
항생제 내성을 가진 유산균의 현황과 전망

Jung-Whan Chon, Kun-Ho Seo, Dongryeoul Bae, Dongkwan Jeong, Kwang-Young Song

천정환, 서건호, 배동렬, 정동관, 송광영

J. Dairy Sci. Biotechnol. 2020;38(2):70-88.
https://doi.org/10.22424/jdsb.2020.38.2.70

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Functionality and Safety of Probiotics
프로바이오틱스의 기능성과 안전성

Yeongeun Seo, Yohan Yoon, Sejeong Kim

서영은, 윤요한, 김세정

2019;37(2):94-101.
https://doi.org/10.22424/jmsb.2019.37.2.94

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The Potential of Melatonin for the Application in Dairy Products
멜라토닌의 기능성 및 유제품 활용

Minyu Song, Won Seo Park, Jayeon Yoo, Jun-Sang Ham

송민유, 박원서, 유자연, 함준상

2018;36(1):14-25.
https://doi.org/10.22424/jmsb.2018.36.1.14

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Effects of Heat Treatment on the Nutritional Quality of Milk. IV. Effects of Heat Treatment on the Physical and Nutritional Properties of Milk Protein
우유의 열처리가 우유품질과 영양가에 미치는 영향:IV. 우유의 열처리가 우유단백질의 이화학적 성질과 영양에 미치는 영향

Jong-Wook Jung, Jiyoon Jung, Tae Sun Mim, Sejong Oh

정종욱, 정지윤, 민태선, 오세종

2017;35(4):270-285.
https://doi.org/10.22424/jmsb.2017.35.4.270

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Nutritional Effects and Antimicrobial Activity of Kefir (Grains)

Ying Shen, Dong-Hyeon Kim, Jung-Whan Chon, Hyunsook Kim, Kwang-Young Song, Kun-Ho Seo

2018;36(1):1-13.
https://doi.org/10.22424/jmsb.2018.36.1.1

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Development of Plant-Based Milk Analogues as Alternatives to Cow Milk: Current Status and Future Prospects
우유 대체 식물성 기반 우유 유사체 개발에 관한 현황과 미래

Tae-Jin Kim, Kun-Ho Seo, Jung-Whan Chon, Hye-Young Youn, Hyeon-Jin Kim, Young-Seon Kim, Binn Kim, Dongkwan Jeong, Kwang-Young Song

김태진, 서건호, 천정환, 윤혜영, 김현진, 김영선, 김빈, 정동관, 송광영

J. Dairy Sci. Biotechnol. 2021;39(4):129-144.
https://doi.org/10.22424/jdsb.2021.39.4.129

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Isolation and Identification of Lactic Acid Bacteria with Probiotic Activities from Kimchi and Their Fermentation Properties in Milk
전통 김치로부터 Probiotic 유산균의 분리 및 우유 발효 특성

Young-Soon Lim, JiYoun Kim, HyeonCheol Kang

임영순, 김지연, 강현철

2019;37(2):115-128.
https://doi.org/10.22424/jmsb.2019.37.2.115

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Effects of Heat Treatment on the Nutritional Quality of Milk: V. The Effect of Heat Treatment on Milk Enzymes
우유의 열처리가 우유품질과 영양가에 미치는 영향: V. 열처리가 우유효소에 미치는 영향

Hanseob Shin, Sejong Oh

신한섭, 오세종

2018;36(1):49-71.
https://doi.org/10.22424/jmsb.2018.36.1.49

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Suggestion of a Safety Evaluation Procedure to Improve Probiotic Safety
프로바이오틱스 안전성 문제 개선을 위한 안전성 평가방법의 제안

Sejeong Kim, Yohan Yoon, Sejong Oh

김세정, 윤요한, 오세종

J. Dairy Sci. Biotechnol. 2020;38(2):99-111.
https://doi.org/10.22424/jdsb.2020.38.2.99

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Antimicrobial Effect of Mentha piperita (Peppermint) Oil against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis in Various Dairy Foods: Preliminary Study

Hyun-Woo Lim, Hyunsook Kim, Jinhyun Kim, Dongryeoul Bae, Kwang-Young Song, Jung-Whan Chon, Jun-Man Lee, Se-Hyung Kim, Dong-Hyeon Kim, Kun-Ho Seo

2018;36(3):146-154.
https://doi.org/10.22424/jmsb.2018.36.3.146

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Physiological Characteristics and Anti-Obesity Effect of Lactobacillus plantarum K6 isolated from Kimchi
김치에서 분리한 Lactobacillus plantarum K6의 생리적 특성 및 비만억제효과

Seulki Kim, Sang-Dong Lim

김슬기, 임상동

2017;35(4):221-231.
https://doi.org/10.22424/jmsb.2017.35.4.221

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Development of Food-Grade Nano-Delivery Systems and Their Application to Dairy Foods: A Review
식품 소재를 이용한 나노전달체의 제조 및 유식품 적용에 관한 고찰

Ho-Kyung Ha, Won-Jae Lee

하호경, 이원재

2018;36(4):187-195.
https://doi.org/10.22424/jmsb.2018.36.4.187

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Gut Microbiome and Alzheimer’s Disease
장내 마이크로바이옴과 치매

Kuk-Hwan Seol, Hyoun Wook Kim, Jayeon Yoo, Jeong-hee Yun, Mi-Hwa Oh, Jun-Sang Ham

설국환, 김현욱, 유자연, 윤정희, 오미화, 함준상

J. Dairy Sci. Biotechnol. 2021;39(3):94-103.
https://doi.org/10.22424/jdsb.2021.39.3.94

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