Journal of Dairy Science and Biotechnology

Current Issue : Dec 2022, Vol. 40 , No. 4

Growth Behavior of Listeria monocytogenes during over 60-Day Ripening of Camembert Cheeses Produced by Unpasteurized Raw Milk

J. Dairy Sci. Biotechnol. 2022;40(4):163-172.
https://doi.org/10.22424/jdsb.2022.40.4.163

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Functional Properties of Maillard Conjugates Made from Whey Protein Isolate and Inulin
분리유청단백질-이눌린 유래 마이야르 공액체의 기능적 특성 연구

Yeon-Woo Kim, Se-Hee Lee, Won-Jae Lee

김연우, 이세희, 이원재

J. Dairy Sci. Biotechnol. 2022;40(4):143-150.
https://doi.org/10.22424/jdsb.2022.40.4.143

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Indirect Measurement of the Amounts of Casein Phosphopeptides Added to Dangmyon (Starch Vermicelli or Glass Noodle) as a Calcium-Absorption Enhancer

J. Dairy Sci. Biotechnol. 2022;40(4):173-181.
https://doi.org/10.22424/jdsb.2022.40.4.173

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Most Read Articles

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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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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About Journal of Dairy Science and Biotechnology

The Journal of Dairy Science and Biotechnology publishes original research papers (regular article), research note, short communication or review articles covering topics of dairy chemistry, biotechnology, processing and microbiology of dairy products since 1981. This journal is published in quarterly (March 31, June 30, September 30 and December 31) and distributed by the Korean Society of Dairy Science and Biotechnology (KSMSB). All articles are open access and distributed under the terms of the Creative Commons Attribution – Non Commercial License (http://creativecommons.org/licenses/by-nc/3.0), which permits unrestricted non-commercial use, distribution, and reproduction in any medium if the original work is properly cited. Copyright© is reserved by the society. This Journal is indexed in Korea Citation Index.

About Korean Society of Dairy Science and Biotechnology

The Korean Society of Dairy Science and Biotechnology was established on June 8, 1964 in Korea by a group of researchers from dairy departments and industries, and Dr. Jae-Young Lee was elected the first president. In 1981, the official publication of the Korean Society of Dairy Science and Biotechnology was launched and the Society publishes steady academic papers.