REVIEW

Dairy-Derived Conjugated Linoleic Acid: Biological Functions and Its Potential in Companion Animal Nutrition
낙농 유래 공액리놀레산(conjugated linoleic acid)의 생리적 기능과 반려동물 영양에서의 적용 가능성
Min-Jung Jung , Jung-Whan Chon , Kun-Ho Seo , Kwang-Young Song
정민정, 천정환, 서건호, 송광영
J. Dairy Sci. Biotechnol. 2026;44(2):51-64.
https://doi.org/10.22424/jdsb.2026.44.2.51
Conjugated linoleic acid (CLA) is a representative functional fatty acid present naturally in milk and dairy products derived from ruminants, and it has been reported to exert various biological effects, such as anti-obesity, anti-inflammatory, immunomodulatory, and metabolic regulatory effects. CLA is a group of positional and geometric isomers of linoleic acid, among which cis-9, trans-11 CLA and trans-10, cis-12 CLA are recognized as the major biologically active isomers. In dairy science, extensive research has been focused on the biosynthe...

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Global Dairy Industry Trends Ⅶ: Dairy Production and Trade in 2024
세계 낙농 산업 동향 Ⅶ: 2024년 유제품 생산 및 교역을 중심으로
Ayeong Jo , Sejong Oh
조아영, 오세종
J. Dairy Sci. Biotechnol. 2026;44(2):65-71.
https://doi.org/10.22424/jdsb.2026.44.2.65
Recently, the global dairy industry has undergone notable structural changes, driven by geopolitical conflicts, global inflation, climate-related disruptions, and shifting consumption patterns. This review examines the global and regional trends in dairy production, consumption, trade, and prices from 2015 to 2024. In 2024, global milk production increased by 2.2%, reaching 983 million tons, and it is projected to exceed 1,000 million tons in 2025. Production growth in traditional dairy-exporting regions such as North America, Europe, and Ocean...

ARTICLE

Changes in Lactic Acid Bacteria Counts in Fermented Milk and Fermented Milk Beverages During Refrigerated Storage Under Commercial Conditions
Min-Jung Jung , Kun-Ho Seo , Jung-Whan Chon , Kwang-Young Song
J. Dairy Sci. Biotechnol. 2026;44(2):72-80.
https://doi.org/10.22424/jdsb.2026.44.2.72
In this study, changes in lactic acid bacteria (LAB) counts were evaluated in commercially produced fermented milk and fermented milk beverage products from the day of manufacture to the end of their shelf life under refrigerated storage conditions. LAB viability was monitored at multiple time points to assess stability in industrial production and distribution environments. All products were stored at 4°C ± 1°C, reflecting standard commercial refrigeration conditions. The fermented milk and fermented milk beverage products exhibited high in...

ARTICLE

Quality Properties of Processed Butter Added With Freeze-Dried Kimchi Powder
동결건조 김치분말을 첨가한 가공버터의 품질 특성
Da-Hye Yun , Yeon-Su Jeong , Sin-Young Park
윤다혜, 정연수, 박신영
J. Dairy Sci. Biotechnol. 2026;44(2):81-92.
https://doi.org/10.22424/jdsb.2026.44.2.81
In this study, we evaluated the quality-related properties of processed butter supplemented with 3%, 6%, and 9% freeze-dried kimchi powder (FK3, FK6, and FK9, respectively). The pH of the samples decreased significantly with increasing FK amounts (p < 0.05). FK-supplemented sample lightness was significantly lower than that of the control (p < 0.05). Moreover, FK3 sample yellowness was significantly lower than that of the control (p < 0.05), while that of the FK6 and FK9 samples was significantly higher than that of the FK3 sample (p &...

ARTICLE

The Manufacturing of Lotus Root Kombucha with Lactobacillus plantarum and Yoghurt Stock Culture and Investigation of Its Physicochemical and Sensory Properties
Eun Jin Lee , Hee Song Kim , Jin Seon Baek , Younhee Nam , Sunghee Kim , Soo Rin Kim , Mee-Ryung Lee
J. Dairy Sci. Biotechnol. 2026;44(2):93-105.
https://doi.org/10.22424/jdsb.2026.44.2.93
The objectives of this study were to manufacture low-caffeine lotus root kombucha (LRK) by using Lactobacillus plantarum or yoghurt stock culture as adjunct cultures and to investigate the physicochemical and sensory properties of LRK. Lotus root tea was first fermented with a symbiotic culture of bacteria and yeast (SCOBY) at 25°C until pH was reached 3.8, followed by secondary fermentation for 2 days with L. plantarum (0.2%, 0.5%, or 1.0% v/v) or yoghurt stock culture (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgari...

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REVIEW

Dairy-Derived Conjugated Linoleic Acid: Biological Functions and Its Potential in Companion Animal Nutrition
낙농 유래 공액리놀레산(conjugated linoleic acid)의 생리적 기능과 반려동물 영양에서의 적용 가능성
Min-Jung Jung , Jung-Whan Chon , Kun-Ho Seo , Kwang-Young Song
정민정, 천정환, 서건호, 송광영
J. Dairy Sci. Biotechnol. 2026;44(2):51-64.
https://doi.org/10.22424/jdsb.2026.44.2.51
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Global Dairy Industry Trends Ⅶ: Dairy Production and Trade in 2024
세계 낙농 산업 동향 Ⅶ: 2024년 유제품 생산 및 교역을 중심으로
Ayeong Jo , Sejong Oh
조아영, 오세종
J. Dairy Sci. Biotechnol. 2026;44(2):65-71.
https://doi.org/10.22424/jdsb.2026.44.2.65
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ARTICLE

Changes in Lactic Acid Bacteria Counts in Fermented Milk and Fermented Milk Beverages During Refrigerated Storage Under Commercial Conditions
Min-Jung Jung , Kun-Ho Seo , Jung-Whan Chon , Kwang-Young Song
J. Dairy Sci. Biotechnol. 2026;44(2):72-80.
https://doi.org/10.22424/jdsb.2026.44.2.72
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Quality Properties of Processed Butter Added With Freeze-Dried Kimchi Powder
동결건조 김치분말을 첨가한 가공버터의 품질 특성
Da-Hye Yun , Yeon-Su Jeong , Sin-Young Park
윤다혜, 정연수, 박신영
J. Dairy Sci. Biotechnol. 2026;44(2):81-92.
https://doi.org/10.22424/jdsb.2026.44.2.81
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The Manufacturing of Lotus Root Kombucha with Lactobacillus plantarum and Yoghurt Stock Culture and Investigation of Its Physicochemical and Sensory Properties
Eun Jin Lee , Hee Song Kim , Jin Seon Baek , Younhee Nam , Sunghee Kim , Soo Rin Kim , Mee-Ryung Lee
J. Dairy Sci. Biotechnol. 2026;44(2):93-105.
https://doi.org/10.22424/jdsb.2026.44.2.93
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Lactobacillus acidophilus as a Probiotics
프로바이오틱스로서의 Lactobacillus acidophilus
Sejong Oh
오세종
J Milk Sci Biotechnol 2019;37(3):155-166.
https://doi.org/10.22424/jmsb.2019.37.3.155
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Cited by Crossref 3

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Kefir as a Functional Ingredient in Pet Foods: Scientific Evidence and Practical Application Strategies
펫푸드의 기능성 원료로서의 케피어: 과학적 근거와 실용적 적용 전략
Jung-Whan Chon , Kun-Ho Seo , Kwang-Young Song
천정환, 서건호, 송광영
J. Dairy Sci. Biotechnol. 2026;44(1):19-34.
https://doi.org/10.22424/jdsb.2026.44.1.19
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A Study on the Features and Functions of A2 Milk
A2유형 우유의 특성과 기능
Eun-Tae Kim , Sung-Yong Joo , Seung-Jun Lee , Jun-Sik Eom , Dong-Hyun Lim , Ha-Young Choi , Yu-Ri Lee , Sae-Ha Lim , Sang Hun Park , Sang-Bum Kim , Myunghoo Kim , Tai-Young Hur
김언태, 주성용, 이승준, 엄준식, 임동현, 최하영, 이유리, 임새하, 박상훈, 김상범, 김명후, 허태영
J. Dairy Sci. Biotechnol. 2024;42(2):23-34.
https://doi.org/10.22424/jdsb.2024.42.2.23
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Dairy Foods as a Dietary Strategy for Muscle Health in Older Adults: An Integrative Clinical and Mechanistic Review
노인의 근육 건강을 위한 식이 전략으로서의 유제품: 통합적 임상 및 기전적 고찰
Seoyoung Lee , Minkyoung Kang , Suyeon Lee , Jihyun Kim , Sangnam Oh
이서영, 강민경, 이수연, 김지현, 오상남
J. Dairy Sci. Biotechnol. 2026;44(1):1-18.
https://doi.org/10.22424/jdsb.2026.44.1.1
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REVIEW

Metchnikoff’s Research on Intestinal Microbiota and Fermented Milk:I. Health Benefits and Scientific Significance of Fermented Milk in Metchnikoff’s Observation on Curdled Milk
메치니코프의 장내미생물 및 발효유 연구:Ⅰ. Observation on Curdled Milk를 중심으로 고찰한 발효유의 건강 기능성과 과학적 의미
Sejong Oh
오세종
J. Dairy Sci. Biotechnol. 2026;44(1):35-49.
https://doi.org/10.22424/jdsb.2026.44.1.35
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A Study on the Features and Functions of A2 Milk
A2유형 우유의 특성과 기능
Eun-Tae Kim , Sung-Yong Joo , Seung-Jun Lee , Jun-Sik Eom , Dong-Hyun Lim , Ha-Young Choi , Yu-Ri Lee , Sae-Ha Lim , Sang Hun Park , Sang-Bum Kim , Myunghoo Kim , Tai-Young Hur
김언태, 주성용, 이승준, 엄준식, 임동현, 최하영, 이유리, 임새하, 박상훈, 김상범, 김명후, 허태영
J. Dairy Sci. Biotechnol. 2024;42(2):23-34.
https://doi.org/10.22424/jdsb.2024.42.2.23
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Challenges and Strategies for the Korean Dairy and Dairy Products Sector in the Era of Zero Tariffs in 2026: An Integrated Review of Industry, Policy, and Education
2026년 낙농유제품 무관세 시대를 앞둔 국내 낙농·유제품 산업의 과제와 대응 전략: 산업·정책·교육 관점의 종합 고찰
Kwang-Young Song
송광영
J. Dairy Sci. Biotechnol. 2025;43(4):199-213.
https://doi.org/10.22424/jdsb.2025.43.4.199
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REVIEW

The Development and Future of the Dairy Industry in Mongolia: Focusing on Traditional Specialty Products
몽골 우유와 유제품 산업의 성장과 미래: 전통 유제품을 중심으로
Narangerel Mijid , Batchimeg Namshir , Natsag Lkhagvasuren , Woan Sub Kim
Narangerel Mijid, Batchimeg Namshir, Natsag Lkhagvasuren, 김완섭
J. Dairy Sci. Biotechnol. 2025;43(1):1-15.
https://doi.org/10.22424/jdsb.2025.43.1.1
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Cited by Crossref 1

ARTICLE

The Manufacturing of Lotus Root Kombucha with Lactobacillus plantarum and Yoghurt Stock Culture and Investigation of Its Physicochemical and Sensory Properties
Eun Jin Lee , Hee Song Kim , Jin Seon Baek , Younhee Nam , Sunghee Kim , Soo Rin Kim , Mee-Ryung Lee
J. Dairy Sci. Biotechnol. 2026;44(2):93-105.
https://doi.org/10.22424/jdsb.2026.44.2.93
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REVIEW

Mechanisms of Calcium Absorption and Factors Affecting Bioavailability: A Review
칼슘의 흡수 기전과 생체 이용률에 영향을 미치는 요인: 총설
Ui-Seong Lim , Ho-Young Lee , Won-Jae Lee
임의성, 이호영, 이원재
J. Dairy Sci. Biotechnol. 2025;43(4):228-237.
https://doi.org/10.22424/jdsb.2025.43.4.228
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June, 2026
Vol. 44, No. 2

eISSN:2733-4562


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