Effect of Heat-Killed Enterococcus Species on the Viability of Yogurt Starters
사균화 Enterococcus Species 첨가에 의한 요구르트 스타터 생장에 미치는 영향
J. Dairy Sci. Biotechnol. 2022;40(1):48-56.
HTML PDF PubReader
Functional Characteristics of Kombucha Fermented with Lactic Acid Bacteria, Yeast, and Acetic Acid Bacteria Derived from Korea Traditional Foods
J. Dairy Sci. Biotechnol. 2022;40(1):23-34.
HTML PDF PubReader
Effect of Providing Marketing Information about the Nutritional Composition of Milk and Rearing System of Cows on the Overall Liking of Cheese
젖소 사육환경과 영양조성에 대한 마케팅 정보가 치즈 선호도에 미치는 영향
J. Dairy Sci. Biotechnol. 2022;40(1):35-47.
HTML PDF PubReader
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
HTML PDF PubReader
Lactobacillus acidophilus as a Probiotics
프로바이오틱스로서의 Lactobacillus acidophilus
HTML PDF PubReader
Antimicrobial Effect of Mentha piperita (Peppermint) Oil against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis in Various Dairy Foods: Preliminary Study
HTML PDF PubReader
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.