Application of Dairy Food Processing Technology Supplemented with Enriched-nutrients for the Elderly: II. The Applicable Technology of Carefoods for the Elderly
고령자를 위한 영양강화 유제품 개발 II. 고령자 영양강화 적용 기술 현황
J. Milk Sci. Biotechnol. 2019;37(4):213-222.
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Sensory Profiles of Dairy Products Supplemented with Hibiscus sabdariffa Linnaeus (Roselle) Powder: A Preliminary Study
J. Milk Sci. Biotechnol. 2019;37(4):247-255.
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Quality Characteristics of Yogurt Supplemented with Angelica gigas Nakai Leaf Extract
참당귀잎 추출물을 첨가한 요구르트의 품질 특성
J. Milk Sci. Biotechnol. 2019;37(4):237-246.
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Nutritional Effects and Antimicrobial Activity of Kefir (Grains)
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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
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Functionality and Safety of Probiotics
프로바이오틱스의 기능성과 안전성
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About Journal of Milk Science and Biotechnology

The Journal of Milk 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 Milk Science and Biotechnology (KSMSB). All articles are open access and distributed under the terms of the Creative Commons Attribution – Non Commercial License (, 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 Milk Science and Biotechnology

The Korean Society of Milk 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 Milk Science and Biotechnology was launched and the Society publishes steady academic papers.