Quality Characteristics of Calcium Fortified Yogurt Prepared with Milk Mineral
우유무기질을 첨가하여 제조한 칼슘 강화 요구르트의 품질 특성
J. Dairy Sci. Biotechnol. 2022;40(2):57-65.
https://doi.org/10.22424/jdsb.2022.40.2.57
HTML PDF PubReader
Organoleptic Properties of Cow Milk, Yoghurt, Kefir, and Soy Milk When Combined with Broccoli Oil: A Preliminary Study
J. Dairy Sci. Biotechnol. 2022;40(2):76-85.
https://doi.org/10.22424/jdsb.2022.40.2.76
HTML PDF PubReader
Sensory Qualities of Non-Dairy and Dairy Products Fortified with Aloe Oil: A Preliminary Study
J. Dairy Sci. Biotechnol. 2022;40(2):66-75.
https://doi.org/10.22424/jdsb.2022.40.2.66
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.