우유 생리활성 물질의 임상적 적용
스테비아 잎추출물을 첨가한 그릭스타일 요거트의 발효특성 및 저장기간 중 품질특성
우유의 열처리가 우유품질과 영양가에 미치는 영향: V. 열처리가 우유효소에 미치는 영향
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 (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.
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.