List of Articles

Journal of Milk Science and Biotechnology. Vol. 35, No. 1, 2017

Manufacture of Functional Koumiss supplemented with Cichorium intybus L. (chicory) Extract - Preliminary Study
J. Milk Sci. Biotechnol. 2017;35(1):1-7.
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Production of Bioactive Yoghurt containing Cichorium intybus L. (Chicory) Extract - Preliminary Study
J. Milk Sci. Biotechnol. 2017;35(1):9-15.
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Cheese Consumption:A Nationwide Survey of Korean Women aged 25 Years and Older
치즈 소비 행태에 대한 소비자 조사
J. Milk Sci. Biotechnol. 2017;35(1):17-23.
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Antibacterial Activity of Lactobacillus sakei on Microorganisms isolated from Chicken Manure
계분 유래 미생물에 대한 Lactobacillus sakei 의 항균활성
J. Milk Sci. Biotechnol. 2017;35(1):25-31.
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Taste Analysis of Fermented Goat Milk during Cold Storage using an Electronic Tongue
미각센서를 이용한 산양발효유의 저온저장 중 풍미분석
J. Milk Sci. Biotechnol. 2017;35(1):33-38.
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Comparing the Quality Characteristics of Lactose-Hydrolyzed Low-Fat Milk
유당분해율에 따른 저지방 유당분해우유의 품질 특성
J. Milk Sci. Biotechnol. 2017;35(1):39-45.
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Quality Characteristics of Low-fat Mozzarella Cheese prepared at Different Cooking Temperatures
가온 조건에 따른 저지방 모짜렐라 치즈의 품질특성
J. Milk Sci. Biotechnol. 2017;35(1):47-54.
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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
J. Milk Sci. Biotechnol. 2017;35(1):55-72.
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