Journal of Dairy Science and Biotechnology

Manufacture of Functional Koumiss supplemented with Cichorium intybus L. (chicory) Extract - Preliminary Study

Dong-Hyeon Kim, Dong-Kwan Jeong, Hyunsook Kim, Jung-Whan Chon, Hyon-Woo Lim, Ho-Seok Chang, Jin-Hyeong Park, Young-Ji Kim, Il-Byung Kang, Kwang-Young Song, Yun-Gyeong Kim, Hong-Seok Kim, Yong-Taek Oh, Dana Jeong, Kun-Ho Seo

J. Milk Sci. Biotechnol. 2017;35(1):1-7.
https://doi.org/10.22424/jmsb.2017.35.1.001

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Production of Bioactive Yoghurt containing Cichorium intybus L. (Chicory) Extract - Preliminary Study

Dana Jeong, Hyon-Woo Lim, Ho-Seok Chang, Jin-Hyeong Park, Il-Byung Kang, Young-Ji Kim, Kwang-Young Song, Yun-Gyeong Kim, Hong-Seok Kim, Dong-Kwan Jeong, Hyunsook Kim, Jung-Whan Chon, Yong-Taek Oh, Dong-Hyeon Kim, Kun-Ho Seo

J. Milk Sci. Biotechnol. 2017;35(1):9-15.
https://doi.org/10.22424/jmsb.2017.35.1.009

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Cheese Consumption:A Nationwide Survey of Korean Women aged 25 Years and Older
치즈 소비 행태에 대한 소비자 조사

Minyu Song, Dong-kyun Suh, Dong-won Cheon, Jiyong Son, Won Seo Park, Jayeon Yoo, Jun-Sang Ham

송민유, 서동균, 천동원, 손지용, 박원서, 유자연, 함준상

J. Milk Sci. Biotechnol. 2017;35(1):17-23.
https://doi.org/10.22424/jmsb.2017.35.1.017

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Antibacterial Activity of Lactobacillus sakei on Microorganisms isolated from Chicken Manure
계분 유래 미생물에 대한 Lactobacillus sakei 의 항균활성

Min-Ki Park, Jong-Seong Jeong, Woan-Sub Kim

박민기, 정종성, 김완섭

J. Milk Sci. Biotechnol. 2017;35(1):25-31.
https://doi.org/10.22424/jmsb.2017.35.1.025

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Taste Analysis of Fermented Goat Milk during Cold Storage using an Electronic Tongue
미각센서를 이용한 산양발효유의 저온저장 중 풍미분석

A-Reum Yang, Woan-Sub Kim

양아름, 김완섭

J. Milk Sci. Biotechnol. 2017;35(1):33-38.
https://doi.org/10.22424/jmsb.2017.35.1.033

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Comparing the Quality Characteristics of Lactose-Hydrolyzed Low-Fat Milk
유당분해율에 따른 저지방 유당분해우유의 품질 특성

Da Hye Jeong, Yong Kook Shin, Shin Ho Kang

정다혜, 신용국, 강신호

J. Milk Sci. Biotechnol. 2017;35(1):39-45.
https://doi.org/10.22424/jmsb.2017.35.1.039

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Quality Characteristics of Low-fat Mozzarella Cheese prepared at Different Cooking Temperatures
가온 조건에 따른 저지방 모짜렐라 치즈의 품질특성

Ja-Yeon Yoo, Won-Seo Park, Gi-Seong Han, Min-Yu Song, Seok-Geun Jeong, Jun-Sang Ham

유자연, 박원서, 한기성, 송민유, 정석근, 함준상

J. Milk Sci. Biotechnol. 2017;35(1):47-54.
https://doi.org/10.22424/jmsb.2017.35.1.047

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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

Kwang-Hyun Kim, Dae Eun Park, Sejong Oh

김광현, 박대은, 오세종

J. Milk Sci. Biotechnol. 2017;35(1):55-72.
https://doi.org/10.22424/jmsb.2017.35.1.055

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List of Articles

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