List of Articles

Journal of Milk Science and Biotechnology. Vol. 35, No. 2, 2017

Review
A Review on Bifidobacteria for Human Health
비피도박테리아가 건강에 미치는 영향에 대한 고찰
J. Milk Sci. Biotechnol. 2017;35(2):73-83.
https://doi.org/10.22424/jmsb.2017.35.2.73
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Article
Changes in the Mineral Components in Cheese Juice (Aqueous Phase of Cheese) during Ripening
J. Milk Sci. Biotechnol. 2017;35(2):85-92.
https://doi.org/10.22424/jmsb.2017.35.2.85
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Stimulating the Growth of Kefir-isolated Lactic Acid Bacteria using Addition of Crude Flaxseed (Linum usitatissimum L.) Extract
J. Milk Sci. Biotechnol. 2017;35(2):93-97.
https://doi.org/10.22424/jmsb.2017.35.2.93
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Fructose Contents of Various Popular Sweetened Beverages based on Milk Using by HPLC
J. Milk Sci. Biotechnol. 2017;35(2):99-104.
https://doi.org/10.22424/jmsb.2017.35.2.99
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Analysis of Changes in Colostrum Proteins by Mammalian Species
포유류의 종에 따른 초유 단백질의 변화에 대한 분석
J. Milk Sci. Biotechnol. 2017;35(2):105-111.
https://doi.org/10.22424/jmsb.2017.35.2.105
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Quality Characteristics of Soup with Whole Milk Powder and Pleurotus eryngii Powder
전지분유와 새송이버섯 분말을 함유한 스프의 품질특성
J. Milk Sci. Biotechnol. 2017;35(2):113-119.
https://doi.org/10.22424/jmsb.2017.35.2.113
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Effects of Heat Treatment on the Nutritional Quality of MilkⅢ. Effect of Heat Treatment on Killing Pathogens in Milk
우유의 열처리가 우유품질과 영양가에 미치는 영향: Ⅲ. 우유 열처리에 의한 병원균 사멸효과
J. Milk Sci. Biotechnol. 2017;35(2):121-133.
https://doi.org/10.22424/jmsb.2017.35.2.121
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A Study on the Quality Properties of Yogurt containing Makgeolli (Korea Rice-Wine)
쌀막걸리를 첨가한 요구르트의 품질특성에 관한 연구
J. Milk Sci. Biotechnol. 2017;35(2):135-142.
https://doi.org/10.22424/jmsb.2017.35.2.135
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