List of Articles

Journal of Milk Science and Biotechnology. Vol. 36, No. 2, 2018

Review
Objective Measurements of Textural and Rheological Properties of Cheese
치즈 물성의 객관적 측정을 위한 고찰
J. Milk Sci. Biotechnol. 2018;36(2):73-80.
https://doi.org/10.22424/jmsb.2018.36.2.73
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Chemical Properties of Lignans, Their Effects on Human Health, and the Enhancement of Milk Function of Lignans
리그난의 화학적 특성, 인체 건강에 미치는 영향 및 리그난의 우유 기능 강화에 관한 연구 고찰
J. Milk Sci. Biotechnol. 2018;36(2):81-94.
https://doi.org/10.22424/jmsb.2018.36.2.81
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Article
Sensory Evaluation of Various Gouda Cheeses Produced from Raw Milk
비살균 원유로 제조된 다양한 Gouda 치즈의 관능평가
J. Milk Sci. Biotechnol. 2018;36(2):95-105.
https://doi.org/10.22424/jmsb.2018.36.2.95
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Microbiological Safety of Various Gouda Cheeses Produced from Raw Milk
비살균 원유로 제조된 다양한 Gouda 치즈의 미생물 안전성
J. Milk Sci. Biotechnol. 2018;36(2):106-120.
https://doi.org/10.22424/jmsb.2018.36.2.106
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Entrapment of Ellagic Acid in Dairy Protein-Based Nanoparticles
J. Milk Sci. Biotechnol. 2018;36(2):121-124.
https://doi.org/10.22424/jmsb.2018.36.2.121
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Determination of Microbial Diversity in Gouda Cheese via Pyrosequencing Analysis
J. Milk Sci. Biotechnol. 2018;36(2):125-131.
https://doi.org/10.22424/jmsb.2018.36.2.125
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