List of Articles

Journal of Milk Science and Biotechnology. Vol. 37, No. 1, 2019

REVIEW
Occurrence and Countermeasures for Aflatoxin M1 in Milk and Milk Products: A Review
우유 및 유제품에서 Aflatoxin M1 발생현황과 대책
J. Milk Sci. Biotechnol. 2019;37(1):1-14.
https://doi.org/10.22424/jmsb.2019.37.1.1
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Human Milk Microbiota: A Review
모유 미생물총에 대한 고찰
J. Milk Sci. Biotechnol. 2019;37(1):15-26.
https://doi.org/10.22424/jmsb.2019.37.1.15
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Serum Cholesterol-lowering Effect of Fermented Milk and Effect of Intestinal Microflora Composition on Function of Fermented Milk
발효유의 혈중 콜레스테롤 조절 기능과 발효유 기능성에 대한 장내 균총 구성의 영향
J. Milk Sci. Biotechnol. 2019;37(1):27-32.
https://doi.org/10.22424/jmsb.2019.37.1.27
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ARTICLE
Comparison of the Sanitary Conditions of Raw Milk Cheese and Pasteurized Milk Cheese Sold in the Market: A Preliminary Study
시중에 판매되고 있는 비살균 치즈와 살균 치즈의 위생상태 비교: 예비연구
J. Milk Sci. Biotechnol. 2019;37(1):33-39.
https://doi.org/10.22424/jmsb.2019.37.1.33
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Probiotic Properties of Bifidobacteria Isolated from Feces of Infants
유아 분변에서 분리한 비피도박테리아의 프로바이오틱스 기능성 연구
J. Milk Sci. Biotechnol. 2019;37(1):40-48.
https://doi.org/10.22424/jmsb.2019.37.1.40
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Improved Cell Viability and Anti-Candida Activity of Probiotic Lactobacillus salivarius MG242 by Heat Adaptation
Lactobacillus salivarius MG242의 열 전처리시 생존율 증진 및 항 캔디다 효과
J. Milk Sci. Biotechnol. 2019;37(1):49-56.
https://doi.org/10.22424/jmsb.2019.37.1.49
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Viability of Probiotic Bacteria in Yogurt Supplemented with Enzyme-Bioconverted Ginseng, Ascorbic Acid, and Yeast Extract
J. Milk Sci. Biotechnol. 2019;37(1):57-68.
https://doi.org/10.22424/jmsb.2019.37.1.57
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Application of Dairy Food Processing Technology Supplemented with Enriched Nutrients for the Elderly: I. Nutritional Conditions and Care-foods for the Elderly
고령자를 위한 영양강화 유제품 개발: I. 고령자 영양실태 및 고령자용 식품 현황
J. Milk Sci. Biotechnol. 2019;37(1):69-80.
https://doi.org/10.22424/jmsb.2019.37.1.69
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ERRATUM
Erratum to: Effects of Heat Treatment on the Nutritional Quality of Milk: II. Destruction of Microorganisms in Milk by Heat Treatment
Erratum to: 우유의 열처리가 우유품질과 영양가에 미치는 영향: II. 열처리에 의한 우유의 미생물 사멸효과
J. Milk Sci. Biotechnol. 2019;37(1):81-81.
https://doi.org/10.22424/jmsb.2019.37.1.81
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Erratum to: Effects of Heat Treatment on the Nutritional Quality of Milk: III. Effect of Heat Treatment on Killing Pathogens in Milk
Erratum to: 우유의 열처리가 우유품질과 영양가에 미치는 영향: Ⅲ. 우유 열처리에 의한 병원균 사멸효과
J. Milk Sci. Biotechnol. 2019;37(1):82-82.
https://doi.org/10.22424/jmsb.2019.37.1.82
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