List of Articles

Journal of Dairy Science and Biotechnology. Vol. 40, No. 1, 2022

Techniques to Extend the Storage Period of Cheese – A Review of the Current Status and Future Prospects
치즈의 저장 기간 증가에 이용되는 다양한 기술에 관한 현황과 전망: 총설
J. Dairy Sci. Biotechnol. 2022;40(1):1-14.
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Preliminary Data on the Ratio of D(–)-Lactate and L(+)-Lactate Levels in Various Lactic Acid Bacteria as Evaluated using an Enzymatic Method
J. Dairy Sci. Biotechnol. 2022;40(1):15-22.
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Functional Characteristics of Kombucha Fermented with Lactic Acid Bacteria, Yeast, and Acetic Acid Bacteria Derived from Korea Traditional Foods
J. Dairy Sci. Biotechnol. 2022;40(1):23-34.
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Effect of Providing Marketing Information about the Nutritional Composition of Milk and Rearing System of Cows on the Overall Liking of Cheese
젖소 사육환경과 영양조성에 대한 마케팅 정보가 치즈 선호도에 미치는 영향
J. Dairy Sci. Biotechnol. 2022;40(1):35-47.
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Effect of Heat-Killed Enterococcus Species on the Viability of Yogurt Starters
사균화 Enterococcus Species 첨가에 의한 요구르트 스타터 생장에 미치는 영향
J. Dairy Sci. Biotechnol. 2022;40(1):48-56.
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