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Author: Seok-Geun Jeong
4 Articles are founded.
Field Test of Cheddar Cheese Using Strains Isolated from a Ripening Cave in Imsil
임실 숙성동굴에서 분리된 균주를 이용한 체다치즈 현장적용
임실 숙성동굴에서 분리된 균주를 이용한 체다치즈 현장적용
Aa-Hyeon Kang 
, Hee-Young Choi , Il-Hwan Seo , Eun-Ha Park , Seok-Bong Kang , Seok-Geun Jeong
, Hee-Young Choi , Il-Hwan Seo , Eun-Ha Park , Seok-Bong Kang , Seok-Geun Jeong
J. Dairy Sci. Biotechnol. 2025;43(1):30-39.
https://doi.org/10.22424/jdsb.2025.43.1.30
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https://doi.org/10.22424/jdsb.2025.43.1.30
Quality Characteristics of Grilled Cheese Tofu Containing Natural Cheese and High Calcium
자연치즈가 함유된 칼슘강화 구워먹는 치즈두부 품질 특성
자연치즈가 함유된 칼슘강화 구워먹는 치즈두부 품질 특성
Hee-Young Choi , Eun-Ha Park , Tae-Jin Um , Jun-Kwon , Seok-Geun Jeong
, Eun-Ha Park , Tae-Jin Um , Jun-Kwon , Seok-Geun Jeong
J. Dairy Sci. Biotechnol. 2020;38(4):222-229.
https://doi.org/10.22424/jdsb.2020.38.4.222
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https://doi.org/10.22424/jdsb.2020.38.4.222
The Prevalence and Control of Spoilage Mold and Yeast in Cheese
치즈에서 부패를 일으키는 효모와 곰팡이의 다양성 및 저감법
치즈에서 부패를 일으키는 효모와 곰팡이의 다양성 및 저감법
J Milk Sci Biotechnol 2017;35(3):152-161.
https://doi.org/10.22424/jmsb.2017.35.3.152
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https://doi.org/10.22424/jmsb.2017.35.3.152
Quality Characteristics of Low-fat Mozzarella Cheese prepared at Different Cooking Temperatures
가온 조건에 따른 저지방 모짜렐라 치즈의 품질특성
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
, Won-Seo Park , Gi-Seong Han , Min-Yu Song , Seok-Geun Jeong , Jun-Sang Ham
J Milk Sci Biotechnol 2017;35(1):47-54.
https://doi.org/10.22424/jmsb.2017.35.1.047
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https://doi.org/10.22424/jmsb.2017.35.1.047
