Most Read Articles

Most read Articles are listed by the number of read for the previous three months.

Application of Dairy Food Processing Technology Supplemented with Enriched-nutrients for the Elderly: II. The Applicable Technology of Carefoods for the Elderly
고령자를 위한 영양강화 유제품 개발 II. 고령자 영양강화 적용 기술 현황
J. Milk Sci. Biotechnol. 2019;37(4):213-222.
https://doi.org/10.22424/jmsb.2019.37.4.213
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Nutritional Effects and Antimicrobial Activity of Kefir (Grains)
J. Milk Sci. Biotechnol. 2018;36(1):1-13.
https://doi.org/10.22424/jmsb.2018.36.1.1
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Effects of Heat Treatment on the Nutritional Quality of Milk: V. The Effect of Heat Treatment on Milk Enzymes
우유의 열처리가 우유품질과 영양가에 미치는 영향: V. 열처리가 우유효소에 미치는 영향
J. Milk Sci. Biotechnol. 2018;36(1):49-71.
https://doi.org/10.22424/jmsb.2018.36.1.49
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Cheese Consumption:A Nationwide Survey of Korean Women aged 25 Years and Older
치즈 소비 행태에 대한 소비자 조사
J. Milk Sci. Biotechnol. 2017;35(1):17-23.
https://doi.org/10.22424/jmsb.2017.35.1.017
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Physiological Characteristics and Anti-Obesity Effect of Lactobacillus plantarum K6 isolated from Kimchi
김치에서 분리한 Lactobacillus plantarum K6의 생리적 특성 및 비만억제효과
J. Milk Sci. Biotechnol. 2017;35(4):221-231.
https://doi.org/10.22424/jmsb.2017.35.4.221
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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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Effects of Heat Treatment on the Nutritional Quality of Milk. IV. Effects of Heat Treatment on the Physical and Nutritional Properties of Milk Protein
우유의 열처리가 우유품질과 영양가에 미치는 영향:IV. 우유의 열처리가 우유단백질의 이화학적 성질과 영양에 미치는 영향
J. Milk Sci. Biotechnol. 2017;35(4):270-285.
https://doi.org/10.22424/jmsb.2017.35.4.270
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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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Fermentation and Quality Characteristics during the Storage of Greek-style Yogurt Supplemented with Stevia Leaf Extract
스테비아 잎추출물을 첨가한 그릭스타일 요거트의 발효특성 및 저장기간 중 품질특성
J. Milk Sci. Biotechnol. 2016;34(1):51-57.
https://doi.org/10.22424/jmsb.2016.34.1.51
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Effects of Heat Treatment on the Nutritional Quality of Milk: II. Destruction of Microorganisms in Milk by Heat Treatment
우유의 열처리가 우유품질과 영양가에 미치는 영향:II. 열처리에 의한 우유의 미생물 사멸효과
J. Milk Sci. Biotechnol. 2017;35(1):55-72.
https://doi.org/10.22424/jmsb.2017.35.1.055
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Lactobacillus acidophilus as a Probiotics
프로바이오틱스로서의 Lactobacillus acidophilus
J. Milk Sci. Biotechnol. 2019;37(3):155-166.
https://doi.org/10.22424/jmsb.2019.37.3.155
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Immunomodulatory Effects of Fermented Milk based on Synbiotic Interaction between Cudrania tricuspidata Leaf Extract and Lactobacillus gasseri 505
Lactobacillus gasseri 505를 사용한 꾸지뽕잎 추출물 첨가 신바이오틱스 발효유의 면역활성 조절 연구
J. Milk Sci. Biotechnol. 2018;36(1):39-48.
https://doi.org/10.22424/jmsb.2018.36.1.39
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Comparing the Quality Characteristics of Lactose-Hydrolyzed Low-Fat Milk
유당분해율에 따른 저지방 유당분해우유의 품질 특성
J. Milk Sci. Biotechnol. 2017;35(1):39-45.
https://doi.org/10.22424/jmsb.2017.35.1.039
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Probiotic Properties of Lactic Acid Bacteria isolated from Feces and Kimchi
베트남인 분변 및 김치로부터 분리된 유산균의 프로바이오틱스 기능성 연구
J. Milk Sci. Biotechnol. 2017;35(4):255-261.
https://doi.org/10.22424/jmsb.2017.35.4.255
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The Prevalence and Control of Spoilage Mold and Yeast in Cheese
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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Functionality and Safety of Probiotics
프로바이오틱스의 기능성과 안전성
J. Milk Sci. Biotechnol. 2019;37(2):94-101.
https://doi.org/10.22424/jmsb.2019.37.2.94
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The Potential of Melatonin for the Application in Dairy Products
멜라토닌의 기능성 및 유제품 활용
J. Milk Sci. Biotechnol. 2018;36(1):14-25.
https://doi.org/10.22424/jmsb.2018.36.1.14
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Recently Ongoing Progresses and Future Prospects of Worldwide Dairy Goat Industry
세계 산양유산업의 최근 진보 및 향후 전망
J. Milk Sci. Biotechnol. 2016;34(4):217-229.
https://doi.org/10.22424/jmsb.2016.34.4.217
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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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Prediction of Homogenization Efficiency using Response Surface Methodology
반응표면분석을 활용한 균질 효율 예측
J. Milk Sci. Biotechnol. 2017;35(3):202-207.
https://doi.org/10.22424/jmsb.2017.35.3.202
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