Journal of Dairy Science and Biotechnology

Lactobacillus acidophilus as a Probiotics
프로바이오틱스로서의 Lactobacillus acidophilus

Sejong Oh

오세종

2019;37(3):155-166.
https://doi.org/10.22424/jmsb.2019.37.3.155

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A Study on the Features and Functions of A2 Milk
A2유형 우유의 특성과 기능

Eun-Tae Kim, Myunghoo Kim, Sang-Bum Kim, Sang Hun Park, Sae-Ha Lim, Yu-Ri Lee, Ha-Young Choi, Dong-Hyun Lim, Jun-Sik Eom, Seung-Jun Lee, Sung-Yong Joo, Tai-Young Hur

김언태, 김명후, 김상범, 박상훈, 임새하, 이유리, 최하영, 임동현, 엄준식, 이승준, 주성용, 허태영

J. Dairy Sci. Biotechnol. 2024;42(2):23-34.
https://doi.org/10.22424/jdsb.2024.42.2.23

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Suggestion of a Safety Evaluation Procedure to Improve Probiotic Safety
프로바이오틱스 안전성 문제 개선을 위한 안전성 평가방법의 제안

Sejeong Kim, Yohan Yoon, Sejong Oh

김세정, 윤요한, 오세종

J. Dairy Sci. Biotechnol. 2020;38(2):99-111.
https://doi.org/10.22424/jdsb.2020.38.2.99

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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

Hyo-Jeong Hwang, Jin A Yoon, Kyung-Ok Shin

황효정, 윤진아, 신경옥

2018;36(2):81-94.
https://doi.org/10.22424/jmsb.2018.36.2.81

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Nutritional Effects and Antimicrobial Activity of Kefir (Grains)

Ying Shen, Dong-Hyeon Kim, Jung-Whan Chon, Hyunsook Kim, Kwang-Young Song, Kun-Ho Seo

2018;36(1):1-13.
https://doi.org/10.22424/jmsb.2018.36.1.1

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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

Kwang-Young Song

J. Dairy Sci. Biotechnol. 2022;40(1):15-22.
https://doi.org/10.22424/jdsb.2022.40.1.15

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Antimicrobial Effect of Mentha piperita (Peppermint) Oil against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis in Various Dairy Foods: Preliminary Study

Hyun-Woo Lim, Hyunsook Kim, Jinhyun Kim, Dongryeoul Bae, Kwang-Young Song, Jung-Whan Chon, Jun-Man Lee, Se-Hyung Kim, Dong-Hyeon Kim, Kun-Ho Seo

2018;36(3):146-154.
https://doi.org/10.22424/jmsb.2018.36.3.146

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Challenges and Strategies for the Korean Dairy and Dairy Products Sector in the Era of Zero Tariffs in 2026: An Integrated Review of Industry, Policy, and Education
2026년 낙농유제품 무관세 시대를 앞둔 국내 낙농·유제품 산업의 과제와 대응 전략: 산업·정책·교육 관점의 종합 고찰

Kwang-Young Song

송광영

J. Dairy Sci. Biotechnol. 2025;43(4):199-213.
https://doi.org/10.22424/jdsb.2025.43.4.199

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Status and Prospect of Lactic Acid Bacteria with Antibiotic Resistance
항생제 내성을 가진 유산균의 현황과 전망

Jung-Whan Chon, Kun-Ho Seo, Dongryeoul Bae, Dongkwan Jeong, Kwang-Young Song

천정환, 서건호, 배동렬, 정동관, 송광영

J. Dairy Sci. Biotechnol. 2020;38(2):70-88.
https://doi.org/10.22424/jdsb.2020.38.2.70

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Kefir as a Functional Ingredient in Pet Foods: Scientific Evidence and Practical Application Strategies
펫푸드의 기능성 원료로서의 케피어: 과학적 근거와 실용적 적용 전략

Jung-Whan Chon, Kun-Ho Seo, Kwang-Young Song

천정환, 서건호, 송광영

J. Dairy Sci. Biotechnol. 2026;44(1):19-34.
https://doi.org/10.22424/jdsb.2026.44.1.19

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Preparation of Bioactive Kefir with Added Flaxseed (Linum usitatissimumL.) Extract

Dana Jeong, Dong-Hyeon Kim, Jung-Whan Chon, Kwang-Young Song, Hyunsook Kim, Kun-Ho Seo

2017;35(3):176-183.
https://doi.org/10.22424/jmsb.2017.35.3.176

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Dairy Foods as a Dietary Strategy for Muscle Health in Older Adults: An Integrative Clinical and Mechanistic Review
노인의 근육 건강을 위한 식이 전략으로서의 유제품: 통합적 임상 및 기전적 고찰

Seoyoung Lee, Minkyoung Kang, Suyeon Lee, Jihyun Kim, Sangnam Oh

이서영, 강민경, 이수연, 김지현, 오상남

J. Dairy Sci. Biotechnol. 2026;44(1):1-18.
https://doi.org/10.22424/jdsb.2026.44.1.1

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Metchnikoff’s Research on Intestinal Microbiota and Fermented Milk:I. Health Benefits and Scientific Significance of Fermented Milk in Metchnikoff’s Observation on Curdled Milk
메치니코프의 장내미생물 및 발효유 연구:Ⅰ. Observation on Curdled Milk를 중심으로 고찰한 발효유의 건강 기능성과 과학적 의미

Sejong Oh

오세종

J. Dairy Sci. Biotechnol. 2026;44(1):35-49.
https://doi.org/10.22424/jdsb.2026.44.1.35

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Impact of Milk Fat on Cheese Flavor and Novel Technologies for Its Enhancement

Jayeon Yoo, Won-Jae Lee

J. Dairy Sci. Biotechnol. 2024;42(4):113-120.
https://doi.org/10.22424/jdsb.2024.42.4.113

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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

Jong-Wook Jung, Jiyoon Jung, Tae Sun Mim, Sejong Oh

정종욱, 정지윤, 민태선, 오세종

2017;35(4):270-285.
https://doi.org/10.22424/jmsb.2017.35.4.270

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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

Seung-Yong Park, Saida Favotto, Mirco Corazzin

박승용, 사이다파보토, 미르코코라진

J. Dairy Sci. Biotechnol. 2022;40(1):35-47.
https://doi.org/10.22424/jdsb.2022.40.1.35

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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

Hyun-Woo Lim, Se-Hyung Kim, Jung-Whan Chon, Dongryeoul Bae, Kwang-Young Song, Dongkwan Jeong, Kun-Ho Seo

임현우, 김세형, 천정환, 배동렬, 송광영, 정동관, 서건호

2019;37(1):33-39.
https://doi.org/10.22424/jmsb.2019.37.1.33

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Advanced Methods for Isolating from and Confirming Campylobacter spp. in Milk and Dairy Products: Review

Jung-Whan Chon, Kun-Ho Seo, Binn Kim, Dongkwan Jeong, Kwang-Young Song

J. Dairy Sci. Biotechnol. 2020;38(3):121-133.
https://doi.org/10.22424/jdsb.2020.38.3.121

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Isolation and Identification of Lactic Acid Bacteria with Probiotic Activities from Kimchi and Their Fermentation Properties in Milk
전통 김치로부터 Probiotic 유산균의 분리 및 우유 발효 특성

Young-Soon Lim, JiYoun Kim, HyeonCheol Kang

임영순, 김지연, 강현철

2019;37(2):115-128.
https://doi.org/10.22424/jmsb.2019.37.2.115

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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

Bum Keun Kim, Dong June Park, Sejong Oh

김범근, 박동준, 오세종

2019;37(1):69-80.
https://doi.org/10.22424/jmsb.2019.37.1.69

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