Most Read Articles

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

Inhibitory Activity of Lactic Acid Bacteria against Fungal Spoilage
유산균의 곰팡이 억제 활성
J. Milk Sci. Biotechnol. 2019;37(2):83-93.
https://doi.org/10.22424/jmsb.2019.37.2.83
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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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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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Antimicrobial Effect of Mentha piperita (Peppermint) Oil against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis in Various Dairy Foods: Preliminary Study
J. Milk Sci. Biotechnol. 2018;36(3):146-154.
https://doi.org/10.22424/jmsb.2018.36.3.146
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Use of Lipid Extracts from Various Oil Grains to Supply Dietary Omega-3 Fatty Acids for Dairy Foods - A Preliminary Study
J. Milk Sci. Biotechnol. 2018;36(1):32-38.
https://doi.org/10.22424/jmsb.2018.36.1.32
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Entrapment of Ellagic Acid in Dairy Protein-Based Nanoparticles
J. Milk Sci. Biotechnol. 2018;36(2):121-124.
https://doi.org/10.22424/jmsb.2018.36.2.121
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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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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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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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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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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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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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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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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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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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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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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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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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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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Manufacture of Functional Yogurt supplemented with Crude Materials extracted from Kaempferia parviflora
J. Milk Sci. Biotechnol. 2016;34(3):181-186.
https://doi.org/10.22424/jmsb.2016.34.3.181
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