Journal of Milk Science and Biotechnology

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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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

Kwang-Hyun Kim, Dae Eun Park, Sejong Oh

김광현, 박대은, 오세종

2017;35(1):55-72.
https://doi.org/10.22424/jmsb.2017.35.1.055

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Functionality and Safety of Probiotics
프로바이오틱스의 기능성과 안전성

Yeongeun Seo, Yohan Yoon, Sejeong Kim

서영은, 윤요한, 김세정

2019;37(2):94-101.
https://doi.org/10.22424/jmsb.2019.37.2.94

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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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Physiological Characteristics and Anti-Obesity Effect of Lactobacillus plantarum K6 isolated from Kimchi
김치에서 분리한 Lactobacillus plantarum K6의 생리적 특성 및 비만억제효과

Seulki Kim, Sang-Dong Lim

김슬기, 임상동

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

Minyu Song, Dong-kyun Suh, Dong-won Cheon, Jiyong Son, Won Seo Park, Jayeon Yoo, Jun-Sang Ham

송민유, 서동균, 천동원, 손지용, 박원서, 유자연, 함준상

2017;35(1):17-23.
https://doi.org/10.22424/jmsb.2017.35.1.017

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Probiotic Properties of Lactic Acid Bacteria isolated from Feces and Kimchi
베트남인 분변 및 김치로부터 분리된 유산균의 프로바이오틱스 기능성 연구

Hyun Su Shin, Sung Ho Yoo, Jin Ah Jang, Ji Young Won, Cheol Hyun Kim

신현수, 유성호, 장진아, 원지영, 김철현

2017;35(4):255-261.
https://doi.org/10.22424/jmsb.2017.35.4.255

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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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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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Probiotic Properties of Bifidobacteria Isolated from Feces of Infants
유아 분변에서 분리한 비피도박테리아의 프로바이오틱스 기능성 연구

Chang-Ho Kang, YongGyeong Kim, Seul Hwa Han, Yulah Jeong, HyeMin Park, Nam-Soo Paek

강창호, 김용경, 한설화, 정율아, 박혜민, 백남수

2019;37(1):40-48.
https://doi.org/10.22424/jmsb.2019.37.1.40

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Recently Ongoing Progresses and Future Prospects of Worldwide Dairy Goat Industry
세계 산양유산업의 최근 진보 및 향후 전망

Hoo-Kil Jung, Sun-Jin Kim, Min-Jung Seok, Kyung-Jin Kang, Young-Hyun You, Seul-Ki Yoon, Sun-Young Kim, You-Kyung Jung, Jong-Hyun Park

정후길, 김선진, 석민정, 강경진, 유영현, 윤슬기, 김선영, 정유경, 박종현

2016;34(4):217-229.
https://doi.org/10.22424/jmsb.2016.34.4.217

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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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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

Bum Keun Kim, Hae Won Jang, Ga Hee Choi, Yong-Il Moon, Sejong Oh, Dong June Park

김범근, 장혜원, 최가희, 문용일, 오세종, 박동준

2019;37(4):213-222.
https://doi.org/10.22424/jmsb.2019.37.4.213

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Quality Characteristics of Yogurt Supplemented with Angelica gigas Nakai Leaf Extract
참당귀잎 추출물을 첨가한 요구르트의 품질 특성

JiYoun Kim, JeongA Han, Hyeoncheol Kang, Jaehak Lee, Hee-Yeon Kim, Young-Soon Lim

김지연, 한정아, 강현철, 이재학, 김희연, 임영순

2019;37(4):237-246.
https://doi.org/10.22424/jmsb.2019.37.4.237

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Clinical Applications of Bioactive Milk Components: A Review
우유 생리활성 물질의 임상적 적용

Rae Hee Han, Sung Hee Yoon, Geun-Bae Kim

한래희, 윤성희, 김근배

2019;37(3):167-176.
https://doi.org/10.22424/jmsb.2019.37.3.167

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Inhibitory Activity of Lactic Acid Bacteria against Fungal Spoilage
유산균의 곰팡이 억제 활성

Kuk-Hwan Seol, Jayeon Yoo, Jeonghee Yun, Mi-Hwa Oh, un-Sang Ham

설국환, 유자연, 윤정희, 오미화, 함준상

2019;37(2):83-93.
https://doi.org/10.22424/jmsb.2019.37.2.83

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Organoleptic Characteristics of Dairy Products Supplemented with Raphanus raphanistrum subsp. sativus (radish) Powder: A Preliminary Study on Efficacy against Diabetes

Hyun-Woo Lim, Kwang-Young Song, Jung-Whan Chon, Dongkwan Jeong, Kun-Ho Seo

2019;37(3):177-186.
https://doi.org/10.22424/jmsb.2019.37.3.177

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A Study on the Quality Properties of Yogurt containing Makgeolli (Korea Rice-Wine)
쌀막걸리를 첨가한 요구르트의 품질특성에 관한 연구

Jai-Sung Lee, Inhyu Bae

이재성, 배인휴

2017;35(2):135-142.
https://doi.org/10.22424/jmsb.2017.35.2.135

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Viability of Probiotic Bacteria in Yogurt Supplemented with Enzyme-Bioconverted Ginseng, Ascorbic Acid, and Yeast Extract

Suk-Ho Choi, Young-Soon Lim

2019;37(1):57-68.
https://doi.org/10.22424/jmsb.2019.37.1.57

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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

Hanseob Shin, Sejong Oh

신한섭, 오세종

2018;36(1):49-71.
https://doi.org/10.22424/jmsb.2018.36.1.49

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