Most Read Articles

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

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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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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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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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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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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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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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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Development and Characterization of a Hydrolyzed Goat Milk Protein/Chitosan Oligosaccharide Nano-Delivery System
산양유 단백질 분해물/키토올리고당 나노 전달체 제조 및 물리화학적 특성연구
J. Milk Sci. Biotechnol. 2017;35(3):208-214.
https://doi.org/10.22424/jmsb.2017.35.3.208
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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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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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Sensory Profiles of Protein-Fortified Kefir prepared Using Edible Insects (Silkworm Pupae, Bombyx mori): A Preliminary Study
J. Milk Sci. Biotechnol. 2017;35(4):262-265.
https://doi.org/10.22424/jmsb.2017.35.4.262
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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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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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Effects of Heat Treatment on the Nutritional Quality of MilkⅢ. Effect of Heat Treatment on Killing Pathogens in Milk
우유의 열처리가 우유품질과 영양가에 미치는 영향: Ⅲ. 우유 열처리에 의한 병원균 사멸효과
J. Milk Sci. Biotechnol. 2017;35(2):121-133.
https://doi.org/10.22424/jmsb.2017.35.2.121
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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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Development and Research into Functional Foods from Hydrolyzed Whey Protein Powder with Sialic Acid as Its Index Component - III. Bacterial Reverse Mutation Testing of Hydrolyzed Whey Protein Powder Containing Normal Concentration of Sialic Acid (7%) with Enzyme Separation Method -
Sialic Acid를 지표성분으로 하는 유청가수분해단백분말의 기능성식품 개발연구 - Ⅲ. 효소분리로 7% Siailc Acid가 표준적으로 함유된 유청가수분해단백분말의 미생물복귀돌연변이시험 연구 -
J. Milk Sci. Biotechnol. 2016;34(2):137-144.
https://doi.org/10.22424/jmsb.2016.34.2.137
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A Study on the Quality Properties of Yogurt containing Makgeolli (Korea Rice-Wine)
쌀막걸리를 첨가한 요구르트의 품질특성에 관한 연구
J. Milk Sci. Biotechnol. 2017;35(2):135-142.
https://doi.org/10.22424/jmsb.2017.35.2.135
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In Vivo Evaluation of the Safety of Hydrolyzed GMP Powder containing Highly Concentrated Sialic Acid (23%) produced by Enzyme Separation and Solvent Enrichment Method using Micronucleus Test in Mice
효소분리 및 용매정제법으로 제조한 고농도 Sialic Acid(23%)가 함유된 GMP 가수분해분말의 마우스 골수세포의 소핵시험을 이용한 안전성 평가연구
J. Milk Sci. Biotechnol. 2016;34(2):83-89.
https://doi.org/10.22424/jmsb.2016.34.2.83
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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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