Journal of Dairy Science and Biotechnology

Development of Lactose-Free Dairy Products Effective against Lactose Intolerance: Present and Future
유당불내증에 효과적인 유당이 없는 낙농 유제품의 개발: 현재와 미래

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

천정환, 서건호, 정동관, 송광영

J. Dairy Sci. Biotechnol. 2020;38(1):1-18.
https://doi.org/10.22424/jdsb.2020.38.1.1

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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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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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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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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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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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Human Milk Microbiota: A Review
모유 미생물총에 대한 고찰

Ju-Eun Lee, Geun-Bae Kim

이주은, 김근배

2019;37(1):15-26.
https://doi.org/10.22424/jmsb.2019.37.1.15

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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. 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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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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Manufacture of Functional Yogurt supplemented with Crude Materials extracted from Kaempferia parviflora

Soo-Hyun Kang, Hyunsook Kim, Jung-Whan Chon, Ho-Seok Jang, Jin-Hyeong Park, Dana Jeong, Il-Byung Kang, Young-Ji Kim, Jin-Hyuk Yim, Kwang-Young Song, Soo-Kyung Lee, Hong-Seok Kim, Dong-Hyeon Kim, Soo-Ki Kim, Kun-Ho Seo

2016;34(3):181-186.
https://doi.org/10.22424/jmsb.2016.34.3.181

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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

Yujin Kim, Yohan Yoon, Soomin Lee

김유진, 윤요한, 이수민

2019;37(1):27-32.
https://doi.org/10.22424/jmsb.2019.37.1.27

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Erratum to: Effects of Heat Treatment on the Nutritional Quality of Milk: III. Effect of Heat Treatment on Killing Pathogens in Milk
Erratum to: 우유의 열처리가 우유품질과 영양가에 미치는 영향: Ⅲ. 우유 열처리에 의한 병원균 사멸효과

Yong-II Moon, Ji Yun Jung, Sejong Oh

문용일, 정지윤, 오세종

2019;37(1):82
https://doi.org/10.22424/jmsb.2019.37.1.82

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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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Occurrence and Countermeasures for Aflatoxin M1 in Milk and Milk Products: A Review
우유 및 유제품에서 Aflatoxin M1 발생현황과 대책

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

천정환, 배동렬, 송광영, 정동관, 서건호

2019;37(1):1-14.
https://doi.org/10.22424/jmsb.2019.37.1.1

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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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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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Improved Cell Viability and Anti-Candida Activity of Probiotic Lactobacillus salivarius MG242 by Heat Adaptation
Lactobacillus salivarius MG242의 열 전처리시 생존율 증진 및 항 캔디다 효과

Chang-Ho Kang, YongGyeong Kim, YuJin Shin, Nam-Soo Paek, Jae-Seong So

강창호, 김용경, 신유진, 백남수, 소재성

2019;37(1):49-56.
https://doi.org/10.22424/jmsb.2019.37.1.49

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