Journal of Dairy Science and Biotechnology

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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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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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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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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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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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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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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A Review on Bifidobacteria for Human Health
비피도박테리아가 건강에 미치는 영향에 대한 고찰

Minyu Song, Won Seo Park, Jayeon Yoo, Jun-Sang Ham

송민유, 박원서, 유자연, 함준상

2017;35(2):73-83.
https://doi.org/10.22424/jmsb.2017.35.2.73

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Breastfeeding and Melatonin
모유 수유와 멜라토닌

Minyu Song, Won Seo Park, Jayeon Yoo, Jun-Sang Ham

송민유, 박원서, 유자연, 함준상

2018;36(3):133-145.
https://doi.org/10.22424/jmsb.2018.36.3.133

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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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Emulsion PCR Improves the Specificity and Sensitivity of PCR-based Pathogen Detection
식중독균 검출의 민감도 향상을 위한 Emulsion PCR 적용

Changhoon Chai

채창훈

2016;34(1):43-49.
https://doi.org/10.22424/jmsb.2016.34.1.43

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The Prevalence and Control of Spoilage Mold and Yeast in Cheese
치즈에서 부패를 일으키는 효모와 곰팡이의 다양성 및 저감법

Jong-Hui Kim, Bu-Min Kim, Seok-Geun Jeong, Mi-hwa Oh

김종희, 김부민, 정석근, 오미화

2017;35(3):152-161.
https://doi.org/10.22424/jmsb.2017.35.3.152

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Antioxidant Activity of Lactic Acid Bacteria Isolated from Korean Traditional Food Kimchi
한국전통식품 김치로부터 분리한 유산균주의 항산화 활성

Da-Young Kim, Hong Seok Kim, Jung Sik Yoo, Yoon Ah Cho, Cheol-Hyun Kim

김다영, 김홍석, 유정식, 조윤아, 김철현

J. Dairy Sci. Biotechnol. 2020;38(2):89-97.
https://doi.org/10.22424/jdsb.2020.38.2.89

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Antibacterial Activity of Crude Aronia melanocarpa (Black Chokeberry) Extracts against Bacillus cereus, Staphylococcus aureus, Cronobacter sakazakii, and Salmonella Enteritidis in Various Dairy Foods: Preliminary Study

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

2018;36(3):155-163.
https://doi.org/10.22424/jmsb.2018.36.3.155

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The Potential of Melatonin for the Application in Dairy Products
멜라토닌의 기능성 및 유제품 활용

Minyu Song, Won Seo Park, Jayeon Yoo, Jun-Sang Ham

송민유, 박원서, 유자연, 함준상

2018;36(1):14-25.
https://doi.org/10.22424/jmsb.2018.36.1.14

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Assessment of Various Factors Influencing the Composition of Cow’s Milk Produced by Organic and Conventional Methods: A Review
유기농 우유와 일반 우유의 성분에 영향을 주는 다양한 요인 평가: 총설

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

김홍석, 장호석, 박진형, 정다나, 강일병, 김영지, 송광영, 임진혁, 이주연, 김동현, 이수경, 김현숙, 천정환, 서건호

2016;34(1):21-35.
https://doi.org/10.22424/jmsb.2016.34.1.21

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Oxidative Stress and Alzheimer’s Disease
산화스트레스와 치매

Jayeon Yoo, Jeong-hee Yun, Kuk-Hwan Seol, Mi-Hwa Oh, Jun-Sang Ham

유자연, 윤정희, 설국환, 오미화, 함준상

J. Dairy Sci. Biotechnol. 2020;38(3):134-141.
https://doi.org/10.22424/jdsb.2020.38.3.134

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Novel Molecular-Based Approaches for Analyzing Microbial Diversity in Raw-Milk Long-Ripened Cheeses: A Review
비살균 숙성 치즈의 미생물균총 분석에 이용되는 새롭게 개발된 분자생물학적 방법: 총설

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

김동현, 장호석, 박진형, 정다나, 강일병, 김영지, 송광영, 임진혁, 이주연, 김홍석, 이수경, 김현숙, 천정환, 서건호

2016;34(1):9-20.
https://doi.org/10.22424/jmsb.2016.34.1.9

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Microbiological Safety Concerns with Dairy Products from Farmstead Plants
목장형 유가공업의 미생물학적 안전성에 대한 고찰

Jeeyeon Lee, Yohan Yoon

이지연, 윤요한

2017;35(4):215-220.
https://doi.org/10.22424/jmsb.2017.35.4.215

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