This corrects the article "우유의 열처리가 우유품질과 영양가에 미치는 영향:II. 열처리에 의한 우유의 미생물 사멸효과" ( Vol: 35, Issue: 1, Page: 55)

Erratum to: 우유의 열처리가 우유품질과 영양가에 미치는 영향: II. 열처리에 의한 우유의 미생물 사멸효과

김광현1, 박대은1, 오세종1,*
Kwang-Hyun Kim1, Dae Eun Park1, Sejong Oh1,*
Author Information & Copyright
1전남대학교 동물자원학부
1Division of Animal Science, Chonnam National University, Gwangju, Korea
*Corresponding author : Sejong Oh, Division of Animal Science, Chonnam National University, Gwangju, Korea. Tel : +82-62-530-2116 Fax : +82-62-530-2129, E-mail :

© Copyright 2019, Korean Society of Milk Science and Biotechnology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Mar 31, 2019

Journal of Milk Science and Biotechnology(35권 1호 pp 55~72)에 출간된 상기논문의 내용 중 오류가 있어 아래와 같이 정정함을 알려드립니다. 독자들에게 불편을 드린 점 양해해 주시기 바랍니다.

제35권 1호 논문 내 Acknowledgement를 삽입합니다.


This work was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science, and Technology (NRF-2016R1A2B4007519).



Kim, K.H., Park, D. E. and Oh, S. 2017. Effects of heat treatment on the nutritional quality of milk: II. Destruction of microorganisms in milk by heat treatment. J. Milk Sci. Biotechnol. 35:55-72. .