Milk Science

Milk Science

Published by Japanese Dairy Science Association

330 registered articles
(updated on September 22, 2020)

Online ISSN : 2188-0700
Print ISSN : 1343-0289
ISSN-L : 1343-0289

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2020 Volume 69 Issue 2

Studies on physical properties of foods for dairy products ―Application of dynamic viscoelasticity in the case of casein aggregation and coaguration Morimasa Tanimoto
Anti inflectional effect by milk oligosaccharides Tadasu URASHIMA
Effects of milk product intake on muscle strength and lifestyle-related diseases during interval walking training in older people Shizue Masuki, Mayuko Morikawa, Koji Uchida, Hiroshi Nose
The scientific thought of Élie Metchnikoff and cultured milk science Akiyoshi HOSONO

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Most viewed articles Aug.2020

1

Progress in Recent Reseaches on the Casein Micelle Structure and its Properties

Released: March 15, 2014 | Volume 54 Issue 1 Pages 1-8

Tetsuya Ishii
2

Separation of the useful components from whey and application to the nutritional and functional foods

Released: March 15, 2014 | Volume 61 Issue 2 Pages 95-103

Tamotsu Kuwata
3

Physical properties of acid-induced milk gel

Released: October 31, 2015 | Volume 51 Issue 3 Pages 111-120

Ryoya NIKI
4

Models of the structure of casein micelle and its changes during processing of milk

Released: August 07, 2017 | Volume 66 Issue 2 Pages 125-143

Takayoshi Aoki, Rei Mizuno, Toshiaki Kimura, Shunichi Dosako
5

Characteristic and availability of bacteriocins produced by lactic acid bacteria in Japan

Released: August 27, 2016 | Volume 65 Issue 2 Pages 89-96

Masaru Tanaka, Genki Kasuga, Hiroki Fukutomi, Yasushi Kawai, Tetsuya Masuda

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JAPANESE JOURNAL OF DAIRY AND FOOD SCIENCE

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