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Lee, J. and Yoon, Y. 2017. Microbiological safety concerns with dairy products from farmstead plants. J. Milk Sci. Biotechnol. 35:215-220./
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Song M, Suh DK, Cheon DW, Son J, Park WS, Yoo J, Ham JS. 2017. Cheese consumption: A nationwide survey of Korean women aged 25 years and older. J Milk Sci Biotechnol 35:17-23/
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Yoo JY, Park WS, Han GS, Song MY, Jeong SG, Ham JS. 2017. Quality characteristics of low-fat Mozzarella cheese prepared at different cooking temperatures. J Milk Sci Biotechnol 35:47-54/
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Jeong, D. N., Kim, D. H., Chon, J. W., Kim, H. S., Lee, S. K., Kim, H. S., Yim, J. H., Song, K. Y., Kang, I. B., Kim, Y. J., Park, J. H., Jang, H. S., Kang, S. H., Kim, S. K. and Seo, K. H. 2016. Antibacterial effect of crude extracts of Kaempferia parviflora (Krachaidam) against Cronobacter spp. and Enterohemorrhagic Escherichia coli (EHEC) in various dairy foods: A preliminary study. J. Milk Sci. Biotechnol. 34, 63-68./
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Lee, J. S., Moon, J. Y., Nam, K. T., Park, S. M., Park, S. Y., Jung, M. Y. and Son, Y. S. 2016. Effects of milking system on Gouda cheese characteristics made from farmstead milk-processing plant. J. Milk Sci. Biotechnol. 34:245-254./
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