인삼을 첨가 제조한 액상요구르트의 특성에 관한 연구 = Studies on the Characteristics of Liquid Yoghurt from Milk Added with Ginseng

다국어 초록 (Multilingual Abstract)

Liquid yoghurts were made with ginseng extract, white ginseng powder and tail ginseng powder, which have pharmacological effects and are palatable by Korean. The acidity, number of lactic acid bacteria and viscosity of yoghurts were examined and taste, flavor and characteristics of preservation of yoghurts were also tested. The results obtained were summarized as follows; l. The acidity of yoghurt was high for ginseng yoghurts, especially tail ginseng yoghurt(1.15%) was higher than that of control yoghurt(0.76%). 2. The number of lactic acid bacteria in yoghurt was higher for ginseng yoghurt than that of control yoghurt($1.5{\times}10^8/m{\ell}$), especially tail ginseng yoghurt($4.3{\times}10^8/m{\ell}$) showed the highest number of lactic acid bacteria. 3. The viscosity of yoghurt was high for ginseng yoghurt, especially white ginseng powder yoghurt was higher than that of control. 4. The score of yoghurts for tastes, flavor and overall acceptability were higher for tail ginseng yoghurt than those of control yoghurt. 5. When yoghurts were stored at $5^{\circ}C$ for 10 days, the pH, acidity, number of lactic acid bacteria of all yoghurt were not changed significantly.