Fermentation characteristics of fermented milk with the addition of Korean traditional medicinal plants,
Figures & Tables
Fig. 1. Changes of the number of lactic acid bacteria in yogurt added Mill. extract, red ginseng extract and rice powder by fermentation for 48 h at 37℃. ○, Control; △, 4% rice powder; □, 2% Mill. extract + 4% rice powder + 1% red ginseng extract; ◇, 5% Mill. extract + 4% rice powder + 1% red ginseng extract. * significant difference in treatment (p < 0.05).