This study was carried out to investigate the quality characteristics of fermented milk containing Rhus verniciflua seed (RVS) extracts (0.0%, 0.1%, 0.3% and 0.5%) and antioxidant activity of RVS extracts. The proximate composition of RVS was moisture (4.76%), crude ash (1.40%), crude fat (5.33%) and crude protein (11.10%). A total polyphenol content of 70% ethanol extract of RVS (554±2.64 mg/g) was higher than that of RVS water extract (145±3.47 mg/g). 70% ethanol extract (1103±6.42 mg/g) of RVS showed higher content in the total flavonoids (37±2.30 mg/g) and activities on DPPH free radical scavenging (73.23%) and ABTS free radical scavenging (83.47%) when compared with water extracted of RVS. The quality characteristics, such as pH, titratable acidity, and the number of lactic acid producing bacteria were not remarkably different between the fermented milk samples subjected to treatments with and without the addition of RVS extracts.

• 진희연((재)임실치즈과학연구소) | Hee-Yeon J
• 최유진((재)임실치즈과학연구소) | Yu-Jin Choi
• 문혜정((재)임실치즈과학연구소) | Hye-Jung Moo
• 정재희((재)임실치즈과학연구소) | Jae-Hee Jeong
• 남중현((재)임실치즈과학연구소) | Joong-Hyun Nam
• 이상천((재)임실치즈과학연구소) | Sang-Cheon Lee
• 허창기((재)임실치즈과학연구소) | Chang-Ki Huh Corresponding author