This study was carried out to investigate the physicochemical and antioxidant properties of fermented milk with addition of hot water extract of Cordyceps militaris grown upon Tenebrio molitor. The general components of Cordyceps militaris grown upon Tenebrio molitor are moisture 10.85%, crude protein 18.44%, crude fat 2.07%, crude ash 5.46%. The DPPH radical scavenging activities of different solvents were the highest (74.81 EDA%) with hot water extract sample. The acidity of fermented milk was high with increasing amount of extracts. The pH of fermented milk reached 4.60-4.66 after 4 h of fermentation, and the number of lactic acid bacteria was highest (11.70 log CFU/mL) with 1% fermented milk. The moisture content of fermented milk showed no significant difference. In addition, contents of crude protein were not significantly different according to addition amount. Regarding Hunter’s color values, L value decreased as the amount of extract increased, whereas a value and b value increased. The content of free amino acid increased with increasing amount of extract. The DPPH free radical scavenging ability and ABTS free radical scavenging ability of fermented milk were significantly different as the addition amount of extract increased. In the sensory evaluation, fermented milk containing 1% of extract showed the highest preference.

• Do-Woo Gim(Department of Food Science and Technology, Sunchon National University, 순천대학교 식품공학과) | 김도우
• Hui-Yeon Koo(Insects and Sericultural Research Institute, Jeollanamdo Agricultural Research and Extention Services, 전남농업기술원 곤충잠업연구소) | 구희연
• Seon-Gon Kim(Insects and Sericultural Research Institute, Jeollanamdo Agricultural Research and Extention Services, 전남농업기술원 곤충잠업연구소) | 김선곤
• Jun-Ki Park(Department of Food Science and Technology, Sunchon National University, 순천대학교 식품공학과) | 박준기
• Yu-Jin Kim(Department of Food Science and Technology, Sunchon National University, 순천대학교 식품공학과) | 김유진
• Chang-Ki Huh(Department of Food Science and Technology, Sunchon National University, 순천대학교 식품공학과) | 허창기
• Yong-Doo Kim(Department of Food Science and Technology, Sunchon National University, 순천대학교 식품공학과) | 김용두
• Hyun-Jin Kim(Insects and Sericultural Research Institute, Jeollanamdo Agricultural Research and Extention Services, 전남농업기술원 곤충잠업연구소) | 김현진 Corresponding author