This study was conducted to investigate the effects of sugars and stabilizers on the qualitative properties of frozen-yogurt. To prepare the yogurt mix, market milk was fermented using a commercial starter culture and sugars, trehalose and sucrose, and to prepare the ice cream mix, stabilizers, carboxy methyl cellulose (CMC) and guar gum, were used. The yogurt and ice cream preparations were mixed in a 1:1 (v/v) ratio to produce frozen-yogurt. Yogurt prepared using trehalose showed a significantly faster increase in pH, titratable acidity, and viable cell count than that prepared using sucrose (p<0.05). Ice cream prepared using guar gum showed a significantly higher viscosity and overrun than the CMC-stabilized preparation (p<0.05). Frozen-yogurt produced using the yogurt-trehalose mix and ice cream-CMC mix showed the highest hardness and lowest overrun. The melt-down rate of frozen-yogurt prepared with the yogurt-trehalose mix was significantly slow (p<0.05). However, there were no significant differences among the yogurt mixes in terms of changes in the viable cell count at 0, 7, 15, 30, and 45 days (p>0.05). In a sensory evaluation, most panels preferred the frozen-yogurt with sucrose over that with trehalose. However, it is expected that using trehalose with other sugar substitutions and guar gums in manufacture of frozen-yogurt have high potentiality than using sucrose and CMC, and it is considered that it could reignite the stagnant domestic milk processing industry.

ABSTRACT
 Ⅰ. 서론
 Ⅱ. 재료 및 방법
  1. Ice cream mix의 제조
  2. Yogurt mix의 제조
  3. Yogurt mix의 발효특성
  4. Frozen-yogurt의 제조
  5. Frozen-yogurt mix 및 frozen-yogurt의 물성적 특성
  6. Frozen-yogurt의 저장기간 중 유산균 수 측정
  7. Frozen-yogurt의 소비자 기호도 평가
  8. 통계분석
 Ⅲ. 결과 및 고찰
  1. 발효특성
  2. Frozen-yogurt의 물성
  3. Frozen-yogurt의 저장 중 유산균 수 변화
  4. Frozen-yogurt의 소비자 기호도 평가
 Ⅳ. 요약
 Ⅴ. 참고문헌

• 박준홍(강원대학교 동물생명과학대학 동물응용과학과) | Jun-Hong Park (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
• 안성일(강원대학교 동물생명과학대학 동물응용과학과) | Sung-Il Ahn (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
• 채창훈(강원대학교 동물생명과학대학 동물응용과학과) | Changhoon Chai (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
• 주진우(강원대학교 동물생명과학대학 동물응용과학과) | Jin-Woo Jhoo (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University)
• 김거유(강원대학교 동물생명과학대학 동물응용과학과) | Gur-Yoo Kim (Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University) Corresponding author