This study was carried out to investigate the changes of the microbiological contamination levels, pH, acidity, solid contents, total phenol contents, and color difference of cold-brew coffee products during 4 weeks at room and cold temperatures. The 17 sample coffees were purchased from regional cafes in Jeonju. Each coffee was self-blended by the cafes. Esherichia coli was not detected in all the samples, but bacteria were detected in 1 sample and yeast and molds were detected in 4 samples. Of the samples stored at room temperature (25oC) after 4 weeks, general bacteria were detected in 4 samples (3.0×101 cfu/ml-1.7×103 cfu/ml), and yeast and molds were detected in 11 samples (1.3×101 cfu/ml - 3.1×105 cfu/ml). In the case of the samples stored at cold temperature (4oC), general bacteria were detected in 3 samples, and yeast and molds were detected in 6 samples although the level of contamination was lower than that at room temperature. pH and acidity decreased during the storage period, but the total phenol content did not change. In the case of chromaticity, redness and yellowness tended to decrease.

Abstract
서 론
재료 및 방법
    실험재료
    미생물 분석
    색도측정
    Brix 측정
    총 페놀 함량 측정
    pH 및 총산도 측정
    통계분석
결과 및 고찰
    시료의 상태
    저장기간 중 미생물 변화
    pH 및 산도
    Brix, 총 페놀함량 및 색도
요 약
References

• 박세현(전주대학교 조리·식품산업학과) | Se Hyun Park (Department of Culinary and Food Industry, Jeonju University)
• 유제희(전주대학교 조리·식품산업학과) | Je Hee Yu (Department of Culinary and Food Industry, Jeonju University)
• 김다윤(전주대학교 조리·식품산업학과) | Da Yun Kim (Department of Culinary and Food Industry, Jeonju University)
• 이광민(전주대학교 조리·식품산업학과) | Gwang Min Lee (Department of Culinary and Food Industry, Jeonju University)
• 김진원(전주대학교 조리·식품산업학과) | Jin Won Kim (Department of Culinary and Food Industry, Jeonju University)
• 신정규(전주대학교 한식조리학과/전주대학교 스마트식품융합기술ICC) | Jung-Kue Shin (Department of Korean Cuisine, Jeonju University/Smart Food Convergence Technology ICC, Jeonju University) Corresponding author