For this study, Korean-type Koumiss was made by the fermentation of mixed cultures, in which yeast, Kuyveromyces, and microflora, Streptococcus thermophiles and Lactobacillus bulgaricus, were inoculated into 10% skimmed milk with added whey powder(control: A, 2%: B, 4%: C, 6%: D, and 8%: E). Fat, protein, lactose, titratable acidity, pH, the number of lactic acid bacteria, the number of yeast, alcohol content, volatile fatty acids, volatile free amino acids and minerals were measured in the products. The results were as follows: As the dosage of whey powder increased, fat increased from 0.74% in the control to 2.30% in sample E, protein increased from 2.95% in the control to 4.39% in sample E and lactose increased from 3.10% in the control to 7.43% in sample E. Titratable acidity and pH increased gradually. The number of lactic acid bacteria increased from 10(9) cfu/㎖ in the control to 3.8×10(9) cfu/㎖ in sample E, and the number of yeast increased from 6.1×10(7) cfu/㎖ in the control to 1.65×10(8) cfu/㎖ in sample E, according to the increase of whey powder content. For alcohol content, the average values were 0.863%, 0.967%, 0.890%, 1.290%, and 1.313% for the control and samples B, C, D, and E, respectively. As the dosage of whey powder increased, alcohol content showed a tendency to gradually increase. The average alcohol content of E was 1.313 and this was higher than the alcohol content of Kazahstana-type Koumiss with 1.08%. Sixteen types of free amino acids were detected. Glycine was the lowest in the control at 0.38 ㎎/㎖ and sample E contained 0.64 ㎎/㎖. Histidine was also low in the control at 0.42 ㎎/㎖ and sample E contained 0.65 ㎎/㎖. On the other hand, glutamic acid was highest at 4.13 ㎎/㎖ in the control whereas sample E had 6.96 ㎎/㎖. Proline was also high in the control at 1.71 ㎎/㎖ in control, but E contained 2.80 ㎎/㎖. Aspartic acid and leucine were greater in sample E than in the control. For volatile free fatty acids, content generally had a tendency to increase in the control, and samples B, C, D, and E. Content of acetic acid gradually increased from 12, 661 ㎍/100 ㎖ in the control to 37, 140 ㎍/㎖ in sample E. Butyric acid was not detected in the control and was measured as 1, 950 ㎍/100 ㎖ in sample E. Caproic acid content was 177 ㎍/100 ㎖ in the control and 812 ㎍/100 ㎖ in sample E, and it increased according to the increase of whey powder content. Valeric acid was measured in a small amount in the control as 22 ㎍/100 ㎖, but it was not detected in any other case. Mineral contents of Ca, P, and Mg increased from 1, 042.38 ppm, 863.61 ppm, and 101.28 ppm in the control to 1, 535.12 ppm, 1, 336.71 ppm, and 162.44 ppm in sample E, respectively. Na content was increased from 447.19 ppm in the control to 1, 001.57 ppm in sample E. The content of K was increased from 1, 266.39 ppm in the control to 2, 613.93 ppm in E. Mineral content also increased with whey powder content. In sensory evaluations, the scores increased as whey powder content increased. Flavor was lowest in the control with 6.3 points and highest in E with 8.2 points. Body and texture were highest at 4.2 points in the control, which did not have added whey powder. In the case of appearance, there were no great differences among the samples.

• 장상문 | Sang Moon Jang