Study on Consumption and Nutrition of Marketing Fermented Milk

시판유산균(市販乳酸菌) 발효음료(醱酵飮料)의 섭취실태(攝取實態)와 그 영양성(營養性)에 관(關)한 연구(硏究)

The purpose of this paper is investigation on the consumption and the nutrition of marketing fermented milk in Korea. The objectives were selected randomly from 3 cities in Jeonbug province, Jeonju, Iri, and Gunsan, and they were grouped into students, housewives, patients, and officers from July to September 1980. (male: 591, Female; 673, total: 1,264). Findings in detail are summarized in Table 1.15. Among the many kinds of marketing fermented milk in Korea, products from the five manufacturers, whose numbers of Lactic acid acid bacteria were standarized, were sampled and divided into groups, A,B,C,D,E. The constituents of nutrition of them were analyzed by HPLC and AAS.