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 bacteria were standardized, were sampled and divided into groups, A,B,C,D,E.
The constituents of nutrition of them were analyzed by HPLC and AAS.
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