Table 1. The proximate composition of milk fermented with Ligularia fischeri extracts

(unit: %)

Sample¹⁾ Moisture Crude protein Crude fat Crude ash

Control 86.36±0.22²⁾^e³⁾ 3.37±0.20^b 3.47±0.12^a 0.57±0.02^d

OL 0.5% 86.19±0.10^f 3.37±0.20^b 3.37±0.06^b^c 0.58±0.02^d

1% 86.47±0.16^d 3.44±0.14^a 3.31±0.16^c 0.76±0.10^a

3% 85.13±0.23^f 3.43±0.09^a 3.45±0.09^a 0.72±0.05^b

5% 86.92±0.22^a 3.00±0.38^d 3.32±0.05^c 0.65±0.01^c

8% 86.89±0.03^a^b 3.23±0.01^c 3.37±0.08^b^c 0.51±0.01^e

GL 0.5% 86.45±0.18^d 3.37±0.20^b 3.39±0.17^b 0.54±0.01^d

1% 86.57±0.15^c 2.81±0.12^e 3.40±0.10^b 0.71±0.03^b

3% 86.63±0.12^b 2.81±0.05^e 3.39±0.02^b 0.73±0.02^a^b

5% 87.14±0.14^f 2.80±0.03^e 3.36±0.10^b^c 0.70±0.05^b

8% 87.97±0.25^a 2.81±0.16^e 3.37±0.02^b^c 0.52±0.02^e

t-value -1.467 2.622^* -0.695 0.062

¹⁾Control, fermentation milk of non-Ligularia fischeri; OL, fermented milks added with Ligularia fischeri grown at open field; GL, fermented milks made with Ligularia fischeri grown at greenhouse.
²⁾All values are mean±SD.
³⁾Mean±SD with different superscripts within the same column are significantly different (p<0.05) by Duncan's multiple range test (a>b>c>d>e>f).
^*p<0.05.

Sample¹⁾		Moisture	Crude protein	Crude fat	Crude ash
Control		86.36±0.22²⁾^e³⁾	3.37±0.20^b	3.47±0.12^a	0.57±0.02^d
OL	0.5%	86.19±0.10^f	3.37±0.20^b	3.37±0.06^b^c	0.58±0.02^d
	1%	86.47±0.16^d	3.44±0.14^a	3.31±0.16^c	0.76±0.10^a
	3%	85.13±0.23^f	3.43±0.09^a	3.45±0.09^a	0.72±0.05^b
	5%	86.92±0.22^a	3.00±0.38^d	3.32±0.05^c	0.65±0.01^c
	8%	86.89±0.03^a^b	3.23±0.01^c	3.37±0.08^b^c	0.51±0.01^e
GL	0.5%	86.45±0.18^d	3.37±0.20^b	3.39±0.17^b	0.54±0.01^d
	1%	86.57±0.15^c	2.81±0.12^e	3.40±0.10^b	0.71±0.03^b
	3%	86.63±0.12^b	2.81±0.05^e	3.39±0.02^b	0.73±0.02^a^b
	5%	87.14±0.14^f	2.80±0.03^e	3.36±0.10^b^c	0.70±0.05^b
	8%	87.97±0.25^a	2.81±0.16^e	3.37±0.02^b^c	0.52±0.02^e
t-value		-1.467	2.622^*	-0.695	0.062