Table 2. The content of minerals in milk fermented with Ligularia fischeri extracts

(Unit : mg%)

Sample¹⁾ Ca P Na Mg

Control 2.64±0.04²⁾^e³⁾ 3.20±0.02^h 2.24±0.02^e 0.69±0.1^c

OL 0.5% 2.66±0.01^e 3.31±0.01^g^h 2.29±0.02^e 0.69±0.01^c

1% 2.65±0.01^e 3.40±0.05^f 2.35±0.01^d 0.72±0.01^b^c

3% 2.81±0.02^c 3.77±0.02^d 2.39±0.03^d 0.73±0.02^b^c

5% 2.83±0.01^c 3.86±0.03^c 2.45±0.02^c 0.77±0.02^a

8% 2.90±0.05^b 4.19±0.07^a 2.68±0.07^a 0.77±0.04^a

GL 0.5% 2.64±0.02^e 3.26±0.02^h 2.24±0.01^e 0.71±0.02^c

1% 2.71±0.03^d 3.37±0.02^g 2.26±0.03^e 0.70±0.01^c

3% 2.84±0.03^c 3.47±0.02^f 2.38±0.03^d 0.75±0.04^b

5% 2.91±0.01^b 3.63±0.04^e 2.45±0.05^c 0.74±0.03^b

8% 3.02±0.03^a 4.06±0.05^b 2.54±0.05^b 0.78±0.01^a

t-value -0.642 0.697 0.659 0.00

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>g>h).

Sample¹⁾		Ca	P	Na	Mg
Control		2.64±0.04²⁾^e³⁾	3.20±0.02^h	2.24±0.02^e	0.69±0.1^c
OL	0.5%	2.66±0.01^e	3.31±0.01^g^h	2.29±0.02^e	0.69±0.01^c
	1%	2.65±0.01^e	3.40±0.05^f	2.35±0.01^d	0.72±0.01^b^c
	3%	2.81±0.02^c	3.77±0.02^d	2.39±0.03^d	0.73±0.02^b^c
	5%	2.83±0.01^c	3.86±0.03^c	2.45±0.02^c	0.77±0.02^a
	8%	2.90±0.05^b	4.19±0.07^a	2.68±0.07^a	0.77±0.04^a
GL	0.5%	2.64±0.02^e	3.26±0.02^h	2.24±0.01^e	0.71±0.02^c
	1%	2.71±0.03^d	3.37±0.02^g	2.26±0.03^e	0.70±0.01^c
	3%	2.84±0.03^c	3.47±0.02^f	2.38±0.03^d	0.75±0.04^b
	5%	2.91±0.01^b	3.63±0.04^e	2.45±0.05^c	0.74±0.03^b
	8%	3.02±0.03^a	4.06±0.05^b	2.54±0.05^b	0.78±0.01^a
t-value		-0.642	0.697	0.659	0.00