Table 2. Effect of the addition of whole milk power on the contents of organic acids in solid-state fermented mash

Mash	Organic acid concentration (mg/100 mL)
	Formic acid	Lactic acid	Acetic acid	Citric acid	Succinic acid
Not added	36.61±0.93D	156.55±1.13A	66.74±1.03C	ND	97.72±0.86B
Added	26.18±0.76D	190.00±1.04A	40.30±0.35C	61.63±2.05B	62.68±0.68B
t-value	15.01***	−37.74***	42.29***	−52.15***	55.28***

Values are mean±SD (n=3). ^***p<0.001.