Table 1. Proximate composition and pH of string cheese added with red ginseng powder

Sample¹⁾		Moisture (%)	Protein (%)	Fat (%)	Salinity (%)	pH
0 week	C	44.43±0.39^2)b3)	22.18±0.29^b	28.86±0.28^a	1.24±0.02^a	5.12±0.04^a*
	T1	45.13±0.20^a	22.74±0.18^a*4)	27.26±0.08^c*	1.09±0.01^b	4.91±0.01^b
	T2	44.26±0.05^b	22.74±0.18^a	27.42±0.07^c	1.06±0.00^b	5.03±0.00^ab*
	T3	44.58±0.17^b	22.94±0.29^a	27.83±0.19^b	1.11±0.07^b	5.07±0.05^a*
2 week	C	45.17±0.70^b	21.51±0.44^b	28.41±0.35^a	1.23±0.01^ab	4.94±0.04^a
	T1	46.11±0.22^a*	22.23±0.07^a	26.38±0.16^c	1.19±0.06^ab*	4.76±0.10^b
	T2	44.11±0.14^c	22.61±0.10^a	27.40±0.13^b	1.25±0.05^a*	4.82±0.04^b
	T3	44.84±0.23^b	22.59±0.18^a	27.66±0.13^b	1.11±0.12^b	4.81±0.02^b

C, string cheese (control); T1, string cheese made by adding red ginseng powder to raw milk; T2, string cheese made by adding red ginseng powder to curd; T3, string cheese made by adding red ginseng powder to hot water for stretching.
Data are mean±SD values (n=3).
Means with different superscripts in the same column are significantly different (p<0.05).
Means the significant differences between storage period (p<0.05).