Table 1. Effect of the addition of whole milk powder on the physicochemical properties of solid-state fermented mash

Mash	Moisture (%)	Alcohol (%)	Amino acidity	pH	Acidity	Reducing sugar (%)
Not added	42.18±0.09	5.62±0.03	0.32±0.00	4.22±0.00	0.40±0.02	2.12±0.00
Added	40.99±0.16	5.63±0.03	0.77±0.00	4.67±0.00	0.49±0.02	6.09±0.01
t-value	8.98***	−1.58ns	−405.17***	−96.87***	−6.36**	−955.65***

Values are mean±SD (n=3). ^NSnot significant, ^**p<0.01, ^***p<0.001.