Table 3. pH and total acidity of the milk jam with various contents of black garlic extracts

Samples¹⁾	pH	Total acidity (%)
Control	6.46±0.07^2)a3)	0.28±0.04^c
BG7.5	6.17±0.01^b	0.32±0.03^bc
BG15.0	5.91±0.01^c	0.33±0.02^b
BG22.5	5.68±0.02^d	0.35±0.00^ab
BG30.0	5.44±0.01^e	0.40±0.03^a

Control, 0% black garlic extracts; BG7.5, 7.5% black garlic extracts; BG15.0, 15.0% black garlic extracts; BG22.5, 22.5% black garlic extracts; BG30.0, 30.0% black garlic extracts.
Values are mean±SD.
Means with different letters in the same column are significantly different by Duncan’s multiple range test (p<0.05).