Abstract
This study was carried (Jut to find out changes of ${\gamma}$-globulin and cholesterol of rat blood fed on yoghurt and Koumiss. Yoghrt and koumiss were manufactured with fortifed milk and Lactobacillus bulgaricus, streptococcus thermophilus and Saccharomyces fragilis were used. The twenty rats were devised into 4 groups with 5 replications by completely randomized design. The experimental groups are the control, milk, yoghrt and koumiss feeding groups. The results are summerized as follows ; The changes of pH after 8hrs incubation with Lactobacillus bulgricus, Streptococcus thermophilus and the mixed strains were 3.7, 4.6 and 3.5 at $42^{\circ}C$, respectively. Average alcohol percentage of Koumiss was 1.2 (%). The average viscosity of yoghurt and Koumiss with milk showed 1500 cp and 390 cp. respectively at 11 % of milk total solid. ${\gamma}$-globulin contents in blood of rat fed on yoghurt and Koumiss were higher than those of control and milk. Cholesterol of rat blood in yoghurt and Koumiss group were lower than those of control and milk group.
이 실험은 yoghurt와 koumiss를 급여한 rat의 혈액중(血液中) ${\gamma}$-globulin과 cholesterol의 변화를 조사하기 위하여 실시하였다. Yoghurt와 Koumiss는 Lactobacillus bulgaricus와 Streptococcus thermophilus와 Saccharomyccs fragilis strain을 이용하여 환원유(還元乳)로서 제조(製造)하였다. 20마리의 rat을 완전 임의배치법에 의하여 4개의 군으로 나눈 후 각각 5마리씩 배치하였으며 실험구(實險區)는 대조구(對照區)와 milk, yoghurt 그리고 koumiss를 급여한 구(區)로 구분하였다. 실험결과(實驗結果)는 다음과 같다. Lactobacillus bulgaricus, Streptococcus thermophilus 그리고 mixed strain은 $42^{\circ}C$에서 8시간 배양(培養)하였으며 배양물(培養物)의 pH는 3.7, 4.6, 3.5로 각각 나타났다. Koumiss의 평균(平均) alcohol생산(生産)은 1.2%로 나타났다. Yoghurt와 Koumiss의 평균점도(平均粘度)는 총고형분함량(總固形分含量) 11%의 milk에서 각각 1500cp와 390cp를 나타내었다. Yoghurt와 Koumiss를 급여한 rat의 혈액중(血液中) ${\gamma}$-globulin 함량(含量)은 대조구(對照區)와 milk를 급여한 구(區)보다 높았다. Yoghurt와 Koumiss를 급여한 rat의 혈액내(血液內)에서의 cholesterol함량(含量)은 대조구(對照區)와 milk 구(區)보다 낮은 수준을 보였다.