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Abstract

Corn milk yoghurt was developed using commercial (traditional) yoghurt starter cultures (Lactobacillus bulgaricus and Streptococcus thermophilus; YC-380 Freeze-dried: CHR Hansen; Denmark). Fermentation of corn milk extracted from sweet corn with two coloured type which was specific type for making corn milk. The optimized process and formulation of corn milk yoghurt product developed on this research contained main ingredients of 82.40% w/w corn milk, 7.50% w/w skimmed milk powder, 7.00% w/w sucrose, 0.10% w/w gelatin and 3.00% w/w starter cultures and optimum processing time for fermentation was at 37ÑC for 10 hours. The corn milk yoghurt had the colourness in Hunter system : L (91.33), a (-7.47) and b (30.14). The viscosity was 17,500 centipoises. The product contained 20.56% w/w total solid content, 3.73% w/w sucrose, 4.06% w/w reducing sugar, 7.79% w/w total sugar (as invert sugars), 1.11% w/w total titratable acidity (as lactic acid), pH 3.97, 7.10u109 cfu/g total starter culture count, with less than 3 MPN/g of coliforms bacteria count and yeasts and moulds count were less than 10 cfu/g. Panelists accepted the final product with mean ideal ratio scores of colour, smoothness, whey off, mouthfeel, viscous, milk powder flavour, corn flavour, acidic flavour, sourness, sweetness and overall acceptability by the scores of 1.01, 0.99, 0.97, 1.01, 1.01, 0.97, 0.98, 1.00, 0.97, 1.00 and 0.90 respectively. For the study on shelf life of corn milk yoghurt, it was found that the physical, chemical, microbiological and sensory evaluation properties were not significantly changed (P>0.05) after 2 weeks storage at 10ÑC. However, when product had been stored for more than 2 weeks, its viscosity and amount of starter cultures decreased to lower than 1.0u104centipoises and 1.0u108 cfu/g respectively. These made the product qualities decrease with significantly changed (Pd0.05). The application using corn milk yoghurt to make corn milk drinking yoghurt mixed with herbs (USA. mint, chamomile and thyme) was found that the suitable proportion of 24ÑBrix syrup of herbs which contained 50.51% w/w mint syrup, 31.04% w/w chamomile syrup and 18.45% ‹

w/w thyme syrup. The formulation of corn milk drinking yoghurt mixed with herbs’s syrup composed 50% w/w corn milk yoghurt and 50% w/w herbs’s syrup. Physical, chemical and microbiological properties including sensory evaluation of corn milk drinking yoghurt had been studied comparing to that of the commercial drinking yoghurt, it was found that all properties were not significantly different (P>0.05). Œ

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(yeast extracts) ×¥¢°­Á¢˜šÎµ®œoµš¸É¥¹—‹´„´ž¦³‹»Â‡¨ÁŽ¸¥¤ (Ca++) Á¡ºÉ°¥´¥´ÊŠ„µ¦Á‹¦· °Š phage š¸É˜o°Š„µ¦ Ca++ Ĝ„µ¦Á‹¦· °Š phage ŗo ­nªœŽ·Á˜¦šÁž}œ­µ¦š¸Éčo­Îµ®¦´Ÿ¨·˜­µ¦ diacetyl ¨³Á¤ºÉ°¦nª¤„´¢°­Á¢˜‹³Ä®o­£µ¡„µ¦Áž}œ´¢Á¢°¦r Ž¹ÉŠnª¥¦´„¬µ¦³—´‡ªµ¤Áž}œ„¦— Áž}œ—nµŠ ŤnÄ®oÁž¨¸É¥œÂž¨ŠÅ—oŠnµ¥ ®´ªÁºÊ°š¸É¤¸‹Îµ®œnµ¥Äœž{‹‹»´œ°µ‹°¥¼nĜ¦¼ž °Š lyophillized ®¦º°®´ªÁºÊ°Á o¤ oœÂn ȊŽ¹ÉŠ °µ‹¦¦‹»£µ¥ÄœÅœÃ˜¦Á‹œÁ®¨ª®¦º°œÊε Ȋ®oŠ„Èŗo °¥nµŠÅ¦„Șµ¤ ­Îµ®¦´®´ªÁºÊ°Á o¤ oœš¸É¦¦‹» °¥¼nĜ¦¼ž„¦³žl°ŠŽ¹ÉŠ˜o°Š„µ¦Á„ȝĜnªŠÁª¨µ­´ÊœÇ Ánœ 4 - 6 ­´ž—µ®r °µ‹Á„ȝ®´ªÁºÊ°Äœ®o°ŠÂn Ȋ ¡·Á«¬š¸É –40 °Š«µÁŽ¨ÁŽ¸¥­ Ž¹ÉŠÁž}œª·›¸š¸Éž¦³®¥´—„ªnµ™oµ°´˜¦µ„µ¦Äo °ŠÁºÊ°ÄœÃ¦ŠŠµœ­¼ŠÂ¨³¤¸ „µ¦®¤»œÁª¸¥œ„¦³žl°Š®´ªÁºÊ°Å—oÁ®¤µ³­¤ ®´ªÁºÊ°Á o¤ oœÂn Ȋ°µ‹Äo­Îµ®¦´Á˜¦¸¥¤®´ªÁºÊ°Äœ ž¦·¤µ–­¼Š„n°œš¸É‹³Á˜·¤¨ŠÄœ™´Š®¤´„š´ÊŠœ¸ÊŤn‹ÎµÁž}œ˜o°ŠŸnµœ ´Êœ˜°œ„µ¦Á˜¦¸¥¤®´ªÁºÊ°®¨´„š¸Éčo (mother culture) ®¦º°®´ªÁºÊ°š¸ÉÁ˜·¤¨ŠÅžÄœ¦³®ªnµŠ„µ¦®¤´„ (Intermediate culture) „Èŗo °¥nµŠÅ¦„Șµ¤ Ĝ„µ¦Äo®´ªÁºÊ°Äœ„µ¦®¤´„‡ª¦˜o°ŠÁ oµÄ‹¨´„¬–³„µ¦Á‹¦·Á˜·Ã˜ °ŠÁºÊ° „n°œÁ¡ºÉ°Ä®o„µ¦‡ª‡»¤„µ¦­¦oµŠ„¦— ¨³„¨·Éœ¦­ °ŠŸ¨·˜£´–”rÁž}œÅž—oª¥—¸ ×¥°µ«´¥„µ¦ž¦´ ž¦»Š°´˜¦µ„µ¦™nµ¥ÁºÊ° (inoculation rate) °»–®£¼¤· ¨³Áª¨µš¸ÉčoĜ„µ¦®¤´„ ¦ª¤š´ÊŠ˜o°Š¦´„¬µ­¤ —»¨ °Š­µ¥¡´œ›»r °ŠÁºÊ°š¸ÉčoÁ¡ºÉ°Ä®o‡ªµ¤­´¤¡´œ›r¡¹ÉŠ¡µ°µ«´¥„´œ (symbiotic relationship) ¥´Š ‡Š—εÁœ·œ°¥¼n (Á¦–¼, 2535)

‡ªµ¤„¡¦n°Š °Š®´ªÁºÊ° „µ¦Á‹¦·Á˜·Ã˜ °ŠÁºÊ°Â¨‡˜·„°¥nµŠ˜n°ÁœºÉ°ŠÄœ¦³®ªnµŠ„µ¦®¤´„œ´Êœ®´ªÁºÊ°¥´Š‡Š¤¸„·‹„¦¦¤ ­¼ŠÂ¨³¦´„¬µ‡»–­¤´˜·ÁŒ¡µ³Å—oĜnªŠÁª¨µ®œ¹ÉŠÁšnµœ´Êœ˜n°¤µÁºÊ°Â¨‡˜·„ °µ‹­¼Á­¸¥„·‹„¦¦¤š¸É ˜o°Š„µ¦°¥nµŠ¦ª—Á¦Èªš´ÊŠœ¸Ê ¹Êœ„´‡ªµ¤Á oµ„´œÅ—o (compatibility) °Š­µ¥¡´œ›»r ¨³­£µª³Âª—¨o°¤ šµŠ„µ¥£µ¡Áž}œ­Îµ‡´ „µ¦Áž¨¸É¥œÂž¨Š¦¼žÂ„µ¦®¤´„‹µ„­£µ¡ž„˜·‹³Á¦¸¥„ªnµ‡ªµ¤„¡¦n°Š °Š®´ªÁºÊ° (starter defects) Ž¹ÉŠ­µ¤µ¦™ÂnŠÁž}œ o°Ç ŗo—´Š˜n°Åžœ¸Ê 1. „µ¦­¦oµŠ„¦—ŤnÁ¡¸¥Š¡° (insufficient acid development) ÁœºÉ°Š¤µ‹µ„ž{‹‹´¥š¸É¤¸Ÿ¨˜n° „µ¦Á‹¦· °ŠÁºÊ°—´Šš¸É„¨nµª¤µÂ¨oª 2. „µ¦­¦oµŠ„¨·Éœ¦­š¸Éœo°¥Á„·œÅž®¦º°Ÿ·—ž„˜· (insufficient or abnormal flavour development) „¦—¨‡˜·„š¸É™¼„­¦oµŠ ¹Êœ‹³šÎµÄ®o pH ¨—¨Š‹œ™¹Š¦³—´š¸É diacetyl ¨³ ­µ¦ž¦³„°°ºÉœÇ ‹³™¼„­¦oµŠ ¹ÊœÄœž¦·¤µ–š¸É¤µ„¡°ÄœŸ¨·˜£´–”rœ¤®¤´„Ž¹ÉŠ‹³nª¥ Ä®o¤¸„¨·Éœ¦­š¸É—¸ —´Šœ´Êœž{‹‹´¥Ä—Ç š¸É¤¸Ÿ¨šÎµÄ®o„µ¦­¦oµŠ„¦—¨—¨Š‹³¤¸Ÿ¨„¦³ššÎµÄ®o „µ¦­¦oµŠ„¨·Éœ¦­¨—¨Š—oª¥ „¨·Éœ¦­š¸ÉŤn—¸ (flavour defects) Ž¹ÉŠ°µ‹Á„·— ¹ÊœÅ—oĜ 13

¦³®ªnµŠ„µ¦®¤´„Å—o„n maltiness, metallic flavour, methyl sulfide flavour, green flavour ¨³ fishy flavour 3. „µ¦­¦oµŠÁ¤º°„ ¨³„pµŽ (ropiness and gassiness) œ¤š¸É¤¸¨´„¬–³Áž}œÁ¤º°„ÁœºÉ°Š‹µ„ „µ¦Áž¨¸É¥œÂž¨Š¨´„¬–³ °ŠÁºÊ° lactic streptococci ®¦º°ÁœºÉ°Š‹µ„¤¸ÁºÊ°µŠ­µ¥¡´œ›»r š¸É­µ¤µ¦™­¦oµŠÁ¤º°„ Ánœ Leuconostoc mesenteroides žœÁžg°œ¨ŠÅž œ°„‹µ„œ¸ÊÁºÊ° žœÁžg°œš¸ÉÁ‹¦·Äœ°»–®£¼¤·˜ÉεÁnœ Alcaligenes visolactis, Aerobactor aerogenes ¨³ Pseudomonas ¨oªœšÎµÄ®oÁ„·—¨´„¬–³š¸ÉÁž}œ‡ªµ¤„¡¦n°Šœ·—œ¸Ê „µ¦­¦oµŠ„pµŽ °ŠÁºÊ°‹³šÎµÄ®oÁ„·—„µ¦­³­¤„pµŽ¦³®ªnµŠ„µ¦®¤´„®´ªÁºÊ°š¸É¤¸‡ªµ¤­µ¤µ¦™Äœ„µ¦ ­¦oµŠ„pµŽ ŗo„n Streptococcus lactis sub sp. diacetylactis °µ‹ž¨n°¥„pµŽ ‡µ¦r°œÅ—°°„ÅŽ—r°°„¤µÄœž¦·¤µ–¤µ„ œ°„‹µ„œ¸ÊÁºÊ°žœÁžg°œÄœ„¨»n¤ °Š Escherichia-Enterobactor ‹³Ä®oŸ¨˜n°„µ¦Á„·—„pµŽ¤µ„š¸É­»— 4. ‡ªµ¤ ¤ (bitterness) o°Á­¸¥œ¸ÊÁœºÉ°Š¤µ‹µ„„·‹„¦¦¤„µ¦¥n°¥­¨µ¥Ãž¦˜¸œ °Š®´ªÁºÊ° µŠ­µ¥¡´œ›»r Ž¹ÉŠ¡Å—oĜÁºÊ°š¸ÉčošÎµÁœ¥Á——µ¦r (cheddar cheese cultures) ¨³°µ‹ Áž}œŸ¨‹µ„„µ¦žœÁžg°œ °ŠÁºÊ°Â‡š¸Á¦¸¥š¸É¥n°¥Ãž¦˜¸œÁnœ Streptococcus liquefaciens ¨³ÁºÊ°š¸É­¦oµŠ­ž°¦rŽ¹ÉŠÃ—¥š´ÉªÅž„µ¦Ä®o‡ªµ¤¦o°œÂ„nœ¤˜µ¤ž„˜·Å¤n ­µ¤µ¦™šÎµ¨µ¥Å—o Ĝ„µ¦Ÿ¨·˜Ÿ¨·˜£´–”rœ¤®¤´„ „¦¦¤ª·›¸„µ¦Ÿ¨·˜­nªœÄ®n‹³‡¨oµ¥‡¨¹Š„´œ ¨³Â˜„˜nµŠ„´œ Á¡¸¥Šœ·—¨³­´—­nªœ °Šª´˜™»—·¦ª¤š´ÊŠœ·— °ŠÁºÊ°š¸Éčo Áž}œ˜oœ°¥nµŠÅ¦„Șµ¤Äœ„µ¦Ÿ¨·˜ Ÿ¨·˜£´–”rœ¤®¤´„‹ÎµÁž}œ˜o°Š‡Îµœ¹Š™¹Šž{‹‹´¥Á®¨nµœ¸Ê (Soomro et.al, 2002) 1. ª´˜™»—· (raw material) œ¤Áž}œª´˜™»—·®¨´„š¸ÉčoĜ„µ¦Ÿ¨·˜Ÿ¨·˜£´–”rœ¤®¤´„¤´„Å—o‹µ„­´˜ªr®¨µ¥œ·— Ánœª´ª‡ªµ¥Â¡³Â„³¤oµ ¨³®¤¼ Ž¹ÉŠ°Š‡rž¦³„° °Šœ¤Á®¨nµœ¸Ê˜„˜nµŠ„´œÂ¨³šÎµÄ®o¤¸Ÿ¨ ˜n°‡»–£µ¡ ¨³¨´„¬–³ °ŠŸ¨·˜£´–”r °¥nµŠÅ¦„Șµ¤Äœ­®¦´“°Á¤¦·„µœ·¥¤ÄoœÊ圤ª´ªÄœ °»˜­µ®„¦¦¤„µ¦Ÿ¨·˜Ÿ¨·˜£´–”rœ¤®¤´„—´Šœ´Êœ„µ¦Äoª´˜™»—·‡ª¦¡·‹µ¦–µ‡»–­¤´˜·˜nµŠÇ ˜n°Åžœ¸Ê (1) ž¦·¤µ– °ŠÂ ȊĜœ¤Á®¨nµœ¸Ê˜„˜nµŠ„´œ‹µ„ 11.2 ™¹Š 19.3% Ÿ¨·˜£´–”rœ¤®¤´„š¸Éŗo ‹¹Š¤¸¨´„¬–³ÁœºÊ°­´¤Ÿ´­š¸É˜„˜nµŠ„´œ˜´ÊŠÂ˜n°¥¼nĜ¦¼ž °ŠÁ®¨ª‹œ™¹Š¨´„¬–³š¸ÉÁž}œÁ‹¨ ‡¨oµ¥‡´­˜µ¦r— (2) ž¦·¤µ– °ŠÁ‡Ž¸°¸œš¸É¤¸°¥¼nĜœÊ圤š¸Éčo ¤¸Ÿ¨˜n°„µ¦­¦oµŠÁ‹¨ ÁœºÉ°Š‹µ„Á¤ºÉ°Á„·—‡ªµ¤ Áž¦¸Ê¥ªÄœœ¤®¤´„¨oª pH ‹³¨—¨Š šÎµÄ®oÞ¦˜¸œœ·—œ¸Ê‹´˜´ªÁž}œ„o°œ (coagulates) š¸É ‹»— isolectric – pH 4.6 œ°„‹µ„œ¸ÊÞ¦˜¸œš¸É¤¸°¥¼nĜœÊε®µŠœ¤š¸É­¼Á­¸¥­£µ¡›¦¦¤µ˜· 14

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ž¦³Ã¥œr˜n°¦³„µ¦¥n°¥°µ®µ¦ š´ÊŠœ¸ÊÁ¡¦µ³£µ¥Äœœ¤®¤´„œ·—œ¸Ê¥´Š‡Š¤¸Â‡š¸Á¦¸¥š¸É¤¸¸ª·˜°¥¼n ‡š¸Á¦¸¥Á®¨nµœ¸Ê‹³­µ¤µ¦™°¥¼nŗoĜ¨ÎµÅ­oÁ¨È„¨³Ÿ¨·˜„¦—°°„¤µ ¨³­nŠŸ¨Äœ„µ¦¥´¥´ÊŠ„µ¦Á‹¦· °ŠÂ‡š¸Á¦¸¥š¸É„n°Ä®oÁ„·—°µ„µ¦šo°ŠÁ­¸¥®´ªÁºÊ°š¸Éčo®¤´„Áž}œÁºÊ°¦·­»š›·Í °Š Lactobacillus acidophilus Ž¹ÉŠÁž}œ‹»¨·œš¦¸¥rš¸É¤¸„µ¦®¤´„°¥nµŠoµÇ ‹¹Š‹ÎµÁž}œ˜o°Šž¦µ«‹µ„ÁÊ°°º ºÉœžœÁžg°œ ­Îµ®¦´ œ¤š¸Éčo°µ‹Áž}œœ¤š¸É°»—¤—oª¥Å ¤´œ®¦º°œ¤¡¦n°ŠÅ ¤´œ„Èŗo×¥œ¤‹³˜o°Š‰nµÁºÊ°„n°œ (ž„˜·š¸É °»–®£¼¤· 98 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 30 œµš¸ ®¦º° 145 °Š«µÁŽ¨ÁŽ¸¥­ 2 - 3 ª·œµš¸) ¨oª‹¹ŠœÎµÅžÁ oµ Á‡¦ºÉ°ŠÃ±Ã¤‹¸ÅœŽrŽ¹ÉŠ¤´„čo‡ªµ¤—´œ 2,000 ž°œ—r˜n°˜µ¦µŠœ·Êª (psi) Á¡ºÉ°šÎµÄ®oš»„­nªœ °Šœ¤Áž}œ ÁœºÊ°Á—¸¥ª„´œÂ¨³šµÄ®Î oÁ¥Èœ¨Š™¹Š°»–®£¼¤· 37 °Š«µÁŽ¨ÁŽ¸¥­ ‹µ„œ´Êœ‹¹Š™nµ¥ÁºÊ° 2 - 5% ¨ŠÄœœ¤ n¤ š¸É 37 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 10 ™¹Š 16 ´ÉªÃ¤Š ‹œ„¦³š´ÉŠ¤¸¦³—´‡ªµ¤Áž}œ„¦—™¹Š 0.7% ®¦º° ‡ªµ¤ Áž}œ„¦—Áž}œ—nµŠ Ášnµ„´ 4.7 ‹µ„œ´ÊœšÎµÄ®oœ¤Á¥Èœ¨Šš´œš¸š¸É°»–®£¼¤· 5 °Š«µÁŽ¨ÁŽ¸¥­ ‹¹ŠœÎµÅž¦¦‹» Á¡ºÉ°¦°„µ¦‹Îµ®œnµ¥Ã—¥Á„ȝĜ®o°ŠÁ¥Èœš¸É¤¸°»–®£¼¤· 5 °Š«µÁŽ¨ÁŽ¸¥­ 3) ‡¸Á¢°¦r (kefir) Ÿ¨·˜£´–”rœ¸Ê‹´—°¥¼nĜœ¤š¸É¤¸„µ¦®¤„Á¡´ ºÉ°Ÿ¨·˜„¦— ¨³Â°¨„°±°¨r œ¤®¤´„œ·—œ¸ÊŸ¨·˜‹µ„ œ¤Áž¦¸Ê¥ªš¸É¤¸ kefir grains Á¤È—Á®¨nµœ¸ÊÁž}œ°œ»£µ‡ °ŠÂ Ȋ °Šœ¤š¸É®oŠš¸É¤¸‹»¨·œš¦¸¥r®¨µ¥ œ·—Å—o„n ¥¸­˜rš¸É®¤´„œÊ嘵¨Â¨‡Ã˜­ Streptococci, Lactobacilli ¨³ Micrococci ¦ª¤„´œ°¥¼n ¥¸­˜rš¸É¤¸°¥¼n‹³Ä®o„¨·Éœ¦­Äœ¨´„¬–³ÁŒ¡µ³Â„n ‡¸Á¢°¦r ‡º°¤¸ž¦·¤µ–°¨„°±°¨rÁ¨È„œo°¥ ¨³¤¸¢°Š °¸„—oª¥ kefir grains ¤¸¨´„¬–³Áž}œÁ¤È— (seed) ­¸œÊ嘵¨¤¸ œµ—ÁšnµÁ¤¨È— oµª­µ¨¸ Ťn¨³¨µ¥œÊ宦º° ­µ¦¨³¨µ¥š´ÉªÅž ˜nÁ¤ºÉ°Á˜·¤œ¤¨ŠÅžÁ¤È—Á®¨nµœ¸Ê‹³¡°Š ¹Êœ¤¸­¸ µª ¨³Á„·—Áž}œ„¨»n¤Á¨È„Ç ‡¨oµ¥ —°„„³®¨Éε (cauliflower florets) kefir grains ‹³™¼„Â¥„°°„Åž®¨´Š„µ¦®¤´„ ¨³°µ‹ÄoÁž}œ®´ª ÁºÊ°Äœ„µ¦®¤´„œ¤‡¦´ÊŠ˜n°Åž Ž¹ÉŠ grains Á®¨nµœ¸Ê‹³¤¸„·‹„¦¦¤˜n°Åž°¸„¤µ„„ªnµ®œ¹ÉŠže ˜n™oµÁ„ȝŪo ĜœÊε‹³°¥¼nŗož¦³¤µ–®œ¹ÉŠ­´ž—µ®rÁšnµœ´Êœ 4) ‡¼¤·­­r (koumiss) ‡¼¤·­­r Áž}œŸ¨·˜£´–”rœ¤®¤´„œ·—®œ¹ÉŠŽ¹ÉŠÂ˜nÁ—·¤Á˜¦¸¥¤‹µ„œ¤¤oµÂ˜nž{‹‹»´œ‹³Äoœ¤ª´ª ®¦º°œ¤‡ºœ¦¼žÂ¨oªÁ˜·¤œÊ嘵¨Ž¼Ã‡¦­ ®´ªÁºÊ°š¸Éčož¦³„°—oª¥ Lactobacillus bulgaricus ¨³ ¥¸­˜rš¸É®¤´„œÊ嘵¨Â¨‡Ã˜­ ×¥ÁŒ¡µ³ÁºÊ° Torulus ¨³ Mycoderma ­nªœ bulk starter Á˜¦¸¥¤‹µ„­nªœŸ­¤ °Šœ¤ª´ª ¨³œ¤¤oµÁž}œÁª¨µ¤µ„„ªnµ­¸Éª´œÃ—¥®´ªÁºÊ°š¸ÉÁ¦·É¤Äoŗoœ¸Ê ‹³¤¸‡ªµ¤Áž}œ„¦— 1.4% ¨³ž¦·¤µ–š¸ÉÁ˜·¤Äœœ¤ª´ª­—Ášnµ„´ 30% (×¥ž¦·¤µ˜¦) Ÿ¨·˜£´–”rœ¸Ê¤¸ ¨´„¬–³Áž}œ °ŠÁ®¨ª­¸ µªžœÁšµ ¤¸„¨·Éœ¦­ ¨³Â°¨„°±°¨r Áž¦¸Ê¥ª ¨³¤¸¢°Š (fizzy appearance) „¨·Éœ¦­ÁŒ¡µ³œ¸ÊÁœÉ°Š‹µ„„¦—¨‡˜º ·„ Á°šµœ°¨ ¨³„pµŽ‡µ¦r°œÅ—°°„ÅŽ—r ž¦·¤µ– °Š °¨„°±°¨r‹³Â˜„˜nµŠÃ—¥Âž¦Ÿ´œ¦³®ªnµŠ 1.0 - 2.5% 16

5) Cultured buttermilk Cultured buttermilk Áž}œŸ¨·˜£´–”rš¸Éŗo‹µ„„µ¦®¤´„ °ŠÁ®¨ª (watery liquid) š¸ÉÂ¥„‹µ„ ‡¦¸¤®ªµœ®¦º°‡¦¸¤Áž¦¸Ê¥ªÄœ¦³®ªnµŠ„µ¦Ÿ¨·˜Áœ¥ „¨nµª‡º°Áž}œ °ŠÁ®¨ªš¸ÉÁ®¨º°‹µ„„µ¦ž{~œ‡¦¸¤Áž}œ Áœ¥œ´ÉœÁ°Š °¥nµŠÅ¦„Șµ¤ ‡ªµ¤Â˜„˜nµŠ °Š„¦³ªœ„µ¦Â¥„Áœ¥ (churning) ¨³§—¼„µ¨ °Š„µ¦¦¸— œ¤šÎµÄ®o‡»–£µ¡ °Šœ¤®¤´„œ·—œ¸Ê¤¸‡ªµ¤Â˜„˜nµŠ„´œ—´Šœ´Êœ‹¹Š‡ª¦Á˜¦¸¥¤´˜Á˜°¦r¤·¨‡rš¸É¤¸‡»–£µ¡ ­¤ÉεÁ­¤° ¨³¤¸ž¦·¤µ–¤µ„¡°š¸É‹³­œ°Š‡ªµ¤˜o°Š„µ¦Ÿ¼o¦·Ã£‡ (šæ‹œr ¨³°¦´, 2535)

œ·— °ŠÃ¥Á„·¦r˜ „µ¦ÂnŠœ·— °ŠÃ¥Á„·¦r˜°µ«´¥®¨´„„µ¦˜n°Åžœ¸Ê 1. ¤µ˜¦“µœ„’®¤µ¥ ¤µ˜¦“µœ„’®¤µ¥ °ŠÃ¥Á„·¦r˜ ¹Êœ„´°Š‡rž¦³„°šµŠÁ‡¤¸ °ŠŸ¨·˜£´–”r Ánœ Áž°¦rÁŽÈœ˜r Å ¤´œž¦·¤µ– °ŠÂ Ȋš¸ÉŤnčnÅ ¤´œ ( solid-not-fat ®¦º° SNF) ®¦º°ž¦·¤µ– °ŠÂ Ȋš´ÊŠ®¤— ˜µ¤ ¤µ˜¦“µœ °Š FAO/WHO „ε®œ—Ä®onŠœ·— °ŠÃ¥Á„·¦r˜˜µ¤ž¦·¤µ–Å ¤´œ—´Šœ¸Ê “full” (­¼Š„ªnµ 3.0%) “medium” (ž¦³¤µ– 3.0 - 0.5%) ¨³ “low” (˜É優nµ 0.5%) 2. „¦¦¤ª·›¸„µ¦Ÿ¨·˜ „µ¦Ÿ¨·˜Ã¥Á„·¦r˜Äœ°»˜­µ®„¦¦¤¤¸ 2 ¨´„¬–³Ä®nLJº° set yoghurt ¨³ stirred yoghurt ¹Êœ„´¦³„µ¦Ÿ¨·˜ ¨³Ã‡¦Š­¦oµŠšµŠ„µ¥£µ¡ °Š¤ª¨š¸É˜„˜³„°œ (coagulum) ×¥š¸É set yoghurt Áž}œŸ¨·˜£´–”rš¸É„µ¦®¤´„Á„·—Äœ£µœ³¦¦‹» (­Îµ®¦´„µ¦‹Îµ®œnµ¥ž¨¸„) ¨´„¬–³ °Š coagulum š¸ÉŗoÁž}œ¤ª¨ÁœºÊ°Á—¸¥ª„´œš¸É˜n°ÁœºÉ°Š ¨³¤¸¨´„¬–³Áž}œ °ŠÂ Ȋ„¹ÉŠÁ®¨ª ­nªœ stirred yoghurt Áž}œŸ¨·˜£´–”rš¸Éŗo®¨´Š‹µ„„µ¦®¤´„Á„·— ¹ÊœÄœ™´Šš¸É¤¸„µ¦®¤´„Á¦¸¥¦o°¥Â¨oª¨´„¬–³ °Š coagulum š¸Éŗo‹³Â˜„®¦º°Â¥„‹µ„„´œ„n°œš¸É‹³œÎµÅžŸnµœ„µ¦Ä®o‡ªµ¤Á¥Èœ®¦º°¦¦‹» ˜´ª°¥nµŠ®œ¹ÉŠ °ŠÃ¥Á„·¦r˜ž¦³Á£š stirred yoghurt œ¸Êŗo„n œ¤Áž¦¸Ê¥ª ®¦º° fluid yoghurt Ž¹ÉŠ¤¸ž¦·¤µ– °ŠÂ Ȋ Á¡¸¥Š 11% ®¦º°œo°¥„ªnµÁž}œ˜oœ Ĝ£µ¡ 2.2 ­—Š ´Êœ˜°œ °Š„¦¦¤ª·›¸„µ¦Ÿ¨·˜ set ¨³ stirred yoghurt ž¦³Á£šš¸É¤¸Å ¤´œ˜Éε 17

£µ¡ 2.2 ´Êœ˜°œ„µ¦Ÿ¨·˜ set ¨³ stirred yoghurt ž¦³Á£šš¸É¤¸Å ¤´œ˜Éε š¸É¤µ : Chandan (1982)

3. „¨·Éœ¦­ „µ¦Á˜·¤„¨·Éœ¦­Á oµÅžÄœÃ¥Á„·¦r˜šÎµÄ®oŗo¨´„¬–³Ÿ¨·˜£´–”rš¸É˜„˜nµŠ„´œ—´Šœ¸Ê ‡º° natural ®¦º° plain yoghurt Ž¹ÉŠÁž}œª·›¸—´ÊŠÁ—·¤¤¸¦­µ˜·Áž¦¸Ê¥ªÂ®¨¤ fruit yoghurt ŗo‹µ„„µ¦Á˜·¤ Ÿ¨Å¤o ¨³­µ¦Ä®o‡ªµ¤®ªµœÄœ natural yoghurt ¨³ flavoured yoghurt ŗo‹µ„„µ¦Á˜·¤„¨·Éœ¦­ ¨³­¸Âšœ­nªœ °ŠŸ¨Å¤o £µ¡ 2.3 ­—Š ´Êœ˜°œ„¦¦¤ª·›¸„µ¦Ÿ¨·˜Ã¥Á„·¦r˜š¸É¤¸„µ¦Á˜·¤Ÿ¨Å¤o®¦º° „¨·Éœ ¨³¦­ °ŠŸ¨Å¤o¨³Áž}œÃ¥Á„·¦r˜œ·—š¸É¤¸Å ¤´œ˜Éεš´ÊŠÄœÂ sundae style (set type) ¨³ swiss style (stirred type) 18

Sundae Style Swiss Style Skim Milk Low-fat Milk Cream , Non-fat Dry Milk

£µ¡ 2.3 ´Êœ˜°œ„¦¦¤ª·›¸„µ¦Ÿ¨·˜Ã¥Á„·¦r˜œ·—Å ¤´œ˜Éεš¸É¤¸„µ¦Á˜·¤„¨·Éœ ¨³Ÿ¨Å¤o š¸É¤µ : Chandan (1982)

4. „¦³ªœ„µ¦®¨´Š„µ¦®¤´„ £µ¥®¨´Š„µ¦®¤´„Á­¦È‹­·ÊœÂ¨oªÃ¥Á„·¦r˜š¸Éŗo°µ‹œÎµÅžŸnµœ„¦³ªœ„µ¦˜nµŠÇ Ánœ „µ¦Ä®o ‡ªµ¤¦o°œ „µ¦Ân Ȋ „µ¦šÎµÄ®oÁ o¤ oœ „µ¦šÎµÂ®oŠ®¦º°ª·›¸°ºÉœÇ —´ŠÂ­—ŠÄœ£µ¡ 2.4 Ž¹ÉŠ‹³Á®Èœªnµ ­µ¦Ä®o„¨·Éœ¦­ ­µ¦Ä®o‡ªµ¤®ªµœ ­µ¦Ä®o‡ªµ¤‡Š˜´ªÂ¨³­¸­µ¤µ¦™Á˜·¤¨ŠÄœŸ¨·˜£´–”rė„Èŗo ¨³Äœ„¦–¸ °Š fluid yoghurt ‹³Ÿ¨·˜‹µ„œ¤ µ—¤´œÁœ¥ š¸É¤¸ž¦·¤µ– °ŠÂ Ȋ˜µ¤š¸É˜o°Š„µ¦ (ª¦µª»•·, 2538) 19

£µ¡ 2.4 „¦³ªœ„µ¦˜nµŠÇ š¸ÉčoĜ„µ¦Ÿ¨·˜Ã¥Á„·¦r˜œ·—˜nµŠÇ š¸É¤µ : Robinson ¨³ Tamime (1981)

Nakazawa ans Hosono (1992) nŠŸ¨·˜£´–”rœ¤®¤´„Áž}œ„¨»n¤¥n°¥Ç ŗo—´Šœ¸Ê x œ·—ÁŽÈ˜ (set type) ÁnœÃ¥Á„·¦r˜œ·—ÁŽÈ˜ (Set yoghurt) x œ·—„ªœ (stirred type) Ánœ Ã¥Á„·¦r˜œ·—„ªœ ¨³œ·—­ª·­­Å˜¨r x œ·—Á®¨ª®¦º°—ºÉ¤Å—o (liquid/drinking type) Ánœ œ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤¥µ‡¼¨šr Ayran ¨³ Kefir x œ·—n Ȋ (frozen type) Ánœ Å°«‡¦¸¤Ã¥Á„·¦r˜ (frozen yoghurt) x œ·—®oŠœ·—Á o¤ oœÂ¨³„¹ÉŠ­ÎµÁ¦È‹¦¼ž (dried concentrated/instant type) Ánœ Labneh leben ¨³ Kishk 20

˜µ¦µŠ 2.2 Ÿ¨·˜£´–”rœ¤®¤´„®¨nŠ„εÁœ·—¨³œ·— °ŠÁºÊ°Á¦·É¤˜oœ

ºÉ°Ÿ¨·˜£´–”r ®¨nŠ„εÁœ·—œ·— °ŠÁºÊ°Á¦·É¤˜oœ Jogurt/Eyran/Ayran ˜»¦„¸ ¨³ ž¦³Áš«°ºÉœÇ S.thermophilus,L.bulgaricus Brano ´¨„µÁ¦¸¥ L.bulgaricus,S.thermophilus ¨³¥¸­˜rš¸É®¤´„¨‡Ã˜­Å—o Prokish Á°Á¸¥°´¢¦·„µ ¨³¥»Ã¦ž ‹»¨·œš¦¸¥r¨‡˜·„Ťnš¦µœ·— S.Thermophilus ,¤´„‹³¦nª¤„´ L.Bulgaricus Prostokvasha ˜³ª´œ°°„„¨µŠ ¨³°¨ nµœ S.thermophilus,L.bulgaricus Leban/Laban Á¨µœ°œ ¨³ „¨»n¤°µ®¦´ S.thermophilus,L.bulgaricus Zebady(Zabady) °¸¥·ž˜r Ž¼—µœ S.thermophilus,L.bulgaricus Mast/Dough °·®¦nµœ ¨³°´¢„µœ·­™µœ S.thermophilus,L.bulgaricus Roba °·¦´„ S.thermophilus,L.bulgaricus Mazun/Matzoon/Mutsun/ °µ¦rÁ¤Áœ¥¸ Thermophillic lactococci ¨´ Matsoni lactobacilli Katyk Transcaucasia S.themophilus, Thermobacterium spp. Dahi/Dadhi/Dahee °·œÁ—¸¥ S.lactis , S.lactis spp. Diacetylactis,S.cremoris Leuconostoc spp. ­Îµ®¦³ Sweet dahi S.thermophilus, L.bulgaricus ­Îµ®¦³ sour dahi Tiaourti „¦¸Ž S.thermophilus,L.bulgaricus Hooslanka East carpathian mountains S.lactis,S.thermophilus L.bulgaricus and lactose . fermenting yeasts Zhentitsa East carpathian mountains ‹»¨·œš¦¸¥r„¦—¨‡˜·„Ÿ­¤®¨µ¥ œ·—¨³¥¸­˜r Gioddu Á‡Ã„­Ã¨ª³Á„¸¥ S.thermophilus,L.bulgaricus Karmdinka Þ¨œ—r L.acidophilus Tarho ±´Š„µ¦¸ S.thermophilus,L.bulgaricus Tykmaelk/Ymer Á—œ¤µ¦r„ Ln.citromophilus , S.cremoris, S.lactis var.diacetylactis 21

˜µ¦µŠ 2.2 Ÿ¨·˜£´–”rœ¤®¤´„®¨nŠ„εÁœ·—¨³œ·— °ŠÁºÊ°Á¦·É¤˜oœ(˜n°)

ºÉ°Ÿ¨·˜£´–”r ®¨nŠ„εÁœ·—œ·— °ŠÁºÊ°Á¦·É¤˜oœ

Viili (Fiili) ¢dœÂ¨œ—r S.lactis , S.cremoris,S.lactis Var.diacetylactic,Ln.citrovorum Geotricum candidum Filmjolk/Fillbunke/Surmelk/ „¨»n¤ž¦³Áš«­Â„œ—·ÁœÁª¸¥ S.cromoris,S.lactis var. Taettemjolk/Tettemelk diacetylactis,Ln.spp. Riazhenka ¥¼Á‡¦œ S.thermophilus,L.bulgaricus Varenets ­®£µ¡ÃŽÁª¸¥˜ S.thermophilus,L.bulgaricus Skyr Å°Žr¨œ—r ‹»¨·œš¦¸¥r„¦—¨‡˜·„Ÿ­¤®¨µ¥ œ·—¨³¥¸­˜r Gruzovina ¥¼Ã„­¨µÁª¸¥ ‹»¨·œš¦¸¥r„¦—¨‡˜·„Ÿ­¤®¨µ¥ œ·—¨³‹»¨·œš¦¸¥rÃ¥Á„·¦r˜ Kefir/Donskaya/Varentes ­®£µ¡ÃŽÁª¸¥˜ S.thermophilus,L.bulgaricus Kurunga/koumiss/Ryszhenka/Gust mesophillic lactic acid bacteria Tarag ¤°ŠÃ„Á¨¸¥ S.thermophilus Shosim/Sho/Thara Áœžµ¨ S.lactis, S.lactis spp. Diacetylactis,S.cremoris, Leuconostoc spp.,S. Thermophilus,L.bulgaricus

š¸É¤µ : Wood (1985) ¨³ Nakazawa and Hosono (1992) ®¤µ¥Á®˜»‡Îµ¥n° : L.= Lactobacillus, Ln.= Leuconostoc, S. = Streptococcus 22

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£µ¡ 2.5 „¦³ªœ„µ¦Ÿ¨·˜Ã¥Á„·¦r˜Â—´ÊŠÁ—·¤ ¨³„¦³ªœ„µ¦Ÿ¨·˜Äœž{‹‹»´œ š¸É¤µ : £ª´˜ (2544) 23 x ¦¼žÂ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ·—˜nµŠÇ ¤¸—´Šœ¸Ê Ã¥Á„·¦r˜œ·—ÁŽÈ˜ (set yoghurt) ‡º° Ã¥Á„·¦r˜š¸ÉŸ¨·˜Ã—¥œÎµœÊ圤š¸ÉŸnµœ„¦³ªœ„µ¦ž¦´ ¤µ˜¦“µœ „µ¦Ã±Ã¤‹·ÅœŽr „µ¦Ä®o‡ªµ¤¦o°œ ¨³Á¡µ³ÁºÊ°Á¦·É¤˜oœÁž}œš¸ÉÁ¦¸¥¦o°¥Â¨oª¤µ ¦¦‹»¨ŠÄœ£µœ³¥n°¥š¸É‹³Äo‹Îµ®œnµ¥®¦º°¦·Ã£‡ ¨oªœÎµÅž®¤´„Ä®oœ¤˜„˜³„°œÄœ£µœ³œ´Êœ ‹¹ŠšÎµ„µ¦ÂnÁ¥ÈœÁ¡ºÉ°Á„ȝ¦´„¬µÃ—¥Å¤n¤¸„µ¦„ªœ Ĝ„µ¦¦·Ã£‡Ÿ¼o¦·Ã£‡˜o°Š„ªœ®¦º°˜´„¦´ ž¦³šµœš´œš¸„Èŗo Á¤ºÉ°šÎµÁž}œÃ¥Á„·¦r˜Ÿ¨Å¤o (fruit yoghurt) „È‹³œÎµŸ¨Å¤oš¸ÉšÎµÁž}œ fruit preparation Ä­n¨Šš¸É„oœ£µœ³„n°œÂ¨oª‹¹ŠÁ˜·¤œ¤š¸ÉÁ¡µ³ÁºÊ°Á¦·É¤˜oœ¨ŠÅž œÎµÅž®¤´„Á¤ºÉ°˜o°Š„µ¦ ¦·Ã£‡Ÿ¼o¦·Ã£‡˜o°Š„ªœÄ®oÃ¥Á„·¦r˜ ¨³Ÿ¨Å¤oÄ®oŸ­¤„´œ„n°œ¦·Ã£‡ Ã¥Á„·¦r˜œ·—„ªœ (stirred yoghurt) ‡º°Ã¥Á„·¦r˜š¸É®¤´„Ä®oœ¤˜„˜³„°œÄœ™´Š®¤´„Ä®n Á¦¸¥¦o°¥Â¨oª‹¹ŠœÎµÃ¥Á„·¦r˜¤µ¦¦‹»¨ŠÄœ£µœ³š¸É‹³Äo‹Îµ®œnµ¥®¦º°¦·Ã£‡ ™oµÁž}œÃ¥Á„·¦r˜Ÿ¨Å¤o „ªœ (stirred fruit yoghurt) Ÿ¼oŸ¨·˜‹³Ä­nŸ¨Å¤o¨ŠÄœ£µœ³„n°œ ¨oª‹¹ŠÁ˜·¤Ã¥Á„·¦r˜š¸É®¤´„¨oª ¨ŠÅž Ÿ¼o¦·Ã£‡¥´Š‡Š˜o°Š‡œÃ¥Á„·¦r˜„´Ÿ¨Å¤oÄ®oŸ­¤„´œ„n°œ¦·Ã£‡ Ã¥Á„·¦r˜Ÿ¨Å¤oœ·—­ª·­­Å˜¨r (swiss style fruit yoghurt) Ã¥Á„·¦r˜œ·—œ¸Ê Á¤ºÉ°®¤´„œ¤‹œ Áž}œÃ¥Á„·¦r˜Äœ™´Š®¤´„ ¨³Ÿ­¤Ÿ¨Å¤o¨ŠÅžÄœ™´Š®¤´„„ªœÄ®oÁ oµ„´œ ‹µ„œ´Êœ‹¹ŠœÎµÃ¥Á„·¦r˜š¸ÉŸ­¤ Ÿ¨Å¤o„ªœ¤µ¦¦‹»£µœ³š¸Éčo‹Îµ®œnµ¥ Ĝ„µ¦¦·Ã£‡Ÿ¼o¦·Ã£‡Å¤n‹ÎµÁž}œ˜o°Š‡œÄ®oÃ¥Á„·¦r˜Ÿ­¤ „´Ÿ¨Å¤o œ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤ (drinking yoghurt or yoghurt drink) Áž}œŸ¨·˜£´–”rš¸ÉœÎµÁ°µÃ¥Á„·¦r˜ š¸É®¤´„Äœ™´Š®¤´„¤µÁ‹º°‹µŠ—oª¥œÊεÁºÉ°¤ ¨³/®¦º°œÊεŸ¨Å¤o ¨oªž¦»ŠÂ˜nŠÃ—¥Á˜·¤­µ¦Á‹º°žœ °µ®µ¦ Ánœ­¸ „¨·ÉœŸ¨Å¤o ¨³­µ¦Á­¦·¤‡ªµ¤‡Š˜´ªÁž}œ˜oœ‹¹Š¤¸¨´„¬–³Á®¨ª­µ¤µ¦™—ºÉ¤Å—o (¨¼„‹´œš¦r, 2522)

°Š‡rž¦³„°°ºÉœš¸É­Îµ‡´ °ŠÃ¥Á„·¦r˜ Ÿ¨·˜£´–”rÃ¥Á„·¦r˜Ã—¥š´ÉªÅžÄœž{‹‹»´œš¸ÉŸ¨·˜Áž}œ°»˜­µ®„¦¦¤‹³Äoœ¤ª´ªÁž}œª´˜™»—·Äœ„µ¦ Ÿ¨·˜Â˜n„Ȥ¸µŠÂ®nŠš¸Éčoœ¤‹µ„­´˜ªr°ºÉœÁž}œª´˜™»—·—oª¥ Ánœ¨µ„¦³º°°¼“¡³¤oµ „ªµŠÁ¦œÁ—¸¥¦r ¨³ „³ Áž}œ˜oœ œ¤‹µ„­´˜ªr˜n¨³œ·—Ä®o‡»–­¤´˜· °ŠÃ¥Á„·¦r˜Â˜„˜nµŠ„´œ°µš· œ¤Â„³ œ¤‡ªµ¥ ¨³œ¤„ªµŠÁ¦œÁ—¸¥¦r Ž¹ÉŠ¤¸ž¦·¤µ–Å ¤´œ¤µ„„È‹³Ä®oÃ¥Á„·¦r˜š¸É¤¸‡ªµ¤¤´œ¤µ„¨³Ä®o‡ªµ¤ ¦¼o­¹„Äœžµ„š¸É—¸¤µ„ (Tamime and Robinson, 1985) „µ¦Ÿ¨·˜Ã¥Á„·¦r˜Áž}œ°»˜­µ®„¦¦¤Äœž{‹‹»´œ¤¸„µ¦Äoœ¤ ¨³Ÿ¨·˜£´–”rœ¤®¨µ¥œ·—Áž}œ ª´˜™»—·Äœ„µ¦Ÿ¨·˜Ž¹ÉŠÅ—o­—ŠÅªoĜ˜µ¦µŠ 2.3 24

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Ÿ¨·˜£´–”r °Š‡rž¦³„° (%) ‡ªµ¤ºÊœÃž¦˜¸œ (Nx6.38) Å ¤´œ ¨‡Ã˜­ Á™oµ °ŠÁ®¨ª œ¤­— 87.4 3.5 3.5 4.8 0.70 œ¤ µ—¤´œÁœ¥ 90.5 3.6 0.1 5.4 0.70 Áª¥r (‹µ„Á——µ) 93.5 0.8 0.4 4.9 0.56 Áª¥r (‹µ„‡°˜Á˜‹) 94.8 0.6 - 4.3 0.46 ‡¦¸¤ (Single) 74.5 2.8 18.0 4.1 0.60 ‡¦¸¤ (Double) 47.2 1.8 48.0 2.6 0.40 °ŠÂ®oŠ œ¤ŸŠ›¦¦¤—µ 2.0 26.4 27.5 38.2 5.9 œ¤ŸŠ µ—¤´œÁœ¥ 3.0 35.9 0.9 52.2 8.0 Áª¥rŸŠ -›¦¦¤—µ 3.0 13.5 1.0 74.0 8.5 -Ťn¤¸Â¦n›µ˜» 3.0 14.5 1.0 80.5 1.0 -¨‡Ã˜­˜Éε 4.0 32.0 2.0 53.0 8.0 -Áª¥rÞ¦˜¸œ 5.0 61.0 5.0 22.0 7.0 Á‡Ž¸œ (Casein) -ÎÁ—¸¥¤ 5.0 89.9 1.2 0.3 4.5 -‡¨ÁŽ¸¥¤ 5.0 88.6 1.2 0.2 5.0 -ޘ­ÁŽ¸¥¤ 5.0 88.7 1.2 0.3 4.8 -Ca-coprecipitate 4.0 83.0 1.5 1.0 10.5 -Acid 9.0 88.0 1.3 0.2 1.5 ®µŠÁœ¥ŸŠ 3.0 34.0 5.0 48.0 7.9 ‡¦¸¤ŸŠ 0.8 13.4 65.0 18.0 2.9 °ºÉœÇ Å ¤´œœ¤ 0.1 - 99.9 - - œ¤ oœ‹º— 73.8 7.0 7.9 9.7 1.6 œ¤ oœ‹º— µ—¤´œÁœ¥ 73.0 10.0 0.3 14.7 2.3 š¸É¤µ : Tamime and Robinson (1985) 25

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œÊ嘵¨Â¨‡Ã˜­ œÊ嘵¨Â¨‡Ã˜­ (E-D-Galactopyronosyl-4-glucopyronose) Áž}œœÊ嘵¨š¸É¤¸°¥¼nĜœ¤Ã—¥ ›¦¦¤µ˜· œ¤­—š´ÉªÅž¤¸ž¦·¤µ– °ŠÂ¨‡Ã˜­ž¦³¤µ– 3.5-4.0 % ¨‡Ã˜­Áž}œÂ®¨nŠ¡¨´ŠŠµœ ¨³ ®¨nŠ‡µ¦r°œ °ŠÁºÊ°Á¦·É¤˜oœ Ĝ­£µ¡Å¦o°°„Ž·Á‹œÁºÊ°Á¦·É¤˜oœ‹³¥n°¥œÊ嘵¨Â¨‡Ã˜­Ä®oÁž}œ œÊ嘵¨„¨¼Ã‡­ ¨³„µÂ¨‡Ã˜­Ã—¥Á°œÅŽ¤r E-Galactosidase ¨oªÁž¨¸É¥œœÊ嘵¨Ã¤Á¨„»¨Á—¸É¥ª—´Š „¨nµªÄ®oÁž}œ„¦—¨‡˜·„ œÊ嘵¨Â¨‡Ã˜­ÄœœÊ圤 Á¤ºÉ°™¼„‡ªµ¤¦o°œÂ¨‡Ã˜­µŠ­nªœ‹³Áž¨¸É¥œÃ‡¦Š­¦oµŠ„¨µ¥ Áž}œÂ¨‡˜¼Ã¨­ (Lactulose, E-D-Galactopyranosyl-4-fructofuranose) ŽÉŠÂ¨‡˜¹ ¼Ã¨­œ¸ÊÁž}œ­µ¦ „¦³˜»oœ„µ¦Á‹¦·Á˜·Ã˜ °Š Bifidobacteria œ·—®œ¹ÉŠ (Nakazawa and Hosono, 1992)

Þ¦˜¸œ Þ¦˜¸œÁž}œÂ®¨nŠ °ŠÅœÃ˜¦Á‹œ °ŠÁºÊ°Á¦·É¤˜oœ ¨³Áž}œ°Š‡rž¦³„°®¨´„š¸É˜„˜³„°œ Á„·—Áž}œÁ‹¨ šÎµÄ®oœÊ圤„¨µ¥Áž}œÃ¥Á„·¦r˜Ãž¦˜¸œÄœœ¤¤¸®¨µ¥œ·—­nªœÄ®n (96%) Áž}œÁ‡Ž¸œ (casein) œ°„‹µ„œ´ÊœÁž}œÁª¥rÞ¦˜¸œ (Whey protein) Ánœ E-Lactoglobulin, D-Lactalbumin, Proteose-peptones ¨³Ãž¦˜¸œ‹µ„Á¨º°— (Serum protein) °¸„Á¨È„œo°¥ Á‡Ž¸œÁ°Š„ȝnŠÁž}œ®¨µ¥œ·— ‡º° D-casein, E-casein, N-casein ¨³ J-casein Á‡Ž¸œÁž}œÃž¦˜¸œ­nªœÄ®nš¸É˜„˜³„°œÄœ „¦³ªœ„µ¦®¤´„ ĜœÊ圤ž„˜·Á‡Ž¸œ‹³‹´„´Â‡¨ÁŽ¸¥¤Áž}œ­µ¦Á·ŠŽo°œÂ‡¨ÁŽ¸¥¤Á‡Ž¸Áœ˜ ¢°­Á¢˜ (Calcium caseinate-phosphate complex) „¦³‹µ¥˜´ªÁž}œ‡°¨¨°¥—r°¥¼nĜœÊ圤 Á¤ºÉ°Á„·— „¦—¨‡˜·„ ¹Êœ „¦—¨‡˜·„‹³šÎµž’·„·¦·¥µ„´Â‡¨ÁŽ¸¥¤Áž}œÂ‡¨ÁŽ¸¥¤Â¨‡Á˜˜ ž¨n°¥Ä®oÁ‡Ž¸œ‹´ ˜´ª„´œ˜„˜³„°œ—´Š£µ¡ 2.6

Calcium-caseinate- + Lactic acid Casein complex + Phosphate complex Calcium lactate+ Calcium phosphate £µ¡ 2.6 ž’·„·¦·¥µ °ŠÁ‡Ž¸œ„´„¦—¨‡˜·„Äœ„µ¦˜„˜³„°œ

Á¤ºÉ°Ä®o‡ªµ¤¦o°œÂ„nœÊ圤 Áª¥rÞ¦˜¸œµŠ­nªœ‹³­Á­¼ ¸¥­£µ¡›¦¦¤µ˜· ¨³µŠ­nªœ‹³ šÎµž’·„·¦·¥µ„´Á‡Ž¸œÂ¨oª˜„˜³„°œ¨Š¤µ—oª¥Äœ„¦³ªœ„µ¦®¤´„ „µ¦­¼Á­¸¥­£µ¡ °ŠÁª¥r Þ¦˜¸œ˜o°Š¡°—¸ ™oµ¤µ„Á„·œÅž „µ¦˜„˜³„°œ °ŠÃž¦˜¸œ°µ‹Å¤n—¸ Á„·—„µ¦Â¥„˜´ª °ŠœÊεŗo 26

(Seneresis or whey off) „µ¦Ä®o‡ªµ¤¦o°œœ¤„n°œ„µ¦®¤´„Ťn‡ª¦Á„·œ 85 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ œµœÅ¤nÁ„·œ 30 œµš¸

Å ¤´œ Å ¤´œ‹³„¦³‹µ¥˜´ªÁž}œÁ¤È—Å ¤´œ (fat globules)  ªœ¨°¥°¥¼nĜœÊ圤„µ¦Ã±Ã¤‹·ÅœŽr nª¥Ä®oÁ¤È—Å ¤´œ¤¸ œµ—Á¨È„¨Š ¨³„¦³‹µ¥˜´ªÅ—o—¸ ŤnÂ¥„´Êœ Å ¤´œœ¤ž¦³„°—oª¥Å˜¦„¨¸ÁŽ Ŧ—rÁž}œ­nªœÄ®n (ž¦³¤µ– 98%) Å ¤´œ­nªœœo°¥ (ž¦³¤µ– 2%) š¸ÉÁ®¨º°Áž}œ ¢°­Ã¢¨·žd— ­Á˜¦°¨ Á¨Ž·›·œ ‡æš¸œ°¥—r ¨³ª·˜µ¤·œš¸É¨³¨µ¥ÄœÅ ¤´œÅ—o Áž}œ˜oœ (Tamime and Robinson, 1985) ž¦·¤µ–Å ¤´œš¸É¡°Á®¤µ³‹³nª¥Ä®o¨´„¬–³ÁœºÊ°­´¤Ÿ´­ °ŠÃ¥Á„·¦r˜Áœ¸¥œ ¨³Á°¸¥— Ťn‹´„´œ Áž}œÁ¤È—Ç ¨³Ä®o¨´„¬–³ °Š‡ªµ¤¤´œ™oµ¤¸ž¦·¤µ–Å ¤´œ¤µ„Á„·œÅž°µ‹šÎµÄ®o„µ¦Á‹¦·Á˜·Ã˜ °Š ÁºÊ°Á¦·É¤˜oœoµ¨ŠÅ—o „µ¦®¤´„˜o°ŠÄoÁª¨µœµœ ¹Êœ

Ÿ¨·˜£´–”rœ¤®¤´„Äœž¦³Áš«Åš¥ Ÿ¨·˜£´–”rœ¤®¤´„˜µ¤šo°Š˜¨µ—Äœž¦³Áš«Åš¥ ­nªœÄ®n‹³Áž}œŸ¨·˜£´–”rÃ¥Á„·¦r˜š´ÊŠ œ·—ÁŽÈ˜œ·—„ªœ œ·—„ªœ„´Ÿ¨Å¤o (swiss style) ¨³œ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤—´ŠÂ­—ŠÄœ˜µ¦µŠ 2.4

˜µ¦µŠ 2.4 Ÿ¨·˜£´–”œ¤®¤r ´„š¸É¤¸‹Îµ®œnµ¥Äœž¦³Áš«Åš¥

Ÿ¨·˜£´–”r ºÉ°„µ¦‡oµŸ¼oŸ¨·˜ÁºÊ°Á¦·É¤˜oœ Ã¥Á„·¦r˜—µœn°œ (Danone) ¦·¬´š —¦¸ÉŚ¥ ‹Îµ„´—ÁºÊ°‹»¨·œš¦¸¥rÃ¥Á„·¦r˜ ¨‡Ã˜µŽ·¨¨´­ ¨³­Á˜¦žÃ˜‡°‡‡´­ —´¸É (Dutchy) ¦·¬´š—´¤·¨¨r ‹Îµ„´—ÁºÊ°‹»¨·œš¦¸¥rÃ¥Á„·¦r˜ —´¸É ŝð (Bio) L.acidophilus,Bifidobacterium And L.casei Áœ­šrÁ¨n (Nestle') .Áœ­šrÁ¨n —¦¸É (ž¦³Áš«Åš¥) ‹„. ÁºÊ°‹»¨·œš¦¸¥rÃ¥Á„·¦r˜ Áœ­Á¨r Lc 1 ÁºÊ°‹»¨·œš¦¸¥rÃ¥Á„·¦r˜ ¨³Â¨‡Ã˜µŽ·¨¨´­ Lc1 å䭘r (Yomost) .â¦r䭘r°µ®µ¦œ¤ „š¤. ‹„. ÁºÊ°‹»¨·œš¦¸¥rÃ¥Á„·¦r˜ œ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤—µœn°œ (Danone) .—µœn°œ (Ś¥Â¨œ—r) ‹„. ÁºÊ°‹»¨·œš¦¸¥rÃ¥Á„·¦r˜ —´¤·¨¨r (Dutch milk) .—´¤·¨¨r ‹Îµ„´—¨‡Ã˜µŽ·¨¨´­ ˜¦µ®¤¸ Á¢¦Â°œ—r .Áœ­šrÁ¨n —¦¸É (ž¦³Áš«Åš¥) ‹„. ÁºÊ°‹»¨·œš¦¸¥rÁ›°¦rä¢d¨·‡ 27

˜µ¦µŠ 2.4 Ÿ¨·˜£´–”rœ¤®¤´„š¸É¤¸‹Îµ®œnµ¥Äœž¦³Áš«Åš¥ (˜n°)

Ÿ¨·˜£´–”r ºÉ°„µ¦‡oµŸ¼oŸ¨·˜ÁºÊ°Á¦·É¤˜oœ

¢¦»˜˜¸Ê .â¦r䭘r°µ®µ¦œ¤ „š¤. ‹„. ¨‡˜·„ ABY-2(°³Ž·Ã—¢d¨´­ +·¢d—´­+Áš°¦rä¢d¨´­+»¨ „µ¦·‡´­) ¸šµÁ„oœ (Betagen) .Ś¥Â°—ªµœŽr¢¼j— (1991) ‹„. ¨‡Ã˜µŽ·¨¨´­ Å¡Á„œ (Paigen) .Ž¸¡¸-Á¤‹· ‹„. ÁºÊ°‹»¨·œš¦¸¥rÃ¥Á„·¦r˜ Á¤‹· (Meiji) .Ž¸¡¸-Á¤‹· ‹„. ÁºÊ°‹¨» ·œš¦¸¥rÃ¥Á„·¦r˜ £¼¡·Š‡r .£¼¡·Š‡r—¦¸ÉÞ¦—´„­r ‹„. ÁºÊ°‹»¨·œš¦¸¥rÃ¥Á„·¦r˜ ¥µ‡¼¨šr (Yakult) .¥µ‡¼¨šr (ž¦³Áš«Åš¥) ‹„. ÁºÊ°‹»¨·œš¦¸¥r¥µ‡¼¨šr Å°ª¸É (Ivy) .Å°.¡¸.¤œ¼Â¢‡Á‹°¦·ÉŠ‹„. »¨„µ¦·‡´­+Áš°¦rä¢d¨´­

š¸É¤µ : £ª´˜ (2544)

˜µ¦µŠ 2.4 ‹³Á®ÈœÅ—oªnµŸ¨·˜£´–”rÃ¥Á„·¦r˜Äœšo°Š˜¨µ—­nªœÄ®nŤnŗočoÁºÊ°‹»¨·œš¦¸¥r Probiotic Áž}œÁºÊ°Á¦·É¤˜oœ­nªœŸ¨·˜£´–”rœ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤œ´Êœ¤¸­µ¤œ·—š¸Éčo‹»¨·œš¦¸¥r Probiotic ¦nª¤„´‹»¨·œš¦¸¥rÃ¥Á„·¦r˜Äœ„µ¦Ÿ¨·˜‡º° œ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤ ˜¦µ®¤¸ Á¢¦Â°œ—r¢¦»˜˜¸Ê Ã¥Á„·¦r˜—´¸É ŝ𠨳åÁ„·¦r˜Áœ­šrÁ¨n Lc1 œ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤¸šµÁ„oœÅ¤n¦³»Âœn´—ªnµÁž}œÂ¨‡Ã˜µŽ·¨¨´­ œ·—Ä— ­nªœ¥µ‡¼¨šrÁž}œŸ¨·˜£´–”rš¸É¤¸¦·¬´šÂ¤n‡º° Yakult Honsha ®nŠž¦³Áš«¸Éž»iœ¥µ‡¼¨šrčo L. casei (Shirota strain) œ·—Á—¸¥ªÁž}œÁºÊ°Á¦·É¤˜oœÄœ„µ¦Ÿ¨·˜

„µ¦Äo­µ¦Á­¦·¤‡ªµ¤‡Š˜´ªÄœŸ¨·˜£´–”rœ¤®¤´„ Ĝ°»˜­µ®„¦¦¤„µ¦Ÿ¨·˜Ã¥Á„·¦r˜µŠ‡¦´ÊŠ‹³¤¸„µ¦Á˜·¤­µ¦Á­¦·¤‡ªµ¤‡Š˜´ª (Stabilizer) ¨ŠÅž—oª¥ Á¡ºÉ°Ä®oÃ¥Á„·¦r˜š¸ÉŸ¨·˜Å—o¤¸‡ªµ¤‡Š˜´ª ‡ªµ¤ oœ®œº—ÁœºÊ°­´¤Ÿ´­ ¨³‡ªµ¤¦¼o­¹„Äœžµ„š¸É—¸ ¹Êœ ­µ¦Á­¦·¤‡ªµ¤‡Š˜´ªš¸É­µ¤µ¦™œÎµ¤µÄoĜŸ¨·˜£´–”rš¸É„ε®œ—×¥ FAO/WHO (1976) ¨³ Food and Drug Act (1975, 1980) ¤¸®¨µ¥œ·— (Tamime and Robinson, 1985) œ°„‹µ„œ´Êœ¥´Š¤¸Šµœª·‹´¥Á„¸É¥ª„´„µ¦Äo­µ¦Á­¦·¤‡ªµ¤‡Š˜´ªÄœ Ÿ¨·˜£´–”rÃ¥Á„·¦r˜Â¨³ Ÿ¨·˜£´–”rĄ¨oÁ‡¸¥Š Ánœ Å°«‡¦¸¤Ã¥Á„·¦r˜ ¨³Á¥¨¨¸ÉÃ¥Á„·¦r˜Áž}œ˜oœ Šµœª·‹´¥š¸Éčo­µ¦Á­¦·¤‡ªµ¤ ‡Š˜´ª‹³Äoš´ÊŠ­µ¦Á­¦·¤‡ªµ¤‡Š˜´ªÁ¡¸¥Šœ·—Á—¸¥ª®¦º°®¨µ¥œ·—Ÿ­¤„´œ˜n°Åžœ¸Ê‡º°˜´ª°¥nµŠŠµœ ª·‹´¥Á„¸É¥ª„´Ã¥Á„·¦r˜š¸Éčo­µ¦Á­¦·¤‡ªµ¤‡Š˜´ª 28

‡µ¦µ‹¸Âœœ (Carrageenan) čoÁž}œ­µ¦š¸ÉšÎµÄ®oÁ„·—Á‹¨ (Gelling agent) ‡µ¦µ‹¸Âœœ¦nª¤„´ „µÂ¨‡Ã˜Â¤œÂœœ ¨³Ã¨‡´­˜r¸œ„´¤ (locust bean gum) čoÁž}œ­µ¦Á­¦·¤‡ªµ¤‡Š˜´ª ¨³­µ¦Á„·— Á‹¨ ÎÁ—¸¥¤°´¨‹·Áœ˜ (sodium alginate) čoÁž}œ­µ¦Á­¦·¤‡ªµ¤‡Š˜´ª ‡µ¦r°„Ž¸Á¤›·¨ÁŽ¨¨¼Ã¨­ (CMC) čoÁž}œ­µ¦Á­¦·¤‡ªµ¤‡Š˜´ªÄo beta-cyclodextrin Á¡‡˜·œ ¨³ÃŽÁ—¸¥¤°´¨‹·Áœ˜Äœ„µ¦‡´— Á¨º°„­µ¦Á­¦·¤‡ªµ¤‡Š˜´ªÄœÅÃž¦˜¸œÃ¥Á„·¦r˜ (Bi-protein yoghurt) čoÁ‹¨µ˜·œŽ¸Á°È¤Ž¸ Á¡ ‡˜·œ„´¤°³Á‡ÁŽ¸¥ (gum acacia) ¨³ÃŽÁ—¸¥¤°´¨‹·Áœ˜Äœ„µ¦«¹„¬µ°·š›·¡¨ °Š­µ¦Á˜·¤Â˜Š°µ®µ¦n ĜåÁ„·¦r˜«¹„¬µ„µ¦Äo ­˜µ¦r Á‹¨µ˜·œ ¨³ÃŽÁ—¸¥¤°´¨‹·Áœ˜Äœ„µ¦‡´—Á¨º°„­µ¦Á­¦·¤‡ªµ¤‡Š˜´ª ĜåÁ„·¦r˜Ÿ­¤œ¤ª´ª„´œ¤™´ÉªÁ®¨º°Š ¨³Å—o¤¸„µ¦«¹„¬µŸ¨ °Š„µ¦ÄoÁ¡‡˜·œ ¨³­˜¦°Á°¦¸ÉÁ o¤ oœš¸É¤¸˜n°‡ªµ¤ oœ®œº— °ŠÃ¥Á„·¦r˜ (ª¦µª»•· ¨³¦»nŠœ£µ, 2532)

˜µ¦µŠ 2.5 œ·—¨³®œoµš¸É °Š„´¤œ·—˜nµŠÇ š¸ÉčoĜ„µ¦Ÿ¨·˜Ã¥Á„·¦r˜ „´¤‹µ„›¦¦¤µ˜· „´¤°œ»¡´œ›»r °Š„´¤›¦¦¤µ˜· „´¤­´ŠÁ‡¦µ³®r (Natural gums) (Modified gums) (Synthetic gums) ‹µ„¡º°œ»¡´œ›»r °ŠÁŽ¨¨¼Ã¨­ (1) ᨷÁ¤°¦r*(Polymers) Exudates Carboxymethylcellulose Polyvinyl derivatives Arabic (1, 3) Methylcellulose Polyethylene derivatives Tragacanth (1) Hydroxyethycellulose Extracts Hydroxypropylcellulose Pectin (2, 3) Hydroxypropylmethylcellulose Seed flours Microcrystallinecellulose Locust (carob) (1) Guar (1) ‹µ„­µ®¦nµ¥š³Á¨ ‹µ„„µ¦®¤´„ °Š‹»¨·œš¦¸¥r Extracts Dextran Agar (2, 3) Xanthan (1, 3) Alginate (1, 2, 3) Carrageenan (2, 3) Furcelaran (1, 2, 3) ‹µ„›´¡º (Cereal Starch) °œ»¡´œ›»r°ºÉœÇ oµªÃ¡— Low-methoxy pectin oµª­µ¨¸ Propylene glycole alginate Pre-gelatinised starches Modified starch Carboxymethyl starch Hydroxyethyl starch 29

˜µ¦µŠ 2.5 œ·—¨³®œoµš¸É °Š„´¤œ·—˜nµŠÇ š¸ÉčoĜ„µ¦Ÿ¨·˜Ã¥Á„·¦r˜ (˜n°)

„´¤‹µ„›¦¦¤µ˜· „´¤°œ»¡´œ›»r °Š„´¤›¦¦¤µ˜· „´¤­´ŠÁ‡¦µ³®r (Natural gums) (Modified gums) (Synthetic gums)

Hydroxypropyl starch ‹µ„­´˜ªr (1, 2, 3) Á‹¨µ˜·œ Á‡Ž¸œ ‹µ„¡ºŸ´„ (vegetable) Þ¦˜¸œ‹µ„™´ÉªÁ®¨º°Š

* ‹Îµ„´—„µ¦ÄoĜåÁ„·¦r˜ Á¡¦µ³Å¤nŗo„ε®œ—×¥ Food and Drug Act (1975, 1980) ®¦º° FAO/WHO (1976) ž¦·¤µ–„µ¦ čo °Š­µ¦Á­¦·¤‡ªµ¤‡Š˜´ªÁ®¨nµœ¸Ê„ε®œ—Ä®očoŗoŤnÁ„·œ 5000 ¤·¨¨·„¦´¤˜n°„·Ã¨„¦´¤ ¥„ÁªoœÁ¡‡˜·œ Á‹¨µ˜·œÂ¨³ starch˜´ª Á¨ ĜªŠÁ¨ÈÂ­—Š®œoµš¸É °ŠÅ±Ã—¦‡°¨¨°¥—r (1) Thickener (2) Gelling agent ¨³ (3) Stabiliser š¸É¤µ : Tamime and Robinson (1985)

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£µ¡ 2.7 Ÿ´Š„¦¦¤ª·›¸„µ¦Ÿ¨·˜Ã¥Á„·¦r˜œ·— set ¨³/®¦º° stirred (1) balance tank (2) plate heat exchanger (3) vacuum chamber (4) homogenizer (5) holding tube (6) bulk starter tanks (7) incubation tanks (8) plate cooler (9) intermediate tanks (10) fruit addition (11) packing machine

š¸É¤µ : Robinson ¨³ Tamime (1981) 33

1. „µ¦Á˜¦¸¥¤­nªœŸ­¤ÁºÊ°Š˜oœ ÁœºÉ°Š‹µ„°Š‡rž¦³„° °Šœ¤š¸Éŗo‹µ„­´˜ªrœ·—˜nµŠÇ ˜„˜nµŠ„´œ—´Šœ´ÊœÁ¤ºÉ°œÎµ¤µŸnµœ„µ¦ ®¤´„‹³šÎµÄ®oŗoÃ¥Á„·¦r˜š¸É¤¸‡»–£µ¡Â˜„˜nµŠ„´œÁnœÁ¤ºÉ°Å ¤´œÄœœ¤¤¸ž¦·¤µ–­¼Š„ªnµ ‹³Ä®o Ã¥Á„·¦r˜š¸É¤¸‡ªµ¤Áž}œ‡¦¸¤­¼Š˜µ¤Åž—oª¥ œ°„‹µ„œ¸Ê¨oªœÊ嘵¨Â¨‡Ã˜­š¸É¤¸°¥¼nĜœ¤‹³™¼„čoÁž}œ ®¨nŠ°µ®µ¦ °Š®´ªÁºÊ°Ã¥Á„·¦r˜­nªœÃž¦˜¸œ„ÈÁž}œ­µÁ®˜»š¸ÉšÎµÄ®oÁ„·—„µ¦˜„˜³„°œÁž}œ coagulum Ž¹ÉŠ¤¸Ÿ¨Á„¸É¥ª o°Š„´‡ªµ¤®œº— (consistency/viscosity) °ŠŸ¨·˜£´–”r—´Šœ´ÊœÁ¡ºÉ°Ä®oŗoŸ¨·˜£´–”r Ã¥Á„·¦r˜š¸É¤¸‡»–£µ¡˜µ¤¤µ˜¦“µœ‹¹Š‹ÎµÁž}œ˜o°Šž¦´‡»–£µ¡ °Šœ¤„n°œ„µ¦®¤´„—´Šœ¸Ê „µ¦ž¦´ž¦·¤µ–Å ¤´œÄœœ¤ Ĝž¦³Áš«°´Š„§¬ ž¦·¤µ–Å ¤´œÁœ¥Ã—¥ÁŒ¨¸É¥Äœœ¤‹³°¥¼n¦³®ªnµŠ 3.7 - 4.2% ˜nž¦·¤µ– Å ¤´œÄœÃ¥Á„·¦r˜ÁŒ¨¸É¥ 1.5% (­Îµ®¦´ medium-fat yoghurt) ®¦º° 0.5% (­Îµ®¦´ low-fat yoghurt) Ĝ„µ¦ž¦´ž¦·¤µ–Å ¤´œÄœœ¤š¸ÉčoÁ˜¦¸¥¤Ã¥Á„·¦r˜‹³Äo®¨´„„µ¦ °Š Áže¥­´œ ­Â‡ª¦r (Pearson’s square) „µ¦ž¦´ž¦·¤µ– °ŠÂ Ȋš¸ÉŤnčnÅ ¤´œ (SNF) Ĝœ¤ ­´—­nªœ °Šž¦·¤µ– °ŠÂ Ȋš¸ÉŤnčnÅ ¤´œ (ŗo„nœÊ嘵¨Â¨‡Ã˜­ Þ¦˜¸œ ¨³Á„¨º°Â¦n) Ĝœ¤š¸ÉčoĜ„µ¦Ÿ¨·˜Ã¥Á„·¦r˜ ‹³¤¸Ÿ¨Ã—¥˜¦Š˜n°‡»–­¤´˜·šµŠ„µ¥£µ¡ ¨³„¨·Éœ¦­ °ŠÃ¥Á„·¦r˜ ×¥ÁŒ¡µ³‡ªµ¤®œº— °Š coagulum ×¥š´ÉªÅžž¦·¤µ– °ŠÂ ȊĜ °ŠŸ­¤š¸ÉčoÁ˜¦¸¥¤Ã¥Á„·¦r˜¥·ÉŠ­¼Š Ÿ¨·˜£´–”r­»—šoµ¥š¸Éŗo‹³¤¸‡ªµ¤®œº—¤µ„ ¹Êœ˜µ¤Åž—oª¥ Ã¥Á„·¦r˜š¸É¤¸‡»–£µ¡—¸Å—o‹µ„œ¤š¸É¤¸ž¦·¤µ– °ŠÂ Ȋš´ÊŠ®¤— (total solid ®¦º° TS) Ášnµ„´ 15 - 16% Ž¹ÉŠ‹³šÎµÄ®oŗoÃ¥Á„·¦r˜š¸É¤¸ TS 14 - 15% °¥nµŠÅ¦„Șµ¤™oµ TS Ĝ °Š­nªœŸ­¤š¸ÉčoÁ˜¦¸¥¤Ã¥Á„·¦r˜­¼Š„ªnµ 25% ¹ÊœÅž ‹³šÎµÄ®o‡ªµ¤ºÊœ¨—¨Š ¨³¤¸Ÿ¨Ä®o„·‹„¦¦¤ °ŠÁºÊ°¨—¨Š—oª¥„µ¦Á¡·É¤ž¦·¤µ– °ŠÂ Ȋ°µ‹„¦³šÎµÅ—o×¥°µ«´¥ª·›¸„µ¦˜nµŠÇ Ánœ „µ¦Ä®o‡ªµ¤¦o°œÁ¡ºÉ°Á¡·É¤‡ªµ¤Á o¤ oœ „µ¦Á˜·¤œ¤ŸŠ Á‡Ž¸°¸œ whey powder ®¦º° butter milk powder Áž}œ˜oœ (Á¦–¼, 2523) „µ¦Á˜·¤­µ¦‡Š˜´ª ª´˜™»ž¦³­Š‡r®¨´„Äœ„µ¦Á˜·¤­µ¦‡Š˜´ª (stabilizers) Ĝ °ŠŸ­¤š¸ÉčoÁ˜¦¸¥¤Ã¥Á„·¦r˜š´ÊŠœ¸Ê Á¡ºÉ°¦´„¬µ¨´„¬–³ÁŒ¡µ³˜´ªš¸É˜o°Š„µ¦ÄœÃ¥Á„·¦r˜Ä®o‡Š°¥¼n®¦º°Á¡·É¤ ¹ÊœÁnœ¨´„¬–³ÁœºÊ°­´¤Ÿ´­ (body and texture) ‡ªµ¤®œº— (viscosity/consistency) ¨´„¬–³ž¦µ„’—oµœÃ‡¦Š­¦oµŠ °ŠÁ‹¨ ¨³nª¥¨— ž{®µ„µ¦Â¥„´Êœ °ŠœÊε®µŠœ¤ (whey) ®¦º°š¸ÉÁ¦¸¥„ªnµ syneresis Áž}œ˜oœ œ°„‹µ„œ¸Ê ­µ¦‡Š˜´ª¥´Š nª¥Á¡·É¤°µ¥»„µ¦Á„ȝ¦´„¬µÂ¨³šÎµÄ®oŸ¨·˜£´–”r¤¸‡ªµ¤­¤ÉεÁ­¤° ×¥šÎµÄ®oÁ‹¨ÄœœÊε¤¸ž¦·¤µ–œÊε °­¦³­· 宦´„µ¦Á„·— syneresis ¨—¨Š ‡»–­¤´˜·š¸É—¸ °Š­µ¦‡Š˜´ª‡º°Å¤n¤¸„¨·Éœ¤¸ž¦³­·š›·£µ¡­¼Š ĜnªŠ pH ˜Éε ¨³„¦³‹µ¥˜´ªÅ—o—¸Äœ°»–®£¼¤·š¸ÉčoĜ„µ¦®¤´„œ¤ ­Îµ®¦´­µ¦Á‡¤¸š¸Éœ·¥¤ÄoÁž}œ­µ¦ 34

‡Š˜´ªÁnœ Á‹¨µ˜·œ vegetable gums (carboxymethyl-cellulose, locustbean ¨³ guar) ¨³ seaweed gums (alginates ¨³ carrageenans) Áž}œ˜oœ ­µ¦‡Š˜´ªÁ®¨nµœ¸Ê°µ‹ÄoÁ¡¸¥Š­µ¦ž¦³„°œ·—Á—¸¥ª ®¦º°­µ¦ž¦³„°Ÿ­¤®¨µ¥˜´ªŽ¹ÉŠ­µ¦ž¦³„°Â®¨´Š‹³Áž}œš¸Éœ·¥¤Äœ„µ¦‡oµ¤µ„ ÁœºÉ°Š‹µ„ ­µ¤µ¦™Äoŗo„´Ÿ¨·˜£´–”rÃ¥Á„·¦r˜®¨µ¥œ·—œ´ÉœÁ°Š „µ¦Á˜·¤­µ¦Ä®o‡ªµ¤®ªµœ ­µ¦Ä®o‡ªµ¤®ªµœ®¦º°š¸ÉÁ¦¸¥„ªnµ sweetener ¤´„Á˜·¤Äœ„µ¦Ÿ¨·˜ friut/flavoured yoghurt ®¦º°Äœ “sweet” natural yoghurt ×¥°µ«´¥„µ¦Á˜·¤­µ¦Ä®o‡ªµ¤®ªµœ¨ŠÅžÄœ °ŠŸ­¤Ã¥Á„·¦r˜ ®¦º°Á˜·¤Ÿ¨Å¤oš¸É¤¸‡ªµ¤®ªµœ¨ŠÅž š´ÊŠœ¸Êª´˜™»ž¦³­Š‡r®¨´„Äœ„µ¦Á˜·¤Á¡ºÉ°¨—‡ªµ¤Áž¦¸Ê¥ªÄœÃ¥Á„·¦r˜ °¥nµŠÅ¦„Șµ¤ ˜o°Š‡Îµœ¹Š™¹Šž{‹‹´¥˜nµŠÇ ŗo„n œ·— °Š­µ¦Ä®o‡ªµ¤®ªµœš¸Éčo ‡ªµ¤° °Š Ÿ¼o¦·Ã£‡ œ·— °ŠŸ¨Å¤oš¸ÉčoŸ¨š¸É°µ‹¥´¥´ÊŠ®´ªÁºÊ° „‘®¤µ¥ ¨³°ºÉœÇ Áž}œ˜oœÃ—¥š´ÉªÅžÂ¨oª friut/flavoured yoghurt °µ‹¤¸‡µ¦rÝűÁ—¦˜­¼Š™¹Š 20% Ž¹ÉŠÅ—o‹µ„œÊ嘵¨Äœœ¤š¸ÉÁ®¨º°‹µ„„µ¦®¤´„ œÊ嘵¨ÄœŸ¨Å¤o ¨³œÊ嘵¨š¸ÉÁ˜·¤Á oµÅž™oµ‡ªµ¤Á o¤ oœ °ŠœÊ嘵¨­¼ŠÁ„·œÅž °µ‹¤¸Ÿ¨¥´¥´ÊŠ„µ¦ Á‹¦· °Š®´ªÁºÊ°Å—oÁœºÉ°Š‹µ„Ÿ¨ °Š adverse osmotic °Š­µ¦™¼„¨³¨µ¥ÄœœÊε ¨³Ÿ¨ °Š water activity ĜåÁ„·¦r˜Ã—¥š´ÉªÅžž¦·¤µ–œÊ嘵¨š¸ÉÁ˜·¤¨ŠÄœÃ¥Á„·¦r˜Å¤n‡ª¦Á„·œ 10% ­µ¦Ä®o‡ªµ¤®ªµœš¸Éœ·¥¤ÄoĜ°»˜­µ®„¦¦¤ ŗo„n œÊ嘵¨Ž¼Ã‡¦­ „¨¼Ã‡­ ¢¦»‡Ã˜­ corn syrup glucose/galactose syrup ®¦º°¡ª„ sorbitol ¨³ saccharin Áž}œ˜oœ œ°„‹µ„œ¸Ê°µ‹¤¸„µ¦Á˜·¤­µ¦ž¦³„°°ºÉœÇ ¨ŠÄœœ¤—oª¥ Ánœ ­µ¦„´œÁ­¸¥®¦º°Á¡œ·Ž·¨¨·Áœ­ š¸ÉčošÎµ¨µ¥­£µ¡ °Š­µ¦ž’·¸ª³œ³Á¡œ·Ž·¨Á¨¸¥¤ Á¡ºÉ°Ä®oœ¤Á®¤µ³­¤˜n°„µ¦Ÿ¨·˜Ã¥Á„·¦r˜¤µ„š¸É­»—

2. „µ¦šÎµÄ®oÁž}œÁœºÊ°Á—¸¥ª„´œ ®¨´Š„µ¦ž¦´­nªœŸ­¤ °Šœ¤š¸ÉčoĜ„µ¦Á˜¦¸¥¤Ã¥Á„·¦r˜Á¡ºÉ°Ä®oŗoŸ¨·˜£´–”rš¸É¤¸‡»–£µ¡ ˜µ¤˜o°Š„µ¦Â¨oª „µ¦œÎµœ¤š¸Éž¦´Â¨oª¤µŸnµœ„¦³ªœ„µ¦šÎµÄ®oÁž}œÁœºÊ°Á—¸¥ª„´œ‹³¤¸Ÿ¨˜n°‡»–£µ¡ °Šœ¤ Ĝ—oµœ„µ¦Áž}œ­µ¦°·¤´¨´œš¸ÉÁž}œÁœºÊ°Á—¸¥ª„´œš´ÊŠœ¸Ê„¦³ªœ„µ¦—´Š„¨nµª­µ¤µ¦™„¦³šÎµÅ—o ×¥„µ¦Ä®oœ¤ŸnµœÁ‡¦ºÉ°ŠÃ±Ã¤‹¸ÅœÁŽ°¦r—oª¥‡ªµ¤Á¦Èª­¼ŠÃ—¥Ÿnµœn°ŠÁžd—Á¨È„Ç £µ¥Ä˜o‡ªµ¤—´œ­¼Š „µ¦Áž¨¸É¥œÂž¨Šš¸ÉÁ„·— ¹Êœ£µ¥®¨´Š„µ¦šÎµÄ®oÁž}œÁœºÊ°Á—¸¥ª„´œ¤¸Ÿ¨šÎµÄ®oÁœºÊ°­´¤Ÿ´­š¸Éŗo®¨´Š „µ¦®¤´„¤¸ÁœºÊ°Áœ¸¥œ¤µ„ ¹Êœ¤¸„¨·Éœ¦­š¸ÉÁž}œ‡¦¸¤Â¨³nª¥¨—„µ¦Á„·—‡¦¸¤š¸ÉŸ·ª®œoµ®¦º°„µ¦Â¥„´Êœ °ŠœÊε®µŠœ¤ (wheying-off) ­Îµ®¦´„µ¦Á¨º°„čoÁ‡¦ºÉ°ŠÃ±Ã¤‹¸ÅœŽr 1 ®¦º° 2 stage ‹³ ¹Êœ„´ ž¦·¤µ–Å ¤´œš¸É¤¸°¥¼nĜœ¤š¸Éž¦´°Š‡rž¦³„°Â¨oªÂ˜n×¥š´ÉªÅžœ¤Ã¥Á„·¦r˜‹³ÄoÁ‡¦ºÉ°ŠÃ±Ã¤‹¸ÅœŽr š¸É¤¸Á¡¸¥Š 1 stage š¸É°»–®£¼¤· 50 - 70 °Š«µÁŽ¨ÁŽ¸¥­ ¨³¤¸‡ªµ¤—´œ¦³®ªnµŠ 1,500 - 2,500 ž°œ—r˜n° ˜µ¦µŠœ·Êª (psi) (š°Š¥«, 2527) 35

3. „µ¦Ä®o‡ªµ¤¦o°œ „µ¦Ä®o‡ªµ¤¦o°œ Áž}œ ´Êœ˜°œš¸É­Îµ‡´°¸„ ´Êœ˜°œ®œ¹ÉŠ œ°„‹µ„Á¡·É¤‡ªµ¤Á o¤ oœ °Šœ¤ ¨oª¥´Š¤¸Ÿ¨˜n° °ŠŸ­¤š¸ÉčoÁ˜¦¸¥¤Ã¥Á„·¦r˜—´Š˜n°Åžœ¸Ê 1) šÎµ¨µ¥‹»¨·œš¦¸¥rš¸É„n°Ä®oÁ„·—懮¦º°‹»¨·œš¦¸¥r°ºÉœÇ š¸ÉŤn˜o°Š„µ¦ ­Îµ®¦´˜µ¦µŠ 2.6 ­—ŠÁª¨µ ¨³°»–®£¼¤·š¸ÉčoĜ„µ¦Ä®o‡ªµ¤¦o°œÂ„nœ¤ ¨³ °ŠŸ­¤š¸ÉčoĜ„µ¦Á˜¦¸¥¤Ã¥Á„·¦r˜ ˜nµŠÇ „´œ Ž¹ÉŠ‡ªµ¤¦o°œš¸Éčo¤´„Á¡¸¥Š¡°˜n°„µ¦šÎµ¨µ¥ÁŽ¨¨r‹»¨·œš¦¸¥r­nªœÄ®nš¸É°¥¼nĜœÊ圤—·Ášnµ œ´ÊœÂ˜n­ž°¦r®¦º°Á°œÅŽ¤rš¸Éšœ‡ªµ¤¦o°œÅ—o¥´Š‡Š¤¸Á®¨º°°¥¼nĜœ¤ °¥nµŠÅ¦„Șµ¤ œ¤š¸ÉŸnµœ‡ªµ¤ ¦o°œ ‹³Áž}œÂ®¨nŠÁ‹¦·Á˜·Ã˜š¸É—¸ °Š®´ªÁºÊ°Ã¥Á„·¦r˜ 2) „ε‹´—°µ„µ«š¸¤¸°¥¼nĜœ¤ Á¡ºÉ°šÎµÄ®o­£µª³Âª—¨o°¤Á®¤µ³­¤˜n°„µ¦Á‹¦· °ŠÁºÊ° ¨‡˜·„¤µ„¥·ÉŠ ¹ÊœÁœºÉ°Š‹µ„„·‹„¦¦¤ °Š‹»¨·œš¦¸¥rœ·—œ¸Ê˜o°Š„µ¦°µ„µ«Äœž¦·¤µ–œo°¥ (microaerophilic) 3) Áž¨¸É¥œÂž¨Š‡»–­¤´˜·šµŠÁ‡¤¸ „µ¥£µ¡ °Šœ¤ ×¥šÎµÄ®oÞ¦˜¸œ °ŠœÊε®µŠœ¤š¸É¤¸°¥¼n Ĝœ¤Ž¹ÉŠÅ—o„n ¡ª„°´¨¼¤·œ ¨³Ã„¨¼¨·œš¸ÉÁ­¸¥­£µ¡›¦¦¤µ˜· (denature) ¨oª˜„˜³„°œ œ°„ ‹µ„œ¸Ê¥´Š„n°Ä®oÁ„·—„µ¦¦ª¤˜´ª °ŠÃ¤Á¨„»¨Á‡Ž¸œ°¸œÁ„·—Áž}œ¦nµŠÂ® (network) Ĝ¨´„¬–³­µ¤¤·˜· ¹Êœ ¤µÃ—¥¦nµŠÂ®œ¸Ê‹³‹´Ãž¦˜¸œ °ŠœÊε®µŠœ¤Â¨oªšÎµÄ®oÃ¥Á„·¦r˜š¸Éŗo¤¸‡ªµ¤®œº— (consistency) ¤µ„ „ªnµÁ—·¤ 3) ¤¸‡ªµ¤Á®¤µ³­¤­Îµ®¦´„µ¦Á‹¦· °Š®´ªÁºÊ°Â¨‡˜·„š¸É¤¸„·‹„¦¦¤®¤´„š¸É°»–®£¼¤·‡n°œ oµŠ­¼Š (40 - 45 °Š«µÁŽ¨ÁŽ¸¥­) 4) šÎµÄ®oÞ¦˜¸œÄœœ¤™¼„šÎµ¨µ¥ (damage) Ä®o­µ¦¥n°¥Ç š¸ÉÁž}œÃ¤Á¨„»¨Á¨È„¨Š (breakdown products) Ž¹ÉŠ°µ‹Áž}œ­µ¦š¸ÉÁ¦nŠ„·‹„¦¦¤ °Š®´ªÁºÊ°Â¨‡˜·„ „µ¦Ä®o‡ªµ¤¦o°œÂ„nœ¤ ­µ¤µ¦™Á¦nŠ®¦º°¥´¥´ÊŠ„·‹„¦¦¤ °Š®´ªÁºÊ°Â¨‡˜·„Å—o š´ÊŠœ¸Ê ¹Êœ„´nªŠ °Š°»–®£¼¤· ¨³Áª¨µ—´Šœ¸Ê 36

˜µ¦µŠ 2.6 Áª¨µ ¨³°»–®£¼¤·š¸ÉčoĜ„µ¦Ä®o‡ªµ¤¦o°œÂ„nœ¤š¸ÉčoÁ˜¦¸¥¤Ã¥Á„·¦r˜

š¸É¤µ : ª¦µª»•· ¨³¦»nŠœ£µ (2532)

˜µ¦µŠ 2.6 ­µ¤µ¦™°›·µ¥‡ªµ¤­´¤¡´œ›r¦³®ªnµŠÁª¨µ„´°»–®£¼¤·š¸ÉÁ®¤µ³­¤˜n°„µ¦Á‹¦· °ŠÁºÊ°‹»¨·œš¦¸¥rÃ¥Á„·¦r˜Å—o—´Šœ¸Ê : (1) œ¤š¸ÉŸnµœ„µ¦Ä®o‡ªµ¤¦o°œÄœn°Š¦³®ªnµŠ°»–®£¼¤· 62 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 30 œµš¸ ¨³ 72 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 40 ª·œµš¸ ‹³nª¥Á¦nŠ„µ¦Á‹¦· °Š®´ªÁºÊ°Â¨‡˜·„ (2) œ¤š¸ÉŸnµœ„µ¦Ä®o‡ªµ¤¦o°œÄœªŠ¦³®ªn nµŠ°»–®£¼¤· 72 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 45 œµš¸ ¨³ 82 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 10-120 œµš¸ ¨³š¸É 90 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 1 - 45 œµš¸ ‹³­nŠŸ¨¥´¥´ÊŠ„µ¦Á‹¦· °Š®´ªÁºÊ°Â¨‡˜·„ (3) œ¤š¸ÉŸnµœ„µ¦Ä®o‡ªµ¤¦o°œ™¹Š 90 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 60 - 180 œµš¸ ®¦º°£µ¥ Ęo‡ªµ¤—´œš¸É 120 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 15 - 30 œµš¸ ‹³nª¥Á¦nŠ„µ¦Á‹¦· °Š®´ªÁºÊ°Â¨‡˜·„ (4) œ¤š¸ÉŸnµœ„µ¦Ä®o‡ªµ¤¦o°œ£µ¥Ä˜o‡ªµ¤—´œš¸É 120 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µœµœ ¤µ„„ªnµ 30 œµš¸ ‹³­ŠŸ¨¥n ´¥´ÊŠ„µ¦Á‹¦· °Š®´ªÁºÊ°Â¨‡˜·„ ˜µ¤ž„˜·°»–®£¼¤·Äœ„µ¦Ä®o‡ªµ¤¦o°œÂ„nœ¤Ã¥Á„·¦r˜°µ‹Áž}œÅ—o˜´ÊŠÂ˜n°»–®£¼¤·¡µ­Á‹°¦rŦŽr (72 °Š«µÁŽ¨ÁŽ¸¥­ 15 ª·œµš¸) ‹œ™¹Š°»–®£¼¤· UHT (133 °Š«µÁŽ¨ÁŽ¸¥­ 1 ª·œµš¸) ×¥š´ÉªÅžÄœ °»˜­µ®„¦¦¤œ¤œ·¥¤Ä®o‡ªµ¤¦o°œš¸É 85 °Š«µÁŽ¨ÁŽ¸¥­ 30 œµš¸ ­Îµ®¦´„¦³ªœ„µ¦Å¤n˜n°ÁœºÉ°Š ®¦º°šÎµÁž}œÂ„³ (batch process) ®¦º° 90 - 95 °Š«µÁŽ¨ÁŽ¸¥­ 5 - 10 œµš¸ ­Îµ®¦´„¦³ªœ„µ¦ ˜n°ÁœºÉ°Š (continuous process) 37

4. „¦³ªœ„µ¦®¤´„ œ¤š¸ÉŸnµœ„µ¦Ä®o‡ªµ¤¦o°œ ‹³˜o°ŠšÎµÄ®oÁ¥Èœ¨Š™¹Š°»–®£¼¤·š¸ÉÁ®¤µ³­¤Â¨oª‹¹Š­nŠÅž¥´Š ™´Š®¤´„Á¡ºÉ°šÎµ„µ¦®¤´„—oª¥®´ªÁºÊ°Á˜¦¸¥¤ ¹Êœ˜n°Åž ®´ªÁºÊ°Ã¥Á„·¦r˜‹³ž¦³„°—oª¥®´ªÁºÊ°­µ¥¡´œ›»r Ÿ­¤ °Š Lactobacillus bulgaricus ¨³ÁºÊ° Streptococcus thermophilus Ĝ°´˜¦µ­nªœš¸ÉÁšnµ„´œ ×¥š´ÉªÅž®´ªÁºÊ°‹³Äož¦³¤µ– 0.5 - 2% ®¨´Š„µ¦™nµ¥ÁºÊ°Â¨oª‹³šÎµ„µ¦n¤ (incubate) š¸É°»–®£¼¤· 37 - 44 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 4 - 6 ´ÉªÃ¤Š ®¦º°š¸É 32 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 12 ´ÉªÃ¤Š ˜n°¥nµŠÅ¦„Șµ¤ ­£µ¡š¸ÉÁ®¤µ³­¤­Îµ®¦´„µ¦Á‹¦· °Š®´ªÁºÊ°­µ¥¡´œ›»rŸ­¤‹³®¤´„š¸É°»–®£¼¤· 40 - 45 °Š«µÁŽ¨ÁŽ¸¥­ ´Êœ˜°œ °Š„µ¦®¤´„‹³Á„·— ¹ÊœÅ—o 2 ¨´„¬–³‡º° Ĝ„¦–¸š¸ÉŸ¨·˜ set yoghurt ‹³Á„·—„µ¦ ®¤´„Äœ£µœ³¦¦‹»š¸É‹³‹Îµ®œnµ¥ž¨¸„ (retail container) ®¦º°Äœ„¦–¸ °Š stirred yoghurt ‹³Á„·— „µ¦®¤´„ ¹ÊœÄœ™´Š®¤´„Ä®n ‹œ„¦³š´ÉŠ„µ¦®¤´„Á„·— ¹Êœ°¥nµŠ­¤¼¦–r¨oª‹¹ŠœÎµÅž¦¦‹»Á¡ºÉ°­nŠ ‹Îµ®œnµ¥˜n°Åž °¥nµŠÅ¦„Șµ¤ Ťnªnµ¨´„¬–³„µ¦Ÿ¨·˜Ã¥Á„·¦r˜‹³Áž}œ¨´„¬–³Ä—„Șµ¤ „µ¦Áž¨¸É¥œ ž¨ŠšµŠ¸ªÁ‡¤¸ °Š„µ¦Á„·—Á‹¨ (coagulum) ‹³¤¸¨´„¬–³Á®¤º°œ„´œ ‹³Â˜„˜nµŠ„´œÁ¡¸¥Š‡»–­¤´˜· °Š„µ¦Å®¨ (rheological property) °Š coagulum Ž¹ÉŠ¨´„¬–³ÁœºÊ° °ŠÃ¥Á„·¦r˜š¸Éŗo‹µ„ set yoghurt ‹³Å¤n™¼„¦„ªœ Á‹¨š¸Éŗo‹¹ŠÁž}œ¤ª¨ °ŠÂ Ȋ„¹ÉŠÁ®¨ª˜¨°—š´ÊŠ£µœ³¦¦‹» Ĝ –³š¸É stirred yoghurt ‹³Áž}œÁ‹¨š¸É¤¸¨´„¬–³Â˜„‹µ„„´œ (breaking gel structure) Á¤ºÉ°­·Êœ­»—„µ¦®¤´„ „n°œš¸É‹³šÎµÄ®oÁ¥Èœ

„µ¦Á„·—Á‹¨ °ŠÃ¥Á„·¦r˜ Áž}œŸ¨‹µ„ž’·„·¦·¥µšµŠ¸ª£µ¡ ¨³„µ¥£µ¡Äœœ¤ —´Š¤¸ ´Êœ˜°œ ˜µ¤¨Îµ—´—´Šœ¸Ê (1) ®´ªÁºÊ°Ã¥Á„·¦r˜ÄoœÊ嘵¨Â¨‡Ã˜­Äœœ¤Áž}œÂ®¨nŠ¡¨´ŠŠµœÄœ„µ¦Á‹¦·Á˜·Ã˜ ¨³šÎµ „µ¦®¤´„Ä®o„¦—¨‡˜·„¨³­µ¦ž¦³„°°ºÉœÇ °°„¤µ (2) „¦—¨‡˜·„š¸É­¦oµŠ ¹ÊœÁ¦ºÉ°¥Ç œ¸Ê ‹³­¨µ¥­£µ¡‡ªµ¤‡Š˜´ª °Š°œ»£µ‡Á‡Ž¸°¸œ (casein micelle ) ¨³šÎµÄ®o­µ¦ž¦³„°Á·ŠŽo°œ °ŠÃž¦˜¸œÄœœÊε®µŠœ¤­¼Á­¸¥­£µ¡›¦¦¤µ˜·Åž—oª¥ (3) Á„·—„µ¦¦ª¤˜´ª °Š casein micelles ¨³/®¦º°„¨»n¤ °Š micelled ¥n°¥Ç Á oµ—oª¥„´œ ¨³Á„·—„µ¦˜„˜³„°œµŠ­nªœ (coalesce) °°„¤µ Ĝ –³š¸É‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ Ą¨o‹»— isoelectric ‡º°¦³®ªnµŠ pH 4.6 - 4.7 (4) Á„·—ž’·„·¦·¥µ¦³®ªnµŠ °¨¢µ-¨‡Ã˜Ã„¨¼¨·œ/¸˜µ-¨‡Ã˜Ã„¨¼¨·œŽ¹ÉŠÁž}œÃž¦˜¸œš¸É °¥¼nĜ®µŠœÊ圤„´Á‡Ž¸°¸œšÎµÄ®oÁ„·— casein micelles š¸É¤¸‡ªµ¤‡Š˜´ª¤µ„ ¹Êœ—´Šœ´Êœ¦nµŠÂ® °ŠÁ‹¨š¸É 38

ž¦³„°—oª¥Ã‡¦Š­¦oµŠš¸Éœnœ°œœ¸Ê ­µ¤µ¦™‹´°Š‡rž¦³„°°ºÉœÇ š¸É¤¸°¥¼nĜ­nªœŸ­¤š¸ÉčoÁ˜¦¸¥¤ Ã¥Á„·¦r˜¦ª¤š´ÊŠœÊεĮo°¥¼nĜǦŠ­¦oµŠ—´Š„¨nµª—oª¥ (šæ‹œr, 2536)

5. „µ¦šÎµ‡ªµ¤Á¥Èœ ÁœºÉ°Š‹µ„„µ¦Ÿ¨·˜Ã¥Á„·¦r˜Áž}œ„¦³ªœ„µ¦šµŠ¸ª£µ¡ „µ¦šÎµÄ®oÁ¥Èœ‹¹ŠÁž}œª·›¸š¸Éœ·¥¤ÄoĜ „µ¦‡ª‡»¤„·‹„¦¦¤ °Š®´ªÁºÊ° ¨³Á°œÅŽ¤r „µ¦Ä®o‡ªµ¤Á¥ÈœÂ„n coagulum ‹³Á¦·É¤˜´ÊŠÂ˜nŸ¨·˜£´–”r ¤¸¦³—´‡ªµ¤Áž}œ„¦—˜µ¤˜o°Š„µ¦ž¦³¤µ–š¸É pH 4.6 ®¦º°‡ªµ¤Á o¤ oœ„¦—¨‡˜·„ž¦³¤µ– 0.9% ˜nš´ÊŠœ¸Ê ¹Êœ„´ž{‹‹´¥˜nµŠÇ ŗo„n œ·— °ŠÃ¥Á„·¦r˜š¸ÉŸ¨·˜ª·›¸Ä®o‡ªµ¤Á¥Èœ ¨³ž¦³­·š›·£µ¡ °Š„µ¦ ™nµ¥Áš‡ªµ¤¦o°œž¦³„°„´œ—oª¥ ‹»—ž¦³­Š‡r®¨´„ °Š„µ¦šÎµÄ®o coagulum Á¥Èœ¨Š‹µ„°»–®£¼¤· 30 - 45 °Š«µÁŽ¨ÁŽ¸¥­ Ä®o ˜É優nµ 10 °Š«µÁŽ¨ÁŽ¸¥­ (—¸š¸É­»—ž¦³¤µ– 5 °Š«µÁŽ¨ÁŽ¸¥­) š´œš¸Á¡ºÉ°‡ª‡»¤¦³—´‡ªµ¤Áž}œ„¦— ­»—šoµ¥ÄœŸ¨·˜£´–”r ÁœºÉ°Š‹µ„š¸É°»–®£¼¤·ž¦³¤µ– 10 °Š«µÁŽ¨ÁŽ¸¥­­µ¤µ¦™¥´¥´ÊŠ„·‹„¦¦¤ °Š ®´ªÁºÊ°Ã¥Á„·¦r˜Å—o

6. „µ¦Á˜·¤°Š‡rž¦³„°š¸ÉÄ®o„¨·Éœ¦­ ¨³­¸ „µ¦Á˜·¤°Š‡rž¦³„°š¸ÉÄ®o„¨·Éœ¦­ ¨³­¸ Á¡ºÉ°Á¡·É¤‡ªµ¤œ·¥¤Ä®o„nŸ¼o¦·Ã£‡ ¹Êœ„´œ·— °Š Ã¥Á„·¦r˜š¸É˜o°Š„µ¦ ­µ¦š¸ÉčoÁ˜·¤Á¡ºÉ°ª´˜™»ž¦³­Š‡r—´Š„¨nµªÄœ°»˜­µ®„¦¦¤Ÿ¨·˜Ã¥Á„·¦r˜Å—o„n Ÿ¨Å¤o ­µ¦Ä®o„¨·Éœ­¸ ¨³­µ¦ž¦³„°°ºÉœÇ ÁnœœÊεŸ¹ÊŠ™´Éª˜nµŠÇ ¤³Á º°Áš« „µÂ¢ Áž}œ˜oœ ĜšµŠ°»˜­µ®„¦¦¤œ·¥¤šÎµÄ®oÃ¥Á„·¦r˜Á¥Èœ¨Šš¸É°»–®£¼¤· 15 - 20 °Š«µÁŽ¨ÁŽ¸¥­ „n°œš¸É‹³œÎµ ŞŸ­¤„´Ÿ¨Å¤o®¦º°„¨·Éœ¦­ ‹µ„œ´Êœ‹¹Š¦¦‹»Á„ȝŪoĜ®o°ŠÁ¥ÈœÁ¡ºÉ°¦°„µ¦‹Îµ®œnµ¥˜n°Åž °¥nµŠÅ¦„Șµ¤ ¤oªnµ„¦¦¤ª·›¸„µ¦Ÿ¨·˜Ã¥Á„·¦r˜‹³¤¸Ÿ¨˜n°‡»–£µ¡ °ŠÃ¥Á„·¦r˜Â˜nž{‹‹´¥š¸É ­Îµ‡´°¸„°¥nµŠ®œ¹ÉŠš¸É¤¸Ÿ¨˜n°‡»–£µ¡ °ŠŸ¨·˜£´–”rÁnœÁ—¸¥ª„´œ‡º°‹»¨·œš¦¸¥rš¸ÉčoĜåÁ„·¦r˜

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Á¤ºÉ°Äo®´ªÁºÊ°š¸Én ȊĜ„µ¦Ÿ¨·˜Ã¥Á„·¦r˜‹ÎµÁž}œ˜o°Šn¤®´ªÁºÊ°Áž}œÁª¨µ 5 ´ÉªÃ¤Šš¸É 45 °Š«µÁŽ¨ÁŽ¸¥­ ®¦º° 11 ´ÉªÃ¤Šš¸É 32 °Š«µÁŽ¨ÁŽ¸¥­ ®¦º° 14 - 16 ´ÉªÃ¤Šš¸É 29 - 30 °Š«µÁŽ¨ÁŽ¸¥­ Á­¸¥„n°œ ×¥š´ÉªÅž®´ªÁºÊ°š¸Éčož¦³„°—oª¥­µ¥¡´œ›»rŸ­¤ °Š Lactobacillus bulgaricus ¨³ Streptococcus thermophilus Ĝ­´—­nªœš¸ÉÁšnµ„´œ ‡š¸Á¦¸¥Á®¨nµœ¸Ê‹³¤¸‡ªµ¤­´¤¡´œ›r¡¹ÉŠ¡µ„´œ Á¤ºÉ°Äo¦nª¤„´œš¸ÉÁ¦¸¥„ªnµ symbiosis ×¥ž„˜·‹³Ä®oÁºÊ°š´ÊŠ­°ŠÁ‹¦·¦nª¤„´œ£µ¥Ä˜o­£µª³š¸É‡ª‡»¤ Á¡ºÉ°Ä®oŗoÁºÊ°‹»¨·œš¦¸¥rš¸É¤¸­¤—»¨š¸É™¼„˜o°Š

£µ¡ 2.8 ®´ªÁºÊ°Ã¥Á„·¦r˜ž¦³„°—oª¥ Streptococcus thermophilus ¨³ Lactobacillus bulgaricus š¸É¤µ : ¦»nŠœ£µ (2531)

¨´„¬–³„µ¦¡¹ÉŠ¡µ°µ«´¥„´œ °Š‹»¨·œš¦¸¥rÁ®¨nµœ¸ÊĜ®´ªÁºÊ°Ã¥Á„·¦r˜‡º°Á¦·É¤Â¦„ÁºÊ° Streptococci ¤¸°»–®£¼¤„µ¦®¤· ´„š¸ÉÁ®¤µ³­¤š¸É 40 °Š«µÁŽ¨ÁŽ¸¥­ šÎµÄ®oÁºÊ°Á‹¦· ¹Êœ°¥nµŠÁ—nœ´— ¦³®ªnµŠ„µ¦®¤´„nªŠÂ¦„œ¸Ê‹³Á„·—„µ¦Áž¨¸É¥œÂž¨Š®¨µ¥°¥nµŠ ¹Êœ¤µ ÁºÊ° Streptococci Áž}œ‹»¨·œš¦¸¥r š¸É„n°Ä®oÁ„·— diacetyl ¨³­µ¦ž¦³„°š¸É‡¨oµ¥„´œŽ¹ÉŠ¤¸Ÿ¨˜n°„¨·Éœ¦­ °Š‡¦¸¤Áœ¥ (creamy/buttery) ĜŸ¨·˜£´–”r­»—šoµ¥ ÁºÊ° Streptococci œ¸Ê‹³nª¥„ε‹´—°°„Ž·Á‹œ°°„‹µ„œ¤Ž¹ÉŠ™oµ®µ„Á®¨º°°¥¼n°µ‹„n°Ä®oÁ„·— űצÁ‹œÁ¡°¦r°°„ÅŽ—r „µ¦Á‹¦·‹³—εÁœ·œ˜n°Åž‹œ„¦³š´ÉŠ‡ªµ¤Áž}œ„¦—™¹Š pH 5.5 ‹³¤¸­µ¦ °µ®µ¦š¸ÉÁ®¤µ³­¤­Îµ®¦´„µ¦Á‹¦· °ŠÁºÊ° Lactobacilli ˜n°Åž ÁºÊ° Lactobacillus bulgaricus ¤¸°»–®£¼¤·š¸ÉÁ®¤µ³­¤­Îµ®¦´„µ¦Á‹¦·š¸É 45 °Š«µÁŽ¨ÁŽ¸¥­ ¨³¥´ŠÄ®ož¦·¤µ–„¦—¨‡˜·„š¸É¤µ„¡°š¸É‹³­¦oµŠ acetaldehyde °¥¼n 23 - 41 ¡¸¡¸Á°È¤‡·—Áž}œ­´—­nªœ °Š­µ¦ž¦³„°š¸ÉÄ®o„¨·Éœ (volatile flavour compound) ™¹Š 90% œ°„‹µ„œ¸Ê¨oªÁºÊ° Lactobacilli ‹³ž¨n°¥„¦—°³¤·ÃœµŠ˜´ªš¸É¤¸Ÿ¨˜n°„µ¦Á‹¦· °ŠÁºÊ° Streptococci °¸„—oª¥ 40

®¨´Š„µ¦®¤´„Á­¦È‹­·ÊœÂ¨oª Ã¥Á„·¦r˜š¸Éŗo‹³¤¸¨´„¬–³ÁœºÊ°š¸Éœnœ ¹Êœš¸ÉÁ¦¸¥„ªnµ thickened yoghurt Ž¹ÉŠ‹³™¼„šÎµÄ®oÁ¥Èœ¨ŠÁž}œ 4.5 °Š«µÁŽ¨ÁŽ¸¥­ ¨³‡ŠÅªoš¸É°»–®£¼¤·œ¸Ê˜¨°—¦³¥³Áª¨µ„µ¦ ‹Îµ®œnµ¥ – °»–®£¼¤· œ¸Ê‡š¸Á¦¸¥¥´Š‡Š¤¸¸ª·˜°¥¼n ˜n„·‹„¦¦¤‡n°œ oµŠ‹Îµ„´—šÎµÄ®o„µ¦ÂnŠ˜´ªÂ¨³ ­¦oµŠ„¦—‹³oµ¨Š¤µ„ —´Š„¨nµª¤µÂ¨ªªo nµ‹»¨·œš¦¸¥rš¸ÉÁ„¸É¥ª o°ŠÄœ„µ¦Ÿ¨·˜Ã¥Á„·¦r˜‡º° Lactobacillus bulgaricus ¨³ Streptococcus thermophilus ˜nĜµŠž¦³Áš« Ánœœ·ªŽ¸Â¨œ—r®¦º°­ª·˜ÁŽ°¦r¨œ—r°µ‹¥°¤Ä®o ÁºÊ°Â¨‡˜·„œ·—°ºÉœ¦nª¤°¥¼n—oª¥ °¥nµŠÅ¦„Șµ¤ ‹³˜o°Š¤¸‹»¨·œš¦¸¥rš¸É­Îµ‡´­°Šœ·—œ¸ÊÁ­¤° Ž¹ÉŠ¨´„¬–³ œ¸ÊšÎµÄ®oÃ¥Á„·¦r˜¤¸¨´„¬–³š¸ÉÁ—nœ¨´„¬–³„µ¦¡¹ÉŠ¡µ°µ«´¥ °Š®´ªÁºÊ°š´ÊŠ­°Šœ¸Ê°µ‹‹³¡·‹µ¦–µ‹µ„„µ¦ ­¦oµŠ„¦—¨‡˜·„‹³Á¡·É¤ ¹ÊœÄœ¦³®ªnµŠ„µ¦Ÿ¨·˜Ã¥Á„·¦r˜Á¤ºÉ°Äo­µ¥¡´œ›»rŸ­¤ °ŠÁºÊ° Lactobacillus bulgaricus ¨³ Streptococcus thermophilus Á¤ºÉ°Áž¦¸¥Áš¸¥„´„µ¦ÄoÁºÊ°—´Š„¨nµªÁ¡¸¥Š­µ¥¡´œ›»r Á—¸¥ªÁšnµœ´Êœ—´ŠÂ­—ŠÄœ£µ¡ 2.9 œ°„‹µ„œ¸Ê‹ÎµœªœÁŽ¨¨rš¸ÉÁ¡·É¤ ¹Êœ˜n°®œ¹ÉŠ®œnª¥Áª¨µ °Š®´ªÁºÊ°­µ¥ ¡´œ›»rŸ­¤ ‹³Á¡·É¤ ¹ÊœÁž}œ‹Îµœªœ¤µ„ Á¤ºÉ°Áž¦¸¥Áš¸¥„´®´ªÁºÊ°š¸É¤¸­µ¥¡´œ›»rÁ—¸É¥ª š´ÊŠœ¸ÊÁœºÉ°Š‹µ„ÁºÊ° š´ÊŠ­°Š­µ¥¡´œ›»r¤¸‡ªµ¤­´¤¡´œ›r¡¹ÉŠ¡µ°µ«´¥„´œ (symbiosis relationship) œ´ÉœÁ°Š Ĝ‡ªµ¤Áž}œ ‹¦·ŠÂ¨oªÄœ®´ªÁºÊ°Ÿ­¤œ¸Ê‹ÎµœªœÁºÊ° Lactobacillus bulgaricus ‹³¥n°¥Ãž¦˜¸œÂ¨oªÄ®o„¦—°³¤·Ãœ ¡ª„ valine, glycine ¨³ histidine °°„¤µÄœœ¤Ž¹ÉŠÁž}œ­µ¦°µ®µ¦š¸É‹ÎµÁž}œ˜n°„µ¦Á‹¦· °ŠÁºÊ° Streptococcus thermophilus °¸„˜n°®œ¹ÉŠ (ª¦µª»•· ¨³¦»nŠœ£µ, 2532) 41

£µ¡ 2.9 °´˜¦µ„µ¦­¦oµŠ„¦— °ŠÁºÊ°Ã¥Á„·¦r˜­µ¥¡´œ›»rÁ—¸É¥ª ¨³­µ¥¡´œ›»rŸ­¤Á¤ºÉ°n¤š¸É°»–®£¼¤· 40 °Š«µÁŽ¨ÁŽ¸¥­ Ĝœ¤ µ—¤´œÁœ¥ (10% TS) ¨³Äo®´ªÁºÊ° 2% š¸É¤µ : Tamime (1977)

Ĝ„µ¦­¦oµŠ­µ¦Ä®o„¨·Éœ¦­ °ŠÃ¥Á„·¦r˜Ã—¥®´ªÁºÊ°­µ¥¡´œ›»rŸ­¤ ¡ªnµÁºÊ° Streptococcus thermophilus ‹³­¦oµŠ„¦—¢°¦r¤·‡°°„¤µ Ž¹ÉŠÁºÊ° Lactobacillus bulgaricus ‹³œÎµ„¦—¢°¦r¤·‡œ¸ÊŞ čoĜ„µ¦­¦oµŠ­µ¦š¸ÉÄ®o„¨·Éœ¦­¦ª¤š´ÊŠ acetaldehyde °°„¤µ—oª¥ —´Šœ´Êœ‹³Á®ÈœÅ—oªnµÁºÊ° Lactobacillus bulgaricus œ¸ÊÁž}œ˜´ª„µ¦­Îµ‡´Äœ„µ¦­¦oµŠ­µ¦š¸ÉÄ®o„¨·Éœ¦­ÄœÃ¥Á„·¦r˜Â˜n°¥nµŠÅ¦ „Șµ¤ ÁºÊ° Streptococcus thermophilus „È­µ¤µ¦™­¦oµŠ­µ¦Ä®o„¨·Éœ¦­¡ª„ acetaldehyde ŗo—oª¥ ˜nž¦·¤µ– °Š acetaldehyde š¸Éŗo‹µ„ÁºÊ° Streptococcus thermophilus ‹³œo°¥„ªnµÁ¤ºÉ°Áž¦¸¥Áš¸¥ „´ž¦·¤µ– °Š­µ¦—´Š„¨nµªš¸Éŗo‹µ„ÁºÊ° Lactobacillus bulgaricus Á¤ºÉ°„µ¦Áž¨¸É¥œÂž¨Š °Š­µ¦Á„·— ¹Êœš¸É°»–®£¼¤·„µ¦®¤´„ž„˜·ž¦³¤µ– 40 °Š«µÁŽ¨ÁŽ¸¥­ (¦´˜œµ, 2537) Ĝ¦³®ªnµŠ„µ¦®¤´„°»–®£¼¤·š¸ÉÁ®¤µ³­¤Äœ„µ¦šÎµŠµœ °ŠÁºÊ°­µ¥¡´œ›»rŸ­¤‹³Ášnµ„´ 40 - 42 °Š«µÁŽ¨ÁŽ¸¥­ ÁœºÉ°Š‹µ„°»–®£¼¤·œ¸Ê®´ªÁºÊ°Ã¥Á„·¦r˜š¸ÉŸ­¤„´œ­µ¤µ¦™¤¸„·‹„¦¦¤¦nª¤„´œÅ—o­¼Š­»— ÁœºÉ°Š‹µ„®´ªÁºÊ°š´ÊŠ­°Šœ·—¤¸°»–®£¼¤·„µ¦®¤´„š¸ÉÁ®¤µ³­¤­Îµ®¦´Â˜n¨³­µ¥¡´œ›»r˜„˜nµŠ„´œ‡º°š¸É °»–®£¼¤·„µ¦®¤´„Áž}œ 45 °Š«µÁŽ¨ÁŽ¸¥­ ‹³Á®¤µ³­¤­Îµ®¦´„µ¦­¦oµŠ„¦— °ŠÁºÊ°­µ¥¡´œ›»r 42

Lactobacillus bulgaricus ¨³š¸É°»–®£¼¤· 39 °Š«µÁŽ¨ÁŽ¸¥­ ‹³Á®¤µ³­¤­Îµ®¦´„µ¦­¦oµŠ„¦— °Š ÁºÊ°­µ¥¡´œ›»r Streptococcus thermophilus —´ŠÂ­—ŠÄœ£µ¡ 2.10 Ž¹ÉŠÁž¦¸¥Áš¸¥°´˜¦µ„µ¦­¦oµŠ„¦—¨‡˜·„ °Š®´ªÁºÊ°­µ¥¡´œ›»rŸ­¤ ¨³­µ¥¡´œ›»rÁ—¸É¥ªš¸É °»–®£¼¤·˜nµŠÇ „´œ Ĝœ¤ µ—¤´œÁœ¥š¸É¤¸ž¦·¤µ– °ŠÂ Ȋš´ÊŠ®¤— 10% ¨³Äo®´ªÁºÊ° 2% ‹³Á®Èœªnµ °´˜¦µ„µ¦­¦oµŠ„¦— °Š®´ªÁºÊ° Lactobacillus bulgaricus ¨³ Streptococcus thermophilus ‹³Á¡·É¤ ¹ÊœÁ¤ºÉ°°»–®£¼¤„µ¦®¤· ´„­¼Š ¹ÊœÂ¨³­¼Š­»—š¸É°»–®£¼¤· 40 ¨³ 45 °Š«µÁŽ¨ÁŽ¸¥­ ˜µ¤¨Îµ—´Ã—¥š¸É ÁºÊ° Streptococcus thermophilus ‹³¤¸„µ¦­¦oµŠ„¦—š¸É¤µ„„ªnµ°¥nµŠÅ¦„Șµ¤ Á¡ºÉ°Ä®o­´—­nªœ °Š ®´ªÁºÊ°š´ÊŠ­°ŠÁž}œ 1 : 1 ‡ª¦‹³Á¨º°„čo°»–®£¼¤·„µ¦®¤´„Áž}œ 42 °Š«µÁŽ¨ÁŽ¸¥­ ¤oªnµ„µ¦­¦oµŠ„¦— °Š®´ªÁºÊ°Ÿ­¤š´ÊŠ­°Š‹³­¼Š­»—š¸É°»–®£¼¤·„µ¦®¤´„š¸É 45 °Š«µÁŽ¨ÁŽ¸¥­„Șµ¤ (Robinson, 1994)

£µ¡ 2.10 °´˜¦µ„µ¦Ÿ¨·˜„¦—¨‡˜·„ °Š®´ªÁºÊ°­µ¥¡´œ›»rÁ—¸É¥ª ¨³­µ¥¡´œ›»rŸ­¤š¸É°»–®£¼¤· „µ¦®¤„˜´ nµŠÇ „´œ š¸É¤µ : Tamime (1977) 43

—´Šœ´Êœ­µ¤µ¦™­¦»ž¨´„¬–³ °Š®´ªÁºÊ°Ã¥Á„·¦r˜Å—o—´Šœ¸Ê (ª¦µª»•· ¨³¦»nŠœ£µ, 2532) 1) ÁºÊ° Streptococcus thermophilus ‹³¤¸„·‹„¦¦¤­¼ŠÄœ„µ¦ž¨n°¥„¦—¨‡˜·„ÄœnªŠÂ¦„ °Š„µ¦®¤´„—´Šœ´Êœ™oµ­µ¤µ¦™‡´—Á¨º°„ÁºÊ°­µ¥¡´œ›»rœ¸ÊÄ®o­µ¤µ¦™­¦oµŠ„¦—Å—o°¥nµŠ¦ª—Á¦Èª‹³šÎµÄ®o ­µ¤µ¦™¨—¦³¥³Áª¨µš¸ÉčoĜ„µ¦®¤´„ 2) ­µ¦°ºÉœÇ š¸Éŗo‹µ„„µ¦Áž¨¸É¥œÂž¨Š °ŠÁºÊ° œ°„‹µ„„¦—¨‡˜·„¨oª¥´Š¤¸­µ¦š¸É¤¸‡ªµ¤ ­Îµ‡´˜n°„µ¦­¦oµŠ„¨·Éœ¦­ (aroma and flavour) °ŠÃ¥Á„·¦r˜Ž¹ÉŠ­µ¦ž¦³„°Á®¨nµœ¸Êŗo‹µ„®´ªÁºÊ°š´ÊŠ ­°Š­µ¥¡´œ›»r ‹¹Š‹ÎµÁž}œ˜o°ŠÄ®oÁºÊ°š´ÊŠ­°Šœ·—œ¸ÊÁ‹¦·Äœ­´—­nªœš¸É­¤—»¨„´œ —´Šœ´Êœ­·ÉŠš¸É­Îµ‡´ °Š®´ªÁºÊ°Ã¥Á„·¦r˜œ°„‹µ„‹³Ä®o‡š¸Á¦¸¥š¸É¤¸¸ª·˜‹Îµœªœ¤µ„¨oª ®´ªÁºÊ°¥´Š‹ÎµÁž}œ˜o°Š¤¸‹ÎµœªœÁŽ¨¨rš¸É­¤—»¨„´œ°¸„—oª¥ °´˜¦µ„µ¦™nµ¥ÁºÊ°Ã—¥š´ÉªÅž‹³Äož¦³¤µ– 2% (v/v) Ž¹ÉŠ­µ¤µ¦™šÎµÄ®o„µ¦®¤´„Á„·— ¹Êœ°¥nµŠ­¤¼¦–r£µ¥Äœ 4 ´ÉªÃ¤Š Á¡ºÉ°Ä®oœ¤¤¸‹Îµœªœ ÁºÊ°Â¨‡˜·„ 3.0 - 4.0u107 ÁŽ¨¨r/¤·¨¨·¨·˜¦ „µ¦Á¨¸Ê¥ŠÁºÊ°š´ÊŠ­°Šœ·—Â¥„„´œ‹³Á‹¦·Å—o—¸š¸É­»—¨oª‹¹Š Ÿ­¤„´œÁž}œ®´ªÁºÊ°„n°œ„µ¦Äo˜nĜšµŠž’·´˜·‹³œ·¥¤Äo®´ªÁºÊ°Ÿ­¤š¸É¤¸°´˜¦µ­nªœ¦³®ªnµŠÁºÊ° Streptococcus thermophilus ¨³ Lactobacillus bulgaricus Ášnµ„´œ °¥nµŠÅ¦„Șµ¤ ¤oªnµ°´˜¦µ­nªœ¦³®ªnµŠ‹»¨·œš¦¸¥rš´ÊŠ­°Šœ·—Á¦·É¤˜oœ‹³Ášnµ„´ 1 : 1 ˜n °´˜¦µ­nªœœ¸Ê‹³Áž¨¸É¥œÂž¨Š°¥µŠ¦ª—Á¦n ȪÁ¤ºÉ°ÁºÊ° Streptococcus thermophilus Á¦·É¤Á oµ­¼n„µ¦Á‹¦· Ĝ¦³¥³ logarithmic phase ¨³‹³¤¸Á¡¸¥Š„¦—¨‡˜·„š¸É­³­¤°¥¼nĜœ¤Ášnµœ´Êœ®¨´Š‹µ„œ¸ÊÁºÊ° Lactobacillus bulgaricus ‹³Á‹¦·Áž}œÁºÊ°Á—nœ ¹Êœ¤µ Á¤ºÉ°­·Êœ­»—„µ¦®¤´„‹³¤¸¦³—´„¦—¨‡˜·„ ž¦³¤µ– 0.90 - 0.95% ¨³‹ÎµœªœÁŽ¨¨rĜ®´ªÁºÊ°‹³„¨´¤µ­¤—»¨°¸„‡¦´ÊŠ®œ¹ÉŠž¦·¤µ–ÁŽ¨¨r š´ÊŠ®¤— (total colony count) °ŠÁºÊ°Â¨‡˜·„ °µ‹Á„·œ 2.0u109 ÁŽ¨¨r/¤·¨¨·¨·˜¦ Ž¹ÉŠ¤¸Ÿ¨˜n°‡»–£µ¡ šµŠž¦³­µš­´¤Ÿ´­ (organoleptic quality) °ŠŸ¨·˜£´–”r­»—šoµ¥

„µ¦Áž¨¸É¥œÂž¨ŠšµŠ¸ªÁ‡¤¸ °Š„µ¦®¤´„Ã¥Á„·¦r˜ œªšµŠ„µ¦Áž¨¸É¥œÂž¨Š (metabolic pathway) š¸ÉÁ„·— ¹ÊœÄœ‹»¨·œš¦¸¥r ž¦³„°—oª¥ ž’·„·¦·¥µ®¨µ¥œ·—Ž¹ÉŠ‡ª‡»¤Ã—¥Á°œÅŽ¤rœ·—˜nµŠÇ „´œ „µ¦¥n°¥­¨µ¥­µ¦°µ®µ¦š¸É¤¸°¥¼nĜ°µ®µ¦ Á¨¸Ê¥ŠÁºÊ°¡ª„‡µ¦rÝűÁ—¦˜ Þ¦˜¸œ Å ¤´œ ¨³­µ¦°ºÉœÇ Ä®o¤¸Ã¤Á¨„»¨š¸ÉÁ¨È„¨Š „È‹´—ªnµÁž}œ„µ¦ Áž¨¸É¥œÂž¨Š—´Š„¨nµª °Š‡rž¦³„° °Š°µ®µ¦Á¨¸Ê¥ŠÁºÊ°‹¹Š¤­¸ nªœ­Îµ‡´˜n°„µ¦Á‹¦· ¨³ÂnŠ˜´ª °Š ®´ªÁºÊ° Streptococcus thermophilus ¨³ Lactobacillus bulgaricus ¦ª¤š´ÊŠ„¨·Éœ¦­ ¨³‡»–¨´„¬–³ °ŠŸ¨·˜£´–”rš¸Éŗo —´Šœ´Êœ„µ¦«¹„¬µ„µ¦Áž¨¸É¥œÂž¨ŠšµŠ¸ªÁ‡¤¸š¸ÉÁ„·— ¹ÊœÃ—¥®´ªÁºÊ°š´ÊŠ­°Šœ¸Ê¥n°¤ œÎµÅž­¼n„µ¦Ÿ¨·˜Ã¥Á„·¦r˜š¸É¤¸‡»–£µ¡­¼Š Ĝš¸Éœ¸Ê‹³¡·‹µ¦–µÁŒ¡µ³„µ¦Áž¨¸É¥œÂž¨Š °Š ‡µ¦rÝűÁ—¦˜š¸ÉÁ„·— ¹ÊœÁšnµœ´Êœ (ª¦µª»•· ¨³¦»nŠœ£µ, 2532) 44

œªšµŠ„µ¦Áž¨¸É¥œÂž¨Š ÁºÊ°Â¨‡˜·„‹³Å—o¦´¡¨´ŠŠµœ‹µ„„µ¦®¤´„‡µ¦rÝűÁ—¦˜ Ž¹ÉŠÅ—o„n œÊ嘵¨Â¨‡Ã˜­š¸É¤¸°¥¼n Ĝœ¤ Ž¹ÉŠ„µ¦¥n°¥­¨µ¥œÊ嘵¨Â¨‡Ã˜­‹³Á„·— ¹Êœ£µ¥ÄœÁŽ¨¨r °Š®´ªÁºÊ° Streptococcus thermophilus ¨³ Lactobacillus bulgaricus ×¥„µ¦œÎµœÊ嘵¨Â¨‡Ã˜­ŸnµœŸœ´ŠÁŽ¨¨r °Š®´ªÁºÊ° š´ÊŠ­°Š Ž¹ÉŠÄœ„¦–¸œ¸Ê­´œœ·¬“µœªnµ‹³°µ«´¥Á°œÅŽ¤r „µÂ¨‡Ã˜ÅŽ—r Áž°¦r¤¸Á°­ (galactoside permease) ‹µ„œ´ÊœÁ°œÅŽ¤r¸˜oµ-—¸-„µÂ¨‡Ã˜Ž·Á—­ (beta-D-galactosidase : E-gal) ‹³¥n°¥œÊ嘵¨ ¨‡Ã˜­£µ¥ÄœÁŽ¨¨rœ¸ÊÄ®oÁž}œœÊ嘵¨ —¸-„¨¼Ã‡­ (D-glucose) ¨³¸˜µ-—¸-„µÂ¨‡Ã˜­ (E-D- galactose) œÊ嘵¨—¸ - „¨¼Ã‡­ š¸Éŗo‹³Áž¨¸É¥œÅžÁž}œ„¦—¨‡˜·„£µ¥ÄœÁŽ¨¨r °Š®´ªÁºÊ°š´ÊŠ­°Š œ°„‹µ„œ¸Ê Á°œÅŽ¤r°¸„œ·—®œ¹ÉŠ‡º°¸˜µ-—¸-¢°­Ã¢„µÂ¨‡Ã˜Ž·Á—­ (beta-D-phosphogalactosidase : E-Pgal) „È‹³¥n°¥œÊ嘵¨Â¨‡Ã˜­Ä®oœÊ嘵¨-—¸-„¨¼Ã‡­ —oª¥ÁnœÁ—¸¥ª„´œŽ¹ÉŠÂ­—ŠÂœªšµŠ„µ¦ Áž¨¸É¥œÂž¨Š®¨´„Ç š¸ÉÁž}œÅžÅ—o —´ŠÂ­—ŠÄœ£µ¡ 2.11 (¨·œ‹Š, 2538) 45

£µ¡ 2.11 œªšµŠ„µ¦Áž¨¸É¥œÂž¨Š„µ¦ÄoœÊ嘵¨Â¨‡Ã˜­ °Š®´ªÁºÊ° Streptococcus thermophilus ¨³ Lactobacillus bulgaricus š¸É¤µ : Tamime ¨³ Robinson (1985)

„µ¦Á„·—­µ¦Ä®o„¨·Éœ¦­ (Production of flavour compounds) ®´ªÁºÊ°‹³­¦oµŠ­µ¦ž¦³„°š¸ÉÄ®o„¨·Éœ¦­˜nµŠÇ ĜåÁ„·¦r˜Ž¹ÉŠ‹³¡·‹µ¦–µ˜´ªÁž}œ­µ¦ ž¦³„°®¨´„Ç ‡º° „¦—¨‡˜·„ ¨³­µ¦ž¦³„°‡µ¦r°œ·¨ (carbonyl compounds) ¡ª„ acetaldehyde, acetone, acetion ®¦º° diacetyl ‹µ„„µ¦«¹„¬µÁ„¸É¥ª„´„µ¦­¦oµŠ„¨·Éœ¦­ °Š®´ªÁºÊ° ¡ªnµ„¨·Éœ¦­ °ŠÃ¥Á„·¦r˜Á„·—‹µ„ acetaldehyde ¨³­µ¦ž¦³„°°ºÉœÇ š¸É¥´ŠÂ¥„Ťnŗo¨³¥´Š ¡°¸„—oª¥ªnµ¦³—´ °Š acetaldehyde ĜåÁ„·¦r˜‹³­¼Š ¹ÊœÁ¤ºÉ°Äo®´ªÁºÊ°Ÿ­¤ °ŠÁºÊ° Streptococcus thermophilus ¨³ Lactobacillus bulgaricus —´ŠÂ­—ŠÄœ˜µ¦µŠ 2.7 46

˜µ¦µŠ 2.7 ž¦·¤µ– °Š­µ¦ž¦³„°‡µ¦r°œ·¨ (¡¸¡¸Á°È¤) š¸É­¦oµŠ ¹Êœ‹µ„®´ªÁºÊ°Ã¥Á„·¦r˜

Organism Acetaldehyde Acetone Acetoin Diacetyl S.thermophilus 1.0-8.3 0.2-5.2 1.5-7.0 0.1-13.0 L.bulgaricus 1.4-12.24.02 2.0- 0.3-3.2 Trace-2.0 0.5-13.0 Mixed cultures 41.0 1.3-4.0 2.2-5.7 0.4-0.9 š¸É¤µ : Tamine ¨³ Robinson (1985)

£µ¡ 2.12 Ÿœ£¼¤· °Šž’·„·¦·¥µš¸ÉÁ„¸É¥ª o°ŠÄœ„µ¦­¦oµŠ­µ¦ acetaldehyde š¸É¤µ : Tamime ¨³ Robinson (1985)

®´ªÁºÊ° Streptococcus thermophilus ¨³ Lactobacillus bulgaricus ‹³­¦oµŠ­µ¦Ä®o„¨·Éœ¦­ Ĝ¦³®ªnµŠ„µ¦®¤´„ ¨³¦³—´ °Š­µ¦˜nµŠÇ š¸Éŗo ‹³ ¹Êœ„´Á°œÅŽ¤rš¸Éčo­´ŠÁ‡¦µ³®r­µ¦ž¦³„° ‡µ¦r°œ·¨‹µ„°Š‡rž¦³„°š¸É¤¸°¥¼nĜœ¤ Ž¹ÉŠ°Š‡rž¦³„° °Šœ¤š¸É­Îµ‡´Äœ„µ¦­¦oµŠ acetaldehyde ‡º°œÊ嘵¨Â¨‡Ã˜­ (×¥ÁŒ¡µ³Äœ­nªœ °ŠœÊ嘵¨„¨¼Ã‡­) „¦—°³¤·Ãœ¡ª„ theronine ¨³ methionine ‹µ„£µ¡ 2.12 ‹³Â­—Šž’·„·¦·¥µšÉÁ„¸ ¸É¥ª o°ŠÄœ„µ¦Ÿ¨·˜ acetaldehyde ¨³ ethanol ‹µ„ „¨¼Ã‡­ —oª¥Á°œÅŽ¤r °´¨—¸Å±—r —¸Å±Ã—¦‹¸Áœ­ (aldehyde dehydrogenase) ¨³Â°¨„°±°¨r —¸Å±Ã—¦‹¸Áœ­ (alcohol dehydrogenase) ˜µ¤¨Îµ—´­nªœ„µ¦Áž¨¸É¥œÂž¨Š °Š theronine Á„·—‹µ„ 47

Á°œÅŽ¤r š¦¸Ã°œ·œ°´¨Ã—Á¨­ (theronine aldolase) Ž¹ÉŠ‹³Á„·—Äœ lactobacilli ¤µ„„ªnµ streptococci ¨³„µ¦Áž¨¸É¥œÂž¨Š °Š methionine ŞÁž}œ actaldehyde ‹³Â­—ŠÄœ£µ¡ 2.13 Aspartic acid

E-aspartyle phosphate

Aspartic-E-semialdehyde

Methionine S-adenosyl-homocysteine L-Homocysteine Cystathionine L-Homoserin

Homoserine phosphate

Threonine Glycine + Acetaldehyde £µ¡ 2.13 œªšµŠ„µ¦Áž¨¸É¥œ methionins ŞÁž}œ acetaldehyde °ŠÁºÊ° Streptococcus thermophilus š¸É¤µ : Tamime ¨³ Robinson (1985)

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2.1 „µ¦Á˜¦¸¥¤ÁºÊ°Á¦·É¤˜oœ (Starter culture propagation) ÁºÊ°Á¦·É¤˜oœ°¥¼nĜ¦¼ž °ŠÁºÊ°Á¦·É¤˜oœÂÂ®oŠš¸É™¼„šÎµÄ®o®oŠÃ—¥ª·›¸„µ¦ÂnÁ¥º°„ Ȋ (Freeze dried) ¤¸ž¦·¤µ–ÁºÊ°ž¦³¤µ– 1.0 u 1010 cfu/g Ž¹ÉŠž¦³„°—oª¥ÁºÊ°‹»¨·œš¦¸¥rĜ„¨»n¤ Thermophilic Lactic Culture, type Yoghurt ž¦³„°—oª¥ Streptococcus thermophilus ¨³ Lactobacillus delbrueckii subsp. Bulgaricus. Ĝ°´˜¦µ­nªœ 1 : 1 (YC-380 Freeze dried; Chr.Hansen, Denmark)

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´Êœ˜°œš¸É 1. „µ¦Á˜¦¸¥¤ª´˜™»—· Ĝ ´Êœ˜°œœ¸Ê‹³šÎµ„µ¦˜¦ª‹ÁÈ‡ª´˜™»—· ( oµªÃ¡—®ªµœ ¡´œ›»r¡·Á«¬­°Š­¸) ŗo„n ‡ªµ¤ „n°n°œ œµ— ¨³‡ªµ¤­¤ÉεÁ­¤° °Š {„ ¨³Á¤¨È— oµªÃ¡— ¦ª¤™¹Š˜Îµ®œ·˜nµŠÇ ץĮo¤¸ž¦·¤µ– °ŠÂ Ȋš´ÊŠ®¤—š¸É¨³¨µ¥œÊεŗo (Total Soluble Solid; TSS) °¥¼nĜnªŠ 12 - 16ÑBrix ®¨´Š‹µ„œ´ÊœšÎµ „µ¦´ÉŠœÊ宜´„ °Šª´˜™»—·Á¦·É¤˜oœœÎµÁž¨º°„ ¨³Á­oœÅ®¤°°„¨oµŠšÎµ‡ªµ¤­³°µ—´ÉŠœÊ宜´„ °Š {„ oµªÃ¡—š¸Éŗo ‹µ„œ´ÊœÄo¤¸— µœÁ°µÂ˜n­nªœ °ŠÁœºÊ° oµªÃ¡—®ªµœ ¨³šÎµ„µ¦´ÉŠœÊ宜´„ °ŠÁœºÊ° oµªÃ¡—š¸Éŗo ‹µ„œ´ÊœšÎµ„µ¦´ÉŠœÊ宜´„ÁœºÊ° oµªÃ¡—š¸Éŗo ®´„œÊ宜´„­nªœ °ŠÁž¨º°„ Å®¤ ¨³ Ž´Š oµªÃ¡—°°„ ‹µ„œ´ÊœšÎµ„µ¦‡Îµœª–Áž°¦rÁŽÈœ˜r °ŠŸ¨Ÿ¨·˜ (%yield) š¸Éŗo×¥­nªœÄ®n‹³°¥¼n ĜnªŠ 30 – 45% ¹Êœ°¥¼n„´ œµ— ¨³Á„¦— °Šª´˜™»—·Áž}œ®¨´„šÎµ„µ¦´ÉŠ˜ªŠœÊε­³°µ—Äœ ž¦·¤µ–­°ŠÁšnµ °ŠœÊ宜´„ °ŠÁœºÊ° oµªÃ¡—®ªµœš¸Éŗo šÎµ„µ¦ž{~œÄ®o¨³Á°¸¥——oª¥Á‡¦ºÉ°Šž{~œŸ¨Å¤o (blender) —oª¥‡ªµ¤Á¦Èª¦°­¼Š­»—Áž}œÁª¨µ œµœ 1 œµš¸ ¨oª„¦°ŠŸnµœŸoµ µªµŠÂ¥„Á°µ­nªœ °Š œÊ娳„µ„š¸Éŗo°°„‹µ„„´œÂ¨oª´ÉŠœÊ宜´„ °ŠœÊ圤 oµªÃ¡—š¸ÉŗoÁ¡ºÉ°ÄoĜ„µ¦‡Îµœª–­nªœŸ­¤ ˜n°Åž

´Êœ˜°œš¸É 2. „µ¦Á˜¦¸¥¤­nªœŸ­¤ šÎµ„µ¦´ÉŠ­nªœŸ­¤š¸Éŗo‹µ„Ÿœ„µ¦š—¨°ŠÃ—¥š¸É‡·—Ä®oœÊ宜´„ °ŠœÊ圤 oµªÃ¡—Áž}œ˜´ª ž¦´ž¦·¤µ˜¦ °Š­nªœŸ­¤š´ÊŠ®¤— (100%) ®µž¦·¤µ–­nªœŸ­¤°ºÉœÇ ‡º° œ¤ŸŠ µ—¤´œÁœ¥ œÊ嘵¨ Ž¼Ã‡¦­ ¨³­µ¦Ä®o‡ªµ¤‡Š˜´ª­nªœž¦·¤µ–®´ªÁºÊ°Ã¥Á„·¦r˜ÅªočoÁ˜·¤Äœ ´Êœ˜°œ­»—šoµ¥ ˜µ¤¦³—´ ­¼Š˜Éεš¸ÉŗoĜ˜n¨³®œnª¥„µ¦š—¨°ŠœÎµ­nªœŸ­¤ ‡º° œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­Ÿ­¤Ä®o Á oµ„´œÁ¡ºÉ°nª¥Ä®o‡ªµ¤­µ¤µ¦™Äœ„µ¦¨³¨µ¥—¸ ¹ÊœÁ¤ºÉ°œÎµÅžŸ­¤Ä®oÁ oµ„´œÊ圤 oµªÃ¡—š¸ÉŗošÎµ „µ¦Á˜¦¸¥¤Åªo ­nªœ­µ¦Ä®o‡ªµ¤‡Š˜´ªš¸ÉŗoÄ®oœÎµÅž¨³¨µ¥„´œÊε¦o°œÄœž¦·¤µ–Á¨È„œo°¥Á¡ºÉ°nª¥Ä®o ¨³¨µ¥Å—o—¸ ¹ÊœÂ¨oª‹¹ŠœÎµ¤µŸ­¤Ä®oÁ oµ„´­nªœŸ­¤°ºÉœÄœ£µ¥®¨´Š

´Êœ˜°œš¸É 3. „µ¦‰nµÁºÊ°—oª¥‡ªµ¤¦o°œ ®¨´Š‹µ„´ÉŠ˜ªŠ­nªœŸ­¤š¸Éŗo¨oªÄ®ošÎµ„µ¦Ÿ­¤­nªœŸ­¤š´ÊŠ®¤—‡º°œÊ圤 oµªÃ¡— œ¤ŸŠ µ—¤´œÁœ¥ œÊ嘵¨Ž¼Ã‡¦­ ¨³Á‹¨µ˜·œ Ÿ­¤Ä®oÁ oµ„´œÃ—¥ÄoÁ‡¦ºÉ°Šž{~œŸ­¤ œÎµÅž˜o¤š¸É°»–®£¼¤· 70 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 10 œµš¸ ¨³šÎµ„µ¦„¦°Š­nªœŸ­¤š¸Éŗo—oª¥Ÿoµ µªµŠ°¸„‡¦´ÊŠ®œ¹ÉŠ ‹µ„ œ´ÊœšÎµ„µ¦¦¦‹»­nªœŸ­¤š¸ÉŗoĜ ª— Duran œµ— 500 ¤·¨¨·¨¨·˜¦š¸ÉŸnµœ„µ¦‰nµÁºÊ°Â¨oªžd— µÄ®o ­œ·šÂ¨³œÎµÅž˜o¤ÄœœÊεÁ—º°— ‹œ„¦³š´ÉŠ°»–®£¼¤· °Š­nªœŸ­¤°¥¼nš¸É 85 °Š«µÁŽ¨ÁŽ¸¥­ šÎµ„µ¦‡Š 58

¦³—´‡ªµ¤¦o°œÄ®o°¥¼nš¸É 85 °Š«µÁŽ¸¥­ œµœ 30 œµš¸ Á¤ºÉ°‡¦Áª¨µ—´Š„¨nµªÄ®oœÎµ£µœ³—´Š„¨nµªÂn ¨ŠÄœ°nµŠœÊεÁ¥Èœš¸ÉnœÊε ȊŪo×¥š´œš¸ Á¡ºÉ°¨—°»–®£¼¤·Ä®o¨—¨ŠÁ®¨º° ž¦³¤µ– 37 °Š«µÁŽ¨ÁŽ¸¥­ Ä®oÁ¦Èªš¸É­»—

´Êœ˜°œš¸É 4. „µ¦™nµ¥®´ªÁºÊ°Á¦·É¤˜oœ Á¤ºÉ°šÎµ„µ¦‰nµÁºÊ°­nªœŸ­¤—´Š„¨nµª ¨³¨—°»–®£¼¤·¨Š‹œ™¹Š¦³—´š¸ÉÁ®¤µ³­¤Äœ„µ¦Á‹¦· °Š®´ªÁºÊ°Á¦·É¤˜oœÂ¨oªÄ®ošÎµ„µ¦™nµ¥®´ªÁºÊ°Á¦·É¤˜oœš¸Éŗo‹µ„„µ¦Á˜¦¸¥¤ Intermediate culture Ūo¨oª ¨ŠÅž ‹µ„œ´ÊœœÎµÅžn¤Äœ˜¼on¤ÁºÊ°˜µ¤°»–®£¼¤· ¨³Áª¨µ °ŠÂ˜n¨³®œnª¥š—¨°Š Á¤ºÉ°‡¦Áª¨µš¸Éčo Ĝ„¦³ªœ„µ¦®¤´„¨oªÄ®ošÎµ„µ¦¨—°»–®£¼¤·¨Š°¥nµŠ¦ª—Á¦ÈªÃ—¥ÂnĜœÊεÁ¥Èœ‹´—Á¡ºÉ°¥´¥´ÊŠ„µ¦ Á‹¦· °ŠÁºÊ°Á¦·É¤˜oœÂ¨oªœÎµÁ oµÁ„ȝ¦´„¬µÄœ˜¼oÁ¥Èœ°»–®£¼¤· 10 °Š«µÁŽ¨ÁŽ¸¥­ ‹µ„œ´ÊœœÎµÅžª·Á‡¦µ³®r ‡»–£µ¡šµŠ—oµœ˜nµŠÇ ¦ª¤™¹Š„µ¦ž¦³Á¤·œšµŠž¦³­µš­´¤Ÿ´­ £µ¥Äœ 2 ª´œ®¨´Š‹µ„Á­¦È‹­·Êœ „¦³ªœ„µ¦®¤´„Á¡ºÉ°¨—‡ªµ¤‡¨µ—Á‡¨ºÉ°œš¸ÉÁ„·—‹µ„„µ¦š—¨°Š ¨³„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœ ˜nµŠÇ 59 x ŸœŸ´ŠÂ­—Š„¦¦¤ª·›¸„µ¦Ÿ¨·˜Ã¥Á„·¦r˜œ¤ oµªÃ¡—

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2.3 „µ¦‡´—Á¨º°„ž{‹‹´¥š¸É¤¸°·š›·¡¨˜n°Ÿ¨·˜£´–”r ÁœºÉ°Š‹µ„¤¸®¨µ¥ž{‹‹´¥š¸É¤¸°·š›·¡¨˜n°Ÿ¨·˜£´–”r ‹¹Š˜o°Š¤¸„µ¦‡´—Á¨º°„ž{‹‹´¥ÁºÊ°Š˜oœÁ¡ºÉ° «¹„¬µªnµž{‹‹´¥Ä—Áž}œž{‹‹´¥š¸É¤¸Ÿ¨„¦³š˜n°Ÿ¨·˜£´–”r¤µ„®¦º°Áž}œž{‹‹´¥®¨´„ (Main effect) ×¥ čo„µ¦š—¨°ŠÂ Plackett and Burman Design (šæ‹œr, 2539) „µ¦š—¨°ŠÂœ¸Ê‹³‹´—¦³—´ ž{‹‹´¥˜nµŠÇ ˜n¨³ž{‹‹´¥°°„Áž}œ­°Š¦³—´‡º°¦³—´­¼Š (High level) ¨³¦³—´˜Éε (Low level) ¨oª —εÁœ·œ„µ¦š—¨°Š˜µ¤ÂŸœ ª·›¸„µ¦š—¨°ŠÂœ¸ÊÁž}œª·›¸š¸É¤¸ž¦³­·š›·£µ¡Äœ„µ¦„¨´Éœ„¦°Šž{‹‹´¥š¸É ¤¸‹Îµœªœ¤µ„Ä®oœo°¥¨ŠÅ—o¦³—´®œ¹ÉŠŽ¹ÉŠ‹³šÎµÄ®o„µ¦š—¨°Š ´Êœ˜n°ÅžŠnµ¥ ¹ÊœÁ¤ºÉ°š¦µ™¹Šž{‹‹´¥ ®¨´„š¸É¤¸Ÿ¨„¦³š˜n°Ÿ¨·˜£´–”r¨oªœÎµ o°¤¼¨š¸ÉŗoŞ«¹„¬µÄœ ´Êœ˜n°Ç Ş ž{‹‹´¥š¸É‹³œÎµ¤µ „¨´Éœ„¦°Š¤¸‹Îµœªœ 6 ž{‹‹´¥‹¹ŠÄoŸœ„µ¦š—¨°ŠÂ 12 ®œnª¥„µ¦š—¨°Š

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ž{‹‹´¥˜nµŠÇ (šœ—oª¥°´„¬¦£µ¬µ°´Š„§¬˜´ª¡·¤¡rÄ®n) ¦³—´˜Éε (-) ¦³—´­¼Š (+) A ž¦·¤µ–œ¤ŸŠ µ—¤´œÁœ¥ (%w/w) 5 9 B ž¦·¤µ–®´ªÁºÊ°Á¦·É¤˜oœ (%w/w) 3 5 C ž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­ (%w/w) 5 9 D ž¦·¤µ–­µ¦Á‹¨µ˜·œ (%w/w) 0.1 0.3 E ¦³—´°»–®£¼¤·Äœ„µ¦®¤´„ (°Š«µÁŽ¨ÁŽ¸¥­) 37 43 F ¦³¥³Áª¨µÄœ„µ¦®¤´„ (´ÉªÃ¤Š) 6 14 G – K „ε®œ—Áž}œ Dummy variable ®¤µ¥Á®˜» : Á˜¦¸¥¤Ÿ¨·˜£´–”r®œnª¥š—¨°Š¨³ 1 „·Ã¨„¦´¤ 61

˜µ¦µŠ 4.2 Ÿœ„µ¦š—¨°ŠÂ Plackett and Burman Design; N = 12 ®œnª¥š—¨°Š ABCDEFGHIJK 1++-+++---+- 2+-+++---+-+ 3 -+++- --+-++ 4+++---+-++- 5++---+-++-+ 6 +---+-++-++ 7---+-++-+++ 8--+-++-+++- 9-+-++-+++-- 10 + - + + - + + + - - - 11 - + + - + + + - - - + 12------®¤µ¥Á®˜» : + šœ„µ¦Äož{‹‹´¥Äœ¦³—´­¼Š, - šœ„µ¦Äož{‹‹´¥Äœ¦³—´˜Éε

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2.4 „µ¦ª·Á‡¦µ³®r‡»–£µ¡ °ŠŸ¨·˜£´–”r 2.4.1 ‡»–£µ¡šµŠ„µ¥£µ¡ (Physical qualities) : šÎµ„µ¦ª·Á‡¦µ³®r—´Š˜°œš¸É 1 2.4.2 ‡»–£µ¡šµŠÁ‡¤¸ (Chemical qualities) : šÎµ„µ¦ª·Á‡¦µ³®r—´Š˜°œš¸É 1 2.4.3 ‡»–£µ¡šµŠž¦³­µš­´¤Ÿ´­ (Sensory evaluations qualities) : š—­°Ã—¥Äoš—­° Ideal ratio profile technique (šæ‹œr, 2539) čoŸ¼o š—­°·¤ 10 ‡œ šÎµ„µ¦ž¦³Á¤·œ¨´„¬–³šµŠž¦³­µš­´¤Ÿ´­ (Attributes) ˜nµŠÇ °ŠŸ¨·˜£´–”r œ¤®¤´„Å—o„n ­¸ ‡ªµ¤Á¦¸¥Áœ¸¥œ „µ¦Â¥„˜´ª °ŠœÊεÁª¥r (whey off) ‡ªµ¤¨ºÉœ‡° ‡ªµ¤ oœ®œº—„¨·Éœœ¤ŸŠ „¨·Éœ oµªÃ¡— „¨·Éœ„¦— ¦­Áž¦¸Ê¥ª ¦­®ªµœ ¨³„µ¦¥°¤¦´Ã—¥¦ª¤ 62

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‹µ„Ÿ¨„µ¦š—¨°ŠÄœ˜°œš¸É 2 šÎµÄ®o­µ¤µ¦™„¨´Éœ„¦°Šž{‹‹´¥®¨´„ (main factors) š¸É¤¸ °·š›·¡¨˜n°‡»–£µ¡ °ŠŸ¨·˜£´–”r°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜·Å—oš´ÊŠ®¤— 4 ž{‹‹´¥‡º° œ¤ŸŠ µ—¤´œÁœ¥ (A) ®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ (B) œÊ嘵¨Ž¼Ã‡¦­ (C) ¨³¦³¥³Áª¨µÄœ„µ¦®¤´„ (E) œÎµž{‹‹´¥—´Š „¨nµª¤µ«¹„¬µÄœ¦µ¥¨³Á°¸¥— Á¡ºÉ°®µž¦·¤µ–„µ¦Äoš¸ÉÁ®¤µ³­¤ ×¥ªµŠÂŸœ„µ¦š—¨°ŠÂ 2n Factorial experiment with center points šÎµ„µ¦«¹„¬µž{‹‹´¥š¸ÉÁ„¸É¥ª o°Š„´­£µª³„µ¦®¤´„Å—o„n ž¦·¤µ–®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ (% w/w) „´ ¦³¥³Áª¨µÄœ„µ¦®¤´„ (´ÉªÃ¤Š) šÎµ„µ¦ªµŠÂŸœ„µ¦ š—¨°ŠÂ 22 Factorial design with 2 centerpoints Á¤ºÉ°š¦µ¦³—´„µ¦Äo °Šž{‹‹´¥š´ÊŠ­°ŠÂ¨oª„È ‹¹ŠšÎµ„µ¦«¹„¬µž{‹‹´¥š¸ÉÁ„¸É¥ª o°Š„´­nªœŸ­¤ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—˜n°Åž ‡º°šÎµ„µ¦ «¹„¬µž{‹‹´¥ž¦·¤µ–œ¤ŸŠ µ—¤´œÁœ¥ (A) ¨³ž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­ (C) ×¥šÎµ„µ¦ªµŠÂŸœ„µ¦ š—¨°ŠÂ 22 Factorial design with 2 centerpoints —´ŠÂ­—ŠÄœÂŸœ„µ¦š—¨°Š 4.1 ¨³ „µ¦š—¨°Š 4.2 ˜µ¤¨Îµ—´ x „µ¦š—¨°Šš¸É 3.1 «¹„¬µ¦³—´„µ¦Äo °Š®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ ¨³¦³¥³Áª¨µÄœ„µ¦®¤´„

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œ¤ŸŠ µ—¤´œÁœ¥ (% w/w) 5.00 7.00 9.00 ®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ (% w/w) 3.00 4.00 5.00 œÊ嘵¨Ž¼Ã‡¦­ (% w/w) 5.00 7.00 9.00 ¦³¥³Áª¨µÄœ„µ¦®¤´„ (´ÉªÃ¤Š) 6.00 10.00 14.00

˜µ¦µŠ 4.4 ­¼˜¦ ¨³­nªœŸ­¤ °Š„µ¦«¹„¬µ¦³—´„µ¦Äo®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ ¨³¦³¥³Áª¨µÄœ „µ¦®¤´„Ã¥Á„·¦r˜œ¤ oµªÃ¡— ­nªœŸ­¤ ¦³—´˜É妳—´„¨µŠ ¦³—´­¼Š

®´ªÁÊ°‹º »¨·œš¦¸¥rÁ¦·É¤˜oœ (% w/w) 3 4 5 ¦³¥³Áª¨µÄœ„µ¦®¤´„ (´ÉªÃ¤Š) 6 10 14

ž{‹‹´¥š¸É¤¸¦³—´„µ¦Äoš¸É‡Šš¸É - œ¤ŸŠ µ—¤´œÁœ¥ (% w/w) 9.00 - œÊ嘵¨Ž¼Ã‡¦­ (% w/w) 9.00 - Á‹¨µ˜·œ (% w/w) 0.10 - °»–®£¼¤·Äœ„µ¦®¤´„ 37 °Š«µÁŽ¨ÁŽ¸¥­ 64

˜µ¦µŠ 4.5 Ÿœ„µ¦š—¨°ŠÂ 22 factorial design with 2 centerpoints °Š„µ¦«¹„¬µ¦³—´„µ¦ čo®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœÂ¨³¦³¥³Áª¨µÄœ„µ¦®¤´„Ã¥Á„·¦r˜œ¤ oµªÃ¡—

­·ÉŠš—¨°Š ¦®´­¦³—´ °Šž{‹‹´¥š¸É«¹„¬µ ®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ ¦³¥³Áª¨µÄœ„µ¦®¤´„

1 (l) -1 -1 2 a +1-1 3 b -1+1 4ab+1+1

5cp1 0 0

6cp2 0 0

®¤µ¥Á®˜» : (l) = ¦³—´˜Éε a = ®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ b = ¦³¥³Áª¨µÄœ„µ¦®¤´„ cp = ‹»—„¹ÉŠ„¨µŠ

x „µ¦ª·Á‡¦µ³®r‡»–£µ¡ °ŠŸ¨·˜£´–”r 4.1.1 ‡»–£µ¡šµŠ„µ¥£µ¡ (Physical qualities): 4 1.2 ‡»–£µ¡šµŠÁ‡¤¸ (Chemical qualities): 4 1.3 ‡»–£µ¡šµŠž¦³­µš­´¤Ÿ´­ (Sensory evaluations qualities): x —´ŠÂ­—Š¦µ¥¨³Á°¸¥—„µ¦ª·Á‡¦µ³®rĜ„µ¦š—¨°Š˜°œš¸É 2 65 x „µ¦š—¨°Šš¸É 3.2 «¹„¬µ¦³—´„µ¦Äo °Šœ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­

‹µ„Ÿ¨„µ¦š—¨°ŠÄœ˜°œš¸É 3.1 šÎµÄ®oš¦µ¦³—´„µ¦Äo °Šž{‹‹´¥®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ ¨³¦³¥³Áª¨µÄœ„µ¦®¤´„Ã¥Á„·¦r˜œ¤ oµªÃ¡— ‡º° 3.00% ¨³ 10 ´ÉªÃ¤Š ˜µ¤¨Îµ—´—´Šœ´ÊœÄœ„µ¦ š—¨°Šœ¸Ê Á¦µ‹³šÎµ„µ¦„ε®œ—ž{‹‹´¥®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ (B), Á‹¨µ˜·œ (D), ¦³¥³Áª¨µÄœ„µ¦ ®¤´„ (E) ¨³°»–®£¼¤·Äœ„µ¦®¤´„ (F) Áž}œž{‹‹´¥‡Šš¸É ×¥šÎµ„µ¦„ε®œ—¦³—´ °Šž{‹‹´¥ D ¨³ F Ĝ¦³—˜´ ÉεŽ¹ÉŠÁž}œŸ¨š¸Éŗo‹µ„„µ¦š—¨°ŠÄœ˜°œš¸É 2 (Plackett and Burmann; N = 12) ×¥šÎµ„µ¦ªµŠÂŸœ„µ¦š—¨°ŠÂ 22 factorial design with 2 centerpoints ¨³„ε®œ— Ä®o œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ Áž}œž{‹‹´¥š¸É˜o°Š„µ¦«¹„¬µ Ž¹ÉŠ­µ¤µ¦™„ε®œ—­¼˜¦ ¨³ „¦³ªœ„µ¦š—¨°ŠÅ—o—´Šœ¸Ê

šÎµ„µ¦„ε®œ—­¼˜¦

- ®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ (B) 3.00% w/w - Á‹¨µ˜·œ (D) 0.10% w/w - ¦³¥³Áª¨µÄœ„µ¦®¤´„ (E) 10 ´ÉªÃ¤Š - °»–®£¼¤·Äœ„µ¦®¤´„ (F) 37 °Š«µÁŽ¨ÁŽ¸¥­

­nªœž{‹‹´¥š¸ÉÁ®¨º°‡º° œ¤ŸŠ µ—¤´œÁœ¥ (A) ¨³ œÊ嘵¨Ž¼Ã‡¦­ (C) šÎµ„µ¦„ε®œ—nªŠ °Š„µ¦«¹„¬µ °Š¦³—´ž{‹‹´¥š´ÊŠ­°Š ŗo—´Šœ¸Ê - œ¤ŸŠ µ—¤´œÁœ¥ (A) = 5 – 9% (5, 7, 9) - œÊ嘵¨Ž¼Ã‡¦­ (C) = 5 – 9% (5, 7, 9) x ˜´ªÁ¨ ĜªŠÁ¨ÈÂ­—Š™¹Š¦³—´„µ¦Äo °Šž{‹‹´¥‡º°¦³—´˜É妳—´„¨µŠ ¨³¦³—´­¼Š ˜µ¤¨Îµ—´ 66

˜µ¦µŠ 4.6 ­¼˜¦ ¨³­nªœŸ­¤ °Š„µ¦«¹„¬µ¦³—´ °Šœ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­

­nªœŸ­¤ ¦³—´˜É妳—´„¨µŠ ¦³—´­¼Š

œ¤ŸŠ µ—¤´œÁœ¥ (% w/w) 5.00 7.00 9.00 œÊ嘵¨Ž¼Ã‡¦­ (% w/w) 5.00 7.00 9.00

ž{‹‹´¥š¸É¤¸¦³—´„µ¦Äoš¸É‡Šš¸É - ®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ (% w/w) 3.00 - Á‹¨µ˜·œ (% w/w) 0.10 - ¦³¥³Áª¨µÄœ„µ¦®¤´„ (´ÉªÃ¤Š) 10 - °»–®£¼¤·Äœ„µ¦®¤´„ (ÑC) 37

˜µ¦µŠ 4.7 Ÿœ„µ¦š—¨°ŠÂ 22 factorial design with 2 centerpoints °Š„µ¦«¹„¬µ¦³—´„µ¦ čoœ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­

®œnª¥š—¨°Š ¦®´­¦³—´ °Šž{‹‹´¥š¸É«¹„¬µ œ¤ŸŠ µ—¤´œÁœ¥ œÊ嘵¨Ž¼Ã‡¦­

1 (l) -1 -1 2 a +1-1 3 b -1+1 4ab+1+1

5cp1 0 0

6cp2 0 0

®¤µ¥Á®˜» : (l) = ¦³—´˜Éε a = œ¤ŸŠ µ—¤´œÁœ¥ b = œÊ嘵¨Ž¼Ã‡¦­ cp = ‹»—„¹ÉŠ„¨µŠ 67 x „µ¦ª·Á‡¦µ³®r‡»–£µ¡ °ŠŸ¨·˜£´–”r 4.2.1 ‡»–£µ¡šµŠ„µ¥£µ¡ (Physical qualities): 4.2.2 ‡»–£µ¡šµŠÁ‡¤¸ (Chemical qualities): 4.2.3 ‡»–£µ¡šµŠž¦³­µš­´¤Ÿ´­ (Sensory evaluations qualities): x —´ŠÂ­—Š¦µ¥¨³Á°¸¥—„µ¦ª·Á‡¦µ³®rĜ„µ¦š—¨°Š˜°œš¸É 2

œÎµ o°¤¼¨š´ÊŠ®¤—¤µª·Á‡¦µ³®rŸ¨šµŠ—oµœ­™·˜· ץčoª·›¸„µ¦ª·Á‡¦µ³®r¦¸Á„¦­´œ (regression analysis) œ·—¦¸Á„¦­´œÁ­oœ˜¦ŠÂ®¨µ¥˜´ªÂž¦ (multiple linear regression) ×¥šÎµ„µ¦„ε®œ— ¦®´­ (coding) ž{‹‹´¥˜nµŠÇ —´Šœ¸Ê –1, 0 ¨³ +1 ˜µ¤¨Îµ—´Á¡ºÉ°®µ o°­¦»ž‹µ„„µ¦š—¨°Š™¹Š°·š›·¡¨ °Š œ¤ŸŠ µ—¤´œÁœ¥ œÊ嘵¨Ž¼Ã‡¦­ ¨³¦³¥³Áª¨µÄœ„µ¦®¤´„š¸É¤¸˜n°‡»–£µ¡ ¨³„µ¦¥°¤¦´ °ŠŸ¼o¦·Ã£‡š¸É¤¸˜n°Ÿ¨·˜£´–”r—´Š„¨nµª ¦ª¤š´ÊŠ‡Îµœª–®µ¦³—´ °Šž{‹‹´¥š¸ÉÁ®¤µ³­¤ÄœÂ˜n¨³ ž{‹‹´¥Ã—¥¡·‹µ¦–µ‹µ„­¤„µ¦™°—™°¥š¸É¤¸‡nµ R2 ­¼ŠÇ (Á oµÄ„¨o 1) ‡nµ R2 œ¸ÊÁž}œ‡nµš¸É­—Š™¹Š‡ªµ¤ ­´¤¡´œ›r¦³®ªnµŠ˜´ªÂž¦š¸É„ε¨´Š«¹„¬µ ™oµ‡nµ R2 ­¼Š ®¤µ¥™¹Š‡ªµ¤­´¤¡´œ›r °ŠÂ˜n¨³˜´ªÂž¦Äœ ­¤„µ¦™—™°¥œ´ÊœÇ ¤¸‡ªµ¤Á®¤µ³­¤ (fit) „´Ÿ¨š¸Éŗo‡n°œ oµŠ­¼Š ­¤„µ¦š¸Éŗo‹³¤¸‡ªµ¤Â¤nœ¥ÎµÄœ „µ¦‡µ—‡³Áœ®¦º°šÎµœµ¥Ÿ¨„µ¦š—¨°ŠÅ—o‡n°œ oµŠ­¼ŠÁnœ„´œ ĜšµŠ„¨´„´œ™oµ‡nµ R2 ˜Éε„È‹³šÎµÄ®o ‡ªµ¤Â¤nœ¥ÎµÄœ„µ¦šÎµœµ¥Ÿ¨„µ¦š—¨°Šœ´Êœ¨—¨Š—oª¥ ‹µ„œ´ÊœœÎµ­¤„µ¦™—™°¥Â˜n¨³­¤„µ¦š¸Éŗo Ž¹ÉŠ°¥¼nĜ¨´„¬–³­¤„µ¦š¸ÉÁ oµ¦®´­Åªo (coded regression equation) ¤µšÎµ„µ¦™°—¦®´­ (decoding) Á¡ºÉ°Ä®oŗoŸ¨š¸ÉÁž}œ‡nµ‹¦·Š

®¨´„„µ¦™°—¦®´­ °Š­¤„µ¦Áž}œ coded equation —´Š„¨nµª­µ¤µ¦™šÎµÅ—o×¥„µ¦œÎµÁ°µ ­¤„µ¦ coded equation š¸É¤¸˜´ªÂž¦š¸É¥´ŠÅ¤nŗo™°—¦®´­¤µÂ„o­¤„µ¦Ã—¥¤¸­¼˜¦‡Îµœª–—´Šœ¸Ê

˜´ªÂž¦Á oµ¦®´­ = ‡nµ‹¦·Š – (‡nµš¸É¦³—´­¼Š °Šž{‹‹´¥œ´Êœ + ‡nµš¸É¦³—´˜Éε °Šž{‹‹´¥œ´Êœ) /2 (‡nµš¸É¦³—­´ ¼Š °Šž{‹‹´¥œ´Êœ – ‡nµš¸É¦³—´˜Éε °Šž{‹‹´¥œ´Êœ) /2

‹µ„œ´ÊœœÎµÁ°µ˜´ªÂž¦Á oµ¦®´­ÅžÂšœÄœ­¤„µ¦ coded equation ¨³Â„o­¤„µ¦Ä®oÁž}œ ­¤„µ¦š¸É™°—¦®´­Â¨oª ( decode equation) ¨oª‹¹ŠœÎµ­¤„µ¦š¸É™°—¦®´­Â¨oªÅž‡µ—‡³ÁœŸ¨š¸É‹³Á„·— ¹ÊœÅ—o ˜n„µ¦‡µ—‡³Áœœ´Êœ‹³˜o°ŠÅ¤nšÎµÄ®onªŠš¸ÉÁ„·œ‹µ„nªŠ °Š¦³—´ž{‹‹´¥š¸Éŗo„ε®œ—Ūo¨oªÄœ „µ¦š—¨°Š (°·«¦¡Š¬r, 2544) 68

˜°œš¸É 4. «¹„¬µ‡»–£µ¡ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—˜µ¤­¼˜¦ ¨³„¦³ªœ„µ¦Ÿ¨·˜š¸É Á®¤µ³­¤

Ÿ¨·˜Ã¥Á„·¦r˜‹µ„œ¤ oµªÃ¡—˜µ¤­¼˜¦ ¨³„¦³ªœ„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤—´Šš¸Éŗo¡´•œµ Ÿ¨·˜£´–”rÁºÊ°Š˜oœÅªo¨oª Ĝ„µ¦š—¨°Š˜°œš¸É 1 - ˜°œš¸É 3 ­µ¤µ¦™­¦»ž­¼˜¦„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤ ­Îµ®¦´„µ¦Ÿ¨·˜Ÿ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡— Á¡ºÉ°Ä®oŗoŸ¨·˜£´–”rš¸É¤¸‡»–£µ¡—¸ ¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼o¦·Ã£‡¤µ„š¸É­»— ‹µ„œ´Êœ«¹„¬µ ¨³ª·Á‡¦µ³®r‡»–£µ¡Äœ—oµœ˜nµŠÇ („µ¥£µ¡ Á‡¤¸ ‹»¨¸ªªš¥µ· ¨³šµŠ—oµœž¦³­µš­´¤Ÿ´­) °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—˜n°Åž

˜µ¦µŠ 4.8 ­¼˜¦„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤­Îµ®¦´„µ¦Ÿ¨·˜Ÿ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—

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5.1 Ÿ¨„µ¦š—­°šµŠž¦³­µš­´¤Ÿ´­Ã—¥Ÿ¼oš—­°·¤Äœ„µ¦šÎµ Fixed Ideal Ÿ¨š¸Éŗo‹µ„„µ¦š—­°‹µ„Ÿ¼oš—­°·¤ 10 ‡œ šÎµ„µ¦š—­°Ÿ¨·˜£´–”r˜oœÂ ¨´„¬–³ š¸É¤¸Ÿ¼o°›·µ¥¤µ„„ªnµ®¦º°Ášnµ„´ 50% ¹ÊœÅž¤¸—´Šœ¸Ê

¨´„¬–³ž¦µ„’ - ­¸ ®¤µ¥™¹Š­¸ °ŠÃ¥Á„·¦r˜œ¤ oµªÃ¡—Ž¹ÉŠ¤¸­¸Á®¨º°Šœª¨ - ‡ªµ¤Á¦¸¥Áœ¸¥œ ®¤µ¥™¹Š¨´„¬–³ °ŠÁœºÊ°Ã¥Á„·¦r˜š¸É­´ŠÁ„˜Å—o—oª¥˜µÁž¨nµªnµ¤¸‡ªµ¤ ®¥µÁž}œÁ¤È—®¦º°Áœ¸¥œÁž}œÁœºÊ°Á—¸¥ª„´œ - „µ¦Â¥„˜´ª °ŠœÊεÁª¥r ®¤µ¥™¹Š¨´„¬–³š¸ÉÃ¥Á„·¦r˜¤¸œÊÎµÄ­Ç Â¥„´Êœ°°„¤µ‹µ„ÁœºÊ° Ã¥Á„·¦r˜­nªœš¸ÉÁž}œ˜³„°œœ¤®¦º°Á‡·¦r— (Curd)

ÁœºÊ°­´¤Ÿ´­ - ‡ªµ¤¨ºÉœ‡° ®¤µ¥™¹Š ‡ªµ¤¦¼o­¹„š¸É­´¤Ÿ´­Å—o –³š¸ÉÃ¥Á„·¦r˜°¥¼nĜžµ„ ¨³„µ¦„¨ºœŸnµœ ¨Îµ‡°¨ŠÅž­¼n„¦³Á¡µ³°µ®µ¦ªnµ¤¸‡ªµ¤‡¨n°Š‡°®¦º°¨ºÉœ‡°¤µ„œo°¥Â‡nÅ®œ - ‡ªµ¤ oœ®œº—®¤µ¥™¹Š¨´„¬–³ž¦µ„’š¸É­µ¤µ¦™¦´¦¼oŗo×¥ž¦³­µš­´¤Ÿ´­®¦º° Á‡¦ºÉ°Š¤º°¸ÊnŠ°„™¹Š‡»–£µ¡Äœ„µ¦Á„·—˜³„°œœ¤ °ŠÃ¥Á„·¦r˜Å—o 74

„¨·ÉœÂ¨³¦­µ˜· - „¨·Éœœ¤ŸŠ ®¤µ¥™¹Š„¨·Éœš¸Éŗo‹µ„œ¤ŸŠŽ¹ÉŠšÎµ‹µ„œ¤ª´ªÃ—¥Á˜·¤¨ŠÅžÄœ­¼˜¦„µ¦Ÿ¨·˜ - „¨·Éœ oµªÃ¡— ®¤µ¥™¹Š„¨·Éœš¸Éŗo‹µ„œÊ圤 oµªÃ¡—Ž¹ÉŠÄ®o„¨·Éœš¸ÉÁŒ¡µ³˜´ª °Š Ÿ¨·˜£´–”rŽ¹ÉŠÄoÁž}œª´˜™»—·®¨´„Äœ„µ¦¡´•œµŸ¨·˜£´–”r - „¨·Éœ„¦— ®¤µ¥™¹Š„¨·Éœš¸ÉÁ„·—‹µ„„¦³ªœ„µ¦®¤´„×¥°µ«´¥„µ¦Á‹¦· °ŠÁºÊ° ‹»¨·œš¦¸¥rš¸É­¦oµŠ„¦—¨‡˜·„ (Lactic acid bacteria) - ¦­Áž¦¸Ê¥ª ®¤µ¥™¹Š ¦­Áž¦¸Ê¥ªš¸ÉÁ„·—‹µ„„µ¦­¦oµŠ„¦—œ¤‹µ„„¦³ªœ„µ¦®¤´„š¸É­¦oµŠ „¦—œ¤Ã—¥ÁºÊ°‹¨» ·œš¦¸¥rš¸É­¦oµŠ„¦—¨‡˜·„ (Lactic acid bacteria) - ¦­®ªµœ ®¤µ¥™¹Š¦­š¸Éŗo‹µ„„µ¦Á˜·¤œÊ嘵¨Ž¼Ã‡¦­ ¨³¦­š¸Éŗo‹µ„˜´ªª´˜™»—·‡º° œÊ圤 oµªÃ¡—‹µ„ oµªÃ¡—®ªµœ

„µ¦¥°¤¦´Ã—¥¦ª¤ ®¤µ¥™¹Š „µ¦¥°¤¦¨´ „¬–³šµŠž¦³­µš­´ ¤Ÿ´ ­Ã—¥¦ª¤ °ŠŸ¨´ ˜£· –”´ r 75

5.2 Ÿ¨„µ¦š—­°Á‡oµÃ‡¦ŠŸ¨·˜£´–”r (Profile Test) Á¤ºÉ°Å—o¨´„¬–³šµŠž¦³­µš­´¤Ÿ´­˜µ¤ o° 5.1 ¨oªœ´ÊœœÎµ¨´„¬–³šµŠž¦³­µš­´¤Ÿ´­ —´Š„¨nµª¤µš—­°Á‡oµÃ‡¦ŠŸ¨·˜£´–”rץčoª·›¸ Ideal ratio profile technique Ž¹ÉŠÅ—oŸ¨„µ¦š—­° šµŠ—oµœž¦³­µš­´¤Ÿ´­—´Š˜µ¦µŠ 5.1 ¨³£µ¡ 5.1 ˜µ¤¨Îµ—´

˜µ¦µŠ 5.1 ‡nµ Mean ratio scores °ŠŸ¨·˜£´–”r˜oœÂ

¨´„¬–³šµŠž¦³­µš­´¤Ÿ´­‡nµ Mean ratio scores

­¸ 1.04r0.15 ‡ªµ¤Á¦¸¥Áœ¸¥œ 0.94r0.15 „µ¦Â¥„˜´ª °ŠœÊεÁª¥r 1.38r0.41* ‡ªµ¤¨ºÉœ‡° 0.85r0.30 ‡ªµ¤ oœ®œº— 1.12r0.28 „¨·Éœœ¤ŸŠ 1.93r1.33* „¨·Éœ oµªÃ¡— 0.81r0.29 „¨·Éœ„¦— 1.39r0.77* ¦­Áž¦¸Ê¥ª 1.54r0.49* ¦­®ªµœ 0.68r0.35* „µ¦¥°¤¦´¦ª¤ 0.55r0.15* x ‡nµ Mean ideal ratio scores r ‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ‹µ„Ÿ¼oš—­°·¤ 10 ‡œ * ­—Š¨´„¬–³š¸É¤¸‡ªµ¤Â˜„˜nµŠ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) „´‡nµÄœ°»—¤‡˜·

£µ¡ 5.1 ‹³Á®ÈœÅ—oªnµÄœ„µ¦¡´•œµŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—œ´Êœ¨´„¬–³šµŠ—oµœ ž¦³­µš­´¤Ÿ´­š¸É‡ª¦‡Îµœ¹Š™¹ŠÁž}œ¡·Á«¬ ‡º° „µ¦Â¥„˜´ª °ŠœÊεÁª¥r „¨·Éœœ¤ŸŠ „¨·Éœ„¦— ¦­Áž¦¸Ê¥ª ¨³¦­®ªµœ Ž¹ÉŠ¨´„¬–³—´Š„¨nµª‹³­nŠŸ¨Ã—¥˜¦Š˜n°„µ¦¥°¤¦´Ã—¥¦ª¤ °Š Ÿ¼oš—­°·¤š¸É¤¸˜n°Ÿ¨·˜£´–”r°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) 76

­¸ 2 ¦­®ªµœ 1.5 ‡ªµ¤Á¦¸¥Áœ¸¥œ 1 ¦­Áž¦¸Ê¥ª 0.5 „µ¦Â¥„˜´ª °ŠœÊεÁª¥r 0

„¨·Éœ„¦— ‡ªµ¤¨ºÉœ‡°

„¨·Éœ oµªÃ¡— ‡ªµ¤ oœ®œº—

„¨·Éœœ¤ŸŠ

Ideal Sample

£µ¡ 5.1 Á‡oµÃ‡¦ŠŸ¨·˜£´–”r˜oœÂ

˜µ¦µŠ 5.2 „µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœ„µ¥£µ¡ ¨³šµŠÁ‡¤¸ °ŠŸ¨·˜£´–”r˜oœÂ ‡»–£µ¡šµŠ—oµœ„µ¥£µ¡ ¨³šµŠÁ‡¤¸ ‡nµ­´ŠÁ„˜š¸ÉšÎµ„µ¦ª´—Å—o ‡nµ­¸ L 92.98r0.12 ‡nµ­¸ a -6.73r0.08 ‡nµ­¸ b 32.80r0.13 ‡nµ‡ªµ¤®œº— (u104 cp) 1.68r0.02 ‡nµž¦·¤µ– °ŠÂ Ȋš´ÊŠ®¤— (%w/w) 18.83r1.50 ‡nµž¦·¤µ–„¦—š´ÊŠ®¤—š¸É­µ¤µ¦™Å˜Á˜¦šÅ—o (%w/w) 1.22r0.02 (as lactic acid) ‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ 3.80r0.13 ‡nµž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­ (%w/w) 2.36r0.08 ‡nµž¦·¤µ–œÊ嘵¨¦¸—·ªŽr(%w/w) (as invert sugar) 3.45r0.08 ‡nµž¦·¤µ–œÊ嘵¨š´ÊŠ®¤— (%w/w) 5.90r0.08 ®¤µ¥Á®˜» : ‡nµÁŒ¨¸É¥r‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ‹µ„„µ¦ª·Á‡¦µ³®r 3 ŽÊε 77

˜°œš¸É 2. ¡´•œµ­¼˜¦ ¨³«¹„¬µ°·š›·¡¨ °Š­nªœŸ­¤˜nµŠÇ ˜n°‡»–£µ¡ ¨³„µ¦¥°¤šµŠ—oµœ ž¦³­µš­´¤Ÿ´­ x „µ¦‡´—Á¨º°„ž{‹‹´¥š¸É¤¸Ÿ¨„¦³š˜n°Ÿ¨·˜£´–”r ץĜ ´Êœ˜°œœ¸ÊÁž}œ„µ¦„¨´Éœ„¦°Š ®¦º°šÎµ„µ¦‡´—Á¨º°„ž{‹‹´¥š¸É¤¸°·š›·¡¨˜n°‡»–£µ¡ ¨³ ­¼˜¦„µ¦Ÿ¨·˜ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡— Ž¹ÉŠÅ—o„n­nªœŸ­¤˜nµŠ Ç š¸ÉÁž}œ°Š‡rž¦³„°Äœ­¼˜¦ „µ¦Ÿ¨·˜š¸É­nŠŸ¨„¦³š˜n°‡»–£µ¡ ¨³„µ¦¥°¤¦´ °ŠŸ¼oš—­°·¤Ã—¥¤¸ž{‹‹´¥šÉš¸ ε„µ¦«¹„¬µ š´ÊŠ®¤—‹Îµœªœ 6 ž{‹‹´¥Å—o„n œ¤ŸŠ µ—¤´œÁœ¥ ®´ªÁºÊ°‹»¨·œš¦¸¥rÃ¥Á„·¦r˜œÊ嘵¨Ž¼Ã‡¦­ Á‹¨µ˜·œ °»–®£¼¤·Äœ„µ¦®¤´„ ¨³¦³¥³Áª¨µÄœ„µ¦®¤´„—´ŠÂ­—ŠÄœ ˜µ¦µŠ 4.2 Ÿ¨ °Š„µ¦Áž¨¸É¥œÂž¨Š‡»–£µ¡ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡— ¹Êœ°¥¼n„´ž¦·¤µ– °Š ­nªœŸ­¤˜nµŠÇ š¸ÉčoĜ˜n¨³­·ÉŠš—¨°Š Ž¹ÉŠŸ¨ °Š„µ¦Áž¨¸É¥œÂž¨Š¦³—´ °Š„µ¦Äož{‹‹´¥Äœ ˜n¨³ž{‹‹´¥­nŠŸ¨ šÎµÄ®oÁ„·—„µ¦Áž¨¸É¥œÂž¨Š‡»–£µ¡ °ŠŸ¨·˜£´–”rĜ—oµœ˜nµŠÇ š´ÊŠšµŠ—oµœ „µ¥£µ¡ Á‡¤¸ ¨³šµŠ—oµœž¦³­µš­´¤Ÿ´­—´ŠÂ­—ŠÄœ˜µ¦µŠ 5.3 ¨³˜µ¦µŠ 5.4 ˜µ¤¨Îµ—´ Ÿ¨„µ¦š—¨°ŠÃ—¥šÎµ„µ¦„¨´Éœ„¦°Šž{‹‹´¥˜nµŠÇ Ĝ­nªœŸ­¤š´ÊŠ 6 ž{‹‹´¥‹³Á®ÈœÅ—oªnµ °·š›·¡¨ °ŠÂ˜n¨³ž{‹‹´¥š¸ÉčoÁž}œ­nªœŸ­¤Äœ­¼˜¦„µ¦Ÿ¨·˜š¸É¤¸Ÿ¨„¦³š˜n°¨´„¬–³šµŠ—oµœ˜nµŠÇ °ŠŸ¨·˜£´–”r­µ¤µ¦™ÂnŠ°°„Å—oÁž}œ 2 ž{‹‹´¥‡º°ž{‹‹´¥®¨´„ (Major factors) Ž¹ÉŠÁž}œž{‹‹´¥š¸É¤¸ °·š›·¡¨˜n°Ÿ¨˜°­œ°ŠÄœ¨´„¬–³˜nµŠÇ (Response variables) °ŠŸ¨·˜£´–”r¤µ„š¸É­»—¨³ ž{‹‹´¥¦°Š (Minor factors) Áž}œž{‹‹´¥š¸É¤¸‡ªµ¤­Îµ‡´˜n°¨´„¬–³˜nµŠÇ °ŠŸ¨·˜£´–”rÁnœÁ—¸¥ª„´œÂ˜n ¤¸°·š›·¡¨œo°¥„ªnµž{‹‹´¥®¨´„š´ÊŠœ¸Êœ°„‹µ„‹³¡·‹µ¦–µ™¹Š‹Îµœªœ °Š¨´„¬–³˜nµŠÇ š¸É¤¸Ÿ¨ „¦³šÂ¨oª¥´Š¡·‹µ¦–µ™¹ŠŸ¨ °Šž{‹‹´¥—´Š„¨nµªœ´Êœªnµ¤¸‡ªµ¤­Îµ‡´˜n°¦³°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ ­™·˜·®¦º°Å¤n ×¥¡·‹µ¦–µš¸É¦³—´‡ªµ¤ÁºÉ°¤´Éœ 85% (Pd0.15) ¹ÊœÅžš´ÊŠœ¸ÊÁ¡ºÉ°Áž}œ„µ¦¨—ž{®µ„µ¦ ¤°Š oµ¤ž{‹‹´¥š¸Éœnµ‹³¤¸‡ªµ¤­Îµ‡´ÅžÅ—o ‡nµ t-test š¸É¤¸‡nµÁž}œ¨ ¨³¤¸‡ªµ¤Â˜„˜nµŠ°¥nµŠ¤¸œ´¥ ­Îµ‡´šµŠ­™·˜·œ´Êœ®¤µ¥‡ªµ¤ªnµÁ¤ºÉ°šÎµ„µ¦Á¡·É¤¦³—´ °Šž{‹‹´¥œ´ÊœÇ ¹Êœ„È‹³šÎµÄ®o‡»–£µ¡Äœ ¨´„¬–³œ´Êœ °ŠŸ¨·˜£´–”r¤¸‡nµ˜É娊 ¨³‡nµ t-test š¸É¤¸‡nµÁž}œª„ ¨³¤¸‡ªµ¤Â˜„˜nµŠ°¥nµŠ¤¸œ´¥ ­Îµ‡´šµŠ­™·˜·œ´Êœ®¤µ¥‡ªµ¤ªnµÁ¤ºÉ°šÎµ„µ¦Á¡·É¤¦³—´ °Šž{‹‹´¥œ´ÊœÇ ¤µ„ ¹Êœ ‹³­nŠŸ¨Ä®o‡»–£µ¡ œ´ÊœÇ °ŠŸ¨·˜£´–”r¤¸‡nµ­¼Š ¹Êœ Ÿ¨„µ¦ª·Á‡¦µ³®ršµŠ­™·˜·ÄœÂŸœ„µ¦š—¨°ŠÂ Plackett and Burman ­—ŠÅªoĜ˜µ¦µŠ 5.3 £µ¡ 5.2 a, b ˜µ¦µŠ 5.4 ¨³˜µ¦µŠ 5.5 ˜µ¤¨Îµ—´ 78

˜µ¦µŠ 5.3 ¨´„¬–³šµŠž¦³­µš­´¤Ÿ´­ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—‹µ„„µ¦š—¨°Š Plackett and Burmann ץčoª·›¸ Ideal ratio profile technique Ĝ¦¼ž °Š Mean ideal ratio scores

­·ÉŠ­¸ ‡ªµ¤Á¦¸¥Áœ¸¥œ „µ¦Â¥„ ‡ªµ¤¨ºÉœ‡° ‡ªµ¤ „¨·Éœœ¤ŸŠ „¨·Éœ oµªÃ¡— „¨·Éœ„¦— ¦­Áž¦¸Ê¥ª ¦­®ªµœ „µ¦¥°¤¦´ š—¨°Š ˜´ª °ŠœÊεÁª¥r oœ®œº— ×¥¦ª¤

1 0.80r0.16 0.87r0.15ab 1.27r0.10b 0.94r0.15 0.86r0.28cde 1.39r0.28d 1.00r0.28b 1.11r0.12bc 1.73r0.09c 0.41r0.06a 0.50r0.23a 2 1.00r0.18 1.00r0.12b 1.07r0.09a 1.00r0.15 0.93r0.21de 1.12r0.29cd 0.97r0.37b 1.00r0.37ab 1.00r0.30a 1.00r0.05e 0.84r0.29e 3 0.89r0.18 0.91r0.25ab 1.47r0.11bc 1.00r0.23 0.54r0.23b 0.67r0.30ab 0.39r0.29a 0.76r0.29a 1.31r0.22b 0.88r0.13de 0.75r0.17cde 4 0.84r0.20 1.00r0.12b 1.00r0.25a 1.00r0.28 1.00r0.31e 1.00r0.31bcd 0.94r0.34b 1.00r0.26ab 1.00r0.27a 1.00r0.23e 0.79r0.15de 5 0.80r0.22 0.78r0.15a 1.20r0.09b 0.96r0.17 0.93r0.28de 1.16r0.15cd 1.14r0.34b 1.33r0.25bcd 1.73r0.23c 0.39r0.14a 0.50r0.12a 6 0.89r0.17 1.00r0.24b 1.00r0.26a 1.00r0.26 0.86r0.30cde 1.00r0.28bcd 1.00r0.28b 1.33r0.32bcd 1.47r0.27bc 0.56r0.21abc 0.59r0.25ab 7 1.00r0.14 0.91r0.16ab 1.47r0.26bc 0.96r0.28 0.69r0.29bcd 0.76r0.13abc 1.20r0.29b 1.57r0.33d 1.59r0.26bc 0.56r0.15abc 0.60r0.13ab 8 1.00r0.17 0.91r0.12ab 1.27r0.26b 0.96r0.29 0.73r0.31bcde 0.76r0.30abc 1.16r0.29b 1.46r0.20cd 1.65r0.32c 0.52r0.15ab 0.56r0.15ab 9 1.00r0.15 0.87r0.18ab 1.40r0.25bc 1.00r0.15 0.61r0.20bc 1.12r0.27cd 0.39r0.32a 1.22r0.26bcd 1.31r0.23b 0.78r0.13cde 0.69r0.29bcd 10 0.80r0.16 0.91r0.22ab 1.31r0.11b 0.96r0.16 0.86r0.33cde 1.06r0.25bcd 1.23r0.27b 1.46r0.09cd 1.59r0.15bc 0.52r0.17ab 0.56r0.13ab 11 1.00r0.15 1.00r0.15b 1.52r0.23bc 0.94r0.28 0.59r0.15bc 0.74r0.09abc 1.14r0.29b 1.40r0.12cd 1.65r0.13c 0.62r0.18bcd 0.66r0.09bc 12 1.00r0.22 1.00r0.15b 1.67r0.15c 0.94r0.32 0.24r0.12a 0.55r0.30a 1.00r0.12b 1.00r0.27ab 1.31r0.27b 0.69r0.26bcd 0.65r0.26bc

®¤µ¥Á®˜»: * ‡nµ Mean ideal ratio scores r ‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ ‹µ„Ÿ¼oš—­°·¤ 10 ‡œ ˜´ª°´„¬¦š¸É˜„˜nµŠ„´œÄœÂ˜n¨³‡°¨´¤œr­—Šªnµ¤¸‡ªµ¤Â˜„˜nµŠ„´œ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) 79 ­¸ 1.8 ¦­®ªµœ 1.3 ‡ªµ¤Á¦¸¥Áœ¸¥œ Ideal 0.8 trt.1 ¦­Áž¦¸Ê¥ª 0.3 „µ¦Â¥„˜ª °Šœ´ ÊεÁª¥r trt.2 -0.2 trt.3 „¨·Éœ„¦— ‡ªµ¤¨ºÉœ‡° trt.4 trt.5 „¨·Éœ oµªÃ¡— ‡ªµ¤ oœ®œº— trt.6

„¨·Éœœ¤ŸŠ

(a)

­¸ 1.8 ¦­®ªµœ ‡ªµ¤Á¦¸¥Áœ¸¥œ 1.3 0.8 Ideal ¦­Áž¦¸Ê¥ª „µ¦Â¥„˜´ª °ŠœÊεÁª¥r 0.3 trt.7 -0.2 trt.8 „¨·Éœ„¦— ‡ªµ¤¨ºÉœ‡° trt.9 trt.10 „¨·Éœ oµªÃ¡— ‡ªµ¤ oœ®œº— trt.11

„¨·Éœœ¤ŸŠ trt.12 (b)

£µ¡ 5.2 a ¨³ b Á‡oµÃ‡¦ŠŸ¨·˜£´–”rš¸Éŗo‹µ„Ÿœ„µ¦š—¨°ŠÂ Plackett and Burmann; N = 12 80

˜µ¦µŠ 5.4 „µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœÁ‡¤¸ ¨³šµŠ—oµœ„µ¥£µ¡ °ŠÃ¥Á„·¦r˜œ¤ oµªÃ¡—Äœ„µ¦š—¨°ŠÂ Plackett and Burman

­·ÉŠ Total Total pH Sucrose Reducing Total L a b viscosity š—¨°Š solid content titratable acidity sugar sugar (% w/w) (%w/w as lactic acid) (pH-meter) (%w/w) (%w/w as invert sugar) (%w/w) (centipoise) 1 20.85r0.49c 1.84r0.06h 3.44r0.03b 2.46r0.11a 3.56r0.37bc 6.22r0.09e 90.68r0.69ef -6.54r0.69ef 31.34r0.46ef 11,250r56.57f 2 26.90r0.14d 1.18r0.02d 3.96r0.03e 3.89r0.06d 4.72r0.08e 8.40r0.23h 91.06r0.06fg -6.41r0.03g 29.61r0.05bc 13,160r169.70i 3 18.90r0.99bc 1.01r0.05b 4.28r0.02f 3.33r0.10c 4.17r0.08d 7.64r0.26g 86.97r0.91bc -6.84r0.08b 31.22r0.69ef 4,360r56.57d 4 29.75r2.62e 1.23r0.01de 3.87r0.14d 4.05r0.21d 4.97r0.11e 8.32r0.04h 90.08r0.02de -6.89r0.03b 29.69r0.26bc 14,280r56.57j 5 21.25r1.34c 1.60r0.02g 3.66r0.02c 2.18r0.04a 3.19r0.13b 5.85r0.10d 89.84r0.34d -6.60r0.03de 29.95r0.26cd 12,720r156.27h 6 19.85r0.92c 1.30r0.05f 3.69r0.04c 2.40r0.13a 3.36r0.11b 5.26r0.23c 91.51r0.07g -6.40r0.04g 30.46r0.11cde 11,920r113.14g 7 17.00r1.13ab 1.34r0.07f 3.38r0.08a 2.17r0.08a 2.41r0.18a 4.60r0.08b 85.01r0.42a -6.68r0.07cd 29.88r0.57cd 3,320r56.57b 8 18.65r0.64abc 1.12r0.03c 4.32r0.01f 2.26r0.04a 2.50r0.08a 6.32r0.23b 84.93r0.83a -6.78r0.21bc 31.53r1.98ef 4,920r56.56e 9 16.71r0.85ab 1.00r0.03a 4.26r0.01f 3.05r0.06b 3.62r0.28bc 6.16r0.27e 87.44r0.32c -7.16r0.11a 32.09r0.05f 3,520r43.56b 10 24.40r1.70d 1.64r0.05g 3.42r0.01b 2.20r0.26a 2.46r0.53a 4.66r0.08a 90.24r0.02de -6.47r0.02fg 31.06r0.07def 11,360r113.14f 11 20.15r0.92c 1.26r0.02e 3.32r0.05a 2.92r0.06b 3.20r0.03de 6.12r0.04de 86.21r0.01b -6.83r0.01b 28.63r0.04ab 4,320r59.23c 12 16.05r0.21a 1.05r0.01b 4.28r0.01f 3.04r0.09b 3.90r0.04f 6.76r0.15f 86.33r0.08b -6.28r0.02h 27.59r0.05a 2,800r38.25a

®¤µ¥Á®˜»: * ‡nµÁŒ¨¸É¥ r ‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ ‹µ„„µ¦ª·Á‡¦µ³®r 3 ŽÊε ˜´ª°´„¬¦š¸É˜„˜nµŠ„´œÄœÂ˜n¨³‡°¨´¤œr­—Šªnµ¤¸‡ªµ¤Â˜„˜nµŠ„´œ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜ (Pd0.05) 81

˜µ¦µŠ 5.5 ‡nµ t š¸Éª·Á‡¦µ³®rŗo‹µ„Ÿ¨„µ¦š—¨°Š Plackett and Burman ¨³¦³—´œ´¥­Îµ‡´šµŠ ­™·˜· °ŠŸ¨„¦³š °Š­nªœŸ­¤˜n°‡»–£µ¡ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—

Response Input Variables Variables Skim milk Starter culture Sugar Gelatin Temperature Fermentation times Viscosity 17.590e ns 2.349d ns ns ns ‡nµ­¸ L 13.166e ns ns ns 1.668b -3.217e ‡nµ­¸ a 1.636b -3.390d ns ns ns ns ‡nµ­¸ b ns ns ns 1.402a ns ns Total solid 3.445e ns ns ns ns ns Content Total Titratable 8.533e 1.817c -2.133d 2.370d ns 8.612e Acidity pH 2.932e ns 1.481c ns ns -1.697b Surcose ns ns 2.183d ns ns -3.630e Reducing ns - 1.842c ns ns ns -4.067e Sugar Total Sugar ns ns ns ns ns -2.871e ­¸ -3.911e -1.853c ns ns 1.853c ns Á¦¸¥Áœ¸¥œ ns ns ns ns ns -1.767c „µ¦Â¥„˜´ªÁª¥r -4.130e ns ns ns ns ns ‡ªµ¤¨ºÉœ‡° ns ns ns ns ns -2.803e ‡ªµ¤ oœ®œº— 3.849e ns ns ns ns ns „¨·Éœœ¤ŸŠ 6.839e 2.676e -1.883c 3.072e 3.271e ns „¨·Éœ oµªÃ¡— 2.165d -2.726e ns -2.726e ns 3.848e „¨·Éœ„¦— ns ns ns ns ns 3.008e ¦­Áž¦¸Ê¥ª ns ns -1.856c ns ns 5.015e ¦­®ªµœ ns ns 2.779e ns ns -5.220e „µ¦¥°¤¦´¦ª¤ ns ns 3.013e ns ns -5.657e

®¤µ¥Á®˜»: ˜´ª°´„¬¦š¸É˜„˜nµŠ„´œš¸É„ε„´˜´ªÁ¨ Ĝ˜n¨³‡°¨´¤œr­—Šªnµ¤¸‡ªµ¤Â˜„˜nµŠ„´œ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· a = ‡nµ t-test š¸É¦³—´‡ªµ¤ÁºÉ°¤´Éœ 75% (Pd0.25) ¤¸‡nµ = r1.301 b = ‡nµ t-test š¸É¦³—´‡ªµ¤ÁºÉ°¤´Éœ 80% (Pd0.20) ¤¸‡nµ = r1.476 c = ‡nµ t-test š¸É¦³—´‡ªµ¤ÁºÉ°¤´Éœ 85% (Pd0.15) ¤¸‡nµ = r1.699 d = ‡nµ t-test š¸É¦³—´‡ªµ¤ÁºÉ°¤´Éœ 90% (Pd0.10) ¤¸‡nµ = r2.015 e = ‡µn t-test š¸É¦³—´‡ªµ¤ÁºÉ°¤´Éœ 95% (Pd0.05) ¤¸‡µ = r2.571 ns = non-significant (Ťn¤¸‡ªµ¤Â˜„˜nµŠ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜·) 82

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˜°œš¸É 3. «¹„¬µ¦³—´„µ¦Äo­nªœŸ­¤š¸ÉÁž}œž{‹‹´¥®¨´„Äœ„µ¦Ÿ¨·˜ x „µ¦š—¨°Šš¸É 3.1 «¹„¬µ¦³—´„µ¦Äo °Š®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœÂ¨³¦³¥³Áª¨µÄœ„µ¦®¤´„

„ε®œ—ž{‹‹´¥ A, C, D ¨³ F Áž}œž{‹‹´¥‡Šš¸É ×¥„ε®œ—¦³—´ °Šž{‹‹´¥ D ¨³ F Ĝ ¦³—´˜ÉεŽ¹ÉŠÁž}œŸ¨š¸Éŗo‹µ„„µ¦š—¨°ŠÄœ˜°œš¸É 2 (Plackett and Burmann; N = 12) ­nªœž{‹‹´¥ A ¨³ C Áž}œ„µ¦Á¨º°„čoĜ¦³—´š¸ÉÁ®¤µ³­¤ Ž¹ÉŠŸ¨‹µ„„µ¦¡·‹µ¦–µ„µ¦š—¨°Šš¸ÉŸnµœ¤µ —¼‹µ„¦³—´ °Šž{‹‹´¥š¸ÉÄ®oŸ¨„µ¦š—¨°Šš¸É—¸š¸É­»—Ĝ˜n¨³‡nµ­´ŠÁ„˜ šÎµÄ®oš¦µªnµš¸É¦³—´ °Šž{‹‹´¥ A ¨³ C š¸É¦³—´­¼Š‡º° 9.00% ‹³Ä®oŸ¨˜°­œ°Š˜n°‡nµ­´ŠÁ„˜š¸É—¸„ªnµ¦³—´°ºÉœÇ °¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.15) šÎµ„µ¦ªµŠÂŸœ„µ¦š—¨°ŠÂ 22 Factorial design with 2 centerpoints ¨³„ε®œ—Ä®o ®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ ¨³¦³¥³Áª¨µÄœ„µ¦®¤´„Áž}œž{‹‹´¥š¸É˜o°Š„µ¦«¹„¬µ ×¥„ε®œ—­¼˜¦Â¨³ „¦³ªœ„µ¦š—¨°ŠÅªoĜ˜µ¦µŠ 4.3, 4.4 ¨³ 4.5 ˜µ¤¨Îµ—´ Ÿ¨„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœ„µ¥£µ¡ Á‡¤¸ ¨³šµŠ—oµœž¦³­µš­´¤Ÿ´­¡¦o°¤š´ÊŠ„µ¦ ª·Á‡¦µ³®rŸ¨šµŠ­™·˜· °ŠÂ˜n¨³­·ÉŠš—¨°ŠÅ—o­—ŠÅªoĜ˜µ¦µŠ 5.6 ¨³ 5.7 ˜µ¤¨Îµ—´¡¦o°¤š´ÊŠ ­—ŠÁ‡oµÃ‡¦Š °ŠŸ¨·˜£´–”rš¸ÉŗoĜ˜n¨³­·ÉŠš—¨°ŠÁš¸¥„´Á‡oµÃ‡¦ŠŸ¨·˜£´–”rĜ°»—¤‡˜· (Ideal) š¸ÉŸ¼oš—­°·¤‡µ—®ª´Š‹µ„˜´ªŸ¨·˜£´–”r —´ŠÂ­—ŠÄœ£µ¡ 5.3 85

˜µ¦µŠ 5.6 ¨´„¬–³šµŠž¦³­µš­´¤Ÿ´­ °ŠÃ¥Á„·¦r˜œ¤ oµªÃ¡—‹µ„„µ¦«¹„¬µ¦³—´„µ¦Äo®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ ¨³¦³¥³Áª¨µÄœ„µ¦®¤´„

­·ÉŠ­¸ ‡ªµ¤Á¦¸¥Áœ¸¥œ „µ¦Â¥„ ‡ªµ¤¨ºÉœ‡° ‡ªµ¤ oœ®œº—„¨·Éœœ¤ŸŠ „¨·Éœ oµªÃ¡— „¨·Éœ„¦— ¦­Áž¦¸Ê¥ª ¦­®ªµœ „µ¦¥°¤¦´ š—¨°Š ˜´ª °ŠœÊεÁª¥r ×¥¦ª¤

1 0.80r0.16 0.93r0.15 0.96r0.10 0.94r0.15 0.86r0.28b 0.81r0.28b 1.00r0.28a 0.75r0.12a 0.71r0.09a 1.08r0.06b 0.61r0.23b 2 0.80r0.18 0.96r0.12 1.00r0.09 0.96r0.15 0.90r0.41b 0.80r0.29b 1.00r0.37a 0.73r0.37a 0.73r0.30a 1.12r0.05b 0.60r0.29b 3 0.84r0.18 0.98r0.25 1.00r0.11 1.00r0.23 0.69r0.23a 0.54r0.30a 1.28r0.29b 1.20r0.29c 1.34r0.22c 0.77r0.13a 0.38r0.17a 4 0.86r0.20 1.00r0.12 1.01r0.25 1.00r0.28 0.67r0.31a 0.54r0.31a 1.28r0.34b 1.22r0.26c 1.34r0.27c 0.73r0.23a 0.38r0.15a 5 0.88r0.22 1.00r0.15 1.08r0.09 1.00r0.17 0.93r0.28c 0.77r0.15b 1.09r0.34ab 1.02r0.25b 1.03r0.23b 1.01r0.14b 0.72r0.12c 6 0.88r0.17 1.00r0.24 1.07r0.26 1.00r0.26 0.94r0.30c 0.78r0.28b 1.08r0.28ab 1.00r0.32b 0.99r0.27b 1.02r0.21b 0.73r0.25c

®¤µ¥Á®˜» : * ‡nµ Mean ideal ratio scores r ‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ ‹µ„Ÿ¼oš—­°·¤ 10 ‡œ ˜´ª°´„¬¦š¸É˜„˜nµŠ„´œÄœÂ˜n¨³‡°¨´¤œr­—Šªnµ¤¸‡ªµ¤Â˜„˜nµŠ„´œ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜·š¸É Pd0.05 86

˜µ¦µŠ 5.7 „µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœÁ‡¤¸ ¨³šµŠ—oµœ„µ¥£µ¡ °ŠÃ¥Á„·¦r˜œ¤ oµªÃ¡—‹µ„„µ¦«¹„¬µ¦³—´„µ¦Äo®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ ¨³¦³¥³Áª¨µÄœ„µ¦®¤´„

­·ÉŠ Total solid content Total titratable acidity pH Sucrose Reducing sugar Total sugar L a b viscosity š—¨°Š (% w/w) (% w/w as lactic acid) (pH-meter) (% w/w) (% w/w as invert sugar) (% w/w) (centipoise)

1 20.10r0.49 1.16r0.06a 3.93r0.03c 3.97r0.11c 4.60r0.37c 8.36r0.09b 90.87r0.69c -6.48r0.69 30.48r0.46 4,120r56.57a 2 20.42r0.14 1.34r0.02a 3.93r0.03c 4.09r0.06c 4.74r0.08d 8.10r0.23b 90.79r0.06c -6.86r0.03 30.46r0.05 4,205r56.57a 3 20.00r0.99 1.79r0.01b 3.31r0.02a 2.35r0.10a 3.50r0.08a 4.22r0.26a 84.68r0.91a -6.50r0.08 30.20r0.60 11,205r56.57b 4 20.08r2.62 1.74r0.01b 3.22r0.14a 2.34r0.21a 3.38r0.11a 4.55r0.04b 86.75r0.02ab -6.73r0.03 30.70r0.26 12,210r169.70b 5 20.12r1.34 1.32r0.02a 3.66r0.01b 3.34r0.04b 4.18r0.13b 6.60r0.10c 88.40r0.34bc -6.56r0.03 32.31r0.26 14,770r124.22c 6 20.08r0.92 1.27r0.01a 3.70r0.01b 3.42r0.13b 4.20r0.11b 6.70r0.23c 89.80r0.07c -6.84r0.04 29.84r0.11 16,220r113.14c

®¤µ¥Á®˜» : * ‡nµÁŒ¨¸É¥r ‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ ‹µ„„µ¦ª·Á‡¦µ³®r 3 ŽÊε ˜´ª°´„¬¦š¸É˜„˜nµŠ„´œÄœÂ˜n¨³‡°¨´¤œr­—Šªnµ¤¸‡ªµ¤Â˜„˜nµŠ„´œ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜·š¸É Pd0.05 87

­¸ 1.5 ¦­®ªµœ ‡ªµ¤Á¦¸¥Áœ¸¥œ 1 Ideal 0.5 ¦­Áž¦¸Ê¥ª „µ¦Â¥„˜´ª °ŠœÊεÁª¥r trt.1 0 trt.2 „¨·Éœ„¦— ‡ªµ¤¨ºÉœ‡° trt.3 trt.4 „¨·Éœ oµªÃ¡— ‡ªµ¤ oœ®œº— trt.5 „¨·Éœœ¤ŸŠ trt.6

£µ¡ 5.3 Á‡oµÃ‡¦ŠŸ¨·˜£´–”r‹µ„„µ¦«¹„¬µ¦³—´„µ¦Äo®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ ¨³¦³¥³Áª¨µ Ĝ„µ¦®¤´„

Ÿ¨„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (˜µ¦µŠ 5.6) ¡ªnµ¦³—´„µ¦Äo °Šž{‹‹´¥ (F) ‡º° ¦³¥³Áª¨µÄœ„µ¦®¤´„¤¸Ÿ¨˜°­œ°Š˜n°„µ¦¥°¤¦´ °ŠŸ¨·˜£´–”rĜ¨´„¬–³˜nµŠÇ °¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) ×¥­µ¤µ¦™Â­—ŠÄœ¦¼ž °Š­¤„µ¦™—™°¥š¸É¥´ŠÅ¤nŗo™°—¦®´­ (Coded equation) ŗo—´Šœ¸Ê (1) ‡ªµ¤ oœ®œº— = 0.935 - 0.1(F) - 0.155(F)2 R2 = 0.9970 (2) „¨·Éœœ¤ŸŠ = 0.775 - 0.133(F) - 0.102(F)2 R2 = 0.9970 (3) „¨·Éœ oµªÃ¡— = 1.085 + 0.14(F) R2 = 0.9970 (4) „¨·Éœ„¦— = 1.010 + 0.235(F) R2 = 0.9960 (5) ¦­Áž¦¸Ê¥ª = 1.010 + 0.310(F) R2 = 0.9900 (6) ¦­®ªµœ = 1.015 - 0.195(F) R2 = 0.9980 (7) „µ¦¥°¤¦´Ã—¥¦ª¤ = 0.725 - 0.112(F) R2 = 0.9980 Ÿ¨„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœ„µ¥£µ¡ ¨³šµŠ—oµœÁ‡¤¸ (˜µ¦µŠ 5.7) ¡ªnµ„µ¦Áž¨¸É¥œ ž¨Š¦³—´„µ¦Äož{‹‹´¥š´ÊŠ­°Š ‡º°®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ ¨³¦³¥³Áª¨µÄœ„µ¦®¤´„¤¸Ÿ¨˜n° ž¦·¤µ–„¦—š´ÊŠ®¤—š¸É­µ¤µ¦™Å˜Á˜¦šÅ—o ‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ œÊ嘵¨Ž¼Ã‡¦­ œÊ嘵¨¦¸—·ªŽr 88

¨³ž¦·¤µ–œÊ嘵¨š´ÊŠ®¤— °¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜·š¸É P d 0.05 Ž¹ÉŠ­µ¤µ¦™Â­—ŠÄœ¦¼ž­¤„µ¦ ™—™°¥š¸É¥´ŠÅ¤nŗo™°—¦®´­ (Coded equation regression) ŗo—´Šœ¸Ê

2 2 (1) „¦—š´ÊŠ®¤— (% w/w as lactic acid) = 1.295 + 0.258(F) + 0.213(F) R = 0.9820 (2) pH = 3.265 - 0.125(F) R2 = 0.9560 (3) œÊ嘵¨Ž¼Ã‡¦­ (% w/w) = 3.380 - 0.843(F) R2 = 0.9940 2 (4) œÊ嘵¨¦¸—·ªŽr (% w/w as invert sugar) = 4.190 - 0.615(F) R = 0.9999 (5) œÊ嘵¨š´ÊŠ®¤— (% w/w) = 6.650 - 0.192(F) R2 = 0.9980

Ĝ„µ¦‡Îµœª–®µž¦·¤µ–„µ¦Äo °Šž{‹‹´¥š¸ÉÁ®¤µ³­¤œ´Êœ ‹³œÎµÁ°µ­¤„µ¦š¸É¤¸Ÿ¨˜n° ‡»–£µ¡šµŠ„µ¥£µ¡ Á‡¤¸ ¨³¨´„¬–³šµŠž¦³­µš­´¤Ÿ´­Ã—¥¡·‹µ¦–µ‡nµ R2 Ž¹ÉŠÁž}œ‡nµš¸É­—Š™¹Š ‡ªµ¤­´¤¡´œ›r¦³®ªnµŠ˜´ªÂž¦š¸É«¹„¬µªnµ­¤„µ¦™—™°¥œ´ÊœÇ ¤¸‡ªµ¤Â¤nœ¥ÎµÄœ„µ¦‡µ—‡³ÁœŸ¨Á¡¸¥Š ė¤µšÎµ„µ¦™°—¦®´­ °Š˜´ªÂž¦ °ŠÂ˜n¨³­¤„µ¦ Á¡ºÉ°Ä®oŗoŸ¨Ä„¨oÁ‡¸¥Š„´¨´„¬–³š¸ÉÁž}œ¨´„¬–³ Ĝ°»—¤‡˜· °ŠŸ¨·˜£´–”r¤µ„š¸É­»— „µ¦¡·‹µ¦–µ‹³Á¨º°„­¤„µ¦™—™°¥š¸É¤¸‡nµ R2 ­¼Š (¤¸‡nµÁ oµÄ„¨o 1) ¤µšÎµ„µ¦™°—¦®´­ (Decoding) °Š˜´ªÂž¦ °Š­¤„µ¦ Coded equation Ž¹ÉŠ­µ¤µ¦™šÎµÅ—o×¥„µ¦ œÎµÁ°µ­¤„µ¦ Coded equation ¤µÂ„o­¤„µ¦Ã—¥¤¸­¼˜¦‡Îµœª–—´Šœ¸Ê

˜´ªÂž¦Á oµ¦®´­ = ‡nµ‹¦·Š - (‡nµš¸É¦³—´­¼Š °Šž{‹‹´¥ + ‡nµš¸É¦³—´˜Éε °Šž{‹‹´¥) /2 (‡nµš¸É¦³—´­¼Š °Šž{‹‹´¥ - ‡nµš¸É¦³—´˜Éε °Šž{‹‹´¥) /2

¨oªœÎµÁ°µž{‹‹´¥š¸É¥´ŠÅ¤nŗo™°—¦®´­ÅžÂšœ‡nµÄœ­¤„µ¦ Coded equation ¨³Â„oÅ ­¤ „µ¦Å—oÁž}œ­¤„µ¦š¸É™°—¦®´­Â¨oª (Decoded equation) Ž¹ÉŠ­µ¤µ¦™œÎµÁ°µ­¤„µ¦š¸Éŗoœ¸Êއµ— ‡³ÁœŸ¨šÉ¸Á„·— ¹ÊœÅ—o ˜n„µ¦‡µ—‡³Áœ‹³˜o°ŠÅ¤nšÎµÄœnªŠš¸ÉÁ„·œ‹µ„nªŠ¦³—´­¼Š˜Éεš¸Éŗo‹µ„„µ¦ š—¨°ŠÁšnµœ´Êœ 89

Ÿ¨ °Š­¤„µ¦š¸É™°—¦®´­Â¨oª ­—Š—´Š˜n°Åžœ¸Ê

(1) ‡ªµ¤ oœ®œº— = 1.035 + 0.005(F) - 0.002(F)2 R2 = 0.9970 (2) „¨·Éœœ¤ŸŠ = 0.416 + 0.117(F) - 0.006(F)2 R2 = 0.9970 (3) „¨·Éœ oµªÃ¡— = 0.735 + 0.035(F) R2 = 0.9970 (4) „¨·Éœ„¦— = 0.422 + 0.059(F) R2 = 0.9960 (5) ¦­Áž¦¸Ê¥ª = 0.235 + 0.078(F) R2 = 0.9900 (6) ¦­®ªµœ = 0.811 + 0.037(F) - 0.002(F)2 R2 = 0.9980 (7) „µ¦¥°¤¦´Ã—¥¦ª¤ = -0.451 + 0.263(F) - 0.015(F)2 R2 = 0.9980 (8) „¦—š´ÊŠ®¤— (% w/w) = 1.981 - 0.202(F) + 0.013(F)2 R2 = 0.9820 (9) pH = 4.116 – 0.049(F) R2 = 0.9560 (10) œÊ嘵¨Ž¼Ã‡¦­ (% w/w) = 5.487 - 0.211(F) R2 = 0.9940 (11) œÊ嘵¨¦¸—·ªŽr (% w/w) = 5.728 - 0.154(F) R2 = 0.9999 (12) œÊ嘵¨š´ÊŠ®¤— (% w/w) = 7.131 - 0.048 (F) R2 = 0.9980

‹µ„­¤„µ¦š¸Éŗo‹µ„„µ¦™°—¦®´­Â¨oª (Decoded equation) ­µ¤µ¦™œÎµÅž‡µ—‡³ÁœŸ¨š¸É Á„·— ¹ÊœÃ—¥Âšœ‡nµ¦³—´ž¦·¤µ–„µ¦Äo¦³¥³Áª¨µÄœ„µ¦®¤´„ ĜnªŠš¸ÉšÎµ„µ¦«¹„¬µ Á¡ºÉ°Ä®oŗo‡nµ ˜°­œ°Š °ŠÂ˜n¨³¨´„¬–³Ä®o¤¸‡nµ Mean ideal ratio score Á oµÄ„¨o‡nµš¸É—¸š¸É­»—‡º°Á oµÄ„¨o 1.00 ¤µ„š¸É­»— Ĝ„¦–¸ °Š„µ¦˜°­œ°Š °Š¨´„¬–³š¸Éŗo‹µ„„µ¦š—­°šµŠ—oµœž¦³­µš­´¤Ÿ´­ œÎµ­¤„µ¦š¸É™°—¦®´­Â¨oª¤µÂšœ‡nµ¦³—´„µ¦Äo¦³¥³Áª¨µÄœ„µ¦®¤´„ ĜnªŠš¸ÉšÎµ„µ¦«¹„¬µ ‡º° 6 - 14 ´ÉªÃ¤Š Á¡ºÉ°‡µ—‡³ÁœŸ¨š¸ÉÁ„·— ¹ÊœŽ¹ÉŠ­µ¤µ¦™Â­—ŠŸ¨Å—o—´Šœ¸Ê 90

(1) ‡ªµ¤ oœ®œº— = 1.035 + 0.005(F) - 0.002(F)2 R2 = 0.9970

šœ‡nµ¦³¥³Áª¨µÄœ„µ¦®¤´„˜´ÊŠÂ˜n 6 - 14 ´ÉªÃ¤Š ŗoŸ¨—´Šœ¸Ê f(6) = 1.011 f(7) = 0.996 f(8) = 0.979 f(9) = 0.958 f(10) = 0.935 f(11) = 0.908 f(12) = 0.879 f(13) = 0.846 f(14) = 0.811

‹µ„„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š‡ªµ¤ oœ®œº— ­—ŠÄ®oÁ®Èœªnµ„µ¦Äo ¦³¥³Áª¨µÄœ„µ¦®¤´„š¸É ¦³—´‡n°œÅžšµŠ¦³—´˜Éε (7 ´ÉªÃ¤Š) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³‡ªµ¤ oœ®œº—Á oµÄ„¨o 1 ¤µ„š¸É­»—Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜· Ĝ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=1.0348+0.0050313*y-0.001516*y*y

0.792 0.815 0.838 0.861 0.884 0.907 0.93 0.953 0.976 0.999 above £µ¡ 5.4 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³‡ªµ¤ oœ®œº— 91

(2) „¨·Éœœ¤ŸŠ = 0.416 + 0.12(F) - 0.006(F)2 R2 = 0.9970

šœ‡nµ¦³¥³Áª¨µÄœ„µ¦®¤´„˜´ÊŠÂ˜n 6 - 14 ´ÉªÃ¤Š ŗoŸ¨—´Šœ¸Ê f(6) = 0.920 f(7) = 0.926 f(8) = 0.992 f(9) = 1.010 f(10) = 1.016 f(11) = 1.010 f(12) = 0.992 f(13) = 0.962 f(14) = 0.920

‹µ„„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š„¨·Éœœ¤ŸŠ ­—ŠÄ®oÁ®Èœªnµ„µ¦Äo ¦³¥³Áª¨µÄœ„µ¦®¤´„š¸É ¦³—´‡n°œÅžšµŠ¦³—´„¨µŠ (9 - 11´ÉªÃ¤Š) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³„¨·Éœ œ¤ŸŠÁ oµÄ„¨o 1 ¤µ„š¸É­»—Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=0.416+0.12*y-0.006*y*y

0.88 0.893 0.907 0.921 0.934 0.948 0.961 0.975 0.989 1.002 above £µ¡ 5.5 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³„¨·Éœœ¤ŸŠ 92

(3) „¨·Éœ oµªÃ¡— = 0.735 + 0.035(F) R2 = 0.9970

šœ‡nµ¦³¥³Áª¨µÄœ„µ¦®¤´„˜´ÊŠÂ˜n 6 - 14 ´ÉªÃ¤Š ŗoŸ¨—´Šœ¸Ê f(6) = 0.945 f(7) = 0.980 f(8) = 1.015 f(9) = 1.050 f(10) = 1.085 f(11) = 1.120 f(12) = 1.155 f(13) = 1.190 f(14) = 1.225

‹µ„„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š„¨·Éœ oµªÃ¡— ­—ŠÄ®oÁ®Èœªnµ„µ¦Äo ¦³¥³Áª¨µÄœ„µ¦®¤´„š¸É ¦³—´‡n°œÅžšµŠ¦³—´„¨µŠ (8 ´ÉªÃ¤Š) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³„¨·Éœ oµªÃ¡—Á oµÄ„¨o 1 ¤µ„š¸É­»—Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜· Ĝ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=0.735+0.035*y

0.942 0.974 1.005 1.037 1.069 1.101 1.133 1.165 1.196 1.228 above

£µ¡ 5.6 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³„¨·Éœ oµªÃ¡— 93

(4) „¨·Éœ„¦— = 0.422 + 0.059(F) R2 = 0.9960

šœ‡nµ¦³¥³Áª¨µÄœ„µ¦®¤´„˜´ÊŠÂ˜n 6 - 14 ´ÉªÃ¤Š ŗoŸ¨—´Šœ¸Ê f(6) = 0.775 f(7) = 0.834 f(8) = 0.892 f(9) = 0.951 f(10) = 1.010 f(11) = 1.069 f(12) = 1.127 f(13) = 1.186 f(14) = 1.245

Á¤ºÉ°Âšœ‡nµÄœ­¤„µ¦ °Š„¨·Éœ„¦— ­—ŠÄ®oÁ®Èœªnµ„µ¦Äo ¦³¥³Áª¨µÄœ„µ¦®¤´„š¸É¦³—´ „¨µŠ (10 ´ÉªÃ¤Š) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³ „¨·Éœ„¦— Á oµÄ„¨o 1 ¤µ„š¸É­»— Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜° ­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=5.487-0.211*y

2.514 2.706 2.897 3.089 3.281 3.473 3.665 3.857 4.048 4.24 above

£µ¡ 5.7 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³„¨·Éœ„¦— 94

(5) ¦­Áž¦¸Ê¥ª = 0.235 + 0.078(F) R2 = 0.9900

šœ‡nµ¦³¥³Áª¨µÄœ„µ¦®¤´„˜´ÊŠÂ˜n 6 - 14 ´ÉªÃ¤Š ŗoŸ¨—´Šœ¸Ê f(6) = 0.700 f(7) = 0.777 f(8) = 0.855 f(9) = 0.933 f(10) = 1.010 f(11) = 1.087 f(12) = 1.165 f(13) = 1.243 f(14) = 1.320

Ĝ„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š¦­Áž¦¸Ê¥ª ­—ŠÄ®oÁ®Èœªnµ¦³¥³Áª¨µÄœ„µ¦®¤´„š¸É¦³—´„¨µŠ (10 ´ÉªÃ¤Š) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³ ¦­Áž¦¸Ê¥ª Á oµÄ„¨o 1 ¤µ„š¸É­»—Ž¹ÉŠ ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=0.235+0.0775*y

0.693 0.763 0.834 0.904 0.975 1.045 1.116 1.186 1.257 1.327 above

£µ¡ 5.8 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³¦­Áž¦¸Ê¥ª 95

(6) ¦­®ªµœ = 0.811 + 0.0375(F) - 0.00185(F)2 R2 = 0.9980

šœ‡nµ¦³¥³Áª¨µÄœ„µ¦®¤´„˜´ÊŠÂ˜n 6 - 14 ´ÉªÃ¤Š ŗoŸ¨—´Šœ¸Ê f(6) = 0.969 f(7) = 0.983 f(8) = 0.993 f(9) = 0.999 f(10) = 1.001 f(11) = 1.000 f(12) = 0.995 f(13) = 0.986 f(14) = 0.973

„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š¦­®ªµœ ­—ŠÄ®oÁ®Èœªnµ¦³¥³Áª¨µÄœ„µ¦®¤´„š¸É‡n°œÅžšµŠ ¦³—´„¨µŠ (10, 11 ´ÉªÃ¤Š) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³ ¦­®ªµœ Á oµÄ„¨o 1 ¤µ„š¸É­»—Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É „µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=0.811+0.0375*y-0.00185*y*y

0.957 0.961 0.966 0.97 0.974 0.979 0.983 0.988 0.992 0.997 above

£µ¡ 5.9 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³¦­®ªµœ 96

(7) „µ¦¥°¤¦´Ã—¥¦ª¤ = -0.451 + 0.263(F) - 0.015(F)2 R2 = 0.9980

šœ‡nµ¦³¥³Áª¨µÄœ„µ¦®¤´„˜´ÊŠÂ˜n 6 - 14 ´ÉªÃ¤Š ŗoŸ¨—´Šœ¸Ê f(6) = 0.604 f(7) = 0.678 f(8) = 0.723 f(9) = 0.725 f(10) = 0.738 f(11) = 0.682 f(12) = 0.611 f(13) = 0.510 f(14) = 0.380

Ĝ„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š„µ¦¥°¤¦´Ã—¥¦ª¤ ­—ŠÄ®oÁ®Èœªnµ¦³¥³Áª¨µÄœ„µ¦®¤´„š¸É ¦³—´„¨µŠ (10 ´ÉªÃ¤Š) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³„µ¦¥°¤¦´Ã—¥¦ª¤Á oµÄ„¨o 1 ¤µ„š¸É­»—Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É „µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=-0.45125+0.26325*y-0.0145625*y*y

0.268 0.315 0.362 0.409 0.456 0.503 0.55 0.597 0.644 0.691 above

£µ¡ 5.10 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³„µ¦¥°¤¦´Ã—¥¦ª¤ 97

(8) „¦—š´ÊŠ®¤— (% w/w as lactic acid) = 1.981 - 0.202(F) + 0.013(F)2 R2 = 0.9820

šœ‡nµ¦³¥³Áª¨µÄœ„µ¦®¤´„˜´ÊŠÂ˜n 6 - 14 ´ÉªÃ¤Š ŗoŸ¨—´Šœ¸Ê f(6) = 1.250 f(7) = 1.221 f(8) = 1.219 f(9) = 1.244 f(10) = 1.295 f(11) = 1.373 f(12) = 1.477 f(13) = 1.608 f(14) = 1.766

Ÿ¨„µ¦š—¨°Šš¸ÉŸnµœ¤µ (˜µ¦µŠ 5.6 ¨³˜µ¦µŠ 5.7) šÎµÄ®oš¦µªnµ‡nµž¦·¤µ–„¦—š´ÊŠ®¤— š¸É—¸š¸É­»— ¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´¨´„¬–³ °Š¦­Áž¦¸Ê¥ª š¸Éŗo ‹µ„„µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (Á oµÄ„¨o 1 ¤µ„š¸É­»—) Ž¹ÉŠ¤¸‡nµÁšnµ„´ 1.27% ¨³ šœ‡nµÄœ­¤„µ¦™°—™°¥ °Šž¦·¤µ–„¦—š´ÊŠ®¤—š¸É­µ¤µ¦™Å˜Á˜¦šÅ—o

¡ªnµ¦³—´„µ¦Äoš¸ÉÁ®¤µ³­¤š¸ÉšÎµÄ®o‡nµž¦·¤µ–„¦—š´ÊŠ®¤—¤¸‡nµÄ„¨oÁ‡¸¥Š‡nµš¸É—¸š¸É­»—‡º° „µ¦Äo¦³¥³Áª¨µÄœ„µ¦®¤´„Ã¥Á„·¦r˜œ¤ oµªÃ¡—š¸É¦³—´„¨µŠ (10 ´ÉªÃ¤Š) Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ° œÎµ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface) 98

3D Surface Plot (NEW.STA 10v*10c) z=1.981-0.202*y+0.013*y*y

1.258 1.32 1.382 1.444 1.505 1.567 1.629 1.691 1.752 1.814 above

£µ¡ 5.11 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š‡nµž¦·¤µ–„¦—š´ÊŠ®¤—š¸É­µ¤µ¦™Å˜Á˜¦šÅ—o

(9) pH = 4.116 – 0.049(F) R2 = 0.9560

šœ‡nµ¦³¥³Áª¨µÄœ„µ¦®¤´„˜´ÊŠÂ˜n 6 - 14 ´ÉªÃ¤Š ŗoŸ¨—´Šœ¸Ê f(6) = 3.822 f(7) = 3.773 f(8) = 3.724 f(9) = 3.675 f(10) = 3.626 f(11) = 3.577 f(12) = 3.528 f(13) = 3.479 f(14) = 3.430 99

Ÿ¨„µ¦š—¨°Šš¸ÉŸnµœ¤µ (˜µ¦µŠ 5.6 ¨³˜µ¦µŠ 5.7) šÎµÄ®oš¦µªnµ‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ š¸É—¸š¸É­»— ¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤œ´Êœ¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´¨´„¬–³ °Š¦­Áž¦¸Ê¥ª š¸É ŗo‹µ„„µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (Á oµÄ„¨o 1 ¤µ„š¸É­»—) Ž¹ÉŠ¤¸‡nµÁšnµ„´ 3.70 ¨³ šÎµ„µ¦Âšœ‡nµÄœ­¤„µ¦™°—™°¥ °Š‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ ¡ªnµ¦³—´„µ¦Äoš¸É­µ¤µ¦™šÎµÄ®o‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ ¤¸‡nµÄ„¨oÁ‡¸¥Š‡nµš¸É—¸š¸É­»—‡º° „µ¦Äo¦³¥³Áª¨µÄœ„µ¦®¤´„Ã¥Á„·¦r˜œ¤ oµªÃ¡—š¸É¦³—´„¨µŠ (9 - 10 ´ÉªÃ¤Š) Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œ Á¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=4.116-0.049*y

3.141 3.169 3.198 3.226 3.254 3.282 3.31 3.338 3.367 3.395 above £µ¡ 5.12 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ

(10) œÊ嘵¨Ž¼Ã‡¦­ (% w/w) = 5.487 - 0.211(F) R2 = 0.9940 šœ‡nµ¦³¥³Áª¨µÄœ„µ¦®¤´„˜´ÊŠÂ˜n 6 - 14 ´ÉªÃ¤Š ŗoŸ¨—´Šœ¸Ê f(6) = 4.223 f(7) = 4.012 f(8) = 3.801 f(9) = 3.591 f(10) = 3.380 f(11) = 3.169 f(12) = 2.658 f(13) = 2.748 f(14) = 2.537 100

Ÿ¨„µ¦š—¨°Šš¸ÉŸnµœ¤µ (˜µ¦µŠ 5.6 ¨³˜µ¦µŠ 5.7) šÎµÄ®oš¦µªnµ‡nµž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­ š¸É—¸š¸É­»— ¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤œ´Êœ¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´¨´„¬–³ °Š¦­®ªµœ š¸Éŗo‹µ„„µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (Á oµÄ„¨o 1 ¤µ„š¸É­»—) ¤¸‡nµÁšnµ„´ 3.34% ¨³ šÎµ„µ¦Âšœ‡nµÄœ­¤„µ¦™°—™°¥ °Š‡nµž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­ ¡ªnµ¦³—´„µ¦Äoš¸ÉÁ®¤µ³­¤Ž¹ÉŠ­µ¤µ¦™šÎµÄ®o‡nµž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­¤¸‡nµÄ„¨oÁ‡¸¥Š‡nµš¸É —¸š¸É­»—‡º°„µ¦Äo¦³¥³Áª¨µÄœ„µ¦®¤´„Ã¥Á„·¦r˜œ¤ oµªÃ¡—š¸É¦³—´„¨µŠ (10 ´ÉªÃ¤Š) Ž¹ÉŠ‹³Á®ÈœÅ—o ´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=5.487-0.211*y

2.514 2.706 2.897 3.089 3.281 3.473 3.665 3.857 4.048 4.24 above £µ¡ 5.13 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š‡nµž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­

(11) œÊ嘵¨¦¸—·ªŽr (% w/w) = 5.728 - 0.154(F) R2 = 0.9999 šœ‡nµ¦³¥³Áª¨µÄœ„µ¦®¤´„˜´ÊŠÂ˜n 6 - 14 ´ÉªÃ¤Š ŗoŸ¨—´Šœ¸Ê f(6) = 4.805 f(7) = 4.651 f(8) = 4.498 f(9) = 4.344 f(10) = 4.190 f(11) = 4.036 f(12) = 3.883 f(13) = 3.729 f(14) = 3.575 101

Ÿ¨„µ¦š—¨°Šš¸ÉŸnµœ¤µ (˜µ¦µŠ 5.6 ¨³˜µ¦µŠ 5.7) šÎµÄ®oš¦µªnµ‡nµž¦·¤µ–œÊ嘵¨¦¸—·ªŽr š¸É—¸š¸É­»—¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤œ´Êœ¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´¨´„¬–³ °Š¦­®ªµœ š¸Éŗo ‹µ„„µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (Á oµÄ„¨o 1 ¤µ„š¸É­»—) ¤¸‡nµÁšnµ„´ 4.18% ¨³šÎµ „µ¦Âšœ‡nµÄœ­¤„µ¦™°—™°¥ °Š‡nµž¦·¤µ–œÊ嘵¨¦¸—·ªŽr ¡ªnµ¦³—´„µ¦Äoš¸É­µ¤µ¦™šÎµÄ®o‡nµž¦·¤µ–œÊ嘵¨¦¸—·ªŽr ¤¸‡nµÄ„¨oÁ‡¸¥Š‡nµš¸É—¸š¸É­»—‡º°„µ¦ čo¦³¥³Áª¨µÄœ„µ¦®¤´„Ã¥Á„·¦r˜œ¤ oµªÃ¡—š¸É¦³—´„¨µŠ (10 ´ÉªÃ¤Š) Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=5.487-0.211*y

2.514 2.706 2.897 3.089 3.281 3.473 3.665 3.857 4.048 4.24 above

£µ¡ 5.14 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š‡nµž¦·¤µ–œÊ嘵¨¦¸—·ªŽr 102

(12) œÊ嘵¨š´ÊŠ®¤— (% w/w) = 7.131 - 0.048(F) R2 = 0.9980

šœ‡nµ¦³¥³Áª¨µÄœ„µ¦®¤´„˜´ÊŠÂ˜n 6 - 14 ´ÉªÃ¤Š ŗoŸ¨—´Šœ¸Ê f(6) = 6.842 f(7) = 6.794 f(8) = 6.746 f(9) = 6.698 f(10) = 6.650 f(11) = 6.602 f(12) = 6.554 f(13) = 6.506 f(14) = 6.458 Ÿ¨„µ¦š—¨°Šš¸ÉŸnµœ¤µ (˜µ¦µŠ 5.6 ¨³˜µ¦µŠ 5.7) šÎµÄ®oš¦µªnµ‡nµž¦·¤µ–œÊ嘵¨š´ÊŠ®¤— š¸É—¸š¸É­»—¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤œ´Êœ¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´¨´„¬–³ °Š¦­®ªµœ š¸Éŗo ‹µ„„µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (Á oµÄ„¨o 1 ¤µ„š¸É­»—) ¤¸‡nµÁšnµ„´ 6.60% ¨³šÎµ „µ¦Âšœ‡nµÄœ­¤„µ¦™°—™°¥ °Š‡nµž¦·¤µ–œÊ嘵¨š´ÊŠ®¤— ¡ªnµ¦³—´„µ¦Äoš¸ÉšÎµÄ®o‡nµž¦·¤µ–œÊ嘵¨š´ÊŠ®¤—¤¸‡nµÄ„¨oÁ‡¸¥Š‡nµš¸É—¸š¸É­»—‡º°„µ¦Äo ¦³¥³Áª¨µÄœ„µ¦®¤´„Ã¥Á„·¦r˜œ¤ oµªÃ¡—š¸É¦³—´„¨µŠ (10 ´ÉªÃ¤Š) Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=7.131-0.048*y

6.455 6.498 6.542 6.586 6.629 6.673 6.716 6.76 6.804 6.847 above £µ¡ 5.15 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š‡nµž¦·¤µ–œÊ嘵¨š´ÊŠ®¤— 103

‹µ„Ÿ¨„µ¦š—¨°ŠÁ¤ºÉ°Âšœ‡nµ °Š¦³—´ °Šž{‹‹´¥‡º° ¦³¥³Áª¨µÄœ„µ¦®¤´„ (´ÉªÃ¤Š) Ĝ­¤„µ¦™—™°¥˜nµŠÇ š¸Éŗo‹µ„„µ¦ª·Á‡¦µ³®rŸ¨šµŠ—oµœ­™·˜· ×¥Á¨º°„­¤„µ¦š¸É¤¸‡nµ R2 Á oµÄ„¨o 1.00 ¤µ„š¸É­»— Ÿ¨š¸Éŗo‹µ„„µ¦š—¨°ŠÄœ˜°œš¸É 3.1 ‹³Á®ÈœÅ—oªnµ„µ¦š—­°š´ÊŠšµŠ—oµœ„µ¥£µ¡ šµŠÁ‡¤¸ ¨³šµŠ—oµœž¦³­µš­´¤Ÿ´­¡ªnµ¤¸­¤„µ¦™—™°¥ ™¹Š 11 ­¤„µ¦š¸É¤¸‡ªµ¤­´¤¡´œ›rš´ÊŠ‡ªµ¤ ­´¤¡´œ›rÁ·ŠÁ­oœ˜¦Š (Linear effect) ¨³ÂÁ·ŠÁ­oœÃ‡oŠ (Quadratic effect) Á¤ºÉ°Âšœ‡nµnªŠ °Š¦³—´ž{‹‹´¥š¸ÉšÎµ„µ¦«¹„¬µ¨ŠÄœ­¤„µ¦™—™°¥š¸Éŗo¨oª¡ªnµ¦³¥³ Áª¨µÄœ„µ¦®¤´„ (´ÉªÃ¤Š) œ´Êœ­nªœÄ®n‹³Äož{‹‹´¥Äœ¦³—´„¨µŠ ‡º° 10 ´ÉªÃ¤Š ¨³¤¸µŠ­¤„µ¦ š¸ÉÄ®oŸ¨ªnµ‡ª¦Äo¦³—´ž{‹‹´¥š¸É¦³—´˜Éε—´Šœ´Êœ‹¹Š˜o°ŠÁ¨º°„­¤„µ¦™—™°¥ ®¦º°‡»–¨´„¬–³Ä—Ç Áž}œ ˜´ªÂšœ °Š„µ¦š—¨°Šš¸ÉÄ®oŸ¨Ä„¨oÁ‡¸¥Š„´‡nµ‹¦·Š¤µ„š¸É­»—×¥¡·‹µ¦–µ—¼‡ªµ¤­´¤¡´œ›r¦³®ªnµŠ ‡»–¨´„¬–³˜nµŠÇ Ĝ„µ¦š—­°šµŠ—oµœž¦³­µš­´¤Ÿ´­Áž}œ®¨´„ªnµ‡»–¨´„¬–³Ä—oµŠ¤¸‡ªµ¤ ­´¤¡´œ›rĄ¨o·—„´‡»–¨´„¬–³„µ¦¥°¤¦´Ã—¥¦ª¤ š¸É¤¸˜n°Ÿ¨·˜£´–”r°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd 0.05) ×¥„µ¦œÎµ‡»–¨´„¬–³šµŠ—oµœž¦³­µš­´¤Ÿ´­‡º°­¸ ‡ªµ¤Á¦¸¥Áœ¸¥œ „µ¦Â¥„˜´ª °Š œÊεÁª¥r ‡ªµ¤¨ºÉœ‡° ‡ªµ¤ oœ®œº—„¨·Éœœ¤ŸŠ „¨·Éœ oµªÃ¡— „¨·Éœ„¦— ¦­Áž¦¸Ê¥ª ¨³ ¦­®ªµœ ¤µšÎµ„µ¦ª·Á‡¦µ³®r¦¸Á„¦­´Éœ„´‡»–¨´„¬–³„µ¦¥°¤¦´Ã—¥¦ª¤ Ž¹ÉŠÅ—oŸ¨„µ¦š—­°—´Šœ¸Ê

„µ¦¥°¤¦´Ã—¥¦ª¤ = -1.546 + 2.71(„¨·Éœœ¤ŸŠ) + 0.554(¦­Áž¦¸Ê¥ª) – 0.383(¦­®ªµœ) R2 =0.9999

Ĝ„µ¦š—­°‡ªµ¤­´¤¡´œ›r—´Š„¨nµª¡ªnµ‡»–¨´„¬–³š¸É¤¸‡ªµ¤­´¤¡´œ›r¨³­µ¤µ¦™ °›·µ¥ ‡ªµ¤Áž}œŸ¨·˜£´–”rĜŠn °Š‡»–¨´„¬–³šµŠ—oµœž¦³­µš­´¤Ÿ´­Å—o—¸ ¨³‡¦°‡¨»¤š¸É­»— „´‡»–¨´„¬–³„µ¦¥°¤¦´Ã—¥¦ª¤ ŗo„n „¨·Éœœ¤ŸŠ ¦­Áž¦¸Ê¥ª ¨³¦­®ªµœ ‹µ„œ´ÊœœÎµ­¤„µ¦ ™—™°¥š¸Éŗo‹µ„š´ÊŠ 3 ‡»–¨´„¬–³ —´Š„¨nµªš¸Éŗo¤µ®µ‹»—š¸ÉÁ®¤µ³­¤ (Optimization) °Š¦³—´„µ¦ čož{‹‹´¥ £µ¥ÄœnªŠ °Š¦³—´ž{‹‹´¥š¸ÉčoĜ„µ¦«¹„¬µ (6 - 14 ´ÉªÃ¤Š) ×¥„µ¦šÎµ Partial derivative „´­¤„µ¦™—™°¥š¸Éŗo‹µ„­¤„µ¦—´Š„¨nµª‡º°„¨·Éœœ¤ŸŠ ¦­Áž¦¸Ê¥ª ¨³¦­®ªµœ

ÁœºÉ°Š‹µ„¦¼žÂ®»nœ¨Îµ—´š¸É­°Š (‡º°¤¸‡ªµ¤­´¤¡´œ›rÁ·ŠÁ­oœÃ‡oŠ; Quadratic effect) ­—Š Ä®oÁ®ÈœªnµÁž}œ­¤„µ¦š¸É—¸š¸É­µ¤µ¦™°›·µ¥‡ªµ¤­°—‡¨o°Š °Š o°¤¼¨š¸É—¸ —´Šœ´Êœ‹³Äo­¤„µ¦—´Š„¨nµª Ĝ„µ¦‡oœ®µ¦³—´š¸ÉÁ®¤µ³­¤—´Šœ¸Ê ×¥„ε®œ—Ä®o Ǔ (­¤„µ¦™—™°¥) Áž}œ¢{Š´Éœ °Š X (˜´ªÂž¦š¸É«¹„¬µ) „ε®œ— Partial derivative ˜ Ǔ/˜x ¨³Ä®o¢{Š„r´Éœ¤¸‡nµÁž}œ«¼œ¥rÁ¡ºÉ°®µ‹»—¥°— °Š„¦µ¢Å—o —´Šœ¸Ê 104

(1) „¨·Éœœ¤ŸŠ (Ǔ) = 0.416 + 0.12(F) - 0.006(F)2 R2 = 0.9970 ˜ Ǔ/˜x = 0.12 - 0.012(F) = 0 X = 0.12/0.012 = 10 ´ÉªÃ¤Š ‹µ„„µ¦Âšœ‡nµ˜´ªÂž¦Â¨³šÎµ„µ¦Â„o­¤„µ¦˜µ¤¢{Š„r´Éœ °Š­¤„µ¦™—™°¥š¸Éŗo‹µ„„µ¦ š—¨°ŠÂ¨oªšÎµ Partial derivative Á¡ºÉ°®µ‹»—š¸ÉÁ®¤µ³­¤ °Šž{‹‹´¥­¦»žÅ—oªnµ¦³—´ž{‹‹´¥š¸ÉÁ®¤µ³­¤ ¨³šÎµÄ®o‡nµ„¨·Éœœ¤ŸŠ Á oµÄ„¨o Ideal ¤µ„š¸É­»— (1.00) ‡º° 10 ´ÉªÃ¤Š Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface) (2) ¦­®ªµœ (Ǔ) = 0.811 + 0.0375(F) - 0.00185(F)2 R2 = 0.9980 ˜ Ǔ/˜x = 0.0375 - 0.0037(F) = 0 X = 0.0375/0.0037 = 10.14 ´ÉªÃ¤Š ®¦º° X = 10 ´ÉªÃ¤Š „´ 8.4 œµš¸ ‹µ„„µ¦Âšœ‡nµ˜´ªÂž¦ ¨³šÎµ„µ¦Â„o­¤„µ¦˜µ¤¢{Š„r´Éœ °Š­¤„µ¦™—™°¥š¸Éŗo‹µ„„µ¦ š—¨°ŠÂ¨oªšÎµ Partial derivative Á¡ºÉ°®µ‹»—š¸ÉÁ®¤µ³­¤ °Šž{‹‹´¥­¦»žÅ—oªnµ¦³—´ž{‹‹´¥š¸ÉÁ®¤µ³­¤ ¨³šÎµÄ®o‡nµ ¦­®ªµœ Á oµÄ„¨o Ideal ¤µ„š¸É­»— (1.00) ‡º° 10 ´ÉªÃ¤Š „´°¸„ 8.4 œµš¸ Ž¹ÉŠ‹³Á®ÈœÅ—o ´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface) ­nªœ°¸„­¤„µ¦®œ¹ÉŠ‡º° ¦­Áž¦¸Ê¥ª Ž¹ÉŠ¤¸‡ªµ¤­´¤¡´œ›r¨Îµ—´š¸É®œ¹ÉŠ (linear effect) šÎµ„µ¦Âšœ‡nµ˜µ¤­¤„µ¦‹³Å—oªnµ (3) ¦­Áž¦¸Ê¥ª (Ǔ) = 0.235 + 0.0775(F) R2 = 0.9900 - Á¤ºÉ°‡nµ¦­Áž¦¸Ê¥ªš¸É—¸š¸É­»—Äœ°»—¤‡˜·¤¸‡nµÁšnµ„´ 1.00 —´Šœ´Êœ‹³Å—oªnµ

¦­Áž¦¸Ê¥ª = 1 = 0.235 + 0.0775(F) Á¡¦µ³Œ³œ´Êœ fermentation time = 0.765/0.0775 =9.87´ÉªÃ¤Š ®¦º° fermentation time = 9 ´ÉªÃ¤Š „´ 53 œµš¸

Ĝ„µ¦Âšœ‡nµ˜´ªÂž¦ ¨³šÎµ„µ¦Â„o­¤„µ¦˜µ¤¢{Š„r´Éœ °Š­¤„µ¦™—™°¥š¸Éŗo‹µ„„µ¦ š—¨°Š Á¡ºÉ°®µ‹»—š¸ÉÁ®¤µ³­¤ °Šž{‹‹´¥­¦»žÅ—oªnµ¦³—´ž{‹‹´¥š¸ÉÁ®¤µ³­¤ ¨³šÎµÄ®o‡nµ ¦­Áž¦¸Ê¥ª Á oµÄ„¨o Ideal ¤µ„š¸É­»— (1.00) ‡º° 9 ´ÉªÃ¤Š „´°¸„ 53 œµš¸ (¦³—´„¨µŠ) Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ ­¤„µ¦™—™°¥š¸ÉŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface) 105

‹µ„­¤„µ¦™—™°¥š´ÊŠ­µ¤­¤„µ¦š¸Éŗo‹³­´ŠÁ„˜Á®ÈœÅ—oªnµ‡ª¦Äo¦³—´ °Šž{‹‹´¥š¸ÉšÎµ„µ¦ «¹„¬µ ‡º° ¦³¥³Áª¨µÄœ„µ¦®¤´„Ã¥Á„·¦r˜œ¤ oµªÃ¡— Ášnµ„´ 10 ´ÉªÃ¤Š ¨³‹µ„Ÿ¨„µ¦š—¨°Šš¸É Ÿnµœ¤µ¡ªnµž¦·¤µ–„µ¦Äo®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœœ´ÊœÅ¤n¤¸Ÿ¨®¦º°°·š›·¡¨˜n°Ÿ¨„µ¦š—¨°Š°¥nµŠ¤¸ œ´¥­Îµ‡´šµŠ­™·˜· (P>0.05) —´Šœ´Êœ‹¹ŠšÎµ„µ¦Á¨º°„¦³—´„µ¦Äož{‹‹´¥®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœš¸É ¦³—´˜Éε‡º° 3.00% x „µ¦š—¨°Šš¸É 3.2 «¹„¬µ¦³—´„µ¦Äo °Šœ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­

‹µ„Ÿ¨„µ¦š—¨°ŠÄœ˜°œš¸É 3.1 šÎµÄ®oš¦µ¦³—´ °Šž{‹‹´¥®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœÂ¨³ ¦³¥³Áª¨µÄœ„µ¦®¤´„Ã¥Á„·¦r˜œ¤ oµªÃ¡— ‡º° 3.00% ¨³ 10 ´ÉªÃ¤Š ˜µ¤¨Îµ—´—´Šœ´ÊœÄœ„µ¦ š—¨°Šœ¸Ê Á¦µ‹³šÎµ„µ¦„ε®œ—ž{‹‹´¥®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ (B), Á‹¨µ˜·œ (D), ¦³¥³Áª¨µÄœ„µ¦ ®¤´„ (E) ¨³°»–®£¼¤·Äœ„µ¦®¤´„ (F) Áž}œž{‹‹´¥‡Šš¸É ×¥ªµŠÂŸœ„µ¦š—¨°ŠÂ 22 Factorial design with 2 centerpoints ¨³„ε®œ—Ä®o œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ Áž}œž{‹‹´¥š¸É ˜o°Š„µ¦«¹„¬µ ×¥„ε®œ—­¼˜¦ ¨³„¦³ªœ„µ¦š—¨°ŠÅªoĜ˜µ¦µŠ 4.3, 4.6 ¨³ 4.7 ˜µ¤¨Îµ—´

Ÿ¨„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœ„µ¥£µ¡ Á‡¤¸ ¨³šµŠ—oµœž¦³­µš­´¤Ÿ´­¡¦o°¤š´ÊŠ„µ¦ ª·Á‡¦µ³®ršµŠ­™·˜· °ŠÂ˜n¨³®œnª¥„µ¦š—¨°ŠÅ—o­—ŠÅªoĜ˜µ¦µŠ 5.8 ¨³ 5.9 ¡¦o°¤š´ÊŠÂ­—ŠÁ‡oµ ǦŠ °ŠŸ¨·˜£´–”rš¸ÉŗoĜ˜n¨³®œnª¥„µ¦š—¨°ŠÁš¸¥„´Á‡oµÃ‡¦ŠŸ¨·˜£´–”rĜ°»—¤‡˜·š¸É Ÿ¼oš—­°¤‡µ—®ª· ´Š‹µ„˜´ªŸ¨·˜£´–”rĜ£µ¡ 5.16 106

˜µ¦µŠ 5.8 ¨´„¬–³šµŠž¦³­µš­´¤Ÿ´­ °ŠÃ¥Á„·¦r˜œ¤ oµªÃ¡—‹µ„„µ¦«¹„¬µ¦³—´ °Š„µ¦Äoœ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­

­·ÉŠ­¸ ‡ªµ¤Á¦¸¥Áœ¸¥œ „µ¦Â¥„ ‡ªµ¤¨ºÉœ‡° ‡ªµ¤ „¨·Éœœ¤ŸŠ „¨·Éœ oµªÃ¡— „¨·Éœ„¦— ¦­Áž¦¸Ê¥ª ¦­®ªµœ „µ¦¥°¤¦´ š—¨°Š ˜´ª °ŠœÊεÁª¥r oœ®œº— ×¥¦ª¤ 1 0.80r0.16 0.93r0.15 0.96r0.10 0.96r0.15 0.68r0.28a 0.81r0.28a 1.00r0.28a 0.75r0.12a 1.27r0.09c 0.79r0.06a 0.61r0.23a 2 0.77r0.18 1.00r0.12 1.01r0.09 1.00r0.15 1.00r0.41b 1.13r0.29ab 1.00r0.37a 0.73r0.37a 1.16r0.30bc 0.76r0.05a 0.60r0.29a 3 0.88r0.18 0.98r0.25 1.03r0.11 1.05r0.23 0.64r0.23a 0.89r0.30ab 1.28r0.29b 1.20r0.29c 0.97r0.22a 1.04r0.13b 0.72r0.17b 4 0.84r0.20 1.00r0.12 1.00r0.25 1.00r0.28 0.99r0.31b 1.23r0.31b 1.28r0.34b 1.22r0.26c 1.01r0.27a 1.00r0.23b 0.86r0.15c 5 0.80r0.22 0.96r0.15 1.08r0.09 0.98r0.17 0.93r0.28b 1.08r0.15ab 1.09r0.34ab 1.02r0.25b 1.03r0.23ab 1.01r0.14b 0.72r0.12b 6 0.88r0.17 1.00r0.24 1.00r0.26 1.10r0.26 0.99r0.30b 1.06r0.28ab 1.08r0.28ab 0.99r0.32b 0.99r0.27a 1.01r0.21b 0.72r0.25b

®¤µ¥Á®˜»: * ‡nµ Mean ideal ratio score r ‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ ‹µ„Ÿ¼oš—­°·¤ 10 ‡œ ˜´ª°´„¬¦š¸É˜„˜nµŠ„´œÄœÂ˜n¨³‡°¨´¤œr­—Šªnµ¤¸‡ªµ¤Â˜„˜nµŠ„´œ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜·š¸É Pd0.05 107

˜µ¦µŠ 5.9 „µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœÁ‡¤¸ ¨³šµŠ—oµœ„µ¥£µ¡ °ŠÃ¥Á„·¦r˜œ¤ oµªÃ¡—‹µ„„µ¦«¹„¬µ¦³—´„µ¦Äoœ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ ­·ÉŠ Total solid Total titratable pH Surcose Reducing Total L a b viscosity š—¨°Š content acidity sugar sugar (% w/w) (% w/w as lactic acid) (pH meter) (% w/w) (% w/w as invert sugar) (% w/w) (centipoise) 1 16.85r0.49a 1.15r0.06a 4.07r0.03c 2.60r0.11a 3.50r0.37a 4.22r0.09a 84.68r0.69a -6.50r0.69bc 30.20r0.46 6,820r96.57a 2 20.42r0.14b 1.32r0.02a 3.93r0.03d 2.91r0.06b 3.38r0.08a 4.55r0.23b 86.75r0.06ab -6.73r0.03ab 30.70r0.05 15,580r140.70c 3 17.05r0.99a 1.70r0.01b 3.31r0.02b 3.88r0.10d 4.60r0.08c 8.36r0.26d 90.87r0.91c -6.48r0.08c 30.48r0.60 6,750r82.57a 4 20.08r2.62b 1.71r0.01b 3.22r0.14a 3.83r0.21d 4.74r0.11c 8.10r0.04d 90.80r0.02c -6.86r0.03a 30.46r0.26 16,000r167.57c 5 20.11r1.34b 1.32r0.02a 3.66r0.01c 3.34r0.04c 4.18r0.13b 6.60r0.10c 88.41r0.34bc -6.56r0.03bc 31.31r0.26 11,280r162.00b 6 20.08r0.92b 1.30r0.01a 3.70r0.01c 3.42r0.13c 4.20r0.11b 6.71r0.23c 89.81r0.07c -6.84r0.04b 29.95r0.11 11,950r113.14b

®¤µ¥Á®˜»: * ‡nµÁŒ¨¸É¥ r ‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ ‹µ„„µ¦ª·Á‡¦µ³®r 3 ŽÊε ˜´ª°´„¬¦š¸É˜„˜nµŠ„´œÄœÂ˜n¨³‡°¨´¤œr­—Šªnµ¤¸‡ªµ¤Â˜„˜nµŠ„´œ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜·š¸É Pd0.05 108

­¸ 1.5 ¦­®ªµœ ‡ªµ¤Á¦¸¥Áœ¸¥œ 1

¦­Áž¦¸Ê¥ª 0.5 „µ¦Â¥„˜´ª °ŠœÊεÁª¥r

0

„¨·Éœ„¦— ‡ªµ¤¨ºÉœ‡° Ideal trt.1 trt.2 „¨·Éœ oµªÃ¡— ‡ªµ¤ oœ®œº— trt.3 trt.4 trt.5 „¨·Éœœ¤ŸŠ trt.6

£µ¡ 5.16 Á‡oµÃ‡¦ŠŸ¨·˜£´–”rš¸Éŗo‹µ„„µ¦«¹„¬µ¦³—´„µ¦Äoœ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­

Ÿ¨„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (˜µ¦µŠ 5.8) ¡ªnµ¦³—´„µ¦Äo ž¦·¤µ– °Šœ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ ¤¸Ÿ¨˜°­œ°Š˜n°„µ¦¥°¤¦´ °ŠŸ¨·˜£´–”rĜ¨´„¬–³ ˜nµŠÇ °¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) ×¥­µ¤µ¦™Â­—ŠÄœ¦¼ž °Š­¤„µ¦™—™°¥š¸É¥´ŠÅ¤nŗo ™°—¦®´­ (Coded equation) ŗo—´Šœ¸Ê (1) ‡ªµ¤ oœ®œº— = 0.96 + 0.167(Skimmed milk) R2 = 0.9350 (2) „¨·Éœœ¤ŸŠ = 1.07 + 0.162(Skimmed milk) R2 = 0.9920 (3) „¨·Éœ oµªÃ¡— = 1.085 + 0.140(Sucrose) R2 = 0.9970 (4) „¨·Éœ„¦— = 1.005 + 0.235(Sucrose) R2 = 0.9900 (5) ¦­Áž¦¸Ê¥ª = 1.010 – 0.112(Sucrose) R2 = 0.9430 (6) ¦­®ªµœ = 1.010 – 0.0175(Skimmed milk) + 0.123(Sucrose) – 0.0025 (Skimmed milk)(Sucrose) – 0.113(Sucrose)2 R2 = 0.9800 109

(7) „µ¦¥°¤¦´Ã—¥¦ª¤ = 0.720 + 0.0375(Skimmed milk)(Sucrose) – 0.0225(Skimmed milk) + 0.0325(Sucrose) – 0.0925(Sucrose)2 R2 = 0.9980 Ÿ¨„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœ„µ¥£µ¡ ¨³šµŠÁ‡¤¸ (˜µ¦µŠ 5.9) ¡ªnµ„µ¦Äož{‹‹´¥š´ÊŠ ­°Šž{‹‹´¥‡º° œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ ¤¸Ÿ¨˜n°ž¦·¤µ– °ŠÂ Ȋš´ÊŠ®¤— ž¦·¤µ– „¦—š´ÊŠ®¤—š¸É­µ¤µ¦™Å˜Á˜¦šÅ—o ‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ ž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­ ž¦·¤µ–œÊ嘵¨ ¦¸—·ªŽr ž¦·¤µ–œÊ嘵¨š´ÊŠ®¤— ¨³‡ªµ¤®œº—°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜·š¸É P d 0.05 Ž¹ÉŠ­µ¤µ¦™ ­—ŠÄœ¦¼ž­¤„µ¦™—™°¥š¸É¥´ŠÅ¤nŗo™°—¦®´­ (Coded equation) ŗo—´Šœ¸Ê

(1) °ŠÂ Ȋš´ÊŠ®¤— (% w/w) = 20.095 + 1.65(Skimmed milk) – 0.135(Skimmed milk) (Sucrose) + 5.46875(Sucrose) – 1.495(Sucrose)2 R2 = 0.9980 2 (2) „¦—š´ÊŠ®¤— (% w/w as lactic acid) = 1.295 + 0.235(Sucrose) R = 0.9770 (3) pH = 3.680 – 0.368(Sucrose) R2 = 0.9930 (4) œÊ嘵¨Ž¼Ã‡¦­ (% w/w) = 3.38 + 0.55(Sucrose) R2 = 0.9870 2 (5) œÊ嘵¨¦¸—·ªŽr (% w/w as invert sugar) = 4.190 + 0.615(Sucrose) R = 0.9990 (6) œÊ嘵¨š´ÊŠ®¤— (% w/w) = 6.655 + 1.922(Sucrose) R2 = 0.9980 (7) ‡ªµ¤®œº— (cp) = 12207.5 + 5666.25(Skimmed milk) + 383.75(Sucrose) +341.25(Skimmed milk)(Sucrose) – 2378.75(Sucrose)2 R2 = 0.9999

‹µ„œ´ÊœœÎµÁ°µž{‹‹´¥š¸É¥´ŠÅ¤nŗo™°—¦®´­ÅžÂšœ‡nµÄœ­¤„µ¦ Coded equation ¨³Â„oÅ ­¤„µ¦Å—oÁž}œ­¤„µ¦š¸É™°—¦®´­Â¨oª (Decoded equation) ­µ¤µ¦™œÎµÁ°µ­¤„µ¦š¸Éŗoœ¸Êއµ—‡³Áœ Ÿ¨š¸ÉÁ„·— ¹ÊœÅ—o ˜n„µ¦‡µ—‡³Áœ‹³˜o°ŠÅ¤nšÎµÄœnªŠš¸ÉÁ„·œ‹µ„nªŠ¦³—´­¼Š˜Éεš¸Éŗo‹µ„„µ¦š—¨°Š Ášnµœ´Êœ

Ÿ¨ °Š­¤„µ¦š¸É™°—¦®´­Â¨oªÂ­—Š—´Š˜n°Åžœ¸Ê (1) ‡ªµ¤ oœ®œº— = 0.3755 + 0.0835(Skimmed milk) R2 = 0.9350 (2) „¨·Éœœ¤ŸŠ = 0.503 + 0.081(Skimmed milk) R2 = 0.9920 (3) „¨·Éœ oµªÃ¡— = 0.5065 + 0.07(Sucrose) R2 = 0.9970 (4) „¨·Éœ„¦— = 0.1825 + 0.1175(Sucrose) R2 = 0.9900 (5) ¦­Áž¦¸Ê¥ª = 1.402 – 0.056(Sucrose) R2 = 0.9430 110

(6) ¦­®ªµœ = -0.7741 – 0.004375(Skimmed milk) + 0.4614(Sucrose) – 0.000625(Skimmed milk)(Sucrose) – 0.02825(Sucrose)2 R2 = 0.9800 (7) „µ¦¥°¤¦´Ã—¥¦ª¤ = 0.4663 + 0.009375(Skimmed milk)(Sucrose) – 0.04938 (Skimmed milk) + 0.05938(Sucrose) – 0.005625(Sucrose)2 R2 = 0.9980 (8)  Ȋš´ÊŠ®¤— (% w/w) = -5.6475 + 1.06125(Skimmed milk) – 0.03375(Skimmed milk) (Sucrose) + 5.46875(Sucrose) – 0.37375(Sucrose)2 R2 = 0.9980 (9) „¦—š´ÊŠ®¤— (% w/w) = 0.4725 + 0.1175(Sucrose) R2 = 0.9770 (10) pH = 4.968 + 0.184(Sucrose) R2 = 0.9930 (11) œÊ嘵¨Ž¼Ã‡¦­ (% w/w) = 1.455 + 0.275(Sucrose) R2 = 0.9870 (12) œÊ嘵¨¦¸—·ªŽr (% w/w) = 2.0375 + 0.3075(Sucrose) R2 = 0.9999 (13) œÊ嘵¨š´ÊŠ®¤— (% w/w) = -0.072 + 0.961(Sucrose) R2 = 0.9980 (14) ‡ªµ¤®œº—(cp) = -33926.875 + 2235.9375(Skimmed milk) + 7920.3125(Sucrose) + 85.3125(Skimmed milk)(Sucrose) – 594.6875(Sucrose)2 R2 = 0.9999

­¤„µ¦š¸Éŗo‹µ„„µ¦™°—¦®´­Â¨oª (Decoded equation) ­µ¤µ¦™œÎµÅž‡µ—‡³ÁœŸ¨š¸ÉÁ„·— ¹Êœ ץšœ‡nµ¦³—´ž¦·¤µ–„µ¦Äo œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ ĜnªŠš¸ÉšÎµ„µ¦«¹„¬µ Á¡ºÉ°Ä®o ŗo‡nµ˜°­œ°Š °ŠÂ˜n¨³¨´„¬–³Ä®o¤¸‡nµ Mean ideal ratio score Á oµÄ„¨o‡nµš¸É—¸š¸É­»—‡º°Á oµÄ„¨o 1.00 ¤µ„š¸É­»— Ĝ„¦–¸ °Š„µ¦˜°­œ°Š °Š¨´„¬–³š¸Éŗo‹µ„„µ¦š—­°šµŠ—oµœž¦³­µš­´¤Ÿ´­ œÎµ­¤„µ¦š¸É™°—¦®´­Â¨oª¤µÂšœ‡nµ¦³—´„µ¦Äo °Šž{‹‹´¥ œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨ Ž¼Ã‡¦­ ĜnªŠš¸ÉšÎµ„µ¦«¹„¬µ ‡º° 5.00 – 9.00% Á¡ºÉ°‡µ—‡³ÁœŸ¨š¸ÉÁ„·— ¹ÊœŽ¹ÉŠ­µ¤µ¦™Â­—ŠŸ¨Å—o —´Šœ¸Ê 111

(1) ‡ªµ¤ oœ®œº— = 0.3755 + 0.0835(Skimmed milk) R2 = 0.9350

šœ‡nµœ¤ŸŠ µ—¤´œÁœ¥˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê f(5) = 0.793 f(6) = 0.877 f(7) = 0.960 f(8) = 1.044 f(9) = 1.127

Ĝ„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š‡ªµ¤ oœ®œº— ­—ŠÄ®oÁ®Èœªnµ„µ¦Äo œ¤ŸŠ µ—¤´œÁœ¥ š¸É ¦³—´‡n°œÅžšµŠ¦³—´„¨µŠ (7 – 8%) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³‡ªµ¤ oœ®œº—Á oµÄ„¨o 1 ¤µ„š¸É­»—Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤ ¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=0.3755+0.0835*x

0.789 0.827 0.865 0.903 0.941 0.979 1.017 1.055 1.093 1.131 above

£µ¡ 5.17 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³‡ªµ¤ oœ®œº— 112

(2) „¨·Éœœ¤ŸŠ = 0.503 + 0.081(Skimmed milk) R2 = 0.9920

šœ‡nµœ¤ŸŠ µ—¤´œÁœ¥˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê f(5) = 0.908 f(6) = 0.989 f(7) = 1.070 f(8) = 1.151 f(9) = 1.232

Ĝ„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š„¨·Éœœ¤ŸŠ ­—ŠÄ®oÁ®Èœªnµ„µ¦Äo œ¤ŸŠ µ—¤´œÁœ¥ š¸É¦³—´ ‡n°œÅžšµŠ¦³—´„¨µŠ (6 – 7%) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³„¨·Éœœ¤ŸŠÁ oµÄ„¨o 1 ¤µ„š¸É­»—Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœ š¸É„µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=0.503+0.081*x

0.904 0.941 0.978 1.015 1.052 1.088 1.125 1.162 1.199 1.236 above

£µ¡ 5.18 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³„¨·Éœœ¤ŸŠ 113

(3) „¨·Éœ oµªÃ¡— = 0.5065 + 0.07(Sucrose) R2 = 0.9970

šœ‡nµœÊ嘵¨Ž¼Ã‡¦­˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê f(5) = 0.856 f(6) = 0.926 f(7) = 0.996 f(8) = 1.067 f(9) = 1.136

„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š„¨·Éœ oµªÃ¡— ­—ŠÄ®oÁ®Èœªnµ„µ¦Äo œÊ嘵¨Ž¼Ã‡¦­ š¸É¦³—´‡n°œ ŞšµŠ¦³—´„¨µŠ (7.00%) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³„¨·Éœ oµªÃ¡—Á oµ Ą¨o 1 ¤µ„š¸É­»—Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=0.5065+0.07*y

0.853 0.885 0.917 0.949 0.981 1.012 1.044 1.076 1.108 1.14 above £µ¡ 5.19 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³„¨·Éœ oµªÃ¡— 114

(4) „¨·Éœ„¦— = 0.1825 + 0.1175(Sucrose) R2 = 0.9900

šœ‡nµœÊ嘵¨Ž¼Ã‡¦­˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê f(5) = 0.770 f(6) = 0.888 f(7) = 1.005 f(8) = 1.122 f(9) = 1.240

‹µ„„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š„¦— ­—ŠÄ®oÁ®Èœªnµ„µ¦Äo œÊ嘵¨Ž¼Ã‡¦­ š¸É¦³—´‡n°œÅž šµŠ¦³—´„¨µŠ (7.00%) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³„¨·Éœ„¦—Á oµÄ„¨o 1 ¤µ„š¸É­»—Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É „µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=0.1825+0.1175*y

0.765 0.818 0.871 0.925 0.978 1.032 1.085 1.139 1.192 1.245 above

£µ¡ 5.20 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³„¨·Éœ„¦— 115

(5) ¦­Áž¦¸Ê¥ª = 1.402 – 0.056(Sucrose) R2 = 0.9430

šœ‡nµœÊ嘵¨Ž¼Ã‡¦­˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê f(5) = 1.122 f(6) = 1.066 f(7) = 1.010 f(8) = 0.954 f(9) = 0.898

‹µ„„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š¦­Áž¦¸Ê¥ª ­—ŠÄ®oÁ®Èœªnµ„µ¦Äo œÊ嘵¨Ž¼Ã‡¦­ š¸É¦³—´‡n°œ ŞšµŠ¦³—´„¨µŠ (7.00%) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³¦­Áž¦¸Ê¥ªÁ oµÄ„¨o 1 ¤µ„ š¸É­»—Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦ ˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=1.402-0.056*y

0.895 0.921 0.946 0.972 0.997 1.023 1.048 1.074 1.099 1.125 above

£µ¡ 5.21 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³¦­Áž¦¸Ê¥ª 116

(6) ¦­®ªµœ = -0.7741 – 0.004375(Skimmed milk) + 0.4614(Sucrose) – 0.000625(Skimmed milk)(Sucrose) – 0.02825(Sucrose)2 R2 = 0.9800

šœ‡nµœ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê

f(5,5) = 0.789 f(5,6) = 0.937 f(5,7) = 1.028 f(5,8) = 1.062 f(5,9) = 1.040 f(6,5) = 0.782 f(6,6) = 0.929 f(6,7) = 1.019 f(6,8) = 1.053 f(6,9) = 1.030 f(7,5) = 0.774 f(7,6) = 0.920 f(7,7) = 1.010 f(7,8) = 1.040 f(7,9) = 1.020 f(8,5) = 0.767 f(8,6) = 0.912 f(8,7) = 1.001 f(8,8) = 1.034 f(8,9) = 1.010 f(9,5) = 0.759 f(9,6) = 0.904 f(9,7) = 0.993 f(9,8) = 1.025 f(9,9) = 1.000

Ĝ„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š¦­®ªµœ ­—ŠÄ®oÁ®Èœªnµ„µ¦Äo œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨ Ž¼Ã‡¦­ š¸É¦³—´‡n°œÅžšµŠ¦³—´„¨µŠÂ¨³¦³—´­¼Š (7 – 9%) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š¨´„¬–³¦­®ªµœÁ oµÄ„¨o 1 ¤µ„š¸É­»—Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž ­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface) 117

3D Surface Plot (NEW.STA 10v*10c) z=-0.7741-0.004375*x+0.4614*y-0.000625*x*y-0.02825*y*y

0.699 0.736 0.772 0.809 0.846 0.883 0.92 0.957 0.994 1.03 above

£µ¡ 5.22 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³¦­®ªµœ

(7) „µ¦¥°¤¦´Ã—¥¦ª¤ = 0.4663 + 0.009375(Skimmed milk)(Sucrose) – 0.04938 (Skimmed milk) + 0.05938(Sucrose) – 0.005625(Sucrose)2 R2 = 0.9980

šœ‡nµœ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê f(5,5) = 0.610 f(5,6) = 0.654 f(5,7) = 0.688 f(5,8) = 0.709 f(5,9) = 0.720 f(6,5) = 0.608 f(6,6) = 0.661 f(6,7) = 0.704 f(6,8) = 0.735 f(6,9) = 0.755 f(7,5) = 0.605 f(7,6) = 0.668 f(7,7) = 0.720 f(7,8) = 0.761 118

f(7,9) = 0.790 f(8,5) = 0.603 f(8,6) = 0.736 f(8,7) = 0.786 f(8,8) = 0.825 f(8,9) = 0.842 f(9,5) = 0.600 f(9,6) = 0.682 f(9,7) = 0.753 f(9,8) = 0.812 f(9,9) = 0.860

„µ¦Âšœ‡nµÄœ­¤„µ¦ °Š„µ¦¥°¤¦´Ã—¥¦ª¤ ­—ŠÄ®oÁ®Èœªnµ„µ¦Äo œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ š¸É¦³—´‡n°œÅžšµŠ¦³—´­¼Š (8 – 9%) ‹³šÎµÄ®o‡nµ Mean ideal ratio score °Š ¨´„¬–³„µ¦¥°¤¦´Ã—¥¦ª¤ Á oµÄ„¨o 1 ¤µ„š¸É­»—Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=0.4663+0.009375*x*y-0.04938*x+0.05938*y-0.00562*y*y

0.583 0.615 0.647 0.678 0.71 0.742 0.773 0.805 0.837 0.868 above

£µ¡ 5.23 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³„µ¦¥°¤¦´Ã—¥¦ª¤ 119

(8)  Ȋš´ÊŠ®¤— (% w/w) = -5.6475 + 1.06125(Skimmed milk) – 0.03375(Skimmed milk) (Sucrose) + 5.46875(Sucrose) – 0.37375(Sucrose)2 R2 = 0.9980

šœ‡nµœ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê f(5,5) = 16.815 f(5,6) = 18.004 f(5,7) = 18.445 f(5,8) = 18.139 f(5,9) = 17.085 f(6,5) = 17.708 f(6,6) = 18.863 f(6,7) = 19.270 f(6,8) = 18.930 f(6,9) = 17.842 f(7,5) = 18.600 f(7,6) = 19.720 f(7,7) = 20.095 f(7,8) = 19.721 f(7,9) = 18.600 f(8,5) = 19.493 f(8,6) = 20.580 f(8,7) = 20.920 f(8,8) = 20.512 f(8,9) = 19.357 f(9,5) = 20.385 f(9,6) = 21.439 f(9,7) = 21.745 f(9,8) = 21.304 f(9,9) = 20.115

Ÿ¨„µ¦š—¨°Šš¸ÉŸnµœ¤µ (˜µ¦µŠ 5.8 ¨³˜µ¦µŠ 5.9) šÎµÄ®oš¦µªnµ‡nµž¦·¤µ– °Š °ŠÂ Ȋ š´ÊŠ®¤—š¸É—¸š¸É­»— ¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤œ´Êœ¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´¨´„¬–³ °Š‡ªµ¤ Á¦¸¥Áœ¸¥œ „µ¦Â¥„˜´ª °ŠœÊε ‡ªµ¤¨ºÉœ‡° ¨³‡ªµ¤ oœ®œº—š¸Éŗo‹µ„„µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœ ž¦³­µš­´¤Ÿ´­ (Á oµÄ„¨o 1 ¤µ„š¸É­»—) ‹µ„˜µ¦µŠ 5.8 ¨³ 5.9 šÎµÄ®oš¦µªnµž¦·¤µ– °Š °ŠÂ Ȋ š´ÊŠ®¤—š¸ÉŸ¼oš—­°·¤Ä®o„µ¦¥°¤¦´œ´Êœ‹³˜o°Š¤µ„„ªnµ 20% ¹ÊœÅž ¡ªnµ¦³—´„µ¦Äoš¸Éœnµ‹³Á®¤µ³­¤š¸ÉšÎµÄ®o ž¦·¤µ– °ŠÂ Ȋš´ÊŠ®¤— ¤¸‡nµÄ„¨oÁ‡¸¥Š‡nµš¸É—¸š¸É ­»—‡º°ž¦·¤µ–œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ š¸É 7 – 9% Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦ ™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface) 120

3D Surface Plot (NEW.STA 10v*10c) z=-5.6475+1.06125*x-0.03375*x*y+5.46875*y-0.37375*y*y

16.092 16.699 17.305 17.912 18.518 19.125 19.731 20.338 20.944 21.551 above £µ¡ 5.24 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Šž¦·¤µ– °ŠÂ Ȋš´ÊŠ®¤—

(9) „¦—š´ÊŠ®¤— (% w/w) = 0.4725 + 0.1175(Sucrose) R2 = 0.9770

šœ‡nµœÊ嘵¨Ž¼Ã‡¦­˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê f(5) = 1.060 f(6) = 1.178 f(7) = 1.295 f(8) = 1.412 f(9) = 1.530

Ÿ¨„µ¦š—¨°Šš¸ÉŸnµœ¤µ (˜µ¦µŠ 5.8 ¨³˜µ¦µŠ 5.9) šÎµÄ®oš¦µªnµ‡nµž¦·¤µ–„¦—š´ÊŠ®¤—š¸É —¸š¸É­»— ¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤œ´Êœ¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´¨´„¬–³ °Š¦­Áž¦¸Ê¥ª š¸Éŗo ‹µ„„µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (Á oµÄ„¨o 1 ¤µ„š¸É­»—) ¡ªnµ¦³—´„µ¦Äoš¸Éœnµ‹³Á®¤µ³­¤š¸É‹³šÎµÄ®o ž¦·¤µ–„¦—š´ÊŠ®¤—š¸É­µ¤µ¦™Å˜Á˜¦šÅ—o ¤¸ ‡nµÄ„¨oÁ‡¸¥Š‡nµš¸É—¸š¸É­»—‡º°ž¦·¤µ– œÊ嘵¨ŽÃ‡¦­¼ š¸É¦³—´„¨µŠ ¨³­¼Š (7 – 9%) Ž¹ÉŠ‹³Á®ÈœÅ—o´— Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface) 121

3D Surface Plot (NEW.STA 10v*10c) z=0.4725+0.1175*y

1.055 1.108 1.161 1.215 1.268 1.322 1.375 1.429 1.482 1.535 above £µ¡ 5.25 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Šž¦·¤µ–„¦—š´ÊŠ®¤—š¸É­µ¤µ¦™Å˜Á˜¦šÅ—o

(10) pH = 4.968 + 0.184(Sucrose) R2 = 0.9930

šœ‡nµœÊ嘵¨Ž¼Ã‡¦­˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê f(5) = 4.048 f(6) = 3.864 f(7) = 3.680 f(8) = 3.496 f(9) = 3.312

Ÿ¨„µ¦š—¨°Šš¸ÉŸnµœ¤µ (˜µ¦µŠ 5.8 ¨³˜µ¦µŠ 5.9) šÎµÄ®oš¦µªnµ‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ š¸É—¸š¸É­»— ¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤œ´Êœ¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´¨´„¬–³ °Š¦­Áž¦¸Ê¥ª š¸É ŗo‹µ„„µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (Á oµÄ„¨o 1 ¤µ„š¸É­»—) ¡ªnµ¦³—´„µ¦Äoš¸ÉÁ®¤µ³­¤š¸É­µ¤µ¦™šÎµÄ®o ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠÅ—o¤¸‡nµÄ„¨oÁ‡¸¥Š‡nµš¸É—¸ š¸É­»—‡º°ž¦·¤µ– œÊ嘵¨ŽÃ‡¦­¼ š¸É¦³—´„¨µŠ™¹Š¦³—´­¼Š (7 - 9%) Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤ „µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface) 122

3D Surface Plot (NEW.STA 10v*10c) z=4.968-0.184*y

3.304 3.387 3.471 3.555 3.638 3.722 3.805 3.889 3.973 4.056 above £µ¡ 5.26 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ

(11) œÊ嘵¨Ž¼Ã‡¦­ (% w/w) = 1.455 + 0.275(Sucrose) R2 = 0.9870

šœ‡nµœÊ嘵¨Ž¼Ã‡¦­˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê f(5) = 2.830 f(6) = 3.105 f(7) = 3.380 f(8) = 3.655 f(9) = 3.930

Ÿ¨„µ¦š—¨°Šš¸ÉŸnµœ¤µ (˜µ¦µŠ 5.8 ¨³˜µ¦µŠ 5.9) šÎµÄ®oš¦µªnµž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­š¸É —¸š¸É­»— ¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤œ´Êœ¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´¨´„¬–³ °Š¦­®ªµœ š¸Éŗo ‹µ„„µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (Á oµÄ„¨o 1 ¤µ„š¸É­»—) ¡ªnµ¦³—´„µ¦Äoš¸Éœnµ‹³Á®¤µ³­¤š¸É‹³šÎµÄ®ož¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­Å—o¤¸‡nµÄ„¨oÁ‡¸¥Š‡nµš¸É—¸ š¸É­»—‡º°ž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­ š¸É¦³—´„¨µŠ™¹Š¦³—´­¼Š (7 – 9%) Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤ „µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface) 123

3D Surface Plot (NEW.STA 10v*10c) z=1.455+0.275*y

2.818 2.943 3.067 3.192 3.317 3.442 3.567 3.692 3.817 3.942 above £µ¡ 5.27 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Šž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­

2 (12) œÊ嘵¨¦¸—·ªŽr (% w/w as invert sucrose) = 2.0375 + 0.3075(Sucrose) R = 0.9999

šœ‡nµœÊ嘵¨Ž¼Ã‡¦­˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê f(5) = 3.575 f(6) = 3.883 f(7) = 4.190 f(8) = 4.498 f(9) = 4.805

Ÿ¨„µ¦š—¨°Šš¸ÉŸnµœ¤µ (˜µ¦µŠ 5.8 ¨³˜µ¦µŠ 5.9) šÎµÄ®oš¦µªnµ‡nµœÊ嘵¨¦¸—·ªŽrš¸É—¸š¸É­»— ¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤œ´Êœ¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´¨´„¬–³ °Š¦­®ªµœ š¸Éŗo‹µ„ „µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (Á oµÄ„¨o 1 ¤µ„š¸É­»—) ¡ªnµ¦³—´„µ¦Äoš¸ÉÁ®¤µ³­¤š¸É­µ¤µ¦™šÎµÄ®ož¦·¤µ–œÊ嘵¨¦¸—·ªŽrŗo¤¸‡nµÄ„¨oÁ‡¸¥Š‡nµš¸É—¸š¸É ­»—‡º°ž¦·¤µ– œÊ嘵¨Ž¼Ã‡¦­ š¸É¦³—´„¨µŠ™¹Š¦³—´­¼Š (7 – 9%) Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤ „µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface) 124

3D Surface Plot (NEW.STA 10v*10c) z=2.0375+0.3075*y

3.561 3.701 3.841 3.98 4.12 4.26 4.4 4.539 4.679 4.819 above £µ¡ 5.28 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Šž¦·¤µ–œÊ嘵¨¦¸—·ªŽr

(13) œÊ嘵¨š´ÊŠ®¤— (% w/w) = -0.072 + 0.961(Sucrose) R2 = 0.9980

œÊ嘵¨Ž¼Ã‡¦­˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê f(5) = 4.733 f(6) = 5.694 f(7) = 6.655 f(8) = 7.616 f(9) = 8.577

Ÿ¨„µ¦š—¨°Šš¸ÉŸnµœ¤µ (˜µ¦µŠ 5.8 ¨³˜µ¦µŠ 5.9) šÎµÄ®oš¦µªnµž¦·¤µ–œÊ嘵¨š´ÊŠ®¤—š¸É —¸š¸É­»—¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤œ´Êœ¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´¨´„¬–³ °Š¦­®ªµœ š¸Éŗo ‹µ„„µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (Á oµÄ„¨o 1 ¤µ„š¸É­»—) ¡ªnµ¦³—´„µ¦Äoš¸ÉÁ®¤µ³­¤š¸É­µ¤µ¦™šÎµÄ®ož¦·¤µ–œÊ嘵¨š´ÊŠ®¤—Å—o¤¸‡nµÄ„¨oÁ‡¸¥Š‡nµš¸É—¸ š¸É­»—‡º°ž¦·¤µ– œÊ嘵¨Ž¼Ã‡¦­ š¸É¦³—´„¨µŠ™¹Š¦³—´­¼Š (7 – 9%) Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤ „µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface) 125

3D Surface Plot (NEW.STA 10v*10c) z=-0.072+0.961*y

4.689 5.126 5.563 6 6.437 6.873 7.31 7.747 8.184 8.621 above £µ¡ 5.29 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Šž¦·¤µ–œÊ嘵¨š´ÊŠ®¤—

(14) ‡ªµ¤®œº—(cp) = -33,926.875 + 2,235.9375(Skimmed milk) + 7,920.3125 s(Sucrose) + 85.3125(Skimmed milk)(Sucrose) – 594.6875(Sucrose)2 R2 = 0.9999

šœ‡nµœ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­˜´ÊŠÂ˜n 5.00 - 9.00% ŗoŸ¨—´Šœ¸Ê

f(5,5) = 4,120 f(5,6) = 5,925 f(5,7) = 6,541 f(5,8) = 5,968 f(5,9) = 4,205 f(6,5) = 6,783 f(6,6) = 8,673 f(6,7) = 9,374 f(6,8) = 8,886 f(6,9) = 7,204 f(7,5) = 9,445 f(7,6) = 11,420 f(7,7) = 12,210 f(7,8) = 11,800 126

f(7,9) = 10,210 f(8,5) = 12,110 f(8,6) = 14,170 f(8,7) = 14,170 f(8,8) = 14,720 f(8,9) = 13,220 f(9,5) = 14,770 f(9,6) = 16,920 f(9,7) = 17,870 f(9,8) = 17,640 f(9,9) = 16,220

Ÿ¨„µ¦š—¨°Šš¸ÉŸnµœ¤µ (˜µ¦µŠ 5.8 ¨³˜µ¦µŠ 5.9) šÎµÄ®oš¦µªnµ‡nµ‡ªµ¤®œº—š¸É—¸š¸É­»— ¨³Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤œ´Êœš¸É¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´¨´„¬–³ °Š‡ªµ¤ oœ®œº—š¸Éŗo ‹µ„„µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­ (Á oµÄ„¨o 1 ¤µ„š¸É­»—) ¡ªnµ¦³—´„µ¦Äoš¸ÉÁ®¤µ³­¤š¸É­µ¤µ¦™‹³šÎµÄ®o ‡ªµ¤®œº—Å—o¤¸‡nµÄ„¨oÁ‡¸¥Š‡nµš¸É—¸š¸É­»—‡º° ž¦·¤µ–œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ š¸É¦³—´„¨µŠ™¹Š¦³—´­¼Š (7 – 9%) Ž¹ÉŠ‹³Á®ÈœÅ—o´— Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸Éŗoœ¸Ê œÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š(Response surface)

3D Surface Plot (NEW.STA 10v*10c) z=-33926.875+2235.9375*x+7920.3125*y+85.3125*x*y-594.6875*y*y

2991.175 4627.974 6264.77 7901.57 9538.37 11175.16 12811.96 14448.76 16085.56 17722.35 above £µ¡ 5.30 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š  3D Surface plot š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š‡ªµ¤®œº— 127

Ÿ¨„µ¦š—¨°ŠÁ¤ºÉ°Âšœ‡nµ °Š¦³—´„µ¦Äož{‹‹´¥‡º° œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ Ĝ­¤„µ¦™—™°¥˜nµŠÇ š¸Éŗo‹µ„„µ¦ª·Á‡¦µ³®rŸ¨šµŠ—oµœ­™·˜· ×¥šÎµ„µ¦Á¨º°„­¤„µ¦š¸É¤¸‡nµ R2 Á oµ Ą¨o 1.00 ¤µ„š¸É­»— Ÿ¨š¸Éŗo‹µ„„µ¦š—¨°ŠÄœ˜°œš¸É 3.2 ‹³Á®ÈœÅ—oªnµ„µ¦š—­°š´ÊŠšµŠ—oµœ„µ¥ £µ¡ šµŠÁ‡¤¸ ¨³šµŠ—oµœž¦³­µš­´¤Ÿ´­¡ªnµ¤¸­¤„µ¦™—™°¥ ™¹Š 14 ­¤„µ¦š¸É¤¸‡ªµ¤­´¤¡´œ›r š´ÊŠ‡ªµ¤­´¤¡´œ›rÁ·ŠÁ­oœ˜¦Š (Linear) ¨³ÂÁ·ŠÁ­oœÃ‡oŠ (Quadratic) Á¤ºÉ°Âšœ‡nµnªŠ °Š¦³—´ž{‹‹´¥š¸ÉšÎµ„µ¦«¹„¬µ¨ŠÄœ­¤„µ¦™—™°¥š¸Éŗo¨oª¡ªnµ¦³—´ „µ¦Äo °Šž{‹‹´¥ œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ œ´Êœ­nªœÄ®‹³Än ož{‹‹´¥Äœ¦³—´„¨µŠ ‡º° 7.00% ¨³¤¸µŠ­¤„µ¦š¸ÉÄ®oŸ¨ªnµ‡ª¦Äo¦³—´ž{‹‹´¥š¸É¦³—´­¼Š—´Šœ´Êœ‹¹Š˜o°ŠšÎµ„µ¦Á¨º°„­¤„µ¦ ™—™°¥ ®¦º°‡»–¨´„¬–³Ä—Ç Áž}œ˜´ªÂšœ °Š„µ¦š—¨°Šš¸ÉÄ®oŸ¨Ä„¨oÁ‡¸¥Š„´‡nµ‹¦·Š¤µ„š¸É­»—×¥ ¡·‹µ¦–µ—¼‡ªµ¤­´¤¡´œ›r¦³®ªnµŠ‡»–¨´„¬–³˜nµŠÇ Ĝ„µ¦š—­°šµŠ—oµœž¦³­µš­´¤Ÿ´­Áž}œ®¨´„ ªnµ‡»–¨´„¬–³Ä—oµŠ¤¸‡ªµ¤­´¤¡´œ›rĄ¨o·—„´‡»–¨´„¬–³„µ¦¥°¤¦´Ã—¥¦ª¤ š¸É¤¸˜n°Ÿ¨·˜£´–”r °¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd 0.05) ×¥„µ¦œÎµ‡»–¨´„¬–³šµŠ—oµœž¦³­µš­´¤Ÿ´­‡º°­¸ ‡ªµ¤ Á¦¸¥Áœ¸¥œ „µ¦Â¥„˜´ª °ŠœÊεÁª¥r ‡ªµ¤¨ºÉœ‡° ‡ªµ¤ oœ®œº—„¨·Éœœ¤ŸŠ „¨·Éœ oµªÃ¡— „¨·Éœ„¦— ¦­Áž¦¸Ê¥ª ¨³¦­®ªµœ ¤µšÎµ„µ¦ª·Á‡¦µ³®r¦¸Á„¦­´Éœ„´‡»–¨´„¬–³„µ¦¥°¤¦´Ã—¥¦ª¤ Ž¹ÉŠÅ—oŸ¨„µ¦š—­°—´Šœ¸Ê

„µ¦¥°¤¦´Ã—¥¦ª¤ = 0.09 + 1.91(‡ªµ¤ oœ®œº—) + 0.1(„¨·Éœ oµªÃ¡—) + 0.351(„¨·ÉœÁž¦¸Ê¥ª) R2 = 0.9500

Ĝ„µ¦š—­°‡ªµ¤­´¤¡´œ›r—´Š„¨nµª¡ªnµ‡»–¨´„¬–³š¸É¤¸‡ªµ¤­´¤¡´œ›r¨³­µ¤µ¦™ °›·µ¥‡ªµ¤Áž}œŸ¨·˜£´–”r ĜŠn °Š‡»–¨´„¬–³šµŠ—oµœž¦³­µš­´¤Ÿ´­Å—o—¸Â¨³‡¦°‡¨»¤š¸É­»— „´‡»–¨´„¬–³„µ¦¥°¤¦´Ã—¥¦ª¤ ŗo„n ‡ªµ¤ oœ®œº—„¨·Éœ oµªÃ¡— ¨³„¨·Éœ„¦— ‹µ„œ´Êœ œÎµ­¤„µ¦™—™°¥š¸Éŗo‹µ„š´ÊŠ 3 ‡»–¨´„¬–³ —´Š„¨nµªš¸Éŗo¤µšÎµ„µ¦®µ‹»—š¸ÉÁ®¤µ³­¤ (Optimization) °Š¦³—´„µ¦Äož{‹‹´¥ £µ¥ÄœnªŠ °Š¦³—´ž{‹‹´¥š¸ÉčoĜ„µ¦«¹„¬µ (5 – 9%) ×¥„µ¦Â„o­¤„µ¦ ¢{Š„r´ÉœÄœÁš°¤ °Š˜´ªÂž¦ œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ ŗo—´Šœ¸Ê : 128

(1) ‡ªµ¤ oœ®œº— = 0.3755 + 0.0835(Skimmed milk) R2 = 0.9350 - Á¤ºÉ°‡nµ‡ªµ¤ oœ®œº—š¸É—¸š¸É­»—Äœ°»—¤‡˜·¤¸‡nµÁšnµ„´ 1.00 —´Šœ´Êœ‹³Å—oªnµ

‡ªµ¤ oœ®œº— = 1 = 0.3755 + 0.0835(Skimmed milk) Á¡¦µ³Œ³œ´Êœ Skimmed milk = 0.6245/0.0835 =7.48 ®¦º° Skimmed milk = 7.48% „µ¦Âšœ‡nµ˜´ªÂž¦ ¨³Á¤ºÉ°Â„o­¤„µ¦˜µ¤¢{Š„r´Éœ °Š­¤„µ¦™—™°¥š¸Éŗo‹µ„„µ¦š—¨°Š Á¡ºÉ°®µ‹»—š¸ÉÁ®¤µ³­¤ °Šž{‹‹´¥­¦»žÅ—oªnµ¦³—´ž{‹‹´¥š¸ÉÁ®¤µ³­¤Â¨³šÎµÄ®o‡nµ ‡ªµ¤ oœ®œº— Á oµÄ„¨o Ideal ¤µ„š¸É­»— (1.00) ‡º° 7.50% (¦³—´„¨µŠ) Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸É ŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

(2) „¨·Éœ oµªÃ¡— = 0.5065 + 0.07(Sucrose) R2 = 0.9970 - Á¤ºÉ°‡nµ„¨·Éœ oµªÃ¡— š¸É—¸š¸É­»—Äœ°»—¤‡˜·¤¸‡nµÁšnµ„´ 1.00 —´Šœ´Êœ‹³Å—oªnµ

„¨·Éœ oµªÃ¡— = 1 = 0.5065 + 0.07(Sucrose) Á¡¦µ³Œ³œ´Êœ Sucrose = 0.4935/0.07 =7.05 ®¦º° Sucrose = 7.05% „µ¦Âšœ‡nµ˜´ªÂž¦ ¨³Â„o­¤„µ¦˜µ¤¢{Š„r´Éœ °Š­¤„µ¦™—™°¥š¸Éŗo‹µ„„µ¦š—¨°Š Á¡ºÉ°®µ‹»—š¸ÉÁ®¤µ³­¤ °Šž{‹‹´¥­¦»žÅ—oªnµ¦³—´ž{‹‹´¥š¸ÉÁ®¤µ³­¤Â¨³šÎµÄ®o‡nµ„¨·Éœ oµªÃ¡— Á oµÄ„¨o Ideal ¤µ„š¸É­»— (1.00) ‡º° 7.00% (¦³—´„¨µŠ) Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥ šÉŗ¸ oœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface)

(3) „¨·ÉœÁž¦¸Ê¥ª = 0.1825 + 0.1175(Sucrose) - Á¤ºÉ°‡nµ„¨·ÉœÁž¦¸Ê¥ª š¸É—¸š¸É­»—Äœ°»—¤‡˜·¤¸‡nµÁšnµ„´ 1.00 —´Šœ´Êœ‹³Å—oªnµ „¨·ÉœÁž¦¸Ê¥ª = 1 = 0.1825 + 0.1175(Sucrose) Á¡¦µ³Œ³œ´Êœ Sucrose = 0.8175/0.1175 =6.96 ®¦º° Sucrose = 6.96% 129

„µ¦Âšœ‡nµ˜´ªÂž¦ ¨³šÎµ„µ¦Â„o­¤„µ¦˜µ¤¢{Š„r´Éœ °Š­¤„µ¦™—™°¥š¸Éŗo‹µ„„µ¦ š—¨°Š Á¡ºÉ°®µ‹»—š¸ÉÁ®¤µ³­¤ °Šž{‹‹´¥­¦»žÅ—oªnµ¦³—´ž{‹‹´¥š¸ÉÁ®¤µ³­¤Â¨³šÎµÄ®o‡nµ„¨·ÉœÁž¦¸Ê¥ª Á oµÄ„¨o Ideal ¤µ„š¸É­»— (1.00) ‡º° 7.00% (¦³—´„¨µŠ) Ž¹ÉŠ‹³Á®ÈœÅ—o´—Á‹œÁ¤ºÉ°œÎµ­¤„µ¦™—™°¥š¸É ŗoœÎµÅž­¦oµŠ„¦µ¢­µ¤¤·˜·Äœ¦¼ž °Š¡ºÊœš¸É„µ¦˜°­œ°Š (Response surface) —´Šœ´Êœ‹¹Š­¦»žÅ—oªnµ‡ª¦Äo¦³—´ °Šž{‹‹´¥š¸ÉšÎµ„µ¦«¹„¬µ ‡º°ž¦·¤µ–œ¤ŸŠ µ—¤´œÁœ¥ ¨³œÊ嘵¨Ž¼Ã‡¦­ Ášnµ„´ 7.50% ¨³ 7.00% ˜µ¤¨Îµ—´ Ĝ„µ¦„ε®œ—­¼˜¦Â¨³„¦³ªœ„µ¦ Ÿ¨·˜š¸ÉÁ®¤µ³­¤ Ĝ„µ¦š—¨°Š˜°œ˜n°Åž „µ¦š—¨°Šœ¸ÊÁž}œ„µ¦«¹„¬µ¦³—´„µ¦Äo­nªœŸ­¤š¸ÉÁž}œ ž{‹‹´¥®¨´„Äœ„µ¦Ÿ¨·˜ (˜°œš¸É 3) šÎµÄ®oÁ¦µ­µ¤µ¦™„ε®œ—­¼˜¦ ¨³„¦³ªœ„µ¦Ÿ¨·˜Ã¥Á„·¦r˜ œ¤ oµªÃ¡—š¸ÉÁ®¤µ³­¤Å—o—´Šœ¸Ê

­¼˜¦„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤ 1) œ¤ oµªÃ¡— 82.40 % 2) œ¤ŸŠ µ—¤´œÁœ¥ 7.50 % 3) œÊ嘵¨Ž¼Ã‡¦­ 7.00 % 4) Á‹¨µ˜·œ 0.10 % 5) ®´ªÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ 3.00 % ¦ª¤ 100.00 %

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˜µ¦µŠ 5.10 ‡»–£µ¡šµŠ„µ¥£µ¡ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—š¸ÉŸ¨·˜Ã—¥Äo­¼˜¦ ¨³ „¦³ªœ„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤ Ÿ¨„µ¦ª·Á‡¦µ³®ršµŠ„µ¥£µ¡ ‡nµš¸Éª·Á‡¦µ³®rŗo ‡nµ­¸¦³±´œÁ˜°¦r ‡nµ­¸ L 91.33r0.04 ‡nµ­¸ a -7.47r0.02 ‡nµ­¸ b 30.14r0.04 ‡ªµ¤ oœ®œº— (centipoise) 17,500r319 x ‡nµÁŒ¨¸É¥r‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ‹µ„„µ¦š—¨°Š 2 ŽÊε

˜µ¦µŠ 5.11 ‡»–£µ¡šµŠÁ‡¤¸ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—š¸ÉŸ¨·˜Ã—¥Äo­¼˜¦ ¨³ „¦³ªœ„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤ Ÿ¨„µ¦ª·Á‡¦µ³®ršµŠÁ‡¤¸ ‡nµš¸Éª·Á‡¦µ³®rŗo ž¦·¤µ– °ŠÂ Ȋš´ÊŠ®¤— (% w/w) 20.56r0.11 ž¦·¤µ–„¦—š´ÊŠ®¤—š¸É­µ¤µ¦™Å˜¦Á˜¦šÅ—o (% w/w as lactic acid) 1.11r0.02 ‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ 3.97r0.05 ž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­ (% w/w) 3.73r0.07 ž¦·¤µ–œÊ嘵¨¦¸—·ªŽr (% w/w as invert sugar) 4.06r0.02 ž¦·¤µ–œÊ嘵¨š´ÊŠ®¤— (% w/w) 7.79r0.23

x ‡nµÁŒ¨¸É¥r‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ‹µ„„µ¦š—¨°Š 2 ŽÊε 131

˜µ¦µŠ 5.12 ‡»–£µ¡šµŠ‹»¨¸ªª·š¥µ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—š¸ÉŸ¨·˜Ã—¥Äo­¼˜¦ ¨³ „¦³ªœ„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤ Ÿ¨„µ¦ª·Á‡¦µ³®ršµŠ‹»¨¸ªª·š¥µ ‡nµš¸Éª·Á‡¦µ³®rŗo

ž¦·¤µ–®´ªÁºÊ°Á¦·É¤˜oœ¦ª¤ (cfu/g) 7.10u109 ž¦·¤µ–Ǩ·¢°¦r¤ (MPN/g) 3 ž¦·¤µ–¥¸­˜r¨³¦µ (cfu/g) 10

˜µ¦µŠ 5.13 ‡»–£µ¡šµŠž¦³­µš­´¤Ÿ´­ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡— š¸ÉŸ¨·˜Ã—¥Äo­¼˜¦ ¨³„¦³ªœ„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤ ¨´„¬–³ Mean ideal ratio scoresrStandard deviation ­¸ 1.01r0.08 ‡ªµ¤Á¦¸¥Áœ¸¥œ 0.99r0.05 „µ¦Â¥„˜´ª °ŠœÊεÁª¥r 0.97r0.13 ‡ªµ¤¨ºÉœ‡° 1.01r0.05 ‡ªµ¤ oœ®œº— 1.01r0.09 „¨·Éœœ¤ŸŠ 0.97r0.15 „¨·Éœ oµªÃ¡— 0.98r0.07 „¨·Éœ„¦— 1.00r0.01 ¦­Áž¦¸Ê¥ª 0.97r0.17 ¦­®ªµœ 1.00r0.11 „µ¦¥°¤¦´Ã—¥¦ª¤ 0.90r0.06* ®¤µ¥Á®˜» : ‹µ„‹ÎµœªœŸ¼oš—­°·¤ 10 ‡œ * ­—Š‡ªµ¤Â˜„˜nµŠ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) „´ Ideal

‹µ„Ÿ¨„µ¦ª·Á‡¦µ³®r ‡»–£µ¡šµŠ„µ¥£µ¡ Á‡¤¸ ¨³‹»¨¸ªª·š¥µ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—¡ªnµ¤¸‡»–£µ¡Áž}œÅž˜µ¤ž¦³„µ«„¦³š¦ªŠ­µ›µ¦–­» Œ´š¸É 46 (¡.«. 2523), Œ´ š¸É 99 (¡.«. 2529) ¨³Œ´š¸É 267 (¡.«.2545)Ĝ¡¦³¦µ´´˜·°µ®µ¦ ¡.«. 2522 (—¼£µ‡ Ÿœª„ ‹) 132

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˜µ¦µŠ 5.14 „µ¦Áž¦¸¥Áš¸¥ ž¦·¤µ–„¦—š¸É­µ¤µ¦™Å˜Á˜¦šÅ—oš´ÊŠ®¤— ‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ œÊ嘵¨Ž¼Ã‡¦­ œÊ嘵¨¦¸—·ªŽr œÊ嘵¨š´ÊŠ®¤— ‡nµ­¸ L ‡nµ­¸ a ‡nµ­¸ b ‡ªµ¤®œº— ¨³ž¦·¤µ–ÁºÊ°‹»¨·œš¦¸¥rÁ¦·É¤˜oœ Ĝ¦³¥³Áª¨µ„µ¦®¤´„ (10 ´ÉªÃ¤Š)

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4

3.5

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A 2.5 T ¨³

(% w/w) 2 pH pH

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0.5 0­ž—µ®´ r 1­ž—µ®´ r 2­ž—µ®´ r 3­ž—µ®´ r 4­ž—µ®´ r

pH Total acidity

£µ¡ 5.39 „µ¦Áž¨¸É¥œÂž¨Š‡»–£µ¡šµŠÁ‡¤¸ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡— š¸ÉÁ„ȝ¦´„¬µš¸É 10 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 4 ­´ž—µ®r 143 x „µ¦Áž¨¸É¥œÂž¨Š‡»–£µ¡šµŠ„µ¥£µ¡ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—

˜µ¦µŠ 5.16 „µ¦Áž¦¸¥Áš¸¥ ‡nµ‡ªµ¤®œº— ¨³‡nµ­¸ Hunter °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡— Á„ȝ¦´„¬µš¸É°»–®£¼¤· 10 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 4 ­´ž—µ®r

‡»–£µ¡šµŠ„µ¥£µ¡ Á¦·É¤˜oœ 1 ­´ž—µ®r 2 ­´ž—µ®r 3 ­´ž—µ®r 4 ­´ž—µ®r ‡ªµ¤®œº— (ÁŽœ˜·¡°¥­r) 17,500r319*a 16,520r116a 15,870r220a 10,560r109b 8,770r145c ‡nµ­¸ L 91.33r0.01a 91.36r0.01a 91.75r0.02a 91.75r0.01a 92.25r0.02b ‡nµ­¸ a -7.47r0.02a -7.48r0.01a -7.49r0.01a -7.51r0.01b -7.54r0.02c ‡nµ­¸ b 30.14r0.01a 30.15r0.03a 30.25r0.01a 30.37r0.01a 30.75r0.01b ®¤µ¥Á®˜» : * ®¤µ¥™¹Š‡nµÁŒ¨¸É¥r‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ ˜´ª°´„¬¦š¸É˜„˜nµŠ„´œÄœÂ˜n¨³Â™ª ­—Šªnµ¤¸‡ªµ¤Â˜„˜nµŠ„´œ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜·š¸É P d 0.05

˜µ¦µŠ 5.16 £µ¡ 5.40, 5.41, 5.42 ¨³ 5.43 ­—ŠÄ®oÁ®Èœ„µ¦Áž¨¸É¥œÂž¨Š‡»–£µ¡šµŠ —oµœ„µ¥£µ¡¡ªnµ‡nµ‡ªµ¤®œº—‹³¤¸„µ¦Áž¨¸É¥œÂž¨Š°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) ¨³Äœ nªŠ„µ¦Á„ȝ¦´„¬µš¸É 10 °Š«µÁŽ¨ÁŽ¸¥­ ‡ªµ¤®œº—¤¸ÂœªÃœo¤¨—¨ŠÄœ­´ž—µ®rš¸É 3 Ž¹ÉŠ°µ‹ÁœºÉ°Š¤µ‹µ„ „µ¦¥n°¥­¨µ¥Ãž¦˜¸œ (Proteolysis) š¸ÉÁ„·—‹µ„Á°œÅŽ¤r¥n°¥­¨µ¥Ãž¦˜¸œš¸ÉÁºÊ°Á¦·É¤˜oœ­¦oµŠ ¹ÊœÄœ ¦³®ªnµŠ„¦³ªœ„µ¦®¤´„ (£ª´˜, 2544) „µ¦Áž¨¸É¥œÂž¨Š °Š‡nµ­¸ L ¡ªnµ‡nµ­¸ L ¤¸‡nµÁ¡·É¤ ¹ÊœÄœnªŠ­´ž—µ®rš¸É 4 Ĝ„µ¦Á„ȝ¦´„¬µ š¸É 10°Š«µÁŽ¨ÁŽ¸¥­ °¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) °µ‹Á„·—‹µ„„µ¦˜„˜³„°œ °ŠÃž¦˜¸œ¤¸ ¤µ„ ¹ÊœšÎµÄ®oŸ¨·˜£´–”rš¹Â­Š šÎµÄ®o‡nµ‡ªµ¤­ªnµŠÁ¡·É¤ ¹ÊœÄœ­´ž—µ®rš¸É 4 „µ¦Áž¨¸É¥œÂž¨Š‡nµ­¸ a ¡ªnµÄœnªŠ°µ¥»„µ¦Á„ȝ¦´„¬µœ´ÊœŸ¨·˜£´–”r‹³¤¸‡nµ­¸ a ˜·—¨¤µ„ ¹Êœœ´Êœ®¤µ¥™¹ŠŸ¨·˜£´–”r‹³¤¸Ãšœ­¸Á ¸¥ª¤µ„ ¹Êœ ×¥ÁŒ¡µ³Äœ­´ž—µ®rš¸É 4 ‹³¤¸„µ¦Áž¨¸É¥œÂž¨Š ‡nµ­¸ a °¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) „µ¦Áž¨¸É¥œÂž¨Š‡nµ­¸ b °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—š¸ÉÁ„ȝš¸É 10 °Š«µÁŽ¨ÁŽ¸¥­ ¡ªnµ‡nµ­¸ b ¤¸‡nµ­¼Š ¹Êœ Ĝ­´ž—µ®rš¸É 4 °¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) œ´Êœ®¤µ¥‡ªµ¤ªnµ Ÿ¨·˜£´–”r‹³¤¸Ãšœ­¸Á®¨º°ŠÁ o¤¤µ„ ¹ÊœÁ¤ºÉ°Áš¸¥„´š¸É 0 ­´ž—µ®r Á®˜»Ÿ¨‡¨oµ¥„´„µ¦Áž¨¸É¥œÂž¨Š °Š‡nµ­¸ L ¨³ ‡nµ­¸ a ‡º° „µ¦­¦oµŠ„¦—Á¡·É¤ ¹Êœ£µ¥®¨´Š„µ¦®¤´„šÎµÄ®oÞ¦˜¸œ¦´—˜´ªÂœnœ ¹Êœ Ÿ¨·˜£´–”r¤¸‡ªµ¤š¹Â­Š¤µ„ ¹ÊœšÎµÄ®oŸ¨·˜£´–”r­³šo°œÂ­ŠÅ—o¤µ„ ¹Êœ­nŠŸ¨Ä®o‡nµ‡ªµ¤­ªnµŠ ¨³‡nµ­¸ b Á¡·É¤¤µ„ ¹Êœ 144

19500 17500 15500 13500 11500 Viscosity(centipoise) 9500 7500 0 ­´ž—µ®r 1 ­´ž—µ®r 2 ­´ž—µ®r 3 ­´ž—µ®r 4 ­´ž—µ®r

£µ¡ 5.40 „µ¦Áž¨¸É¥œÂž¨Š °Š‡ªµ¤®œº— °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡— ¦³®ªnµŠ„µ¦ Á„ȝ¦´„¬µš¸É 10 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 4 ­´ž—µ®r

93 92.5 92 Lightness 91.5 91 0 ­´ž—µ®r 1 ­´ž—µ®r 2 ­´ž—µ®r 3 ­´ž—µ®r 4 ­´ž—µ®r

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-7.35 -7.4 0 ­´ž—µ®r 1 ­´ž—µ®r 2 ­´ž—µ®r 3 ­´ž—µ®r 4 ­´ž—µ®r

s s -7.45 e

n

d

e R -7.5 -7.55 -7.6

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30.8

30.6

30.4 Yellowness 30.2

30 0 ­´ž—µ®r 1 ­´ž—µ®r 2 ­´ž—µ®r 3 ­´ž—µ®r 4 ­´ž—µ®r

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„µ¦š—¨°ŠÄœ˜°œš¸É 4 šÎµÄ®oŗo­¼˜¦ ¨³„¦³ªœ„µ¦Ÿ¨·˜Ã¥Á„·¦r˜œ¤ oµªÃ¡—š¸ÉÁ®¤µ³­¤ Áž}œŸ¨·˜£´–”rš¸Éŗo¦´„µ¦¥°¤¦´‹µ„Ÿ¼oš—­°·¤Â¨³šÎµ„µ¦ž¦³Á¤·œ‡»–£µ¡šµŠ—oµœ˜nµŠÇ ‡º° šµŠ—oµœ„µ¥£µ¡ šµŠ—oµœÁ‡¤¸ šµŠ—oµœ‹»¨¸ªª·š¥µ ¨³šµŠ—oµœž¦³­µš­´¤Ÿ´­Ž¹ÉŠ‹µ„Ÿ¨„µ¦ š—¨°Š ¨³„µ¦š—­°‡»–£µ¡—oµœ˜nµŠÇ œ´Êœ¡ªnµŸ¨·˜£´–”rš¸Éŗo¤¸‡»–­¤´˜· ¨³‡»–£µ¡š¸É Á®¤µ³­¤­µ¤µ¦™‹³œÎµÅžž¦³¥»„˜rĜ„µ¦¡´•œµŸ¨·˜£´–”rÁž}œŸ¨·˜£´–”rœ¤Áž¦¸Ê¥ª‹µ„œ¤ oµªÃ¡— Ÿ­¤­¤»œÅ¡¦Å—o

Ÿ¨„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœ„µ¥£µ¡ ¨³šµŠÁ‡¤¸ ‹µ„Ÿ¨„µ¦š—¨°ŠÂ Mixture Design; 8 ­·ÉŠš—¨°Š œ´Êœ¡ªnµ„µ¦Áž¨¸É¥œÂž¨Š¦³—´„µ¦Äo °Š­nªœŸ­¤ ­¤»œÅ¡¦š´ÊŠ 3 œ·—œ´Êœ ¤¸Ÿ¨„¦³š˜n°‡nµ­¸ L ‡nµ­¸ a ‡nµ­¸ b ¨³‡ªµ¤®œº— °ŠŸ¨·˜£´–”rœ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤‹µ„œ¤ oµªÃ¡—Ÿ­¤­¤»œÅ¡¦°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) ­nªœ‡nµ­´ŠÁ„˜°ºÉœÇ œ´ÊœÅ¤n¤¸‡ªµ¤Â˜„ ˜nµŠ°¥nµŠ¤¸œ´¥­Îµ‡´Á¤ºÉ°šÎµ„µ¦Áž¨¸É¥œÂž¨Š­´—­nªœ °Š­nªœŸ­¤œÊε­¤»œÅ¡¦Ÿ­¤Äœ­¼˜¦„µ¦ š—¨°Š °ŠŸ¨·˜£´–”rœ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤‹µ„œ¤ oµªÃ¡—Ÿ­¤­¤»œÅ¡¦—´ŠÂ­—ŠÄœ˜µ¦µŠ 5.18 149

˜µ¦µŠ 5.18 Ÿ¨„µ¦ª·Á‡¦µ³®ršµŠ„µ¥£µ¡ ¨³šµŠÁ‡¤¸ °ŠŸ¨·˜£´–”rœ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤‹µ„ œ¤ oµªÃ¡—Ÿ­¤­¤»œÅ¡¦ š¸Éŗo‹µ„Ÿœ„µ¦š—¨°ŠÂ Mixture design

­·ÉŠ ž¦·¤µ–„¦— ‡ªµ¤Áž}œ„¦—- œÊ嘵¨ œÊ嘵¨ œÊ嘵¨ š—¨°Š š´ÊŠ®¤— —nµŠ Ž¼Ã‡¦­ ¦¸—·ªŽr š´ÊŠ®¤— š¸É (% w/w as lactic acid) (pH-meter) (% w/w) (% w/w) (% w/w) 1 0.65r0.05 4.25 r0.01 13.50r0.50 6.78r0.12 20.90r0.45 2 0.66 r0.04 4.23r0.01 13.25r0.36 6.98r0.17 20.85r0.25 3 0.64r0.01 4.24r0.02 13.65r0.28 6.78r0.22 21.06r0.36 4 0.65r0.02 4.21r0.02 13.58r0.15 7.01r0.21 20.88r0.65 5 0.64r0.09 4.70r0.03 13.89r0.20 6.79r0.50 20.89r0.55 6 0.67r0.07 4.26r0.01 13.06r0.21 6.88r0.55 21.00r0.49 7 0.66r0.05 4.24r0.01 13.55r0.31 6.95r0.41 20.92r0.28 8 0.64r0.06 4.20r0.02 13.87r0.17 6.79r0.36 21.18r0.15 ­·ÉŠ ‡nµ­¸ L ‡nµ­¸ a ‡nµ­¸ b ‡ªµ¤®œº— š—¨°Š (centipoise) š¸É 1 79.83r0.18a -3.40r0.02c 22.80r0.32bc 9.10r0.14ab 2 79.25r0.02a -3.35r0.02bc 21.85r0.05b 8.85r0.07a 3 79.78r0.53a -3.35r0.02bc 22.09r0.82b 9.80r0.28b 4 80.21r0.24ab -3.02r0.04a 22.57r0.54bc 8.60r0.14a 5 79.80r0.10a -2.98r0.05a 20.46r0.49a 8.80r0.14a 6 80.71r0.12b -3.13r0.04b 23.52r0.47c 9.85r0.35b 7 80.94r0.03b -2.92r0.01a 24.35r0.04d 9.60r0.14b 8 81.32r0.01c -3.18r0.02b 24.22r0.02d 9.65r0.21b 150

œÎµ o°¤¼¨„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœ„µ¥£µ¡ ¨³šµŠ—oµœÁ‡¤¸š¸Éŗo ު·Á‡¦µ³®ršµŠ—oµœ ­™·˜·Á¡ºÉ°®µ‡ªµ¤­´¤¡´œ›r„´œ¦³®ªnµŠ„µ¦Áž¨¸É¥œÂž¨Š¦³—´ °Šž{‹‹´¥š¸ÉšÎµ„µ¦«¹„¬µ„´Ÿ¨„¦³š ˜n°¨´„¬–³˜nµŠÇ Ĝ—oµœ„µ¥£µ¡ ¨³Á‡¤¸ ×¥®µ­¤„µ¦‡ªµ¤­´¤¡´œ›rÁ·ŠÁ­oœ (Linear regression) ¦³®ªnµŠ­´—­nªœ °Š­¤»œÅ¡¦ÄœÂ˜n¨³­·ÉŠš—¨°Š„´‡nµ­´ŠÁ„˜œ´Êœš¸Éŗo‹µ„„µ¦š—¨°Š š¸É¤¸˜n°‡»– ¨´„¬–³—oµœ˜nµŠÇ °ŠŸ¨·˜£´–”r ץčoަ„¦¤šµŠ­™·˜ · Statistix v.7.0 (SXW) Ž¹ÉŠÂ­—ŠŸ¨Å—o —´Šœ¸Ê

‡ªµ¤®œº— (cp) = -9.581*M-29.025*C-40.997*T+95.556*M*C+95*M*T+127.222*C*T R2 = 0.9780

‡nµ­¸ L = 52.256*M-45.989*C-84.861*T+242.223*M*C+195*M*T +504.556*C*T R2 = 0.9880

‡nµ­¸ a = -8.721*M-27.943*C-70.921*T+40.889*M*C+90*M*T+149.555*C*T R2 = 0.9690

‡nµ­¸ b = -3.643*M-137.732*C+47.507*T+348*M*C-135*M*T+308.333*C*T R2 = 0.9540

Ž¼Ã‡¦­ (% w/w) = 11.272*M-7.417*C+14.305*T+38.222*M*C-8*M*T+42.222*C*T R2 = 0.9300

œÊ嘵¨¦¸—·ªŽr (% w/w) = 8.466*M+9.288*C+18.449*T-3.111*M*C-21*M*T-22.111*C*T (as invert sugar) R2 = 0.9940

œÊ嘵¨š´ÊŠ®¤— (% w/w) = 17.486*M+11.108*C+16.536*T+22.667*M*C+9*M*T+23*C*T R2 = 0.9440

ž¦·¤µ–„¦— (% w/w) = -0.084*M-0.507*C-4.518*T+2.667*M*C+8*M*T+9.333*C*T (as lactic acid) R2 = 0.9920 151

‡ªµ¤Áž}œ„¦——nµŠ = 0.988*M+0.988*C-58.162*T-2.222*M*C+99*M*T+96.111*C*T R2 = 0.9900

®¤µ¥Á®˜» : C ®¤µ¥™¹Š Chamomile, M ®¤µ¥™¹Š Mint ¨³ T ®¤µ¥™¹Š Thyme M*C, M*T ¨³ C*T ®¤µ¥™¹Š Interaction ¦³®ªnµŠž{‹‹´¥œ´ÊœÇ

˜µ¦µŠ 5.18 ­—ŠÄ®oÁ®ÈœªnµÂ˜n¨³­·ÉŠš—¨°Š¤¸‡nµŸ¨„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœ˜nµŠÇ („µ¥£µ¡ ¨³Á‡¤¸) ¤¸‡ªµ¤Â˜„˜nµŠ„´œÃ—¥š¸É˜n¨³­·ÉŠš—¨°ŠÅ¤n¤¸‡ªµ¤Â˜„˜nµŠ„´œ°¥nµŠ¤¸œ´¥­Îµ‡´ šµŠ­™·˜· (P>0.05) Ĝ‡»–£µ¡šµŠ—oµœ ž¦·¤µ–„¦—š´ÊŠ®¤—š¸É­µ¤µ¦™Å˜Á˜¦šÅ—o ‡ªµ¤Áž}œ„¦— Áž}œ—nµŠ œÊ嘵¨Ž¼Ã‡¦­ œÊ嘵¨¦¸—·ªŽr ¨³œÊ嘵¨š´ÊŠ®¤— ­nªœ¨´„¬–³šµŠ—oµœ ‡nµ­¸ L ‡nµ­¸ a ‡nµ­¸ b ¨³ ‡ªµ¤®œº— (cp) œ´Êœ¤¸‡ªµ¤Â˜„˜nµŠ„´œ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) —´Šœ´ÊœÄœ ´Êœ˜°œ„µ¦š—¨°Š˜n°Åž‡ª¦‹³¤»nŠÁœoœ ¨³Ä®o‡ªµ¤­Îµ‡´„´‡»–¨´„¬–³—´Š„¨nµª ‡º° ‡ªµ¤®œº— (cp) ‡nµ­¸ L ‡nµ­¸ a ¨³‡nµ­¸ b Ž¹ÉŠÅ—o­—ŠÄœ¦¼ž¡ºÊœŸ·ª˜°­œ°Š (Response Surface) —´Š£µ¡ 5.45, 5.46, 5.47 ¨³ 5.48 ˜µ¤¨Îµ—´

Ternary Graph (data physical&chemical.STA 15v*10c) v=-9.581*x-29.025*y-40.997*z+95.556*x*y+95*x*z+127.222*y*z THYME

8.714 8.827 8.941 9.055 9.168 9.282 9.395 9.509 9.623 9.736 MINT CHAMOMILE above

£µ¡ 5.45 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š Ternary graph š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š‡ªµ¤®œº— 152

Ternary Graph (data physical&chemical.STA 15v*10c) v=52.256*x-45.989*y-84.861*z+242.223*x*y+195*x*z+504.556*y*z THYME

79.438 79.626 79.815 80.003 80.191 80.379 80.567 80.755 80.944 81.132 MINT CHAMOMILE above

£µ¡ 5.46 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š Ternary graph š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š‡nµ­¸ L

Ternary Graph (data physical&chemical.STA 15v*10c) v=-8.721*x-27.943*y-70.921*z+40.889*x*y+90*x*z+149.555*y*z THYME

-3.356 -3.313 -3.269 -3.225 -3.182 -3.138 -3.095 -3.051 -3.007 -2.964 MINT CHAMOMILE above

£µ¡ 5.47 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š Ternary graph š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š‡nµ­¸ a 153

Ternary Graph (data physical&chemical.STA 15v*10c) v=-3.643*x-137.732*y+47.507*z+348*x*y-135*x*z+308.333*y*z THYME

20.814 21.167 21.521 21.875 22.228 22.582 22.935 23.289 23.643 23.996 MINT CHAMOMILE above

£µ¡ 5.48 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š Ternary graph š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š‡nµ­¸ b 154

˜µ¦µŠ 5.19 Ÿ¨„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠž¦³­µš­´¤Ÿ´­ °Šœ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤‹µ„œ¤ oµªÃ¡—Ÿ­¤­¤»œÅ¡¦ š¸Éŗo‹µ„ Mixture Design ­·ÉŠ ­¸ ‡ªµ¤Áž}œ ‡ªµ¤¨ºÉœ‡° ‡ªµ¤ oœ „¨·Éœ­¤»œÅ¡¦ „¨·Éœ oµª „¨·Éœ„¦— ¦­Áž¦¸Ê¥ª ¦­®ªµœ „µ¦¥°¤¦´ š—¨°Š ÁœºÊ° ®œº— ᗠץ¦ª¤ š¸É Á—¸¥ª„´œ 1 1.102r0.01a 0.996r0.01 0.943r0.05 0.873r0.01 0.688r0.12a 0.833r0.03 0.860r0.15 0.989r0.10 0.941r0.07 0.708r0.03a 2 1.086r0.02a 0.996r0.01 0.961r0.06 0.873r0.01 0.844r0.15ab 0.933r0.02 0.860r0.09 1.002r0.05 0.932r0.09 0.737r0.02ab 3 1.086r0.02a 0.996r0.01 0.917r0.05 0.873r0.01 1.018r0.08c 0.833r0.01 0.881r0.07 1.015r0.02 1.019r0.07 0.703r0.08a 4 1.140r0.01b 0.996r0.01 0.960r0.02 0.873r0.01 0.956r0.15bc 0.833r0.15 0.930r0.08 1.000r0.05 1.037r0.16 0.826r0.12ab 5 1.150r0.05b 0.996r0.01 0.952r0.05 0.873r0.01 0.830r0.08abc 0.858r0.20 0.930r0.15 0.996r0.06 1.029r0.23 0.673r0.01a 6 1.068r0.06a 0.996r0.01 0.967r0.06 0.892r0.05 0.918r0.10bc 0.833r0.25 1.000r0.08 1.004r0.08 1.003r0.01 0.737r0.09ab 7 1.086r0.08a 0.996r0.01 0.963r0.03 0.963r0.06 0.891r0.20abc 0.858r0.30 0.947r0.20 0.998r0.09 1.029r0.05 0.717r0.12a 8 1.064r0.12a 0.996r0.01 0.947r0.06 0.928r0.06 0.965r0.15bc 0.833r0.08 0.930r0.25 1.030r0.14 1.003r0.14 0.891r0.15b ®¤µ¥Á®˜»: * ‡nµ Mean ideal ratio scores r ‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ ‹µ„Ÿ¼oš—­°·¤ 10 ‡œ ˜´ª°´„¬¦š¸É˜„˜nµŠ„´œÄœÂ˜n¨³Â™ª ­—Šªnµ¤¸‡ªµ¤Â˜„˜nµŠ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜·š¸É Pd0.05 155

­¸ 1.5 ¦­®ªµœ 1 ‡ªµ¤Áž}œÁœºÊ°Á—¸¥ª„´œ 0.5 ¦­Áž¦¥ª¸Ê ‡ªµ¤¨ºÉœ‡° 0

„¨·Éœ„¦— ‡ªµ¤ œ®œo º— „¨·Éœ µªÃ¡—o „¨·Éœ­¤œÅ¡¦»

Ideal trt1 trt2 trt3 trt4

£µ¡ 5.49 Á‡oµÃ‡¦ŠŸ¨·˜£´–”rœ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤‹µ„œ¤ oµªÃ¡—Ÿ­¤­¤»œÅ¡¦­·ÉŠš—¨°Šš¸É 1 – 4 š¸Éŗo‹µ„Ÿœ„µ¦š—¨°ŠÂ Mixture Design

­¸ 1.5 ¦­®ªµœ ‡ªµ¤Áž}œÁœºÊ°Á—¸¥ª„´œ 1 0.5 ¦­Áž¦¸Ê¥ª ‡ªµ¤¨ºÉœ‡° 0

„¨·Éœ„¦— ‡ªµ¤ oœ®œº—

„¨·Éœ oµªÃ¡— „¨·Éœ­¤»œÅ¡¦

Ideal trt5 trt6 trt7 trt8

£µ¡ 5.50 Á‡oµÃ‡¦ŠŸ¨·˜£´–”rœ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤‹µ„œ¤ oµªÃ¡—Ÿ­¤­¤»œÅ¡¦­·ÉŠš—¨°Šš¸É 5 – 8 š¸Éŗo‹µ„Ÿœ„µ¦š—¨°ŠÂ Mixture Design 156 ˜µ¦µŠ 5.19 ‹³Á®ÈœÅ—oªnµ‡nµÁŒ¨¸É¥ Ideal ratio score °Š¨´„¬–³šµŠž¦³­µš­´¤Ÿ´­Äœ —oµœ˜nµŠÇ ×¥¦ª¤Â¨oªÄœÂ˜n¨³­·ÉŠš—¨°ŠÅ¤n¤¸‡ªµ¤Â˜„˜nµŠ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (P>0.05) ¤¸ Á¡¸¥Š¨´„¬–³ ­¸ „¨·Éœ­¤»œÅ¡¦ ¨³„µ¦¥°¤¦´Ã—¥¦ª¤ š¸É¤¸‡ªµ¤Â˜„˜nµŠ„´œ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ ­™·˜· (Pd0.05) ¡ªnµ¨´„¬–³ ­¸ Ĝ­·ÉŠš—¨°Šš¸É 1, 2, 3 ¨³ 7 ¤¸‡nµ Mean ideal ratio score „´‡nµ Ĝ°»—¤‡˜· (Ideal) °¥nµŠ¤¸œ´¥­Îµ‡´­nªœ­·ÉŠš—¨°Šš¸É 4, 5, 6 ¨³ 8 Ťn¤¸‡ªµ¤Â˜„˜nµŠ‹µ„‡nµÄœ °»—¤‡˜· (Ideal) ¨³¡ªnµ‡»–¨´„¬–³ °Š„¨·Éœ­¤»œÅ¡¦ Ĝ­·ÉŠš—¨°Šš¸É 1 ¨³ 3 ¤¸‡nµ Mean ideal ratio score ˜„˜nµŠ‹µ„‡nµÄœ°»—¤‡˜· (Ideal) °¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) œ´Êœ®¤µ¥‡ªµ¤ªnµ Ĝ­·ÉŠš—¨°Šš¸É 1 ¨³ 3 ŤnÁž}œš¸É¥°¤¦´‹µ„Ÿ¼oš—­°·¤°¥nµŠ¤¸œ´¥­Îµ‡´„´­·ÉŠš—¨°Šš¸ÉÁ®¨º° Ĝ¨´„¬–³ °Š „¨·Éœ­¤»œÅ¡¦ ¨³­nªœ„µ¦¥°¤¦´Ã—¥¦ª¤œ´Êœ¡ªnµš»„­·ÉŠš—¨°Š¥´ŠÅ¤nÁž}œš¸É¥°¤ ¦´‹µ„Ÿ¼oš—­°·¤ „µ¦Áž¨¸É¥œÂž¨Š¦³—´„µ¦Äo­nªœŸ­¤ °Š­¤»œÅ¡¦ ¤¸Ÿ¨„¦³š˜n°‡nµ„µ¦¥°¤¦´ °Š Ÿ¨·˜£´–”r×¥˜¦Š°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) Ĝ¨´„¬–³ °Š ­¸ „¨·Éœ­¤»œÅ¡¦ ¨³„µ¦ ¥°¤¦´Ã—¥¦ª¤ ­nªœ¨´„¬–³°ºÉœÇ œ´ÊœÅ¤n¤¸‡ªµ¤Â˜„˜nµŠ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (P>0.05) Á¤ºÉ° Áž¨¸É¥œÂž¨Š°´˜¦µ­nªœŸ­¤ °Š­¤»œÅ¡¦Â˜n¨³œ·—Ž¹ÉŠ®¤µ¥™¹Š „µ¦Á˜·¤œÊε­¤»œÅ¡¦Ÿ­¤œ´ÊœÅ¤n¤¸ Ÿ¨„¦³š˜n°¨´„¬–³—´Š„¨nµª°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (P>0.05) œÎµ o°¤¼¨„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­š¸Éŗoޚε„µ¦ª·Á‡¦µ³®ršµŠ­™·˜·Á¡ºÉ° ®µ‡ªµ¤­´¤¡´œ›r„´œ¦³®ªnµŠ„µ¦Áž¨¸É¥œÂž¨Š¦³—´ °Šž{‹‹´¥š¸É šÎµ„µ¦«¹„¬µ„´Ÿ¨„¦³š˜n° ¨´„¬–³˜nµŠÇ Ĝ—oµœž¦³­µš­´¤Ÿ´­ ×¥®µ­¤„µ¦‡ªµ¤­´¤¡´œ›rÁ·ŠÁ­oœ (Linear regression) ¦³®ªnµŠ­´—­nªœ °Š­¤»œÅ¡¦ÄœÂ˜n¨³­·ÉŠš—¨°Š„´‡nµÁŒ¨¸É¥ Ideal ratio score š¸ÉŸ¼oš—­°·¤š¸É¤¸˜n° ‡»–¨´„¬–³—oµœ˜nµŠÇ °ŠŸ¨·˜£´–”r ץčoަ„¦¤šµŠ­™·˜· Statistix v.7.0 (SXW) Ž¹ÉŠÂ­—ŠŸ¨ ŗo—´Šœ¸Ê

­¸ = 1.958*M+2.531*C-1.079*T-5.067*M*C+2.2*M*T+1.8*C*T R2 = 0.9810

‡ªµ¤Áž}œ = 0.996*M+0.996*C+0.996*T+3.958*10-6*M*C-2.968*10-6*M*T ÁœºÊ°Á—¸¥ª„´œ -9.895*10-7*C*T R2 = 0.9999

‡ªµ¤¨ºÉœ‡° = 0.687*M-0.159*C-3.531*T+1.733*M*C+5.7*M*T+9.1*C*T R2 = 0.9940 157 ‡ªµ¤ oœ®œº— = -0.327*M-3.956*C-2.633*T+10.489*M*C+3.8*M*T+14.289*C*T R2 = 0.9300

„¨·Éœ­¤»œÅ¡¦ = -0.677*M-1.762*C+4.579*T+9.156*M*C-1*M*T-6.378*C*T R2 = 0.9310

„¨·Éœ oµªÃ¡— = 0.864*M+3.141*C+5.614*T-2.222*M*C-5*M*T-13.889*C*Y R2 = 0.9320

„¨·Éœ„¦— = -1.071*M-5.24*C-22.092*T+9.911*M*C+32.9*M*T+46.078*C*T R2 = 0.9690

¦­Áž¦¸Ê¥ª = 0.669*M+0.229*C+1.749*T+2.222*M*C-0.6*M*T-0.244*C*T R2 = 0.9860

¦­®ªµœ = 0.167*M-2.757*C-8.634*T+6*M*C+13.5*M*T+21.3*C*T R2 = 0.9780

„µ¦¥°¤¦´¦ª¤ = 0.653*M-4.41*C+7.929*T+10.756*M*C-15.4*M*T+1.622*C*T R2 = 0.9490

®¤µ¥Á®˜» : C ®¤µ¥™¹Š Chamomile, M ®¤µ¥™¹Š Mint ¨³ T ®¤µ¥™¹Š Thyme M*C, M*T ¨³ C*T ®¤µ¥™¹Š Interaction ¦³®ªnµŠž{‹‹´¥œ´ÊœÇ

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Ternary Graph (data ternary plot.STA 13v*10c) v=1.958*x+2.531*y-1.079*z-5.067*x*y+2.2*x*z+1.8*y*z THYME

1.072 1.08 1.087 1.095 1.103 1.111 1.119 1.127 1.134 1.142 MINT CHAMOMILE above

£µ¡ 5.51 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š Ternary graph š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³­¸

Ternary Graph (data ternary plot.STA 13v*10c) v=-0.677*x-1.762*y+4.579*z+9.156*x*y-1*x*z-6.378*y*z THYME

0.718 0.748 0.778 0.808 0.838 0.868 0.898 0.928 0.958 0.988 MINT CHAMOMILE above

£µ¡ 5.52 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š Ternary graph š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³„¨·Éœ­¤»œÅ¡¦ 159 Ternary Graph (data ternary plot.STA 13v*10c) v=0.653*x-4.41*y+7.929*z+10.756*x*y-15.4*x*z+1.622*y*z THYME

0.693 0.713 0.732 0.752 0.772 0.792 0.812 0.832 0.851 0.871 MINT CHAMOMILE above

£µ¡ 5.53 £µ¡¡ºÊœš¸É„µ¦˜°­œ°Š Ternary graph š¸Éŗo‹µ„­¤„µ¦™—™°¥ (Regression Equation) °Š¨´„¬–³„µ¦¥°¤¦´Ã—¥¦ª¤

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˜µ¦µŠ 5.20 ­µ¤µ¦™°›·µ¥Å—oªnµ°´˜¦µ­nªœš¸ÉÁ®¤µ³­¤ °Š­nªœŸ­¤œÊε­¤»œÅ¡¦Ÿ­¤ ¹Êœ°¥¼n„´¨´„¬–³­Îµ‡´—oµœ ­¸ ‡ªµ¤Á¦¸¥Áœ¸¥œ ‡ªµ¤¨ºÉœ‡° ‡ªµ¤ oœ®œº—„¨·Éœ­¤»œÅ¡¦ 161 „¨·Éœ oµªÃ¡— ¦­Áž¦¸Ê¥ª ¦­®ªµœ „µ¦¥°¤¦´Ã—¥¦ª¤ ‡ªµ¤®œº—‡nµ­¸ L ‡nµ­¸ a ‡nµ­¸ b œÊ嘵¨¦¸—·ªŽr œÊ嘵¨š´ÊŠ®¤— ž¦·¤µ–„¦—š´ÊŠ®¤— ¨³‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ Á¤ºÉ°œÎµ‡nµ °Š °´˜¦µ­nªœ °Š ¤·œ˜r, ‡µÃ¤¤µ¥ ¨³šµ¥r¤ °Š¨´„¬–³š´ÊŠ®¤—Äœ˜µ¦µŠ 5.20 ¤µÁŒ¨¸É¥Å—o°´˜¦µ ­nªœš¸ÉÁ®¤µ³­¤—´ŠÂ­—ŠÄœ˜µ¦µŠ 5.21

˜µ¦µŠ 5.21 ­¼˜¦œÊε­¤»œÅ¡¦Ÿ­¤š¸ÉÁ®¤µ³­¤­Îµ®¦´„µ¦Ÿ¨·˜œ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤‹µ„œ¤ oµªÃ¡—Ÿ­¤­¤»œÅ¡¦

­nªœž¦³„° ž¦·¤µ– (% w/w) ¥¼Á°­Á° ¤·œ˜r (USA. Mint) 50.51 ‡µÃ¤¤µ¥ (Chamomile) 31.04 šµ¥r¤ (Thyme) 18.45

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x ‡nµÁŒ¨¸É¥r‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ‹µ„„µ¦š—¨°Š 2 ŽÊε

˜µ¦µŠ 5.24 ‡»–£µ¡šµŠ‹»¨¸ªª·š¥µ °ŠŸ¨·˜£´–”rœ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤‹µ„œ¤ oµªÃ¡— Ÿ­¤­¤»œÅ¡¦š¸ÉŸ¨·˜Ã—¥Äo­¼˜¦ ¨³„¦³ªœ„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤

Ÿ¨„µ¦ª·Á‡¦µ³®ršµŠ‹»¨¸ªª·š¥µ ‡nµš¸Éª·Á‡¦µ³®rŗo

ž¦·¤µ–Ǩ·¢°¦r¤ (MPN/g) 3 ž¦·¤µ–¥¸­˜r¨³¦µ (cfu/g) 10

x ‡nµÁŒ¨¸É¥r‡nµÁ¸É¥ŠÁœ¤µ˜¦“µœ‹µ„„µ¦š—¨°Š 2 ŽÊε 163 ˜µ¦µŠ 5.25 ‡nµ Mean Ideal Ratio Score °ŠŸ¨·˜£´–”rœ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤‹µ„œ¤ oµªÃ¡— Ÿ­¤­¤»œÅ¡¦ š¸ÉŸ¨·˜Ã—¥Äo­¼˜¦ ¨³„¦³ªœ„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤

¨´„¬–³ Mean ideal ratio scorerStandard deviation

­¸ 1.05r0.07 ‡ªµ¤Áž}œÁœºÊ°Á—¸¥ª„´œ 0.99r0.02 ‡ªµ¤¨ºÉœ‡° 0.98r0.03 ‡ªµ¤ oœ®œº— 1.01r0.12 „¨·Éœ­¤»œÅ¡¦ 1.04r0.15 „¨·Éœ oµªÃ¡— 0.97r0.19 „¨·Éœ„¦— 0.99r0.04 ¦­Áž¦¸Ê¥ª 1.02r0.07 ¦­®ªµœ 1.02r0.04 „µ¦¥°¤¦´Ã—¥¦ª¤ 0.91r0.05*

x ‹µ„‹ÎµœªœŸ¼oš—­°·¤ 10 ‡œ * ­—Š‡ªµ¤Â˜„˜nµŠ°¥nµŠ¤¸œ´¥­Îµ‡´šµŠ­™·˜· (Pd0.05) „´ Ideal

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4. „µ¦«¹„¬µ„¦³ªœ„µ¦Ÿ¨·˜Ÿ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—˜µ¤­¼˜¦ ¨³„¦³ªœ„µ¦Ÿ¨·˜š¸É Á®¤µ³­¤ „µ¦«¹„¬µ„¦³ªœ„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤ ¡ªnµŸ¨·˜£´–”rš¸ÉŸ­¤˜µ¤­¼˜¦š¸ÉÁ®¤µ³­¤Â¨oª œÎµ¤µ®¤´„š¸É 37 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 10 ´ÉªÃ¤Š Ÿ¨·˜£´–”rš¸Éŗo ¤¸‡»–£µ¡Ã—¥¦ª¤š¸É—¸ ¹ÊœÂ¨³ Áž}œš¸É¥°¤¦´ °ŠŸ¼oš—­°·¤‡»–£µ¡ °ŠŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡—š¸ÉŸ¨·˜‹µ„­¼˜¦ ¨³ „¦³ªœ„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤ ¤¸‡nµ­¸ L Ášnµ„´ 91.33 ‡nµ­¸ a Ášnµ„´ -7.47 ‡nµ­¸ b Ášnµ„´ 30.14 ‡ªµ¤®œº—Ášnµ„´ 17,500 ÁŽœ˜·¡°¥­r ¤¸ž¦·¤µ– °ŠÂ Ȋš´ÊŠ®¤— 20.56% ž¦·¤µ–„¦—š´ÊŠ®¤—š¸É ­µ¤µ¦™Å˜Á˜¦šÅ—o (Ĝ¦¼ž„¦—¨‡˜·„) 1.11% ‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ Ášnµ„´ 3.97 ž¦·¤µ–œÊε ˜µ¨Ž¼Ã‡¦­ 3.73% ž¦·¤µ–œÊ嘵¨¦¸—·ªŽr (Ĝ¦¼žœÊ嘵¨°·œÁª·°¦r˜) 4.06% ž¦·¤µ–œÊ嘵¨š´ÊŠ®¤— 7.79% ž¦·¤µ–ÁºÊ°Á¦·É¤˜oœ¦ª¤ 7.10u109 cfu/g ž¦·¤µ–Ǩ·¢°¦r¤Â‡š¸Á¦¸¥˜É優nµ 3 MPN/g ž¦·¤µ–ÁºÊ°¥¸­˜r¨³¦µ ˜É優nµ 10 cfu/g Ÿ¨·˜£´–”rœ¤Ã¥Á„·¦r˜œ¤ oµªÃ¡—š¸Éŗo ¤¸„µ¦¥°¤¦´š¸É—¸ °Š Ÿ¼oš—­°·¤š´ÊŠÄœ—oµœ¨´„¬–³ ­¸ ‡ªµ¤Á¦¸¥Áœ¸¥œ „µ¦Â¥„˜´ª °ŠœÊεÁª¥r ‡ªµ¤¨ºÉœ‡° ‡ªµ¤ oœ®œº—„¨·Éœœ¤ŸŠ „¨·Éœ oµªÃ¡— „¨·Éœ„¦— ¦­Áž¦¸Ê¥ª ¦­®ªµœ ¨³„µ¦¥°¤¦´ ×¥¦ª¤ ×¥¤¸‡nµ Mean ideal ratio scores °Š¨´„¬–³—´Š„¨nµªÁšnµ„´ 1.01, 0.99, 0.97, 1.01, 1.01, 0.97, 0.98, 1.00, 0.97, 1.00 ¨³ 0.90 ˜µ¤¨Îµ—´ ×¥¡ªnµ ­£µª³„µ¦Á„ȝ¦´„¬µš¸ÉÁ®¤µ³­¤ ‡º°°»–®£¼¤·Äœ„µ¦Á„ȝ¦´„¬µš¸É 10 °Š«µÁŽ¨ÁŽ¸¥­ ¦³¥³Áª¨µ„µ¦Á„ȝ¦´„¬µ 2 ­´ž—µ®r 168

5. „µ¦«¹„¬µ„µ¦ž¦³¥»„˜rčoŸ¨·˜£´–”rÃ¥Á„·¦r˜œ¤ oµªÃ¡— š¸ÉšÎµ„µ¦¡´•œµÁž}œŸ¨·˜£´–”r œ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤‹µ„œ¤ oµªÃ¡—Ÿ­¤­¤»œÅ¡¦¡¦o°¤š´ÊŠ«¹„¬µ„µ¦¥°¤¦´ °ŠŸ¼o¦·Ã£‡ š¸É¤¸˜n°Ÿ¨·˜£´–”r °´˜¦µ­nªœ °ŠœÊε­¤»œÅ¡¦Ÿ­¤š¸ÉÁ®¤µ³­¤‡º°¤·œ˜r : ‡µÃ¤¤µ¥ : šµ¥r¤Ášnµ„´ 50.51 : 31.04 : 18.45 °´˜¦µ­nªœŸ­¤¦³®ªnµŠÃ¥Á„·¦r˜œ¤ oµªÃ¡—˜n°œÊε­¤»œÅ¡¦Ÿ­¤ Ášnµ„´ 1 : 1 ×¥ ‡»–£µ¡ °ŠŸ¨·˜£´–”rœ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤‹µ„œ¤ oµªÃ¡—Ÿ­¤­¤»œÅ¡¦ š¸ÉŸ¨·˜‹µ„­¼˜¦ ¨³ „¦³ªœ„µ¦Ÿ¨·˜š¸ÉÁ®¤µ³­¤ ¤¸‡nµ­¸ L Ášnµ„´ 72.92 ‡nµ­¸ a Ášnµ„´ -3.06 ‡nµ­¸ b Ášnµ„´ 22.36 ‡ªµ¤®œº—Ášnµ„´ 8.55 ÁŽœ˜·¡°¥­r ž¦·¤µ–„¦—š´ÊŠ®¤—š¸É­µ¤µ¦™Å˜Á˜¦šÅ—o (Ĝ¦¼ž„¦— ¨‡˜·„) 0.69% ‡nµ‡ªµ¤Áž}œ„¦—Áž}œ—nµŠ Ášnµ„´ 4.23 ž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­ 13.73% ž¦·¤µ– œÊ嘵¨¦¸—·ªŽr (Ĝ¦¼žœÊ嘵¨°·œÁª·°¦r˜) 6.86% ž¦·¤µ–œÊ嘵¨š´ÊŠ®¤— 20.79% ž¦·¤µ–Ǩ·¢°¦r¤ ‡š¸Á¦¸¥˜É優nµ 3 MPN/g ž¦·¤µ–ÁºÊ°¥­˜¸ r¨³¦µ ˜É優nµ 10 cfu/g Ÿ¨·˜£´–”rœ¤Áž¦¸Ê¥ª¡¦o°¤ —ºÉ¤‹µ„œ¤ oµªÃ¡—Ÿ­¤­¤»œÅ¡¦š¸Éŗo ¤¸„µ¦¥°¤¦´š¸É—¸ °ŠŸ¼oš—­°·¤š´ÊŠÄœ—oµœ¨´„¬–³ ­¸ ‡ªµ¤Áž}œÁœºÊ°Á—¸¥ª„´œ ‡ªµ¤¨ºÉœ‡° ‡ªµ¤ oœ®œº—„¨·Éœ­¤»œÅ¡¦ „¨·Éœ oµªÃ¡— „¨·Éœ„¦— ¦­Áž¦¸Ê¥ª ¦­®ªµœ ¨³„µ¦¥°¤¦´Ã—¥¦ª¤ ×¥¤¸‡nµ Mean ideal ratio scores °Š¨´„¬–³ —´Š„¨nµªÁšnµ„´ 1.05, 0.99, 0.98, 1.01, 1.04, 0.97, 0.99, 1.02, 1.02, ¨³ 0.91 ˜µ¤¨Îµ—´

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„¦¤ª·µ„µ¦Á„¬˜¦. 2524. Á°„­µ¦ª·µ„µ¦ Á¨n¤š¸É 4 oµªÃ¡—.„¦»ŠÁš¡²: „¦³š¦ªŠÁ„¬˜¦Â¨³ ­®„¦–r.

„µ‹œµ œ·¨œœšr ¨³ ª¦µª»•· ‡¦¼­nŠ. 2542. œ¤Áž¦¸Ê¥ª¡¦o°¤—ºÉ¤‹µ„™´ÉªÁ®¨º°Š. ªµ¦­µ¦Á„¬˜¦ ¡¦´‹°¤Á„¨oµ. 13(3): 22-29

‹·¦µ„¦ ž¦³Á­¦·“¸ª³. 2544. „µ¦¡´•œµŸ¨·˜£´–”rœ¤®¤´„‹µ„œÊ圤 oµªÃ¡—. ¦µ¥Šµœ„¦³ªœ ª·µ Advance foods product and process development. ‡–³°»˜­µ®„¦¦¤Á„¬˜¦ ¤®µª·š¥µ¨´¥Á¸¥ŠÄ®¤n.

š°Š¥« °Áœ„³Áª¸¥Š. 2527. Ÿ¨·˜£³–”rœ¤ (Milk Products). „¦»ŠÁš¡²: £µ‡ª·µ­´˜ªµ¨ ‡–³Á„¬˜¦ ¤®µª·š¨´¥Á„¬˜¦«µ­˜¦r.

œ¦·œš¦r š°Š«·¦·. 2531. Áš‡ÃœÃ¨¥¸°µ®µ¦œ¤ (Dairy Technology). Á¸¥ŠÄ®¤n: £µ‡ª·µª·š¥µ«µ­˜¦r ¨³Áš‡ÃœÃ¨¥¸„µ¦°µ®µ¦ ‡–³Á„¬˜¦«µ­˜¦r ¤®µª·š¥µ¨´¥Á¸¥ŠÄ®¤n.

»‹´œš¦r ­µ¥¥·Ê¤. 2530. “„µ¦Äoœ¤™´ÉªÁ®¨º°ŠŸ­¤œ¤Ã‡Äœ„µ¦Ÿ¨·˜œ¤Áž¦¸Ê¥ª”. ª·š¥µ«µ­˜¦¤®µ ´–”·˜ (Á„¬˜¦«µ­˜¦r) ¤®µª·š¥µ¨´¥Á„¬˜¦«µ­˜¦r. 15-25

šæ‹œr ª·¦·¥‹µ¦¸ ¨³ °¦´®´œ¡Š«r„·˜˜·„¼¨. 2535. ž’·³˜·„µ¦°»˜­µ®„¦¦¤„µ¦®¤³„. Á¸¥ŠÄ®¤n: £µ‡ª·µª·š¥µ«µ­˜¦r¨³Áš‡ÃœÃ¨¥¸„µ¦°µ®µ¦ ‡–³Á„¬˜¦«µ­˜¦r ¤®µª·š¥µ¨´¥ Á¸¥ŠÄ®¤n.

šæ‹œr ª·¦·¥‹µ¦¸. 2536. ª·š¥µ«µ­˜¦r¨´Áš‡ÃœÃ¨¥¸„µ¦®¤³„. Á¸¥ŠÄ®¤n: £µ‡ª·µÁš‡ÃœÃ¨¥¸ ¡´•œµŸ¨·˜£´–”r ‡–³°»˜­µ®„¦¦¤Á„¬˜¦ ¤®µª·š¥µ¨´¥Á¸¥ŠÄ®¤n.

šæ‹œr ª·¦·¥‹µ¦¸. 2539. „µ¦ªµŠÂŸœÂ¨´„µ¦ª·Á‡¦µ´®ršµŠ—oµœž¦´­µš­³¤Ÿ³­. Á¸¥ŠÄ®¤n: £µ‡ª·µÁš‡ÃœÃ¨¥¸„µ¦¡´•œµŸ¨·˜£´–”r ‡–³°»˜­µ®„¦¦¤Á„¬˜¦ ¤®µª·š¥µ¨´¥ Á¸¥ŠÄ®¤n. 171

£ª´˜­´Š ³ª´•œ³. 2544. “„µ¦¡´•œµŸ¨·˜£´–”rœ¤®¤´„‡¨oµ¥Ã¥Á„·¦r˜Ã—¥ÄoÁºÊ°‹»¨·œš¦¸¥rÞ¦ ŝ𘷄”. ª·š¥µœ·¡œ›rª·š¥µ«µ­˜¦¤®µ´–”·˜ (ª·š¥µ«µ­˜¦r¨³Áš‡ÃœÃ¨¥¸„µ¦ °µ®µ¦). ´–”·˜ª·š¥µ¨´¥¤®µª·š¥µ¨´¥Á¸¥ŠÄ®¤n.

¤¼¨œ·›·Ã‡¦Š„µ¦®¨ªŠ. 2542. Á°„­µ¦ÁŸ¥Â¡¦n. ­Îµœ´„Šµœ¤¼¨œ·›·Ã‡¦Š„µ¦®¨ªŠ. Á¸¥ŠÄ®¤n

¦´˜˜·„¦ ›Áœ«¦µ£µ. 2544. “„µ¦¡´•œµ„µ¦Ÿ¨·˜¨¼„„ªµ—­¤»œÅ¡¦œ·— Ȋ”. ª·š¥µœ·¡œ›r ª·š¥µ«µ­˜¦¤®µ´–”·˜ (ª·µª·š¥µ«µ­˜¦r¨³Áš‡ÃœÃ¨¥¸„µ¦°µ®µ¦). ´–”·˜ª·š¥µ¨´¥ ¤®µª·š¥µ¨´¥Á¸¥ŠÄ®¤n.

¦´˜œµ ¡·¦„·˜˜·ª¦„»¨. 2537. ‡š¸Á¦¸¥ÄœÃ¥Á„·¦r˜Â¨³„µ¦Ÿ¨·˜Ã¥Á„·¦r˜‹µ„œÊ圤™´ÉªÁ®¨º°Š. ¦µ¥Šµœ ž{®µ¡·Á«¬­µ µ¸ªª·š¥µ. ‡–³ª·š¥µ«µ­˜¦r ¤®µª·š¥µ¨´¥Á¸¥ŠÄ®¤n.

¦»nŠœ£µ ¡Š«r­ª´­—·Í¤µœ·˜. 2531. ‹»¨·œš¦¸¥rš¸ÉčoĜŸ¨·˜£´–”rœ¤®¤´„ .ªµ¦­µ¦Á„¬˜¦¡¦´‹°¤ Á„¨oµ, žeš¸É 6 Œ´š¸É 3 „´œ¥µ¥œ-›´œªµ‡¤. 45-50.

Á¦–¼ žd~œš°Š. 2523. „µ¦¡´•œµŸ¨·˜£´–”rÃ¥Á„·¦r˜‹µ„™´ÉªÁ®¨°Šº . ªµ¦­µ¦°µ®µ¦, 12(2): 230-248.

Á¦–¼ žd~œš°Š. 2535. ‹»¨¸ªª·š¥µšµŠ°µ®µ¦. Á¸¥ŠÄ®¤n: £µ‡ª·µª·š¥µ«µ­˜¦r¨³Áš‡ÃœÃ¨¥¸ „µ¦°µ®µ¦. ‡–³Á„¬˜¦«µ­˜¦r ¤®µª·š¥µ¨´¥Á¸¥ŠÄ®¤n.

¨¼„‹´œš¦r £´‡¦´¡´œ›»r. 2522. °»˜­µ®„¦¦¤°µ®µ¦®¤³„—°Š. „¦»ŠÁš¡²: £µ‡ª·µª·š¥µ«µ­˜¦r„µ¦ °µ®µ¦. ‡–³Á„¬˜¦ ¤®µª·š¥µ¨´¥Á„¬˜¦«µ­˜¦r.

¨·œ‹Š ­» ¨Îµ£¼. 2538. „µ¦„ε‹´—„¨·ÉœÄœœÊ圤™´ÉªÁ®¨º°ŠÁ¡ºÉ°šÎµŸ¨·˜£´–”rÃ¥Á„·¦r˜. ªµ¦­µ¦Á„¬˜¦ ¡¦´‹°¤Á„¨oµ, žeš¸É 13 Œ´š¸É 2 ¡§¬£µ‡¤-­·Š®µ‡¤. 51-58.

ª¦µª»•· ‡¦¼­nŠÂ¨³¦»nŠœ£µ ¡Š«r­ª´­—·Í¤µœ·˜. 2532. Áš‡ÃœÃ¨¥¸„µ¦®¤³„Äœ°»˜­µ®„¦¦¤. „¦»ŠÁš¡²: £µ‡ª·µ°»˜­µ®„¦¦Á„¬˜¦.‡–³Áš‡ÃœÃ¨¥¸„µ¦Á„¬˜¦. ­™µ´œÁš‡ÃœÃ¨¥¸ ¡¦³‹°¤Á„¨oµÁ‹oµ‡»–š®µ¦¨µ—„¦³´Š. 172

ª¦µª»•· ‡¦¼­nŠ. 2538. ‹»¨¸ªª·š¥µÄœ„¦´ªœ„µ¦Âž¦¦¼ž°µ®µ¦. „¦»ŠÁš¡²: £µ‡ª·µ°»˜­µ®„¦¦¤ Á„¬˜¦. ‡–³Áš‡ÃœÃ¨¥¸„µ¦Á„¬˜¦. ­™µ´œÁš‡ÃœÃ¨¥¸¡¦³‹°¤Á„¨oµÁ‹oµ‡»–š®µ¦¨µ— „¦³´Š.

«»£ª´•œr ­·œ­»ªŠ«rª´•œr. 2541. „µ¦«¹„¬µ„µ¦Ÿ¨·˜Ã¥Á„·¦r˜œ¤™´ÉªÁ®¨º°ŠÃ—¥„µ¦ÄoÁŽ¨¨r˜¦¹Š. ¦µ¥Šµœ„µ¦ª·‹´¥Œ´­¤¼¦–r. ǦŠ„µ¦¡´•œµœ´„ª·‹´¥¦»nœÄ®¤nž¦³‹Îµže 2541. ‡–³°»˜­µ®„¦¦¤Á„¬˜¦ ¤®µª·š¥µ¨´¥Á¸¥ŠÄ®¤n.

«¼œ¥r­µ¦­œÁš«„µ¦Á„¬˜¦. 2541. ¦µ¥ŠµœŸ¨„µ¦­Îµ¦ª‹ oµªÃ¡—Á¨¸Ê¥Š­´˜ªr žeÁ¡µ³ž¨¼„ 2539/40. „¦³š¦ªŠÁ„¬˜¦Â¨³­®„¦–r. ­Îµœ´„ŠµœÁ«¦¬“„·‹„µ¦Á„¬˜¦. Á°„­µ¦­™·˜· „µ¦Á„¬˜¦ Á¨ š¸É 17/2541.

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°·«¦¡Š¬r ¡Š¬r«·¦·„»¨. 2544. „µ¦ª·Á‡¦µ´®rŸ¨šµŠ­™·˜·Ã—¥Äoަ„¦¤­ÎµÁ¦È‹¦¼ž­Îµ®¦³°»˜­µ® „¦¦¤Á„¬˜¦. Á¸¥ŠÄ®¤n: £µ‡ª·µÁš‡ÃœÃ¨¥¸„µ¦¡´•œµŸ¨·˜£´–”r. ‡–³°»˜­µ®„¦¦¤ Á„¬˜¦ ¤®µª·š¥µ¨´¥Á¸¥ŠÄ®¤n.

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„µ¦ª´—‡ªµ¤ oœ®œº— °Š˜´ª°¥nµŠ Á¡ºÉ°Áž¦¸¥Áš¥Äœ„µ¦š—¨°Š¸ ˜n°®´ªª´—š¸É Á®¤µ³­¤Äœ„µ¦š—¨°Šœ´ÊœÇ Á oµ„´Â„œ¤°Á˜°¦r ˜´ÊŠ‡ªµ¤Á¦Èª¦°š¸ÉÁ®¤µ³­¤Äœ„µ¦š—¨°Šœ´ÊœÇ ץčo®´ªª´—®¤µ¥Á¨ 4 ‡ªµ¤Á¦Èª¦° 2.5 ¦°˜n°œµš¸ ˜´ÊŠÁª¨µÄœ„µ¦ª´—ž¦³¤µ– 15-60 ª·œµš¸ „—ž»i¤Ážd—¤°Á˜°¦r Á¤ºÉ°‡¦Áª¨µš¸É˜´ÊŠÅªo ¤°Á˜°¦r‹³®¥»—®¤»œ°nµœ‡nµ‡ªµ¤ oœ®œº—š¸Éª´—Å—o 189 „µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠÁ‡¤¸

„µ¦®µž¦·¤µ–„¦—š´ÊŠ®¤— (Total Titratable Acidity) ˜µ¤ª·›¸ °Š AOAC (2000)

x „µ¦Á˜¦¸¥¤­µ¦Á‡¤¸ - ­µ¦¨³¨µ¥ÃŽÁ—¸¥¤Å±—¦°„ÅŽ—r ‡ªµ¤Á oœ oœ 0.1 ä¨nµ¦r ×¥¨³¨µ¥ÃŽÁ—¸¥¤Å±—¦°„ Ŏ—r 4 „¦´¤—oª¥œÊ儨´ÉœÂ¨oªž¦´ž¦·¤µ˜¦Áž}œ 1 ¨·˜¦ ץčo ª—ž¦´ž¦·¤µ˜¦

x ª·›¸ª·Á‡¦µ³®r

- ´ÉŠœÊ宜´„˜´ª°¥nµŠÃ¥Á„·¦r˜ 10 „¦´¤ž¦´ž¦·¤µ˜¦Ä®o‡¦ 100 ¤·¨¨·¨·˜¦ —oª¥œÊ儨´ÉœœÎµ ˜´ª°¥nµŠš¸ÉÁ˜¦¸¥¤Å—o¤µ„¦°ŠŸnµœ„¦³—µ¬„¦°ŠÁ°¦r 1 ‹µ„œ´ÊœždÁž˜­µ¦¨³¨µ¥Ä­ 10 ¤·¨¨·¨·˜¦¨Š Ĝ¢¨µ­„r œµ— 125 ¤·¨¨·¨·˜¦ œÎµ¤µÅ˜Á˜¦š—oª¥­µ¦¨³¨µ¥ÃŽÁ—¸¥¤Å±—¦°„ÅŽ—r‡ªµ¤Á o¤ oœ 0.1 ä¨nµ¦r ץčo¢eœ°¢›µ¨¸œÁž}œ°·œ—·Á‡Á˜°¦r ‡Îµœª–®µž¦·¤µ–„¦—š´ÊŠÃ—¥Áš¸¥‹µ„‡nµ¤µ˜¦“µœ —´Šœ¸Ê ‡º° 1 ¤·¨¨·¨·˜¦ °Š­µ¦¨³¨µ¥ÃŽÁ—¸¥¤Å±—¦°„ÅŽ—r‡ªµ¤Á o¤ oœ 0.1 ä¨nµ¦r šÎµž’·„·¦·¥µ ­¤¤¼¨¥r¡°—¸„´„¦—¨‡˜·„ 0.009 „¦´¤

„µ¦ª·Á‡¦µ³®rž¦·¤µ–œÊ嘵¨¦¸—·ªŽr (Reducing Sugars) „n°œÂ¨³®¨´Š°·œÁª°¦r´œ˜µ¤ª·›¸ °Š Lane and Eynon (AOAC, 2000)

x „µ¦Á˜¦¸¥¤­µ¦Á‡¤¸ - ­µ¦¨³¨µ¥ Fehling no.1

¨³¨µ¥‡°žÁž°¦rŽ´¨Á¢š (copper sulfate pentahydrate : CuSo4.5H2O) ‹Îµœªœ 34.639 „¦´¤ ĜœÊ儨´ÉœÂ¨oªž¦´ž¦·¤µ˜¦Áž}œ 500 ¤·¨¨·¨·˜¦Ã—¥Äo ª—ž¦´ž¦·¤µ˜¦

- ­µ¦¨³¨µ¥ Fehling no.2 ¨³¨µ¥ÃŽÁ—¸¥¤ÃžÂ˜­ÁŽ¸¥¤˜µ¦rÁ˜¦š (sodium potassium tartrate ®¦º° rechelle salt : KnaC4O5.4H2O) ‹Îµœªœ 173 „¦´¤ ¨³ÃŽÁ—¸¥¤Å±—¦°„ÅŽ—r (sodium hydroxide) ‹Îµœªœ 50 „¦´¤ ĜœÊ儨´ÉœÂ¨oªž¦´ž¦·¤µ˜¦Áž}œ 500 ¤·¨¨·¨·˜¦ ×¥ ª—ž¦´ž¦·¤µ˜¦ 190

- ­µ¦¨³¨µ¥ Carrez I ¨³¨µ¥ Zinc acetate dehydrate 21.9 „¦´¤ ĜœÊ儨´Éœš¸É¤¸„¦—°³Ž·˜·„Á o¤ oœ 3 ¤·¨¨·¨·˜¦ ž¦´ž¦·¤µ˜¦Ä®o‡¦ 100 ¤·¨¨·¨·˜¦ —oª¥œÊ儨´Éœ Ĝ ª—ž¦´ž¦·¤µ˜¦

- ­µ¦¨³¨µ¥ Carrez II ¨³¨µ¥Ã¡Âš­ÁŽ¸¥¤Á¢°¦ræŎ¥µÅœ—r 10.6 „¦´¤ ĜœÊ儨´ÉœÂ¨oªž¦´ž¦·¤µ˜¦Ä®o ‡¦ 100 ¤·¨¨·¨·˜¦ Ĝ ª—ž¦´ž¦·¤µ˜¦

- ­µ¦¨³¨µ¥Á¤›·¨¸œ¨¼Á o¤ oœ¦o°¥¨³ 1 ¨³¨µ¥Á¤›·¨¸œ¨¼ 1 „¦´¤—oª¥œÊ儨´ÉœÂ¨oªž¦´ž¦·¤µ˜¦Áž}œ 100 ¤¨¨· ·¨·˜¦ ×¥ čo ª—ž¦´ž¦·¤µ˜¦

x ª·›¸ª·Á‡¦µ³®r

- „µ¦ª·Á‡¦µ³®rœÊ嘵¨¦¸—·ªŽr„n°œ°·œÁª°¦r´œ (D1)

Á˜¦¸¥¤˜´ª°¥nµŠÄ®o¤¸‡ªµ¤Á o¤ oœ¦o°¥¨³ 5 ×¥´ÉŠ˜´ª°¥nµŠÃ¥Á„·¦r˜ 15 „¦´¤Â¨oªšÎµ„µ¦ ž¦´ž¦·¤µ˜¦—oª¥ ª—ž¦´ž¦·¤µ˜¦ œµ— 250 ¤·¨¨·¨·˜¦ Á˜·¤ Clearing agent ®¦º° ­µ¦¨³¨µ¥ Carrez I ¨³ Carrez II °¥nµŠ¨³ 5 ¤·¨¨·¨·˜¦ ¨oªž¦´ž¦·¤µ˜¦Áž}œ 250 ¤·¨¨·¨·˜¦ —oª¥œÊ儨´Éœ Á ¥nµÄ®o Á oµ„´œ—¸ ˜´ÊŠš·ÊŠÅªož¦³¤µ– 20 œµš¸ ¨oª„¦°Š Á„ȝ­µ¦¨³¨µ¥š¸É„¦°ŠÅ—oŪočoª·Á‡¦µ³®r®µž¦·¤µ– œÎµ˜µ¨¦Ê ¸—·ªŽrŽ·ÉŠ„n°œ°·œÁª°¦r´œ

Preliminary titration

œÎµ­µ¦¨³¨µ¥˜´ª°¥nµŠš¸ÉÁ˜¦¸¥¤ÅªoÄ­nĜ·ªÁ¦˜ œµ— 50 ¤·¨¨·¨·˜¦ (œ·—ž¨µ¥Š°) Ũn¢°Š °µ„µ«Ä®o®¤— ždÁž˜­µ¦¨³¨µ¥ Fehling reagent Ž¹ÉŠž¦³„°—oª¥­µ¦¨³¨µ¥ Fehling no.1 ¨³ Fehling no.2 °¥nµŠ¨³ 5 ¤·¨¨·¨·˜¦ Ĝ¢¨µ­„r œµ— 125 ¤·¨¨·¨·˜¦ Ä­n¨¼„„oª œµ—Á¨È„¨ŠÅž 2-3 Á¤È— œÎµÅž˜o¤Ä®oÁ—º°—œ˜³Á„¸¥Š»œÁŽœ ŘÁ˜¦š„´­µ¦¨³¨µ¥œÊ嘵¨˜´ª°¥nµŠ‹œ­¸œÊεÁŠ·œ‹µŠ¨Š ®¥— ­µ¦¨³¨µ¥Á¤›·¨¸œ¼¨¨ŠÅž 1 - 2 ®¥— ŘÁ˜¦š‹œ­¸¢jµ®µ¥Åž®¤— Á®¨º°Â˜n˜³„°œ­¸­´¤Â—Š ‹—ž¦·¤µ˜¦ °Š­µ¦¨³¨µ¥œÊ嘵¨š¸Éčo šÎµ„µ¦š—¨°ŠŽÊε 3 ŽÊε 191

Accurate titration

ždÁž˜­µ¦¨³¨µ¥ Fehling reagent Ž¹ÉŠž¦³„°—oª¥­µ¦¨³¨µ¥ Fehling no. 1 ¨³ Fehling no. 2 °¥nµŠ¨³ 5 ¤·¨¨·¨·˜¦ Ä­nĜ¢¨µ­„r œµ— 125 ¤·¨¨·¨·˜¦ Ä­n¨¼„„oª œµ—Á¨È„¨ŠÅž 2-3 Á¤È—Á˜·¤ ­µ¦¨³¨µ¥œÊ嘵¨‹µ„·ªÁ¦˜¨ŠÅžš´œš¸ ץčož¦·¤µ˜¦œo°¥„ªnµš¸ÉčoŘÁ˜¦š‡¦´ÊŠÂ¦„ž¦³¤µ– 1 – 2 ¤·¨¨·¨·˜¦ ž¨n°¥Ä®oÁ—º°—œµœ 2 œµš¸ ®¥—­µ¦¨³¨µ¥Á¤›·¨¸œ¼¨¨ŠÅž 1 - 2 ®¥— ¨oªÅ˜Á˜¦š ˜n°‹œ­¸¢jµ®µ¥Åž®¤— ×¥˜o°ŠÅ˜Á˜¦šÄ®oÁ­¦È‹£µ¥ÄœÁª¨µ 3 œµš¸ ˜´ÊŠÂ˜nÁ¦·É¤Á—º°— ‹—ž¦·¤µ˜¦ °Š ­µ¦¨³¨µ¥œÊ嘵¨š¸Éčo šÎµ„µ¦š—¨ŠŽÊε 3 ŽÊε

- „µ¦ª·Á‡¦µ³®rœÊ嘵¨¦¸—·ªŽr®¨´Š°·œÁª°¦r´Éœ (D2)

œÎµ­µ¦¨³¨µ¥œÊ嘵¨š¸ÉÁ®¨º°‹µ„„µ¦Å˜Á˜¦š®µœÊ嘵¨¦¸—·ªŽr„n°œ°·œÁª°¦r´œž¦·¤µ˜¦ 100 ¤·¨¨·¨·˜¦ Ä­n¨ŠÄœ¢¨µ­„r œµ— 250 ¤·¨¨·¨·˜¦ Á˜·¤­µ¦¨³¨µ¥„¦—Á„¨º°‡ªµ¤Á o¤ oœ 6.34 œ°¦r¤´¨‹Îµœªœ 10 ¤·¨¨·¨·˜¦ ¨oªœÎµÅž°»nœÄœ°nµŠœÊ凪‡»¤°»–®£¼¤·š¸É°»–®£¼¤· 70 °Š«µÁŽ¨ÁŽ¸¥­ œµœž¦³¤µ– 10 œµš¸ šÎµÄ®oÁ¥Èœ¨Š°¥nµŠ¦ª—Á¦ÈªÂ¨oªž¦´ž¦·¤µ˜¦­nªœŸ­¤š´ÊŠ®¤—Ä®oÁž}œ„¨µŠ —oª¥­µ¦¨³¨µ¥ÃŽÁ—¸¥¤Å±—¦°„ÅŽ—rÁ o¤ oœ 5 ä¨nµ¦r ¨oªœÎµ­µ¦¨³¨µ¥š¸Éŗoޞ¦´ž¦·¤µ˜¦Ážœ} 250 ¤·¨¨·¨·˜¦ —oª¥œÊ儨´ÉœÄœ ª—ž¦·¤µ˜¦ ¨oªšÎµ„µ¦Å˜Á˜¦šÁnœÁ—¸¥ª „´„µ¦®µœÊ嘵¨¦¸—·ªŽr„n°œ °·œÁª°¦r´Éœ

„µ¦ª·Á‡¦µ³®rž¦·¤µ–œÊ嘵¨Ž¼Ã‡¦­ (Sucrose) ˜µ¤ª·›¸ °Š Lane and Eynon (AOAC, 2000)

Á¤ºÉ°šÎµ„µ¦ª·Á‡¦µ³®rž¦·¤µ–œÊ嘵¨¦¸—·ªŽr„n°œÂ¨³®¨´Š°·œÁª°¦r´œÂ¨oª ­µ¤µ¦™®µž¦·¤µ– œÊ嘵¨Ž¼Ã‡¦­Å—o —´Šœ¸Ê

¦o°¥¨³ °ŠœÊ嘵¨Ž¼Ã‡¦­ = ¦o°¥¨³ °ŠŸ¨˜nµŠ (D2 - D1) u 0.95

×¥š¸É D1 = ¦o°¥¨³ °ŠœÊ嘵¨¦¸—·ªŽrš´ÊŠ®¤—„n°œšÎµ„µ¦°·œÁª°¦r´œ

D2 = ¦o°¥¨³ °ŠœÊ嘵¨¦¸—·ªŽrš´ÊŠ®¤—®¨´ŠšÎµ„µ¦°·œÁª°¦r´œ 192

„µ¦ª·Á‡¦µ³®r‡»–£µ¡šµŠ‹»¨¸ªª·š¥µ

1.1 „µ¦˜¦ª‹®µž¦·¤µ–ÁºÊ°Á¦·É¤˜oœ (AOAC, 2000)

Á‡¦ºÉ°Š¤º°/Á‡¦ºÉ°ŠÂ„oª 1. ‹µœÁ¡µ³ÁºÊ° (Petri dish) 2. ždÁž˜ œµ— 1 ¤·¨¨·¨·˜¦ 3. Á‡¦ºÉ°Š´ÉŠ‡ªµ¤¨³Á°¸¥— 0.01 „¦´¤ 4. °nµŠœÊ凪‡»¤°»–®£¼¤· š¸É 50 °Š«µÁŽ¨ÁŽ¸¥­ 5. ˜¼on¤Á¡µ³ÁºÊ°‡ª‡»¤°»–®£¼¤·š¸É 37 °Š«µÁŽ¨ÁŽ¸¥­ 6. Anaerobic jar (Merck, Germany) 7. ­µ¦‹´°°„Ž·Á‹œ Anaerocult A (Merck, Germany)

­µ¦¨³¨µ¥­Îµ®¦´Á‹º°‹µŠÂ¨³°µ®µ¦Á¨¸Ê¥ŠÁºÊ° 1. ­µ¦¨³¨µ¥­Îµ®¦´Á‹º°‹µŠ ­µ¦¨³¨µ¥ÃŽÁ—¸¥¤‡¨°Å¦—r‡ªµ¤Á o¤ oœ¦o°¥¨³ 0.85 (Nacl, Merck , Germany) (¤°„. 335/1-2523) 2. °µ®µ¦Â Ȋ MRS Agar (Merck, Germany)

ª·›¸„µ¦ª·Á‡¦µ³®r 1. „µ¦Á˜¦¸¥¤˜´ª°¥nµŠ°µ®µ¦ 1.1 čoo°œš¸Éž¦µ«‹µ„ÁºÊ°˜´„˜´ª°¥nµŠ°µ®µ¦Ä­nĜ ª—š¸É¤¸­µ¦¨³¨µ¥Á‹º°‹µŠ 90 ¤·¨¨·¨·˜¦ œÁ‡¦ºÉ°Š´ÉŠ´ÉŠ‹œÅ—oœÊ宜´„ 10 „¦´¤Á ¥nµ ª— ¹Êœ¨Š°¥nµŠÂ¦Š ¦³¥³„µ¦Á ¥nµ 60 ÁŽœ˜·Á¤˜¦ 20 ‡¦´ÊŠ ‹³Å—o˜´ª°¥nµŠ°µ®µ¦š¸É¤¸‡ªµ¤Á‹º°‹µŠ 1 : 10 1.2 čoždÁž˜—¼—˜´ª°¥nµŠ°µ®µ¦š¸ÉÁ‹º°‹µŠ 1 : 10 ‹Îµœªœ 1 ¤·¨¨·¨·˜¦ Ä­nĜ®¨°— š—­°š¸É¤¸­µ¦¨³¨µ¥­Îµ®¦´Á‹º°‹µŠ 9 ¤·¨¨¨· ·˜¦ ‹³Å—o°µ®µ¦š¸ÉÁ‹º°‹µŠ 1 : 100 (10-2) 1.3 Á‹º°‹µŠ°µ®µ¦‹œÅ—o‡ªµ¤Á‹º°‹µŠ 1:1,000,000 (10-6) 193

2. „µ¦Á¡µ³ÁºÊ°˜´ª°¥nµŠ°µ®µ¦ 2.1 Á˜¦¸¥¤‹µœ°µ®µ¦Á¨¸Ê¥ŠÁºÊ°Ã—¥Áš°µ®µ¦Á¨¸Ê¥ŠÁºÊ°¨ŠÄœ‹µœÁ¡µ³ÁºÊ°š·ÊŠÅªo‹œ  Ȋ˜´ª‡ªÉε‹µœÁ¡µ³ÁºÊ° ªµŠš·ÊŠÅªoÁž}œÁª¨µ 1 ‡ºœÁ¡ºÉ°Ä®o®œoµª»oœÂ®oŠ 2.2 čoždÁž˜ œµ— 1 ¤·¨¨·¨·˜¦ —¼—­µ¦¨³¨µ¥ °Š˜´ª°¥nµŠ°µ®µ¦š¸ÉÁ‹º°‹µŠš¸É 10-6 ‹Îµœªœ 0.1 ¤·¨¨·¨·˜¦ ®¥—¨Šœ‹µœš¸É¤¸°µ®µ¦Á¨¸Ê¥ŠÁºÊ° 2.3 čošnŠÂ„oª­Îµ®¦´Á„¨¸É¥ (Spreader) Á„¨¸É¥­µ¦¨³¨µ¥Ä®oš´Éª‹µœ š·ÊŠÅªo‹œ®œoµ ª»oœÂ®oŠ‡ªÉε‹µœÁ¡µ³ÁºÊ°

3. „µ¦n¤ÁºÊ° œÎµ‹µœÁ¡µ³ÁºÊ°Ä­n¨ŠÄœ Anaerobic jar Ä­n­µ¦‹´°°„Ž·Á‹œ¨ŠÅž ¨oªžd— µÄ®o ­œ·šœÎµÅžn¤Äœ˜¼on¤Á¡µ³ÁºÊ°Áž}œÁª¨µ 72-96 ´ÉªÃ¤Š

4. „µ¦˜¦ª‹œ´Ã‡Ã¨œ¸Â¨³„µ¦¦µ¥ŠµœŸ¨ ˜´ª°¥nµŠŸ¨·˜£´–”rœ¤®¤´„œ MRS Agar ®¨´Šn¤ÁºÊ°˜µ¤„ε®œ—Áª¨µÂ¨oª ˜¦ª‹ œ´‹ÎµœªœÃ‡Ã¨œ¸œ‹µœ°µ®µ¦Á¡µ³ÁºÊ°š¸É¤¸‹ÎµœªœÃ‡Ã¨œ¸°¥¼n¦³®ªnµŠ 30 – 300 Ç蜸 ®µ‡nµÁŒ¨¸É¥‹µ„‹ÎµœªœÃ‡Ã¨œ¸Äœ„µ¦šÎµŽÊε ¦µ¥ŠµœŸ¨„µ¦˜¦ª‹œ´Áž}œ‹ÎµœªœÁºÊ°Á¦·É¤˜oœ

Ĝ¦¼ž °Š‹ÎµœªœÃ‡Ã¨œ¸˜n°°µ®µ¦ 1 „¦´¤ (cfu/g) ®¦º° log10 °Š‹ÎµœªœÃ‡Ã¨œ¸˜n°°µ®µ¦ 1 „¦´¤ (log cfu/g)

1.2 „µ¦®µž¦·¤µ–ÁºÊ°‹»¨·œš¦¸¥rš´ÊŠ®¤— (Total Plate Count) (AOAC, 2000)

x °»ž„¦–r¨³Á‡¦ºÉ°Š¤º° - ‹µœÁ¡µ³ÁºÊ° (Petri dish) - ®¨°—š—¨°Š (Test Tube) - ždÁž˜ œµ— 1 ¨³ 10 ¤·¨¨·¨·˜¦ - °nµœœÊ凪‡»¤°»–®£¼¤· (Memmert : Model WB14, Germany) - ˜¼on¤ÁºÊ° (Heraeys : Model D-6450 hanau, Germany) - ®¤o°œ¹ÉŠ‡ªµ¤—´œ (Hirayama : Model HA-300MIV, Japan) 194

x °µ®µ¦Á¨¸Ê¥ŠÁºÊ°Â¨³­µ¦¨³¨µ¥­Îµ®¦´Á‹º°‹µŠ - ­µ¦¨³¨µ¥´¢Á¢°¦rÁžÃ˜œ ‡ªµ¤Á o¤ oœ¦o°¥¨³ 0.1 (Becto Peptone, Difgo Laboratory, USA) - °µ®µ¦Á¨¸Ê¥ŠÁºÊ° Plate Count Agar (Becto Plate Count Agar, Difgo Laboratory, USA.)

x °µ®µ¦Á¨¸Ê¥ŠÁºÊ°Â¨³­µ¦¨³¨µ¥­Îµ®¦´Á‹º°‹µŠ - ­µ¦¨³¨µ¥´¢Á¢°¦rÁžÃ˜œ ‡ªµ¤Á o¤ oœ¦o°¥¨³ 0.1 (Becto Peptone, Difgo Laboratory, USA.) - °µ®µ¦Á¨¸Ê¥ŠÁºÊ° Plate Count Agar (Becto Plate Count Agar, Difgo Labolatory, USA.)

x „µ¦Á˜¦¸¥¤°µ®µ¦Á¨¸Ê¥ŠÁºÊ° 1. ´ÉŠ°µ®µ¦Á¨¸Ê¥ŠÁºÊ° 23.5 „¦´¤ ¨³¨µ¥ÄœœÊ儨´Éœ®¦º°œÊε—¸Å°°°ÅœŽr 1 ¨·˜¦ 2. ˜o¤‹œ°µ®µ¦Á¨¸Ê¥ŠÁºÊ°¨³¨µ¥®¤— 3. œÎµÅž‰nµÁºÊ°š¸É°»–®£¼¤· 121 – 124 °Š«µÁŽ¨ÁŽ¸¥­ œµœ 15 œµš¸ °µ®µ¦Á¨¸Ê¥ŠÁºÊ°š¸Éŗo‹³¤¸‡nµ‡ªµ¤Áž}œ„¦—-—nµŠ ­»—šoµ¥Ášnµ„´ 7.0r0.2 š¸É°»–®£¼¤· 25 °Š«µÁŽ¨ÁŽ¸¥­

ª·›¸ª·Á‡¦µ³®r

1. „µ¦Á˜¦¸¥¤˜´ª°¥nµŠ

1. ˜´„˜´ª°¥nµŠÃ¥Á„·¦r˜œ¤ oµªÃ¡— ץčoo°œš¸ÉŸnµœ„µ¦‰nµÁºÊ°Â¨oªÁÈ——oª¥Â°¨„°±°¨r ¨³¨œÅ¢ ˜´„˜´ª°¥nµŠ ‹Îµœªœ 10 „¦´¤Ä­n¨ŠÄœ™»Š­Îµ®¦´˜¸žiœ (Stomacher bag) Á˜·¤ ­µ¦¨³¨µ¥´¢Á¢°¦rÁžÃ˜œ 90 ¤·¨¨·¨·˜¦ œÎµÅžÁ oµÁ‡¦ºÉ°Š˜¸žiœ (Stomacher) Á¡ºÉ°Ä®o ­µ¦¨³¨µ¥˜´ª°¥nµŠŸ­¤Áž}œÁœºÊ°Á—¸¥ª„´œ ‹³Å—o°µ®µ¦š¸ÉÁ‹º°‹µŠ 1 : 10 ®¦º° (10-1) 2. Á ¥nµ˜´ª°¥nµŠÄ®oŸ­¤Áž}œÁœºÊ°Á—¸¥ª„´œÄoždÁž˜—¼—˜´ª°¥nµŠÃ¥Á„·¦r˜œ¤ oµªÃ¡—š¸ÉÁ‹º°‹µŠ 1 : 10 ®¦º° (10-1) ž¦·¤µ˜¦ 1 ¤·¨¨·¨·˜¦ Ä­nĜ®¨°—š—¨°Šš¸É¤¸­µ¦¨³¨µ¥´¢Á¢°¦r ÁžÃ˜œ 9 ¤·¨¨·¨·˜¦ Á ¥nµÄ®oÁ oµ„´œ ‹³Å—o°µ®µ¦š¸ÉÁ‹º°‹µŠ 1: 100 ®¦º° 10-2 šÎµ„µ¦ diluted °¥nµŠœ¸ÊÁ¦ºÉ°¥Åž‹œ™¹Šš¸É °´˜¦µ­nªœ 1 : 1,000,000 ®¦º° 10-6 195

2. „µ¦Ä­n°µ®µ¦Á¨¸Ê¥ŠÁºÊ°

1. čoždÁž˜ œµ— 1 ¤·¨¨·¨·˜¦š¸É‰nµÁºÊ°Â¨oª—¼—­µ¦¨³¨µ¥ °Š˜´ª°¥nµŠ°µ®µ¦š¸É¦³—´Á‹º° ‹µŠ˜nµŠ Ç ¨ŠÄœ‹µœÁ¡µ³ÁºÊ° ‹µœ¨³ 1 ¤·¨¨·¨·˜¦ ¦³—´Á‹º°‹µŠ¨³ 2 ‹µœ ×¥Á¦·É¤—¼— ‹µ„š¸É‡ªµ¤Á o¤ oœ˜Éε­»— 2. Áš°µ®µ¦Á¨¸Ê¥ŠÁºÊ° PCA š¸É„宨°¤Á®¨ª¨ŠÄœ‹µœÁ¡µ³ÁºÊ°š¸É¤¸˜´ª°¥nµŠÃ—¥Ä­n¨ŠÄœ ‹µœ ‹µœ¨³ž¦³¤µ– 15 – 20 ¤·¨¨·¨·˜¦ Ä®oÁ­¦È‹£µ¥ÄœÁª¨µ 1 – 5 œµš¸ 3. Ÿ­¤˜´ª°¥nµŠÂ¨³°µ®µ¦Á¨¸Ê¥ŠÁºÊ°Ä®oÁ oµ„´œ—¸ ªµŠš·ÊŠÅªo‹œ°µ®µ¦Â Ȋ˜´ª‡ªÉε‹µœ °µ®µ¦Á¨¸Ê¥ŠÁºÊ°¨Š

3. „µ¦n¤

n¤‹µœ°µ®µ¦Á¨¸Ê¥ŠÁºÊ°š¸É°»–®£¼¤· 37 r 1 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 48 ´ÉªÃ¤Š

4. „µ¦˜¦ª‹œ´‹ÎµœªœÃ‡Ã¨œ¸Â¨³„µ¦¦µ¥ŠµœŸ¨

®¨´Š‹µ„n¤ÁºÊ°˜µ¤„ε®œ—Áª¨µÂ¨oª ˜¦ª‹œ´‹ÎµœªœÃ‡Ã¨œ¸œ‹µœ°µ®µ¦Á¡µ³ÁºÊ°š¸É¤¸ ‹ÎµœªœÃ‡Ã¨œ¸°¥¼n¦³®ªnµŠ 30 – 300 Ç蜸 ®µ‡nµÁŒ¨¸É¥‹µ„‹ÎµœªœÃ‡Ã¨œ¸š´ÊŠ 2 ‹µœÁ¡µ³ÁºÊ°¦µ¥ ŠµœŸ¨„µ¦˜¦ª‹œ´ªnµ¤¸‹Îµœªœ Mesophilic aerobic bacteria Ĝ¦¼žÃ‡Ã¨œ¸˜n°°µ®µ¦ 1 „¦´¤

1.3 „µ¦˜¦ª‹®µÁºÊ°¥¸­˜r¨³¦µ (AOAC, 2000)

Á‡¦ºÉ°Š¤º°/Á‡¦ºÉ°ŠÂ„oª 1. ‹µœÁ¡µ³ÁºÊ° (Petri dish) 2. ždÁž˜ œµ— 1 ¤·¨¨·¨·˜¦ 3. Á‡¦ºÉ°Š´ÉŠ‡ªµ¤¨³Á°¸¥— 0.01 „¦´¤ 4. °nµŠœÊ凪‡»¤°»–®£¼¤· š¸É 50 °Š«µÁŽ¨ÁŽ¸¥­ 5. ˜¼on¤Á¡µ³ÁºÊ°‡ª‡»¤°»–®£¼¤·š¸É 25r1 °Š«µÁŽ¨ÁŽ¸¥­ 196

­µ¦¨³¨µ¥­Îµ®¦´Á‹º°‹µŠÂ¨³°µ®µ¦Á¨¸Ê¥ŠÁºÊ° 1. ­µ¦¨³¨µ¥­Îµ®¦´Á‹º°‹µŠÃŽÁ—¸¥¤‡¨°Å¦—r‡ªµ¤Á o¤ oœ¦o°¥¨³ 0.85 (Nacl, Merck, Germany) 2. °µ®µ¦Â Ȋ Yeast extract-glucose-chloramphenical agar(Difco Laboratory, USA)

ª·›¸„µ¦ª·Á‡¦µ³®r

1. „µ¦Á˜¦¸¥¤˜´ª°¥nµŠ čoo°œš¸Éž¦µ«‹µ„ÁºÊ°˜´„˜´ª°¥nµŠ°µ®µ¦Ä­nĜ ª—š¸É¤¸­µ¦¨³¨µ¥Á‹º°‹µŠ 90 ¤·¨¨·¨·˜¦ œÁ‡¦ºÉ°Š´ÉŠ´ÉŠ‹œÅ—oœÊ宜´„ 10 „¦´¤Á ¥nµ ª— ¹Êœ¨Š°¥nµŠÂ¦Š ¦³¥³„µ¦Á ¥nµ 60 ÁŽœ˜·Á¤˜¦ 20 ‡¦´ÊŠ ‹³Å—o˜´ª°¥nµŠ°µ®µ¦š¸É¤¸‡ªµ¤Á‹º°‹µŠ 1 : 10

2. „µ¦Ä­n°µ®µ¦Á¨¸Ê¥ŠÁºÊ° 2.1 čoždÁž˜ œµ— 1 ¤·¨¨·¨·˜¦ —¼—­µ¦¨³¨µ¥ °Š˜´ª°¥nµŠ°µ®µ¦¨ŠÄœ‹µœÁ¡µ³ ÁºÊ°‹µœ¨³ 1 ¤·¨¨·¨·˜¦ ‡ªµ¤Á‹º°‹µŠ¨³ 2 ‹µœ 2.2 Áš°µ®µ¦Á¨¸Ê¥ŠÁºÊ°¨ŠÄœ‹µœÁ¡µ³ÁºÊ°š¸É¤¸˜´ª°¥nµŠ ‹µœ¨³ 15-20 ¤·¨¨·¨·˜¦ 2.3 Ÿ­¤˜´ª°¥nµŠ„´°µ®µ¦Á¨¸Ê¥ŠÁºÊ°Ä®oÁ oµ„´œ ªµŠš·ÊŠÅªo‹œ°µ®µ¦Â Ȋ˜´ª

3. „µ¦n¤ÁºÊ° n¤‹µœÁ¡µ³ÁºÊ°š¸É 25r1 °Š«µÁŽ¨ÁŽ¸¥­Áž}œÁª¨µ 72 ´ÉªÃ¤Š

4. „µ¦˜¦ª‹œ´‹ÎµœªœÃ‡Ã¨œ¸Â¨³„µ¦¦µ¥Ÿ¨ ®¨´Šn¤ÁºÊ°˜µ¤„ε®œ—Áª¨µÂ¨oª ˜¦ª‹œ´‹ÎµœªœÃ‡Ã¨œ¸œ‹µœ°µ®µ¦Á¡µ³ÁºÊ°š¸É ¤¸‹ÎµœªœÃ‡Ã¨œ¸°¥¼n¦³®ªnµŠ 10-150 Ç蜸 ®µ‡nµÁŒ¨¸É¥‹µ„‹ÎµœªœÃ‡Ã¨œ¸Äœ„µ¦šÎµŽÊε ¦µ¥ŠµœŸ¨„µ¦˜¦ª‹œ´Áž}œ‹ÎµœªœÁºÊ°Á¦·É¤˜oœÄœ¦¼žÃ‡Ã¨œ¸˜n°°µ®µ¦ 1 „¦´¤ (cfu/g) ™oµ¤¸ ®¨µ¥‡ªµ¤Á‹º°‹µŠ čo­¼˜¦‡Îµœª–—´Šœ¸Ê 197

ž¦·¤µ–¥¸­˜r¨³¦µ˜n° 1 „¦´¤ = ¦C

(n1+0.1n2)d

×¥š¸É ¦C ‡º° Ÿ¨¦ª¤ °ŠÃ‡Ã¨œ¸š¸Éœ´Å—oœ‹µœÁ¨¸Ê¥ŠÁºÊ°š¸É¤¸‹ÎµœªœÃ‡Ã¨œ¸ 10-150 Ç蜸š´ÊŠ®¤— n1 ‡º°‹Îµœªœ‹µœÁ¨¸Ê¥ŠÁºÊ°Äœ‡ªµ¤Á‹º°‹µŠÂ¦„š¸É­µ¤µ¦™œ´Å—o n2 ‡º°‹Îµœªœ‹µœÁ¨¸Ê¥ŠÁºÊ°Äœ‡ªµ¤Á‹º°‹µŠš¸É­°Šš¸É­µ¤µ¦™œ´Å—o d ‡º° ‡ªµ¤Á‹º°‹µŠÂ¦„š¸É­µ¤µ¦™œ´Å—o ÁnœÁ¦·É¤œ´Å—oš¸É‡ªµ¤Á‹º°‹µŠ 10-1 d Ášnµ„´ 10-1

1.4 „µ¦˜¦ª‹Ã‡¨·¢°¦r¤Â‡š¸Á¦¸¥ (AOAC, 2000)

Á‡¦ºÉ°Š¤º°/Á‡¦ºÉ°ŠÂ„oª 1. ®¨°—š—¨°Š œµ— 16u150 ¤·¨¨·¨·˜¦ 2. ®¨°——´„„pµŽ (Durham tube) 3. ždÁž˜ œµ— 1 ¤·¨¨·¨·˜¦ 4. Á‡¦ºÉ°Š´ÉŠ‡ªµ¤¨³Á°¸¥— 0.01 „¦´¤ 5. ˜¼on¤Á¡µ³ÁºÊ°‡ª‡»¤°»–®£¼¤·š¸É 37r1 °Š«µÁŽ¨ÁŽ¸¥­

­µ¦¨³¨µ¥­Îµ®¦´Á‹º°‹µŠÂ¨³°µ®µ¦Á¨¸Ê¥ŠÁºÊ° 1. ­µ¦¨³¨µ¥ÃŽÁ—¸¥¤‡¨°Å¦—r‡ªµ¤Á o¤ oœ¦o°¥¨³ 0.85 (Nacl, Merck. Germany) 2. °µ®µ¦Á®¨ª Lauryl tryptose broth (Difco Laboratory, USA) 3. °µ®µ¦Á®¨ª Brilliant green lactose bile broth (Difco Laboratory, USA) 198

ª·›¸„µ¦ª·Á‡¦µ³®r 1. „µ¦Á˜¦¸¥¤˜´ª°¥nµŠ°µ®µ¦ 1.1 čoo°œš¸Éž¦µ«‹µ„ÁºÊ°˜´„˜´ª°¥nµŠ°µ®µ¦Ä­n¨ŠÄœ ª—š¸É¤¸­µ¦¨³¨µ¥Á‹º°‹µŠ 90 ¤·¨¨·¨·˜¦ œÁ‡¦ºÉ°Š´ÉŠ´ÉŠ‹œÅ—oœÊ宜´„ 10 „¦´¤Á ¥nµ ª— ¹Êœ¨Š°¥nµŠÂ¦Š ¦³¥„µ¦Á ¥nµ 60 ÁŽœ˜·Á¤˜¦ 20 ‡¦´ÊŠ ‹³Å—o˜´ª°¥nµŠ°µ®µ¦š¸É¤¸‡ªµ¤Á‹º°‹µŠ 1:10 1.2 čoždÁž˜—¼—˜´ª°¥nµŠ°µ®µ¦š¸ÉÁ‹º°‹µŠ 1:10 ‹Îµœªœ 1 ¤·¨¨·¨·˜¦ Ä­nĜ®¨°— š—¨°Šš¸É¤¸­µ¦¨³¨µ¥­Îµ®¦´Á‹º°‹µŠ 9 ¤·¨¨·¨·˜¦ ‹³Å—o°µ®µ¦š¸ÉÁ‹º°‹µŠ 1:100 (10-2) 1.3 Á‹º°‹µŠ°µ®µ¦‹œÅ—o‡ªµ¤Á‹º°‹µŠ 1 : 1,000 (10-3)

2. „µ¦Á˜¦¸¥¤°µ®µ¦Á¨¸Ê¥ŠÁºÊ° ¨³¨µ¥ŸŠ°µ®µ¦ Lauryl tryptose broth ¨ŠÄœœÊ儨´Éœ˜µ¤š¸É„ε®œ— ždÁž˜°µ®µ¦ ¨ŠÄœ®¨°—š—¨°Š®¨°—¨³ 9 ¤·¨¨·¨·˜¦ Ä­n®¨°——´„„pµŽ¨ŠÅž œÎµÅžÁ oµ°°Ã˜o Á‡¨¢š¸É 121 °Š«µÁŽ¨ÁŽ¸¥­ 15 œµš¸

3. „µ¦Ä­n˜´ª°¥nµŠ°µ®µ¦ ždÁž˜˜´ª°¥nµŠ°µ®µ¦š¸É¤¸‡ªµ¤Á‹º°‹µŠš¸É 10-1,10-2 ¨³ 10-3 ‡ªµ¤Á‹º°‹µŠ¨³ 1 ¤·¨¨·¨·˜¦ ¨ŠÄœ®¨°—š¸É¤¸°µ®µ¦Á¨¸Ê¥ŠÁºÊ° Lauryl tryptose broth ‡ªµ¤Á‹º°‹µŠ¨³ 3 ®¨°— ¦ª¤Áž}œ 9 ®¨°—

4. „µ¦n¤ÁºÊ° n¤®¨°—š—¨°Šš¸ÉÄ­n˜´ª°¥nµŠ°µ®µ¦Â¨oªÄœ˜¼on¤°»–®£¼¤· 37 °Š«µÁŽ¨ÁŽ¸¥­ 48 ´ÉªÃ¤Š

5. „µ¦˜¦ª‹œ´Ã‡Ã¨œ¸ ¨³„µ¦¦µ¥ŠµœŸ¨ ®¨´Š‹µ„n¤ÁºÊ°˜µ¤„ε®œ—¨oª ˜¦ª‹œ´‹Îµœªœ®¨°—š—¨°Šš¸É¤¸„pµŽÁ„·— ¹ÊœÄœ ®¨°——´„„pµŽ ¨oªÁš¸¥˜µ¤˜µ¦µŠš¸É ‡-1 ¦µ¥ŠµœŸ¨Áž}œ MPN/g 199

6. „µ¦¥ºœ¥´œŸ¨ œÎµ°µ®µ¦Äœ®¨°—š—¨°Šš¸É¤¸„pµŽÁ„·— ¹Êœ®¨°—¨³ 1 ¨¼ž Á¡µ³¨ŠÄœ®¨°—š—¨°Š š¸É¤¸ Brilliant green lactose bile broth ¨oªœÎµÅžn¤š¸É 37 °Š«µÁŽ¨ÁŽ¸¥­ 48 ´ÉªÃ¤Š ™oµ¤¸„pµŽÁ„·— ¹ÊœÄœ®¨°——´„„pµŽ ­—ŠªnµÁž}œÃ‡¨·¢°¦r¤Â‡š¸Á¦¸¥š¸É‡µ—ªnµÁž}œ E.coli Ä®oÁ‡µ³®¨°—š´ÊŠ®¤—ÁµÇ „n°œ˜¦ª‹

7. „µ¦¥ºœ¥´œ E. coli 1. Ä®oÁ ¸É¥ÁºÊ°‹µ„®¨°—š¸É¤¸Â‡š¸Á¦¸¥š¸É‡µ—ªnµÁž}œ E. coli ¨ŠÄœ°µ®µ¦Á¨¸Ê¥ŠÁºÊ°°¸Ã° Ž¸œ Á¤š¸¨¸œ¨¼°µ„µ¦r 2. n¤‹µœÁ¨¸Ê¥ŠÁºÊ°š¸É 37r1 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 18-24 ´ÉªÃ¤Š 3. Á ¸É¥ÁºÊ°Ã‡Ã¨œ¸š¸É¤¸¨´„¬–³ÁŒ¡µ³Áž}œ E. coli ‹µ„°µ®µ¦Á¨¸Ê¥ŠÁºÊ°‹µœ¨³Ã‡Ã¨œ¸ ¨ŠÄœœÊ嚦·žÃ˜œ (Tryptone water) ¨³n¤Äœ°nµŠœÊεš¸É°»–®£¼¤· 44.5r0.5 °Š«µÁŽ¨ÁŽ¸¥­ Áž}œÁª¨µ 24 ´ÉªÃ¤Š ×¥¨´„¬–³ °ŠÃ‡Ã¨œ¸ E.coli ‹³¤¸ ¨´„¬–³­¸œÊεÁŠ·œ°¤—ε˜¦Š„¨µŠ ¨³¤¸­¸Á¨ºÉ°¤¤´œ°¤Á ¸¥ª­³šo°œÂ­Š µŠ‡¦´ÊŠ ­¸Á¨ºÉ°¤¤´œ°µ‹Å¤nž¦µ„’ 4. ™nµ¥ÁºÊ° E. coli ¤µ˜¦“µœ Ĝ®¨°—œÊ嚦·žÃ˜œ Á¡ºÉ°Áž}œ˜´ª°¥nµŠ‡ª‡»¤ 5. š—­°­µ¦°·œÃ—¨ ®¨°—š¸É¤¸­µ¦°·œÃ—¨Á„·— ¹Êœ ­—ŠªnµÁž}œÁºÊ° E. coli 6. ´œš¹„‹Îµœªœ®¨°—š¸É¤¸ E. coli 7. Ä®o‡Îµœª–¨³Á ¸¥œ¦µ¥Šµœ‡nµ MPN °Š coliform ¨³ E. coli Ĝ˜´ª°¥nµŠ Ã¥Á„·¦r˜ 1 „¦´¤ 8. „µ¦š—­°¥ºœ¥´œÁ¡·É¤Á˜·¤Á„¸É¥ª„´ coliform ¨³ E. coli ‡ª¦š—­°Á¤š·¨Á¦— (Methyl red) êÁ„­-¡¦°­Á„µÁ°°¦r (Voges-Proskauer) ¨³ Ž·Á˜¦˜ (Citrate test) ×¥„n°œ‹³š—­°ž’·„·¦·¥µÁ®¨nµœ¸Ê˜o°ŠÂ¥„Ä®oŗoÁºÊ°¦·­»š›·Í„n°œ 200

˜µ¦µŠš¸É ‡ -1 ­—Š„µ¦ž¦³¤µ–ž¦·¤µ–Ǩ·¢°¦r¤Â‡š¸Á¦¸¥š¸É¦³—´‡ªµ¤ÁºÉ°¤´Éœ¦o°¥¨³ 95 ­Îµ®¦´ ‡ªµ¤Á‹º°‹µŠ 0.1, 0.01 ¨³ 0.001 „¦´¤°¥nµŠ¨³ 3 ®¨°—

‹Îµœªœ®¨°—š¸ÉÄ®oŸ¨ª„ 0.1 „¦´¤ 0.01 „¦´¤ 0.001 „¦´¤ MPN/g 0 0 0 3 0 1 0 3+ 1 0 0 4 1 0 1 7+ 1 1 0 7 1 2 0 11+ 2 0 0 9 2 0 1 14+ 2 1 0 15 2 1 1 20+ 2 2 0 21 3 0 0 23 3 0 1 39 3 1 0 43 3 1 1 75 3 2 0 93 3 2 1 150 3 2 2 210+ 3 3 0 240 3 3 1 460 3 3 2 1100 3 3 3 !1100

š¸É¤µ : £ª´˜ (2544) 201

£µ‡Ÿœª„ Š

˜´ª°¥nµŠ„µ¦‡Îµœª– 202

˜µ¦µŠ Š.1 ­¤„µ¦‡ªµ¤­´¤¡´œ›rÁ·ŠÁ­oœ(Linear regression) ¦³®ªnµŠ°´˜¦µ­nªœ °Š­nªœž¦³„°Äœ ­nªœŸ­¤®¨´„„´‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­—oµœ˜nµŠÇ ­¤„µ¦‡ªµ¤­´¤¡´œ›rÁ·ŠÁ­oœ R2 ­¸ = 2.942(C) + 2.267(M) – 6.229(M)(C) 0.9818 ­¸ = 2.186(M) + 4.569(T) – 9.182(M)(T) 0.9813 ­¸ = 5.617(T) + 3.340(C) - 17.125(C)(T) 0.9787

‡ªµ¤Á¦¸¥Áœ¸¥œ = 2.727(C) + 1.901(M) – 5.286(M)(C) 0.9994 ‡ªµ¤Á¦¸¥Áœ¸¥œ = 1.971(M) + 4.595(T) – 9.230(M)(T) 0.9991 ‡ªµ¤Á¦¸¥Áœ¸¥œ = 5.783(T) + 2.961(C) – 14.211(C)(T) 0.9983

‡ªµ¤¨ºÉœ‡° = 2.327(C) + 1.633(M) – 3.871(M)(C) 0.9939 ‡ªµ¤¨ºÉœ‡° = 2.021(M) + 4.583(T) – 9.943(M)(T) 0.9932 ‡ªµ¤¨ºÉœ‡° = 4.391(T) + 2.972(C) – 13.758(C)(T) 0.9920

‡ªµ¤ oœ®œº— = 1.979(C) + 1.426(M) – 3.086(M)(C) 0.9322 ‡ªµ¤ oœ®œº— = 1.746(M) + 3.946(T) – 8.179(M)(T) 0.9316 ‡ªµ¤ oœ®œº— = 4.112(T) + 2.674(C) – 12.834(C)(T) 0.9326

„¨·Éœ­¤»œÅ¡¦ = 2.053(C) + 2.102(M) – 5.240(M)(C) 0.9293 „¨·Éœ­¤»œÅ¡¦ = 1.297(M) + 1.858(T) – 7.167(M)(T) 0.9320 „¨·Éœ­¤»œÅ¡¦ = 5.819(T) + 2.560(C) - 17.177(C)(T) 0.9327

„¨·Éœ oµªÃ¡— = 1.734(C) + 1.237(M) – 1.995(M)(C) 0.9343 „¨·Éœ oµªÃ¡— = 1.864(M) + 4.105(T) – 9.187(M)(T) 0.9324 „¨·Éœ oµªÃ¡— = 3.900(T) + 2.831(C) – 13.055(C)(T) 0.9347

„¨·ÉœÁž¦¸Ê¥ª = 2.223(C) + 1.652(M) – 3.929(M)(C) 0.9690 „¨·ÉœÁž¦¸Ê¥ª = 1.880(M) + 4.095(T) – 8.540(M)(T) 0.9684 „¨·ÉœÁž¦¸Ê¥ª = 4.423(T) + 2.833(C) – 13.685(C)(T) 0.9669 203

­¤„µ¦‡ªµ¤­´¤¡´œ›rÁ·ŠÁ­oœ R2

¦­Áž¦¸Ê¥ª = 2.799(C) + 1.952(M) – 5.549(M)(C) 0.9859 ¦­Áž¦¸Ê¥ª = 1.918(M) + 4.532(T) – 8.742(M)(T) 0.9859 ¦­Áž¦¸Ê¥ª = 4.902(T) + 2.927(C) – 14.285(C)(T) 0.9856

¦­®ªµœ = 2.509(C) + 2.113(M) – 5.465(M)(C) 0.9783 ¦­®ªµœ = 1.869(M) + 3.624(T) – 6.592(M)(T) 0.9786 ¦­®ªµœ = 5.492(T) + 3.010(C) – 16.604(C)(T) 0.9764

„µ¦¥°¤¦´Ã—¥¦ª¤ = 2.023(C) + 1.437(M) – 3.942(M)(C) 0.9482 „µ¦¥°¤¦´Ã—¥¦ª¤ = 1.508(M) + 3.601(T) – 7.381(M)(T) 0.9502 „µ¦¥°¤¦´Ã—¥¦ª¤ = 3.586(T) + 2.138(C) – 10.226(C)(T) 0.9460

˜´ª°¥nµŠ Š.1 „µ¦®µ°´˜¦µ­nªœš¸ÉÁ®¤µ³­¤ °Š­nªœž¦³„°Äœ­nªœŸ­¤®¨´„

œÎµ o°¤¼¨‡»–£µ¡šµŠ—oµœž¦³­µš­´¤Ÿ´­¤µ®µ‡ªµ¤­´¤¡´œ›rÁ·ŠÁ­oœ (Linear regression) ¦³®ªnµŠ°´˜¦µ­nªœ °Š­nªœž¦³„°Äœ­nªœŸ­¤­¤»œÅ¡¦š¸ÉčoĜ˜n¨³­·ÉŠš—¨°Š„´‡»–£µ¡šµŠ ž¦³­µš­´¤Ÿ´­˜nµŠ Ç Ã—¥šÎµ„µ¦®µ‡ªµ¤­´¤¡´œ›r¦³®ªnµŠ‡»–£µ¡šµŠž¦³­µš­´¤Ÿ´­Â˜n¨³—oµœ„´ ­nªœž¦³„°ÄœœÊε­¤»œÅ¡¦Ÿ­¤‡¦´ÊŠ¨³­°Šž{‹‹´¥ ¦ª¤š´ÊŠ°·š›·¡¨¦nª¤ (Interaction) °Š­°Š ž{‹‹´¥—´Š„¨nµª—oª¥ ­¤„µ¦š¸Éŗo‹³Áž}œ­¤„µ¦š¸É¤¸œ¥­´ ε‡´šµŠ­™·˜· ( Pd0.05 ) —´Šœ¸Ê

¥„˜´ª°¥nµŠ„µ¦‡Îµœª– ­¤„µ¦‡ªµ¤Á¦¸¥Áœ¸¥œ

‡ªµ¤Á¦¸¥Áœ¸¥œ = 2.727(C) + 1.901(M) – 5.286(M)(C) R2 = 0.9994------(1) ‡ªµ¤Á¦¸¥Áœ¸¥œ = 1.971(M) + 4.595(T) – 9.230(M)(T) R2 = 0.9991------(2) ‡ªµ¤Á¦¸¥Áœ¸¥œ = 5.783(T) + 2.961(C) – 14.211(C)(T) R2 = 0.9983------(3)

Á¤ºÉ°„ε®œ—Ä®o M ‡º°¤·œ˜r C ‡º° ‡µÃ¤¤µ¥ T ‡º° šµ¥r¤ 204

­¤„µ¦š´ÊŠ 3 ­¤„µ¦‹³œÎµ¤µšÎµ Partial derivatives ×¥‹³Áš¸¥„´˜´ªÂž¦š¸Éž¦µ„’Äœ ­¤„µ¦ ×¥„ε®œ—Ä®o Ǔ Áž}œ¢{Š´Éœ °Š x „ε®œ— Partial derivative ˜ Ǔ/˜x ¨³Ä®o ¢{Š„r´Éœ¤¸‡nµÁž}œ«¼œ¥r Á¡ºÉ°®µ‹»—¥°— °Š„¦µ¢Å—o —´Šœ´ÊœÂ˜n¨³­¤„µ¦‹³šÎµ Partial derivatives ŗo 2 ‡¦´ÊŠÁ¤ºÉ°Áš¸¥„´ x ¨³ Y ˜µ¤¨Îµ—´—´Šœ¸Ê

­¤„µ¦ (1) ‡ªµ¤Á¦¸¥Áœ¸¥œ(Ǔ) = 2.727(C) + 1.901(M) – 5.286(M)(C) šÎµ Partial derivatives ŗo­¤„µ¦

˜ Ǔ/˜x(C) = 0 = 2.727 - 5.286(M1) ------(1.1)

˜ Ǔ/˜x(M) = 0 = 1.901 – 5.286(C1) ------(1.2)

­¤„µ¦(2) ¨³ (3) œÎµ¤µšÎµ Partial derivatives ÁnœÁ—¸¥ª„´œÅ—o­¤„µ¦—´Šœ¸Ê

0 = 1.971 – 9.230(T1) ------(2.1)

0 = 4.595 – 9.230(M2) ------(2.2)

0 = 4.783 – 14.211(C2) ------(3.1)

0 = 2.961 – 14.211(T2) ------(3.2)

‹µ„œ´ÊœœÎµ­¤„µ¦ (1.1) ™¹Š (3.2) ¤µ¨—oª¥‡nµ Lag range (O) —´Šœ¸Ê

5.286(M1) - O = 2.727 ------(1.1.1)

5.286(C1) - O = 1.901 ------(1.2.1)

9.230(T1) - O = 1.971 ------(2.1.1)

9.230(M2) - O = 4.595 ------(2.2.1)

14.211(C2) - O = 4.783 ------(3.1.1)

14.211(T2) - O = 2.961 ------(3.2.1) 205

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