유청칼슘을 0.5%, 1.0% 및 1.5%씩 첨가하여 만든 김치를 1$0^{circ}C$에서 숙성시키면서 pH, 적정산도, 환원당 함량, 총균수 및 유산균수를 측정한 결과는 다음과 같았다. 김치의 담금 직후부터 유청칼슘을 첨가한 시험구가 대조구보다 높은 pH를 유지하였다. 숙성 5일까지는 시험구간에 적정산도의 차이가 거의 나타나지 않았으나 그 이후에는 유청칼슘을 첨가한 시험구의 적정산도가 대조구보다 모두 높았다. 특히 유청칼슘의 첨가량이 많을수록 적정산도가 높았다. 유청칼슘을 첨가한 시험구는 김치 담금시부터 총균수 및 유산균가 많았으며, 유청칼슘의 첨가량이 많을수록 총균수 및 유산균수가 더 많았다.
Calcium powder from whey (WCF) was added to enrich the calcium content of kimchi, and the mixing ratios of it to salted Chinese cabbage were 0.5, 1.0 and 1.5％. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation at 10$^{circ}C$. Kimchi samples with WCF showed a higher level in pH and titratable acidity than that of control during fermentation. Kimchi having higher WCF maintained a higher in pH and titratable acidity, and titratable acidity was above 1.0％ about 12 days in kimchi sample with 0.5％ WCF. Reducing sugar content was steadily decrease after 5 days, and control maintained a higher than others. Microbial load was similar until 10 days, but control was lower than kimchi samples with WCF. Based on the titratable acidity, kimchi with WCF had a limitation in shelf life.
