Table 1. Experimental design of fermented milk

Ingredient	Group
	NFM	EFM1	EFM2
Fermentation temperature	37°C	37°C	37°C
Milk (mL)	95.95	95.95	95.95
Skim milk powder (g)	4.05	4.05	4.05
Starter (mg)	3	3	3
EF-2001 (mg)	-	10	50

NFM, normal fermented milk; EFM1, fermented milk added with 100 µg/mL concentration of EF-2001; EFM2, fermented milk added with 500 µg/mL concentration of EF-2001; Starter, Lyofast YAB 450 AB (Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis ssp); EF-2001; Enterococcus faecails EF-2001.