Table 1. Physicochemical, color, and textural analysis of quark cheese supplemented with ginseng extract during cheese production as well as viable cell counts

Items		Ginseng extract concentration
Items		Control	0.1%	0.5%	1.0%
Moisture (%, w/w)		69.77±0.83^a	66.54±0.34^b	66.68±0.79^b	64.82±0.34^c
Fat (%)		1.63±0.26^d	3.20±0.07^c	6.36±0.32^b	9.90±0.04^a
Protein (%)		14.31±0.34^b	16.89±0.40^ab	16.94±0.22^ab	18.75±0.47^a
Lactose (%)		2.50±0.39^a	2.00±0.29^a	2.25±0.40^a	2.50±0.33^a
Ash (%)		2.08±0.08^a	2.06±0.06^a	2.04±0.05^a	1.93±0.09^a
pH		4.41	4.30	4.37	4.44
Microorganisms (CFU/g)		9.06±0.08^a	9.19±0.08^a	9.04±0.08^a	9.01±0.08^a
Color	L*	88.13±0.13^a	87.12±0.22^b	84.38±1.00^c	81.58±0.13^d
	a*	− 1.48±0.07^d	− 0.97±0.07^c	− 0.09±0.02^b	0.55±0.04^a
	b*	6.09±0.13^d	7.52 ±0.10^c	11.06±0.04^b	14.23±0.10^a
Texture	Springiness (mm)	0.73±0.08^a	0.75±0.05^a	0.79±0.06^a	0.80±0.05^a
	Gumminess (N)	146.23±2.55^d	198.63±1.56^c	273.13±3.32^b	270.87±4.25^a
	Cohesiveness	0.35±0.13^a	0.47±0.14^a	0.35±0.14^a	0.41±0.12^a
	Adhesiveness (N)	285.82±7.98^d	416.05±3.25^c	484.09±5.89^b	568.61±9.95^a
	Hardness (N)	425.00±6.89^d	477.00±8.28^c	515.10±9.68^b	667.10±7.89^a
	Chewiness (N)	99.18±8.72^d	149.76±5.68^c	216.54±3.45^b	237.41±9.79^a

Means within a row with different superscript letters are significantly different, at p<0.05.
L* value (lightness), the shades from black (−) to white (+), a* value (redness), the hue from green (−) to red (+), b* value (yellowness), the hue from blue (−) to yellow (+).