Table 3 Experimental design with a fixed rates of ferment and dry matter
From: Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system
Corresponding sample in Table 2 | Sample | Sodium caseinate %(A) | Starch %(B) | Lactose %(C) | Ferment lg/l(D) | %Dry matter |
|---|---|---|---|---|---|---|
1–2 | I | 5.142 | 0 | 6.857 | 0.35 | 12% |
3–4 | II | 3 | 0 | 9 | 0.35 | 12% |
5–6 | III | 4 | 2.66 | 5.33 | 0.35 | 12% |
7–8 | IV | 2.57 | 1.714 | 7.714 | 0.35 | 12% |
9–10 | V | 8 | 0 | 4 | 0.35 | 12% |
11–12 | VI | 5.647 | 0 | 6.35 | 0.35 | 12% |
13–14 | VII | 6.857 | 1.714 | 3.428 | 0.35 | 12% |
15–16 | VIII | 5.05 | 1.26 | 5.68 | 0.35 | 12% |