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Table 1 Lower and upper limits of components used to make the experimental design

From: Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system

Factors Lower limit Upper limit  
Sodium caseinate (A) 3% 8%  
Starch (B) 0% 2%  
Lactose (C) 4% 9%  
Ferment (D) 0.2 g/l 0.5 g/l