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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%