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Table 5 Syneresis results

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

Sample Sodium Caseinate
%(A)
Starch
%(B)
Lactose
%(C)
Ferment
%(D)
Syneresis
%
Dry Matter
%
Influence of the selected factors on syneresis
 1 3 0 4 0.2 47.8 7
 2 3 0 4 0.5 35.6 7
 3 3 0 9 0.2 41.4 12
 4 3 0 9 0.5 41 12
 5 3 2 4 0.2 31.4 9
 6 3 2 4 0.5 25.4 9
 7 3 2 9 0.2 21.2 14
 8 3 2 9 0.5 15.8 14
 9 8 0 4 0.2 20.6 12
 10 8 0 4 0.5 19 12
 11 8 0 9 0.2 17.6 17
 12 8 0 9 0.5 17.2 17
 13 8 2 4 0.2 10.2 14
 14 8 2 4 0.5 8.4 14
 15 8 2 9 0.2 9.2 19
 16 8 2 9 0.5 1.8 19
 17 5.5 1 6.5 0.35 27.9 13
 18 5.5 1 6.5 0.35 27.8 13
 19 5.5 1 6.5 0.35 27.4 13
Syneresis after fixed rates of ferment and dry matter
 I 5.142 0 6.857 0.35 33 12
 II 3 0 9 0.35 63 12
 III 4 2.66 5.33 0.35 24 12
 IV 2.57 1.714 7.714 0.35 48 12
 V 8 0 4 0.35 5 12
 VI 5.647 0 6.35 0.355 36 12
 VII 6.857 1.714 3.428 0.35 12 12
 VIII 5.05 1.26 5.68 0.35 29 12
Syneresis on formulas of pH and zeta potential monitoring
 i 5 2 9 0.35 28 16
 ii 5 0 9 0.35 46 14
 iii 5 2 4 0.35 20 11
 iv 5 0 4 0.35 45 9