Abstract
The Suero Costeno is a traditional fermented milk product of the Colombian Atlantic Coast. The simultaneous effect of fermentation temperature, milk total solid level and total inoculum concentration on the value of storage module (G'), and tangent loss were studied by means of the response surface methodology with three variables and five levels. Statistical treatments resulted in developments of mathematical models. The models explain that the total solids diminish significantly the minimum tangent loss and syneresis of the Suero Costeno. These models can be used to improve the quality of Suero Costeno.
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