APPLICATION OF RESPONSE SURFACE METHODOLOGY TO EVALUATE THE EFFECT OF THE CONCENTRATION OF SUGAR AND COMMERCIALS STARTERS ON THE FERMENTATION KINETICS OF YOGURT
J.M. Rodríguez-Bernal, J. A. Serna-Jiménez, M.A. Uribe-Bohórquez, B. Klotz and M. X. Quintanilla-Carvajal
Yogurt fermentation process is affected by starter concentration and the amount of added sugar.
Sugar concentration exerts an osmotic effect during fermentation of yogurt generating different values of Vm for each starter.
It can be determined the growth rate for starters.
Response surface methodology design of optimization may be useful in the reduction of process time at industrial level.
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