Strawberry-flavored probiotic dairy beverages (2%
vol/vol Lactobacillus acidophilus) were produced using
0, 20, 35, 50, 65, and 80% (vol/vol) whey in their
formulations.Mathematical models (survival analysis,
minimal significant difference,and mean global acceptance)were used to identify the optimal (sensorially)
whey concentration in probiotic beverages.
Strawberry-flavored probiotic dairy beverages (2%vol/vol Lactobacillus acidophilus) were produced using0, 20, 35, 50, 65, and 80% (vol/vol) whey in theirformulations.Mathematical models (survival analysis,minimal significant difference,and mean global acceptance)were used to identify the optimal (sensorially)whey concentration in probiotic beverages.
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