the gel
was cut into 1 cm cubes, and slow stirring was applied for 15 min.
After a 5 min-rest, the whey was partially drained (30% initial
volume of milk), and hot water (80 C) was added for the cooking
stage up to 42 C at a rate of 1 C/3 min. Then, the whey was
partially drained, and 1% cell concentrate of L. acidophilus was
added.