2.7. Statistical methods and data analysis
For every whey fermentation, the standard deviation (SD) of
lactose uptake rate, residual sugar and ethanol concentration was
calculated with the PC program Origin 8. The data were analyzed
using the analysis of variance technique. Significant differences between
means were identified by multiple range tests (considered
significant for P < 0.05). Statistical analyses were carried out using
the Computer software, Statistical Package for Social Sciences
(SPSS Inc., Chicago, IL) version 11.0 for Windows.