Table 3. Viscosity of the drinks obtained by fermentation of liquid whey protein concentrates and ultrafiltrated and concentrated permeates with kefir grains, commercial mix of probiotics, and kefir grains combined with commercial mix of probiotics.
| Product | t/h | k | p |
µ/(mPa·s) k+p |
|---|---|---|---|---|
| LWPC | 24 | (3013.3±15.3)b | (3650.0±217.0)d | (3443.3±20.8)cd |
| 168 | (1816.7±15.3)a | (3236.7±15.3)bc | (3153.3±5.8)b | |
| UFCP | 24 | (2.30±0.01)a | (2.43±0.01)c | (2.35±0.01)b |
| 168 | (3.07±0.01)f | (2.95±0.01)e | (2.82±0.01)d |
Different letters in superscript within the same base product indicate statistically significant differences (p<0.05). LWPC=liquid whey protein concentrate, UFCP=ultrafiltrated and concentrated permeate, k=kefir grains, p=commercial mix of probiotics, k+p=kefir grains with commercial mix of probiotics