Table 3.

Experimental design with a fixed rates of ferment and dry matter

Corresponding sample in Table 2	Sample	Sodium caseinate %(A)	Starch %(B)	Lactose %(C)	Ferment lg/l(D)	%Dry matter
1–2	I	5.142	0	6.857	0.35	12%
3–4	II	3	0	9	0.35	12%
5–6	III	4	2.66	5.33	0.35	12%
7–8	IV	2.57	1.714	7.714	0.35	12%
9–10	V	8	0	4	0.35	12%
11–12	VI	5.647	0	6.35	0.35	12%
13–14	VII	6.857	1.714	3.428	0.35	12%
15–16	VIII	5.05	1.26	5.68	0.35	12%