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IV. Resultados y discusión. Capítulo II 171
milk received, which might have caused sugar losses due to caramelisation
phenomena (Kroh, 1994).
3.2 Optimisation of fermentation process
Table 2 shows the experimental response (probiotic survival (log
cfu/mL)) obtained for all the formulations of the CCD. As can be seen, all
the formulations were suitable for developing a probiotic almond fermented
milk, since their variable responses were above 7 log cfu/mL, which is the
minimum recommended probiotic amount to ensure health effects in
consumers (Gomes and Malcata, 1999; Stanton et al., 2003; Van Niel et al.,
2002).
Table 2. Probiotic survival after 28 days of storage (log cfu/mL) for fermented
almond milk formulations of the CCD.
FACTORS
RESPONSE
Run order X 1 X 2 X 3 X 4
Y
(log cfu/mL)
1 0 0 0 0 7.683
2 0 0 0 0 7.392
3 -1 -1 -1 -1 7.601
4 -1 -1 +1 -1 7.596
5 0 0 0 + 7.498
6 -1 -1 -1 +1 7.843
7 0 0 0 0 7.790
8 0 0 0 0 7.815
9 -1 -1 +1 +1 7.728
10 +1 -1 -1 -1 7.445