Optimization of Parameters Using Response Surface Methodology to Develop a Novel Kefir-Like Functional Beverage from Cheese Whey Enriched with Myrtle Juice

Table 1

Experimental range and levels of the three factors used in the central composite design for beverage formulation.

Level	Independent variables
	X1 (whey permeate fortification, % w/v)	X2 (fruit juice, % w/v)	X3 (kefir grains, % w/v)
+1.68	5	50	5
+1	4	42	4.4
0	2.5	30	3.5
−1	1	18	2.6
−1.68	0	10	2