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

Table 7

Microbial viability and the change in physicochemical parameters during refrigerated storage.

	LAB (log10 CFU/mL)	Yeast (log10 CFU/mL)	Total polyphenol content (mg EAG/mL)	Scavenging activity (%, DPPH)	Overall acceptability (1–9 scale)	pH
0j	8.53^a ± 0.60	6.21^a ± 0.04	81.56^d ± 0.50	91.61^d ± 0.63	5.41^ab ± 0.12	4.18^d ± 0.02
1j	7.85^a ± 0.18	6.55^a ± 0.09	76.13^c ± 0.67	88.44^c ± 0.71	5.53^b ± 0.17	3.99^c ± 0.02
7j	7.89^a ± 0.14	6.23^a ± 0.16	73.86^b ± 0.67	86.73^b ± 0.42	5.44^ab ± 0.07	3.82^b ± 0.02
14j	7.61^a ± 0.14	6.19^a ± 0.24	69.12^a ± 0.15	84.57^a ± 0.21	5.13^a ± 0.06	3.69^a ± 0.01

Mean ± SD. Data in the same row with different superscript letters are significantly different at .