Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

<div>Response surface and contour plots that represent the effect of WP and kefir grains (a) and the effect of kefir grains and date syrup on LAB counts (b) (<i>X</i><sub>1</sub>: whey permeate (% w/v); <i>X</i><sub>2</sub>: date syrup (% w/v); <i>X</i><sub>3</sub>: kefir grains (% w/v)).</div>

Journal of Chemistry

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Figure 1

Figure 1: Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology 