Fermentation time (h) Color and Appearance Consistency Flavor Overall acceptability
  Whey Whey-pine-apple juice blend (65:35)   Whey Whey-pine-apple juice blend (65:35)   Whey Whey-pine-apple juice blend (65:35)   Whey Whey-pine-apple juice blend (65:35)
  5 8.83 8.92 8.74 8.69 8.58 8.88 8.65 8.87
10 8.63 8.39 8.29 8.21 8.33 8.42 8.26 8.3
15 8.08 8.07 8.09 8.03 7.88 7.16 7.92 7.57
20 7.48 7.90 6.36 7.62 6.52 5.87 7.00 6.41
24 5.99 6.53 5.76 6.04 4.34 4.39 4.82 4.99
  S.E.M CD at 5% S.E.M CD at 5% S.E.M CD at 5% S.E.M CD at 5%
Medium (A) 0.035 0.099 0.03 0.086 0.045 0.129 0.044 0.124
Fermentation time (B) 0.055 0.156 0.048 0.136 0.072 0.204 0.069 0.196
A x B 0.078 0.221 0.068 0.193 0.102 0.288 0.098 0.277
Table 2: Effect of Lactobacillus acidophilus on sensory characteristics of whey with and without pineapple juice at 37 ± 1°C.