2.5.2. Syneresis

The syneresis of the yogurts was determined according to Santillán-Urquiza et al. [28]. Approximately 10 g of yogurt was centrifuged at 176× *g* for 20 min at 10 ◦C. The syneresis, expressed as percentage, was performed in triplicate and estimated as the weight of the supernatant released over the weight of the initial yogurt × 100.
