## 3 Results and Discussion
### Rheological Behavior of Suero Costelo
The consistency coefficient (\(K\)) showed values between 1.64 and 48.58 Pa s\({}^{n}\); similar values have been reported for sour creams with different levels of milk protein concentrate (17.6-26.5 Pa s\({}^{n}\)) [6] and creams with different fermentation times, 9 h (20.0 Pa s\({}^{n}\)) and 12 h (41.96 Pa s\({}^{n}\)) [4], but lower than those obtained for creams with the addition of corn starch  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Municipality**} & **Artisanal** & \multicolumn{2}{c}{**Ascendent**} & \multicolumn{2}{c}{**Descendent**} & \multirow{2}{*}{**Thixotropy, \%**} \\  & **Producer** & & & & & & \\ \cline{5-8}  & CO1 & 10.33 \(\pm\) 1.94 \({}^{\text{cd,A}}\) & 0.46 \(\pm\) 0.04 \({}^{\text{b,C}}\) & 10.41 \(\pm\) 1.31 \({}^{\text{d,A}}\) & 0.46 \(\pm\) 0.04 \({}^{\text{b,A}}\) & - \\  & CO2 & 7.28 \(\pm\) 0.16 \({}^{\text{cd,A}}\) & 0.57 \(\pm\) 0.08 \({}^{\text{ab,A}}\) & 8.47 \(\pm\) 1.67 \({}^{\text{d,A}}\) & 0.54 \(\pm\) 0.07 \({}^{\text{b,A}}\) & - \\  & CO3 & 6.67 \(\pm\) 1.82 \({}^{\text{cd,A}}\) & 0.54 \(\pm\) 0.12 \({}^{\text{b,C}}\) & 6.31 \(\pm\) 0.84 \({}^{\text{de,A}}\) & 0.53 \(\pm\) 0.12 \({}^{\text{b,A}}\) & - \\  & CO4 & 6.80 \(\pm\) 1.46 \({}^{\text{c,A}}\) & 0.41 \(\pm\) 0.09 \({}^{\text{cd,A}}\) & 6.92 \(\pm\) 1.32 \({}^{\text{de,A}}\) & 0.42 \(\pm\) 0.07 \({}^{\text{b,A}}\) & - \\  & CO5 & 5.84 \(\pm\) 1.77 \({}^{\text{cd,A}}\) & 0.49 \(\pm\) 0.09 \({}^{\text{b,B}}\) & 2.23 \(\pm\) 0.44 \({}^{\text{d,B}}\) & 0.76 \(\pm\) 0.04 \({}^{\text{a,A}}\) & 79.3 \(\pm\) 14.8 \({}^{\text{ab}}\) \\  & CO6 & 8.95 \(\pm\) 1.78 \({}^{\text{cd,A}}\) & 0.44 \(\pm\) 0.15 \({}^{\text{b,B}}\) & 2.58 \(\pm\) 0.28 \({}^{\text{cf,B}}\) & 0.67 \(\pm\) 0.05 \({}^{\text{ab,A}}\) & 81.5 \(\pm\) 15.8 \({}^{\text{a}}\) \\  & CO7 & 13.27 \(\pm\) 2.44 \({}^{\text{cd,A}}\) & 0.18 \(\pm\) 0.02 \({}^{\text{de,B}}\) & 1.64 \(\pm\) 0.19 \({}^{\text{f,B}}\) & 0.66 \(\pm\) 0.03 \({}^{\text{ab,A}}\) & 19.5 \(\pm\) 3.9 \({}^{\text{e}}\) \\  & CO8 & 7.73 \(\pm\) 1.71 \({}^{\text{cd,A}}\) & 0.41 \(\pm\) 0.08 \({}^{\text{cd,A}}\) & 6.90 \(\pm\) 1.00 \({}^{\text{de,A}}\) & 0.42 \(\pm\) 0.07 \({}^{\text{b,A}}\) & - \\  & CO9 & 37.11 \(\pm\) 4.69 \({}^{\text{a,B}}\) & 0.36 \(\pm\) 0.02 \({}^{\text{cd,A}}\) & 59.9 \(\pm\) 5.60 \({}^{\text{a,A}}\) & 0.37 \(\pm\) 0.06 \({}^{\text{cd,A}}\) & 54.6 \(\pm\) 13.5 \({}^{\text{d}}\) \\ \hline  & C1 & 27.80 \(\pm\) 3.61 \({}^{\text{bc,A}}\) & 0.09 \(\pm\) 0.02 \({}^{\text{f,B}}\) & 26.87 \(\pm\) 1.60 \({}^{\text{b,C}}\) & 0.34 \(\pm\) 0.05 \({}^{\text{cd,A}}\) & 73.9 \(\pm\) 10.6 \({}^{\text{b,C}}\) \\  & C2 & 43.79 \(\pm\) 4.43 \({}^{\text{a,A}}\) & 0.09 \(\pm\) 0.03 \({}^{\text{f,B}}\) & 30.48 \(\pm\) 3.86 \({}^{\text{b,C}}\) & 0.38 \(\pm\) 0.05 \({}^{\text{cd,A}}\) & 84.2 \(\pm\) 13.2 \({}^{\text{ab}}\) \\  & C3 & 17.60 \(\pm\) 2.05 \({}^{\text{cd,A}}\) & 0.06 \(\pm\) 0.04 \({}^{\text{f,A}}\) & 23.59 \(\pm\) 6.41 \({}^{\text{b,C}}\) & 0.09 \(\pm\) 0.08 \({}^{\text{e,A}}\) & - \\  & C4 & 20.61 \(\pm\) 4.33 \({}^{\text{b,C,d}}\) & 0.20 \(\pm\) 0.12 \({}^{\text{de,B}}\) & 5.11 \(\pm\) 0.41 \({}^{\text{de,B}}\) & 0.58 \(\pm\) 0.08 \({}^{\text{ab,A}}\) & 92.8 \(\pm\) 6.3 \({}^{\text{a}}\) \\  & C5 & 11.83 \(\pm\) 1.16 \({}^{\text{cd,A}}\) & 0.23 \(\pm\) 0.03 \({}^{\text{de,B}}\) & 4.43 \(\pm\) 1.01 \({}^{\text{cf,B}}\) & 0.50 \(\pm\) 0.14 \({}^{\text{b,A}}\) & 85.3 \(\pm\) 7.1 \({}^{\text{ab}}\) \\ \hline  & SP1 & 5.24 \(\pm\) 0.86 \({}^{\text{cd,A}}\) & 0.65 \(\pm\) 0.03 \({}^{\text{a,A}}\) & 5.17 \(\pm\) 0.41 \({}^{\text{de,A}}\) & 0.68 \(\pm\) 0.04 \({}^{\text{ab,A}}\) & - \\ San Pelayo & SP2 & 13.82 \(\pm\) 2.60 \({}^{\text{cd,A}}\) & 0.50 \(\pm\) 0.10 \({}^{\text{b,C}}\) & 13.06 \(\pm\) 2.12 \({}^{\text{d,A}}\) & 0.50 \(\pm\) 0.11 \({}^{\text{b,C}}\) & - \\  & SP3 & 6.11 \(\pm\) 0.69 \({}^{\text{cd,A}}\) & 0.62 \(\pm\) 0.03 \({}^{\text{ab,A}}\) & 6.08 \(\pm\) 0.50 \({}^{\text{de,A}}\) & 0.62 \(\pm\) 0.05 \({}^{\text{ab,A}}\) & - \\  & SP4 & 2.39 \(\pm\) 0.28 \({}^{\text{d,A}}\) & 0.75 \(\pm\) 0.08 \({}^{\text{a,A}}\) & 2.17 \(\pm\) 0.18 \({}^{\text{f,A}}\) & 0.78 \(\pm\) 0.06 \({}^{\text{a,A}}\) & - \\ \hline  & Ch1(173.64 Pa s\({}^{n}\)), potato starch (84.05 Pa s\({}^{n}\)), and tapioca starch (161.13 Pa s\({}^{n}\)) [47].