A Colombian Caribbean coast sour creamis a fermented dairy product that is native to and traditionally prepared only in that area, where it is known as "Suero Costeño".On the other hand, many of the properties of dairy products such as Suero Costeño are determined by the spatial arrangement of components including the casein particles that form a protein matrix, the fat globules, dispersed water and minerals.In this work, scanning electron microscopy (SEM) was used to study the effect of the addition of whey proteins on the microstructure and syneresis of Suero Costeño made from goat milk.Through micrographs obtained by a JEOL JSM 820 scanning electron microscope, it was determined that by increasing total solids, pore structure size, and therefore syneresis, decreased due to the interlocking capacity of denatured whey proteins, which increased the degree of binding between protein particles, forming a dense network.