Abstract

Probability correlation of different transfers with microorganisms quantity on the growth stages is analyzed. Comparing the parameters given with those of the environment (temperature, active acidity, oxidation-reduction potential, etc) one can define the influence of each. It is suggested to use the results and correlations in modeling microorganism development in different environment, the cheese mass being one of them.

Keywords

Microorganism growth, environment, cheese, cultivation process, optimization algorithm.

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