МОДЕЛИРОВАНИЕ ДИНАМИКИ АКТИВНОЙ КИСЛОТНОСТИ МОЛОЧНОЙ СРЕДЫ ПОД ВЛИЯНИЕМ МИКРОФЛОРЫ

MODELING OF ACTIVE ACIDITY DYNAMICS OF DAIRY MEDIUM UNDER THE INFLUENCE OF MICROFLORA

Bulgakova O. M. ^a

S.A. Ivanova ^a

Affiliation

a ГОУ ВПО «Кемеровский технологический институт пищевой промышленности»

Copyright ©Bulgakova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The analysis of the physico-chemical processes of protein coagulation in milk-protein and milk-vegetable mixtures has been done. The mathematical model based on the methods of stochastic process theory has been developed, its parameters have been determined. The curd forming time has been calculated. Recommendations on the choice of a starter type for intensification of the process have been offered.

Keywords

Skim milk, starters, stochastic model, probability, rate

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