Application of mathematical modeling methods in the design of fermented milk products

The main problem: Modern research in the development of fermented milk products is focused
on increasing the bioavailability of milk components, as well as the use of bacterial components of
sourdough, which increase health properties. The use of the fermentation process of skimmed milk
with a combined starter consisting of traditional for cottage cheese and starter cultures of probiotic
cultures immobilized in a gel of biopolymers is very important.
Purpose: The purpose of this study is to determine the optimal amount of starter, consisting of
an association of probiotic cultures immobilized in a gel of biopolymers (membranes) to be added to
fermented skimmed milk in order to enrich it with functional ingredients.
Methods: A one-factor experiment was used. The culture association Propionibacterium
freudenreichii subsp. was used as a regulatory factor. Shermanii, Bifidobacterium lactis and
Streptococcus thermophilus, immobilized in a biopolymer gel, added to skimmed milk in the form of
membranes (determined as a percentage of the mass of fermented milk). Controlled factors are the
main indicators characterizing the efficiency of the skim milk fermentation process, these are active
acidity, the logarithm of the number of viable cells of bifidobacteria, the logarithm of the number of
viable cells of propionic acid bacteria, and organoleptic evaluation.
Results and their significance: Based on the results of a mathematical analysis of the totality
of values of controlled factors depending on the amount of starter cultures of probiotic cultures,
mathematical models were built to determine the degree of influence of the starter on the quality
indicators of the product, using the Table Curve 3D-v4 mathematical computer program