Mathematical modeling of experimental data in the design of formulas for dairy products

Main problem: the article is devoted to the issue of designing basic recipes for dairy products
using mathematical modeling methods. The author analyzed the problems in the field of food
technology and concluded that mathematical modeling is used in the following areas: clarification of
technological process modes, designing recipes and assessing the quality of finished products, as well
as predicting the shelf life of new products when they are put into production. The use of
dihydroquercetin as a drug that prevents the oxidation of milk fat in the design of dairy products is
substantiated. Mathematical modeling was carried out on the basis of experimental and analytical
material obtained in laboratory and production conditions. Based on the maximum value of the
objective functions, the optimal normalized mixtures and the maximum allowable concentration of
dihydroquercetin were selected. The analysis of the received mathematical dependences and models is
carried out, the system of linear equations is made.
Purpose: to study the effect of natural bioflavonoid antioxidant on the oxidative processes of
milk fat and the viability of lactic acid cultures and their associations by mathematical modeling in
order to use it in the technology of a new product; conduct an analysis of mathematical dependencies
and models, compose a system of linear equations.
Methods: the article uses the method of mathematical analysis and the matrix method.
Results and their significance: a mathematical model was developed for the dependence of the
viability of probiotic cultures on the mass fraction of dihydroquercetin when designing recipes for a
creamy-protein curd product, a matrix of the chemical composition of dairy ingredients was presented,
and a system of linear equations for basic recipes was compiled. In the course of the study, the spatial
configurations of dihydroquercetin, as well as its effect on the oxidative processes of milk fat, were
studied. Mathematical modeling of experimental data on the study of the effect of dihydroquercetin on
the viability of microorganisms with probiotic properties was carried out. The normalization of the
complex of obtained results on the study of the influence of the mass fraction of dihydroquercetin on
the fermentation process was studied. Controlled factors characterizing the process of fermentation of
model media with dihydroquercetin have been determined. A rationing of the dihydroquercetin
complex of more than 0.50% was established; the target function decreases to its minimum value of
0.53 with a mass fraction of dihydroquercetin of 1.00 %.