Mathematical modeling of quality parameters of fermented milk products

The scientific topic related to the modeling of optimal quality parameters of fermented milk products does not lose its relevance and is in the plane of existing state programs and national projects to provide the population with affordable high-quality products that meet the body's needs for nutrients. Computational methods based on digital systems of computer mathematics play a special role in modeling recipes, which makes it possible to approach the process of producing fermented dairy products for specialized and mass nutrition as reasonably as possible. This scientific article reflects the results of mathematical modeling of the formulation and quality indicators of fermented dairy products based on camel milk using probiotic starter cultures. The simulation was performed using the concept of a «black box», which is often used to create a mathematical model of the process under study. The study planning matrix included 30 repetitions, which covered all the variable parameters for fermentation of 100 liters of milk (the amount of probiotic starter culture (0.1-0.3 kg), time (4-12 hours) and temperature (30-34°C) of fermentation, acidity (104121°T). Taking into account the input data, the response surface and lines of equal level for the fermented milk product were determined, regression equations for individual indicators were compiled. As a result of the scientific work carried out, the optimal quality parameters for the production of fermented dairy products based on camel milk were determined: the fermentation time – 12 hours, the temperature –32 °C, the shelf life – 45 days, while the achieved acidity – 116 °T, as a result, the best organoleptic parameters of the fermented milk product have been preserved, which were estimated at 4.8 points out of a possible 5. Thus, this modeling method is the most effective tool for researching and implementing the results of scientific research into the production of food products with specified properties.