Dynamic modeling of milk acidification: an empirical approach
نویسندگان
چکیده
Acidification is an important process in the production of several dairy products and has impact taste, viscosity, shelf life products. This paper deals with development empirical mathematical model to describe milk acidification terms pH dynamics. The built upon experiments pasteurized skimmed for acid-induced casein precipitation extended predict partitioning calcium phosphates whey dynamics during fermentation yoghurt manufacture. Furthermore, can be used directly or optimization problems provide recommendations about product design.
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ژورنال
عنوان ژورنال: Food and Bioproducts Processing
سال: 2021
ISSN: ['1744-3571', '0960-3085']
DOI: https://doi.org/10.1016/j.fbp.2021.04.010