Phase-Dynamic Analysis of the Food Fermentation Process

There is a lactic acid formation followed by milk casein coagulation in the fermented dairy products obtained by fermentation. A man observes the metabolic activity of microorganisms during fermentation. Decomposition and synthesis reactions accompany the vital activity process of microorganisms leading to significant changes in the culture medium. It gives the products produced the specified rheological, organoleptic and required functional properties. The priority direction of the dairy production evolvement is the development of products with regulated technological processes. The article considers the phase-dynamic acid accumulation process possibility in dairy products, namely, by the example of yogurt with fat mass fraction of 2.5% during the fermentation period. The researchers modeled changes regression dependences in the rate and acceleration of the acid accumulation process during fermentation using the MathCAD computer mathematical system. A man specified the acid accumulation phases in the studied object by experimental and analytical studies: the active phase – in the first 6 hours of fermentation; the passive phase – from 6 to 10 hours. The acidity growth rate is proportional to the number of lactic acid bacteria. Initially, the increase in acidity occurred according to the exponential law; then, the increase began to slow down as the nutrient content (lactose) decreased and the concentration of microbial waste products increased; and assumed the maximum value eventually. The phase-dynamic portrait of acid accumulation in fermented milk products enables to quantify the separate influence of the microorganism reproduction and its inactivation effects on the acidity growth process.