Abstract

A probability correlation between various transitions and the number of microorganisms at different stages of growth has been analyzed. Comparison of the given parameters with those of the environment (temperature, active acidity, oxidation-reduction potential, etc.) allows defining the influence of each parameter. The obtained results and correlations can be recommended for modeling the growth of microorganisms in different environments, cheese mass being one of them.

Keywords

microorganism growth, environment, cheese, cultivation process, optimization algorithm

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