MODELATION AND OPTIMIZATION OF MILK FERMENTATION PROCESS FOR OBTAINING OF COW FRESH CHEESE BY FACTORIAL ANALYSIS

Abstract. In this research work the main objective was study the use of kn type factorial programs for modelling and optimization of the milk coagulation process for obtaining of fresh cheese. In this context had studied the coagulation process using an experimental program type 33, the variables of modeling are: the rennet adding- X1, the fermentation temperature- X2 and the fermentation time- X3. The function of answer is the acidity of the product finished obtained- Y. Were carried out 27 expertises in the field (-1, 0, +1) (coordinated adimensional). With these results one can elaborate the mathematical models for the functions of answer. After the elaborating of the mathematical models one can make the simulation of the effects, which allows the establishment of the dependences of criterion of optimization considered according to each parameter present before