IMPEDANCE METHOD OF MEASURING OF THE TITRATABLE ACIDITY OF YOGURT

In the present work are analyzed studies related to changes in the active impedance component of the dairy environment caused by the flow of lactic fermentation and coagulation of casein in milk. The aim of this work was to determine the relationship between the relative change of titratable acidity and the relative change of active impedance component of the dairy environment with lactic fermentation, causing coagulation of the casein in milk. . The data were interpolated with cubic spline, visualizing how when the fat content increases, the electrical resistance increases too. All data, collected during the tests would complement and be used for solving the optimization problem to determine the time of completion of the coagulation in future work