Goat cottage cheese and cheese are popular dairy protein products. This article describes biotechnological parameters for fermenting a dairy food system from goat’s milk and soy fiber as prebiotic. The research featured two types of starter cultures: 1) Yolactis (Cottage-Cheese) + BB12; 2) Tvorog (Zelyonye Linii) + BB12. The experimental data were analyzed using Table-Curve 3d, MathCAD-Pro, and Excel. The resulting mathematical models demonstrated single-phase and two-factor dependencies, which proved that Tvorog (Zelyonye Linii) was the most effective starter culture. The method of mathematical simulation also made it possible to calculate those fermentation variables that were not established experimentally.
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Gavrilova et al. (2024) studied this question.
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