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Mathematical model of making yogurt


Member Forum >> Microbiome and Digestive Health >> Mathematical model of making yogurt

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Posted: 12/6/2023 11:52:15 AM
Edited: 12/6/2023 1:35:09 PM (2)


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I need to make it as this to see... you don’t have to put anything probably 🤔
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Posted: 5/24/2024 4:36:59 AM
Edited: 5/24/2024 5:24:52 AM (1)


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This is intriguing, but is there more than exponential growth of the microbe to consider?  In other words, if the fermentation stops at 12.5 hours, does anything further happen chemically to the yogurt that is beneficial, before the 36-hour finish?
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Posted: 11/5/2024 11:40:59 AM
Edited: 11/5/2024 11:46:08 AM (2)


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I can imagine life in a fermenting slurry is more complex than linear math. 
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Posted: 11/9/2024 9:01:37 PM
Edited: 11/9/2024 9:07:37 PM (2)


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Posted: 11/9/2024 9:34:08 PM
Edited: 11/9/2024 10:46:15 PM (5)


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Posted: 11/10/2024 9:59:55 AM
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Posted: 11/10/2024 2:59:23 PM
Edited: 11/10/2024 5:26:28 PM (2)


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Posted: 11/10/2024 3:17:54 PM
Edited: 11/10/2024 3:19:05 PM (2)

LuckyLime, are you assuming the dairy is preheated in your calculation?   I think that affects when you get to the target temperature and therefore how soon the bacterial growth starts at its most rapid clip.



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Posted: 11/16/2024 8:47:18 PM
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Posted: 11/17/2024 4:26:24 PM
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By the way, we do not have any clue about the amount of bacteria after fermenting in coconut base or any other base. We need measurements for that...

I wish to ferment in tomato paste, but I don’t have a clue what I will be ending up with.
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Posted: 11/28/2024 7:23:35 PM
Edited: 11/28/2024 7:25:22 PM (1)


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