STUDY REGARDING THE CHANGES OF COW MILK REDOX POTENTIAL AND pH FOLLOW THE ADDITION OF SPECIFIC MICRORGANISMS

P. Savescu, A. Dunoiu, I. Stan

Abstract
In this paper to pursue the monitoring of the changes that the milk of cows suffering during processing at acidic dairy products - means using electrochemistry combined mathematics and statistical analysis.
Have been pursued thus correlations are established between the redox potential, pH of cow's milk during fermentation and after sowing to determine the optimum fermentation time for each milk product lines.
Study variation redox potential and pH of cow's milk after sowing some microorganisms can provide specific information - the costs - about the conduct of fermentation processes.

Key words: the redox potential, pH, cow milk, microorganisms