Which Model? Comparing Fermentation Kinetic Expressions For Cream Cheese Production

Knowing the time-dependent concentrations of biomass, lactose, and lactic acid is crucial for the optimal production of cream cheese. This paper reviews the commonly used kinetic models for cream cheese fermentation and assesses their performance using cross-validation, Akaike information criterion, and the coefficient of determination using laboratory data. The product inhibition model called the Boulton Model gives the best prediction. This model is a valuable instrument for cream cheese research.