Assessment of the Uncertainty of Measurements under Determining the Temperature Parameters of Milk Proteins Coagulation

Since the technology for producing a significant part of dairy products is based on the coagulation processes of milk proteins, the experimental study of the dependence of the coagulation process on temperature and acidity was conducted. It is proved that the best approximation is quadratic with use of the least-squares method. The standard uncertainties of the approximating dependencies coefficients were assessed; it allowed determining the optimal temperature of milk proteins coagulation by known values of its acidity. It is found that incorrect choice of the approximating dependence changes the selected temperature parameters of milk coagulation and increases standard uncertainty of the optimum temperature.