АШЫМЫҚТЫҢ ҚЫШҚЫЛДЫҚ САНЫН АНЫҚТАУ

Abstract

In our country, great attention is paid to the production of national food products. Such products are characterized by high nutritional and consumer properties, simplicity of their preparation and minimal time expenditure. It has long been known to specialists that acidogenic bacteria stimulate the production of interferon in the body, which fights against cancer cells. Therefore, dairy products are increasingly used for the prevention of oncological diseases. This study examines the change in the acidity level of a fermented milk drink over time. Using Excel, equations were obtained that describe the change in the acidity level of the fermented milk drink over time.