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.

中文翻译：

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哪个型号？比较奶油干酪生产的发酵动力学表达式

了解生物量、乳糖和乳酸的时间依赖性浓度对于奶油干酪的最佳生产至关重要。本文回顾了奶油干酪发酵的常用动力学模型，并使用交叉验证、Akaike 信息标准和使用实验室数据的决定系数评估了它们的性能。称为博尔顿模型的产品抑制模型给出了最好的预测。该模型是奶油干酪研究的宝贵工具。