Fermentation system in kefir production using fuzzy logic

Kefir is a fermented product consumed worldwide because it contains probiotics and antioxidants beneficial to human health. It can be produced with milk or water, making its production process important. This research employed artificial intelligence using the Mamdani method in LabVIEW software for modeling, simulation, and control of the fermentation process. Temperature and time were controlled to obtain a product with the desired characteristics for the consumer. The concentration of hydrogen ions, represented by the pH of the product, determines the sensory, physicochemical, and nutritional qualities required by discerning consumers. Block programming in LabVIEW facilitated the application of artificial intelligence with fuzzy logic to control the kefir fermentation process, ensuring the desired quality for health-conscious consumers.