Use of mathematical logic as an alternative to evaluate products in the dairy industry

Abstract

The generating idea of this article is based on the pretense of responding

to whether it is possible to achieve a recovery which, using the mathematical

logic, consider more closely the relative weight of non-fat milk component.

Although it is believed that the enhancement by means of total solids has

represented a remarkable advancement in the theme, with the basement in a

basic law of physics that is the law of conservation of mass, also known as law

of conservation of matter or law Lomonosov-Lavoisier and that was proposed

to the scientific community by Mijaíl Lomonósov in 1745 and by Antoine-

Laurent de Lavoisier in 1789, the research tries to delve into the subject,

pretending to reasonably measure the importance of non-fat solids, always

keeping in mind that we are in the presence of a joint multiple process.