"This paper presents the application of the kn experiment design procedure for simulation and optimization of the yogurt with fruit adding (cherries) manufacturing process. There were performed 27 experiments according to the experiment design procedure choose. The INPUT variables are the fat content of the raw milk (%), the amount of the added fruit (g/100 mL raw material) and the fermentation time (hours); in function of these variables was determined the titrable acidity of the final product."
