Towards the discrimination of milk (origin) applied in cheddar cheese manufacturing through the application of an artificial neural network approach on Lactococcus lactis profiles
Published Article === An artificial neural network (ANN) that is able to distinguish between Cheddar cheese produced with milk from mixed and single breed sources was designed. Samples of each batch (4 pure Ayrshire/4 mixed with no Ayrshire milk) were ripened for 92 days and analysed every 14 days....
Main Authors: | , , , , |
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Other Authors: | |
Format: | Others |
Language: | en_US |
Published: |
Journal for New Generation Sciences, Vol 11, Issue 1: Central University of Technology, Free State, Bloemfontein
2015
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Subjects: | |
Online Access: | http://hdl.handle.net/11462/632 |
Summary: | Published Article === An artificial neural network (ANN) that is able to distinguish between Cheddar cheese produced with milk from mixed and single breed sources was designed. Samples of each batch (4 pure Ayrshire/4 mixed with no Ayrshire milk) were ripened for 92 days and analysed every 14 days. A novel ANN was designed and applied which, based only on Lactococcus lactis counts, provided an acceptable classification of the cheeses. The ANN consisted of a multi-layered network with supervised training arranged in an ordered hierarchy of layers, in which connections were allowed only between nodes in immediately adjacent layers. |
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