Towards the discrimination of milk (origin) applied in cheddar cheese manufacturing through the application of an artificial neural network approach on Lactococcus lactis profiles

• Main Authors: Venter, P., Venter, T., Luwes, N., De Smidt, O., Lues, J.F.R.
• Other Authors: Central University of Technology, Free State, Bloemfontein
• Format: Others
• Language: en_US
• Published: Journal for New Generation Sciences, Vol 11, Issue 1: Central University of Technology, Free State, Bloemfontein 2015
• Subjects: Lactococcus; Neural network; Cheddar cheese; Ayrshire milk; 16S rDNA
• Online Access: http://hdl.handle.net/11462/632

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.