Artificial Neural Networks (ANNs) have been implemented in almost every field, viz., science, technology, medicine and engineering as they have proved useful tools for obtaining the desired output including the analyses and shelf life prediction in case of food products. This review discusses the systematic information available in the literature concerning the implementation of ANN models for ...

White brined cheeses are the most widely produced and consumed cheeses in Serbia (about 60 % of total cheese consumption). There are many different types of Serbian brined cheeses, named according to their production regions as follows: Sjenica cheese, Zlatar cheese, Svrljig cheese, Homolj cheese (Dozet et al., 1996). These cheeses can be very similar, but they also rather differ in respect of ...

Functional attributes of cheese such as shreddability and melt are dramatically affected by cheese moisture level. Previous work by our group has demonstrated that the addition of Streptococcus thermophilus MR1C, a strain that produces a large capsular exopolysaccharide (EPS+), to cheese results in a significant increase in the cheese moisture level. The objectives of this study were to determi...

The genome sequence of Lactobacillus plantarum isolated from ovine cheese is presented here. This bacterium is proposed as a starter strain, named 19L3, for Slovenská bryndza cheese, a traditional Slovak cheese fulfilling European Food Safety Authority (EFSA) requirements.

449 Abstract: Low-fat Edam cheese was manufactured using conventional cheese-making procedures using low-fat milk (1.5% fat). The cheese samples were aged for six months at 5 to 6°C. The cheese was analyzed for biochemical characteristics and peptide content. The peptide contents were determined with reverse phase chromatography. The association property of proteins and peptides in the soluble ...

An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes' milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes' cheese samples, exclude 32 cheeses made from cow's milk and to classify half of the ewes' cheese samples as possibly authentic. Two other sensors, coated with polyvinylp...

This study was conducted to determine the survival of Escherichia coli O157:H7 during the ripening period of herby cheese made traditionally from raw cow milk. The cheese milk was inoculated with E. coli O157:H7 at the level of 3 log and 5 log cfu/mL, and then both manufactured herby cheeses were divided into two groups equally. The herby cheeses were stored by using two different methods for r...

OBJECTIVE To investigate the salt (sodium chloride) content in cheese sold in UK supermarkets. STUDY DESIGN We carried out a cross-sectional survey in 2012, including 612 cheeses available in UK supermarkets. METHODS The salt content (g/100 g) was collected from product packaging and nutrient information panels of cheeses available in the top seven retailers. RESULTS Salt content in chees...

Late blowing in Swiss cheese, a result of unwanted gas production during ripening, isunacceptable to consumers, and causes economic loss to manufacturers. Cheese processorshave raised concerns that feeding dried distillers’ grains with soluble (DDGS) to cows leadsto this defect, in part, because of Clostridial spores. In this study, the effect of feeding DDGSto lactating dairy c...

Cheese production such as mozzarella is affected by several factors including the processing technology (e.g., cuts, fermentation, curd stretching), well quantity and quality of raw materials other ingredients. The aim this study was to investigate relationship between cheese yield buffalo milk composition, factors, losses whey constituents using polynomial regression adjusted R2. All coefficie...