Towards the discrimination of milk (origin) applied in cheddar cheese manufacturing through the application of an artificial neural network approach on Lactococcus lactis profiles
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Authors
Venter, P.
Venter, T.
Luwes, N.
De Smidt, O.
Lues, J.F.R.
Journal Title
Journal ISSN
Volume Title
Publisher
Journal for New Generation Sciences, Vol 11, Issue 1: Central University of Technology, Free State, Bloemfontein
Abstract
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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Published Article