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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dc.contributor.authorVenter, P.
dc.contributor.authorVenter, T.
dc.contributor.authorLuwes, N.
dc.contributor.authorDe Smidt, O.
dc.contributor.authorLues, J.F.R.
dc.contributor.otherCentral University of Technology, Free State, Bloemfontein
dc.date.accessioned2015-10-05T09:53:28Z
dc.date.available2015-10-05T09:53:28Z
dc.date.issued2013
dc.date.issued2013
dc.descriptionPublished Articleen_US
dc.description.abstractAn 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.en_US
dc.format.extent189 859 bytes, 1 file
dc.format.mimetypeApplication/PDF
dc.identifier.issn16844998
dc.identifier.urihttp://hdl.handle.net/11462/632
dc.language.isoen_USen_US
dc.publisherJournal for New Generation Sciences, Vol 11, Issue 1: Central University of Technology, Free State, Bloemfontein
dc.relation.ispartofseriesJournal for New Generation Sciences;Vol 11, Issue 1
dc.rights.holderCentral University of Technology, Free State, Bloemfontein
dc.subjectLactococcusen_US
dc.subjectNeural networken_US
dc.subjectCheddar cheeseen_US
dc.subjectAyrshire milken_US
dc.subject16S rDNAen_US
dc.titleTowards the discrimination of milk (origin) applied in cheddar cheese manufacturing through the application of an artificial neural network approach on Lactococcus lactis profilesen_US
dc.typeArticleen_US

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