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

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.

[1]  Marco Arlorio,et al.  Identification of production area of Ossolano Italian cheese with chemometric complex approach , 2006 .

[2]  M. Ortega-Heras,et al.  Comparative study of artificial neural network and multivariate methods to classify Spanish DO rose wines. , 2004, Talanta.

[3]  L. DIASa,et al.  An electronic tongue taste evaluation : Identification of goat milk adulteration with bovine milk , 2009 .

[4]  J. Lues,et al.  Mathematical Expressions for Organic Acids in Early Ripening of a Cheddar Cheese , 2002 .

[5]  Patrick van der Smagt,et al.  Introduction to neural networks , 1995, The Lancet.

[6]  Josse De Baerdemaeker,et al.  A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products , 2007 .

[7]  A. C. Veloso,et al.  An electronic tongue taste evaluation: identification of goat milk adulteration with bovine milk , 2009 .

[8]  Antonio Sacco,et al.  Discrimination between Southern Italy and foreign milk samples using spectroscopic and analytical data , 2009 .

[9]  Angelo Cichelli,et al.  Classification of Montepulciano d'Abruzzo Wines by Linear Discriminant Analysis and Artificial Neural Networks , 2000 .

[10]  Heekuck Oh,et al.  Neural Networks for Pattern Recognition , 1993, Adv. Comput..

[11]  L Marilley,et al.  Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains. , 2004, International journal of food microbiology.

[12]  F. J. Pérez-Elortondo,et al.  Lipolysis, proteolysis and sensory properties of ewe's raw milk cheese (Idiazabal) made with lipase addition , 2009 .

[13]  J. Rodríguez-Nogales.  Approach to the quantification of milk mixtures by partial least-squares, principal component and multiple linear regression techniques , 2006 .

[14]  H. Schlichtherle-Cerny,et al.  Geographic origin of European Emmental. Use of discriminant analysis and artificial neural network for classification purposes , 2005 .

[15]  P. Vandamme,et al.  An Ecological Study of Lactococci Isolated from Raw Milk in the Camembert Cheese Registered Designation of Origin Area , 1998, Applied and Environmental Microbiology.

[16]  D. Cabrol-Bass,et al.  Honey characterization and adulteration detection by pattern recognition applied on HPAEC-PAD profiles. 1. Honey floral species characterization. , 2003, Journal of agricultural and food chemistry.

[17]  Alessandro Buccolieri,et al.  Characterisation of the geographical origin of buffalo milk and mozzarella cheese by means of analytical and spectroscopic determinations , 2005 .

[18]  I. Kandarakis,et al.  Influence of types of milk and culture on the manufacturing practices, composition and sensory characteristics of Teleme cheese during ripening , 2006 .

[19]  Yves Chauvin,et al.  Backpropagation: theory, architectures, and applications , 1995 .

[20]  M. Wilkinson,et al.  The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese , 2006 .

[21]  Chemometric studies of fresh and semi-hard goats' cheeses produced in Tenerife (Canary Islands) , 2004 .

[22]  H. Schlichtherle-Cerny,et al.  Geographic origin of European Emmental cheese: Characterisation and descriptive statistics , 2005 .

[23]  M. Drake,et al.  Flavor of Cheddar Cheese: A Chemical and Sensory Perspective. , 2003, Comprehensive reviews in food science and food safety.

[24]  S. Ruth,et al.  An overview of analytical methods for determining the geographical origin of food products , 2008 .

[25]  A. Atasoy,et al.  Lipolysis in Urfa cheese produced from raw and pasteurized goats’ and cows’ milk with mesophilic or thermophilic cultures during ripening , 2009 .

[26]  M. Brescia,et al.  Geographical origin and breed discrimination of Apulian lamb meat samples by means of analytical and spectroscopic determinations. , 2005, Meat science.