This study assessed the quantitative microbial risk of non-enterohemorrhagic Escherichia coli (EHEC). For hazard identification, hazards of non-EHEC E. coli in natural and processed cheeses were identified by research papers. Regarding exposure assessment, non-EHEC E. coli cell counts in cheese were enumerated, and the developed predictive models were used to describe the fates of non-EHEC E. c...

A voluntary gradual reduction in the salt content of processed foods was proposed Slovenia in 2010. Our objective was to determine the sodium content of prepacked foods in 2015 and to compare these results with data from 2011. Labelled sodium content and 12-month sales data were collected for prepacked foods (N = 5759) from major food stores in Slovenia. The average and sales-weighted sodium co...

Time–delay artificial neural network (ANN) single layer and multilayer artificial models were developed for predicting the shelf life of processed cheese stored at 7-8o C. Soluble nitrogen, pH; standard plate count, yeast & mould count, and spore count were input variables, and sensory score was output variable. The results showed excellent agreement between training and validation data with hi...

— For predicting the shelf life of processed cheese stored at 7-8º C, Elman single and multilayer models were developed and compared. The input variables used for developing were applied in order to compare the prediction ability of the developed models. The Elman models got simulated very well and showed excellent agreement between the experimental data and the predicted values, suggesting tha...

The aim of this paper was to optimize the level of fortification of omega-3 fatty acid into processed cheese spread. The fortification level of 5 to 15% with 5% interval with flaxseed oil, algal oil and fish oil emulsions were incorporated into processed cheese spreads.15% of fortification level was selected for flaxseed oil and algal oil and 10% was selected for fish oil emulsion based on sens...

In this study feedforward and competitive artificial neural network models were developed for predicting shelf life of processed cheese stored at 30 C. Processed cheese is a food product generally made from Cheddar cheese. Processed cheese has several advantages over unprocessed cheese, such as extended shelf-life, resistance to separation when cooked, and uniformity of product. Input parameter...