Radial basis ( fewer neurons) artificial neural network (ANN) models were developed for predicting the shelf life of processed cheese stored at 7-8o C. Mean square error, root mean square error, coefficient of determination and nash sutcliffo coefficient were applied in order to compare the prediction ability of the developed models. Soluble nitrogen, pH; standard plate count, yeast & mould cou...

Wróblewska B., Kaliszewska A. (2012): Cow’s milk proteins immunoreactivity and allergenicity in processed food. Czech J. Food Sci., 30: 211–219. The immunoreactivity and allergenicity of proteins present in processed food (UHT milk, yoghurt, hard cheese, cottage cheese, biscuit, and sausage intended for children) were determined in this study. Proteins were characterised by SDS-PAGE electrophor...

Dissemination and characteristics of Klebsiella spp. at the processed cheese plant | Tereza Gelbíčová, Kristýna Kořená, Lucie Pospíšilová-Hlucháňová, Nicol Straková, Renáta Karpíšková Agricultural Journals

A study was conducted with a pilot-scale sterilization system based on 27-MHz radio frequency (RF) energy to investigate the effectiveness in shortening process time and in improving quality for foods sealed in 6pound military-ration polymeric trays. Chemical marker M-1 was used to evaluate heating uniformity in 20% whey protein gels as a model food, and macaroni and cheese was processed to ass...

The effects of sheep alpha s1-casein CC, CD and DD genotypes on milk composition and cheese yield were studied. Processed bulk milk was collected from three groups of 15 ewes, carrying alpha s1-casein CC, CD and DD genotypes. CC milk was higher in casein content than CD or DD milk (+3.5 and +8.6% respectively), and had a higher protein: fat ratio and a smaller casein micelle diameter. In additi...

Microfluidization of cheese milk at different temperatures and pressures altered the meltability and rheological properties of Mozzarella cheese. Pasteurized milks, standardized to 1.0 (low-fat (LF)) or 3.2 (full fat (FF)) g fat/100 g milk, heated to 10, 43, or 54 1C, and then microfluidized at pressures of 34, 103, or 172MPa, were used to manufacture Mozzarella cheese. Cheeses made from nonmic...

BACKGROUND Food spoilage is a process in which the quality parameters decrease and products are no longer edible. This is a cumulative effect of bacteria growth and their metabolite production, which is a factor limiting shelf life. Thus, the aim of the study was to evaluate whether microbiological growth models for total viable count (TVC) and Clostridium strain bacteria are reliable tools for...