Easy classification of traditional Minas cheeses using artificial neural networks and discriminant analysis

Santos, Leandro Soares; Cardozo, Roberta M D; Nunes, Natália Moreiria; Inácio, Andréia B; Pires, Ana Clarissa dos Santos; Pinto, Maximiliano Soares

doi:10.1111/1471-0307.12370

Cited by 48 publications

(11 citation statements)

References 22 publications

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“…Thus, the LDA is a good alternative to discriminate cheeses according to the mesoregions of origin, since it has a good capacity to identify and differentiate previously unknown samples (Santos et al . 2017), making it possible to consider the use of spectroscopic analysis, especially the NIR, which presented a better classification rate, replacing the other analysis, since the chemical characteristics of Coalho cheese reflected in the spectral data.…”

Section: Resultsmentioning

confidence: 99%

“…The predictive accuracy of the model was calculated using the validation error estimates, seeking to produce satisfactory and reliable generalisation performance. To verify the efficiency of the LDA, the percentage of classification correctness was used, which corresponded to the data correctly and was classified in their respective groups (Santos et al 2017).…”

Section: Discussionmentioning

confidence: 99%

“…To verify the efficiency of the LDA, the percentage of classification correctness was used, which corresponded to the data correctly and was classified in their respective groups (Santos et al . 2017).…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Silva

Jesus

Onelli

et al. 2021

Int J of Dairy Tech

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Discriminating traditional Coalho cheese by origin is important to ensure authenticity. The middle and near infrared spectroscopy and analytical measures associated with different chemometric approaches were used to characterise and discriminate Coalho cheese from different mesoregions of the State of Bahia, Brazil. Principal Component Analysis and Linear Discriminant Analysis were able to show the difference between cheeses. where better discrimination was observed using near infrared spectroscopy, which formed distinct groups by region and correct classification up to 90.00%. The infrared spectroscopy, especially the near infrared, showed to be very useful in the quick discrimination of cheeses according to their origin.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Silva

Jesus

Onelli

et al. 2021

Int J of Dairy Tech

Self Cite

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“…They are produced by farmers with the whole raw bovine milk on a small scale, rennet, salt and by manually pressing it, which results in cheeses with different sensory, physicochemical, and microbiological characteristics. Santos et al [ 44 ] provided a compilation of data available in the literature on the characterization of the cheeses from the different areas of the Minas Gerais region, gathering data on pH, fat content, fat in the dry extract, acidity (g/100 g lactic acid), moisture, sodium chloride content, protein, ripening extension index (REI), ripening depth index (RDI) of Serro, Canastra, and Araxá cheeses. Using artificial neural network (ANN) and linear discriminant analysis (LDA), the authors contrasted the cheeses from different origins according to RDI, REI, and pH.…”

Section: Characteristics Of Brazilian Artisanal Cheeses General Manufacturing Process and Regions Of Productionmentioning

confidence: 99%

Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects

Penna

Gigante

Todorov

2021

Foods

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This review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants considering the combination of climate, races of the animals, quality and specificity of milk, technological cheese-making processes and environmental microbiology, among other factors. It resulted in cheese products with specific physicochemical, microbiological, and sensory quality, which represent the heritage and identities of the different Brazilian regions. The production of artisanal cheese increased in many Brazilian regions, mainly in the southeast, especially due to the traditional production and innovative development of new varieties of cheese. The microbiological quality and safety of raw-milk artisanal cheese continues to be a concern and many studies have been focusing on this matter. Special attention needs to be given to the cheeses produced by raw milk, since numerous reports raised concerns related to their microbiological safety. This fact requires attention and the implementation of strict hygiene practices on the production and commercialization, besides appropriate governmental regulations and control. However, more studies on the relationship between technological processes and microbiological properties, which results in a superior culinary quality and safety of artisanal Brazilian cheeses, are needed.

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“…In the state of Minas Gerais, Brazil, higher intraregional diversity exists. They are named according to the region in which they are produced, such as Canstra, Araxá, Campo das Vertentes, Cerrado, Serro, and Triângulo Mineiro (Kamimuraa, Filippis, Sant'Ana, & Ercolinib, ; Perin et al, ; Pinto et al, ; Santos et al, ).…”

Section: Introductionmentioning

confidence: 99%

Sorting task as a tool to elucidate the sensory patterns of artisanal cheeses

Rodrigues

Mangia

Silva

et al. 2020

Journal of Sensory Studies

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This study aimed to describe the sensory profile of artisanal Minas cheeses using the Sorting task to generate the sensory patterns that can be applied in the processes of certification and registration of Geographical Indication of Origin of these products.Sorting task was useful to characterize and define the sensory patterns of artisanal cheeses from Canastra and Araxá regions. There was a good relationship between the consumer grouping/description and the production region. In general, Canastra cheeses were characterized as buttery cheeses, with a yellowish crust and a sweet taste, while Araxá cheeses were related to firm, crumbly, white-cream, salty, and sour sensory attributes. These sensory descriptors can be useful for the geographical indication process and can help on the certification of these products.

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Easy classification of traditional Minas cheeses using artificial neural networks and discriminant analysis

Cited by 48 publications

References 22 publications

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Discriminating Coalho cheese by origin through near and middle infrared spectroscopy and analytical measures. Discrimination of Coalho cheese origin

Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects

Sorting task as a tool to elucidate the sensory patterns of artisanal cheeses

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