Manufacture of Milk and Whey Products: Impact of Processing on Sensory Characteristics of Milk and Dairy Products

Harwood, W.S.; Drake, M.A.

doi:10.1016/b978-0-12-818766-1.00110-0

Cited by 3 publications

(1 citation statement)

References 99 publications

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“…Most processed products consist of raw materials and ingredients that are produced separately; some of them are pre-disintegrated (by crushing into smaller particles) and used as ingredients for making finished products. At the same time, dairy products can be easily transformed into a condition that is not suitable for eating [4] and can cause potential health hazards for consumers, costly product recalls, and negatively impact brand reputation [5]. Therefore, strict control of the hygienic correctness of the process equipment and work surfaces, the shelf life of products at different storage temperatures, as well as trends in monitoring specific quality parameters are conducted during the production process.…”

Section: Introductionmentioning

confidence: 99%

Industrial Application of the ANFIS Algorithm—Customer Satisfaction Assessment in the Dairy Industry

Ljepava,

Jovanović,

Aleksić

2023

Mathematics

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As a part of the food industry, the dairy industry is one of the most important sectors of the process industry, keeping in mind the number of employees in that sector, the share in the total industrial production, and the overall value added. Many strategies have been developed over time to satisfy customer needs and assess customer satisfaction. This paper proposes an innovative model based on adaptive neuro-fuzzy inference system (ANFIS) and elements of the ACSI (American customer satisfaction index) for assessing and monitoring the level of customer satisfaction in a dairy manufacturing company where there are no large seasonal variations. In terms of an innovative approach, the base of fuzzy logic rules is determined by applying the fuzzy Delphi technique for the application of the ANFIS algorithm and assessment of customer satisfaction. The verification of the model is delivered by testing a real sample from a company of the dairy industry. As decisions on the strategic company level may be impacted by customer satisfaction, the company management should choose the most precise methodology for customer satisfaction assessment. The results are compared with other methods in terms of mean absolute deviation (MAD), mean squared error (MSE), and mean absolute percentage error (MAPE). Results show that ANFIS outperformed other methods used for assessing the level of customer satisfaction, such as case-based reasoning and multiple linear regression.

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Section: Introductionmentioning

confidence: 99%

Industrial Application of the ANFIS Algorithm—Customer Satisfaction Assessment in the Dairy Industry

Ljepava,

Jovanović,

Aleksić

2023

Mathematics

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Physicochemical, textural and organoleptic characteristics of costeño cheese: An autochthonous product of the Colombian Caribbean coast

Mendoza-Corvis,

Pérez Sierra,

Durango Villadiego

et al. 2025

International Dairy Journal

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Improved methods of sanitary treatment of milk delivery lines

Tsimoshanka,

Baranovsky,

Kazheko

et al. 2024

Dokl. Akad. nauk

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The article contains the results of research work aimed at improving the technological process of treatment of internal surfaces of milk hoses for pumping milk from a milking parlor to a cooling tank and from a cooling tank to a milk truck. The research has shown that milk hoses for pumping milk to the cooling tank made of different-type materials are contaminated by microorganisms to varying degrees. It has been established that as their service life increases, the content of microbial cells on the surface in contact with milk increases. At the same time, the level of contamination of the delivery hose subjected to mechanical cleaning by a transformable system during the whole research period was 1.8 times lower than that of the hose treated by the traditional method. The improved technological process of treatment of delivery lines in contact with milk ensures a high sanitary and hygienic level of the milk delivery system.

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Manufacture of Milk and Whey Products: Impact of Processing on Sensory Characteristics of Milk and Dairy Products

Cited by 3 publications

References 99 publications

Industrial Application of the ANFIS Algorithm—Customer Satisfaction Assessment in the Dairy Industry

Industrial Application of the ANFIS Algorithm—Customer Satisfaction Assessment in the Dairy Industry

Physicochemical, textural and organoleptic characteristics of costeño cheese: An autochthonous product of the Colombian Caribbean coast

Improved methods of sanitary treatment of milk delivery lines

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