Unlock the power of bovine milk-derived exosomes for degenerative diseases associated with aging

Meng, Yiming; Sun, Jing; Zhang, Guirong; Yu, Tao; Piao, Haozhe

doi:10.1016/j.jff.2023.105788

Cited by 1 publication

(1 citation statement)

References 117 publications

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“…The quality of cheese during production is influenced by a range of critical parameters [35]. These include factors related to milk composition and quality, the use of cultures and starter bacteria [36], coagulation conditions [37], cutting and stirring of curds [38], draining and pressing methods [39], salting techniques [40], maturation and aging conditions [41], microbial activity [42], pH levels [43], temperature control [44], moisture content, storage conditions, sanitation practices, and careful cheese handling [45]. Managing these parameters is essential for ensuring the consistent production of high-quality cheese.…”

Section: Introductionmentioning

confidence: 99%

Modeling and Optimization of Herb-Fortified Fresh Kombucha Cheese: An Artificial Neural Network Approach for Enhancing Quality Characteristics

Lončar,

Pezo,

Iličić

et al. 2024

Foods

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In this study, an Artificial Neural Network (ANN) model is used to solve the complex task of producing fresh cheese with the desired quality parameters. The study focuses on kombucha fresh cheese samples fortified with ground wild thyme, supercritical fluid extract of wild thyme, ground sage and supercritical fluid extract of sage and optimizes the parameters of chemical composition, antioxidant potential and microbiological profile. The ANN models demonstrate robust generalization capabilities and accurately predict the observed results based on the input parameters. The optimal neural network model (MLP 6-10-16) with 10 neurons provides high r2 values (0.993 for training, 0.992 for testing, and 0.992 for validation cycles). The ANN model identified the optimal sample, a supercritical fluid extract of sage, on the 20th day of storage, showcasing specific favorable process parameters. These parameters encompass dry matter, fat, ash, proteins, water activity, pH, antioxidant potential (TP, DPPH, ABTS, FRAP), and microbiological profile. These findings offer valuable insights into producing fresh cheese efficiently with the desired quality attributes. Moreover, they highlight the effectiveness of the ANN model in optimizing diverse parameters for enhanced product development in the dairy industry.

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