Which model? Comparing fermentation kinetic expressions for cream cheese production

Abstract

Knowing the time‐dependent concentrations of biomass, lactose, and lactic acid is crucial for the optimal production of cream cheese. This paper reviews the commonly used kinetic models for cream cheese fermentation and assesses their performance using cross‐validation, Akaike information criterion, and the coefficient of determination using laboratory data. The product inhibition model called the Boulton Model gives the best prediction. This model is a valuable instrument for cream cheese research.

Kinetic modelling: Regression and validation stages, a compulsory tandem for kinetic model assessment

“…Three different approaches were used for the kinetic modelling: Use of all experiments for the regression and no validation stage. Use of the holdout approach [ 40,41 ] : 80% of experiments for regression and 20% for validation; 90% of experiments for regression and 10% for validation. Use of CV [ 12,40–46 ] : 5‐fold and 10‐fold methods. …”

“…The AIC is another model selection tool that considers the trade‐off between the number of estimated parameters and SSR Reg values. [ 14,43,47–50 ] where is the sum of squared residuals from regression for BF, BL, LA, BMF, and HMF. Table 6 shows the AIC values for different models, , and the number of estimated parameters.…”

“…• Use of the holdout approach [40,41] : 80% of experiments for regression and 20% for validation; 90% of experiments for regression and 10% for validation. • Use of CV [12,[40][41][42][43][44][45][46] : 5-fold and 10-fold methods.…”