IMPLEMENTING NEW PREDICTIVE FUNCTIONAL MODEL FOR MILK FAT VALUE IN MACEDONIAN WHITE BRINED CHEESE PRODUCTION
Guardado en:
| Publicado en: | Poljoprivreda i Sumarstvo vol. 71, no. 1 (2025), p. 37 |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Publicado: |
University of Montenegro, Biotechnical Faculty
|
| Materias: | |
| Acceso en línea: | Citation/Abstract Full Text Full Text - PDF |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
MARC
| LEADER | 00000nab a2200000uu 4500 | ||
|---|---|---|---|
| 001 | 3218670839 | ||
| 003 | UK-CbPIL | ||
| 022 | |a 0554-5579 | ||
| 022 | |a 1800-9492 | ||
| 022 | |a 1800-8259 | ||
| 022 | |a 1800-8267 | ||
| 024 | 7 | |a 10.17707/AgricultForest.71.1.03 |2 doi | |
| 035 | |a 3218670839 | ||
| 045 | 2 | |b d20250101 |b d20250331 | |
| 084 | |a 175231 |2 nlm | ||
| 100 | 1 | |a Makarijoski, Borche |u "St. Kliment Ohridski" University – Bitola, Faculty of Biotechnical Sciences-Bitola, NORTH. MACEDONIA | |
| 245 | 1 | |a IMPLEMENTING NEW PREDICTIVE FUNCTIONAL MODEL FOR MILK FAT VALUE IN MACEDONIAN WHITE BRINED CHEESE PRODUCTION | |
| 260 | |b University of Montenegro, Biotechnical Faculty |c 2025 | ||
| 513 | |a General Information | ||
| 520 | 3 | |a By using a combination of statistical analysis and machine learning techniques, the model enables a more precise and real-time prediction of milk fat content, addressing challenges related to seasonal variations in milk composition and other unpredictable factors in dairy production. According to the Codex Alimentarius (Codex Stan 208-1999), white brined cheese belongs to the category of "Cheese in Brine." The main objectives are as follows: to analyze the dynamics of milk fat content during the ripening process of cheese produced under different production conditions and to develop and validate a predictive functional model that accurately estimates milk fat levels based on critical factors, including initial milk composition, processing parameters, and technological conditions. After 20 days of ripening, the milk fat content ranged between 22.88±0.05% for Variant C and 24.8±0.10% for Variant D. As ripening progressed, on the 30th day, a noticeable increase in fat content was recorded across all variants, with values ranging from 23.0±0.10% to 25.07±0.05%. | |
| 653 | |a Dairy industry | ||
| 653 | |a Quality control | ||
| 653 | |a Laboratories | ||
| 653 | |a Cheese | ||
| 653 | |a Seasonal variations | ||
| 653 | |a Statistical analysis | ||
| 653 | |a Machine learning | ||
| 653 | |a Influence | ||
| 653 | |a Oils & fats | ||
| 653 | |a Milk | ||
| 653 | |a Ripening | ||
| 653 | |a Animal fat | ||
| 653 | |a Butter | ||
| 653 | |a Dairy products | ||
| 653 | |a Standardization | ||
| 653 | |a Real time | ||
| 653 | |a Composition | ||
| 653 | |a Process parameters | ||
| 653 | |a Economic | ||
| 700 | 1 | |a Dimitrovska, Gordana |u "St. Kliment Ohridski" University – Bitola, Faculty of Biotechnical Sciences-Bitola, NORTH. MACEDONIA | |
| 700 | 1 | |a Joshevska, Elena |u "St. Kliment Ohridski" University – Bitola, Faculty of Biotechnical Sciences-Bitola, NORTH. MACEDONIA | |
| 773 | 0 | |t Poljoprivreda i Sumarstvo |g vol. 71, no. 1 (2025), p. 37 | |
| 786 | 0 | |d ProQuest |t Agriculture Science Database | |
| 856 | 4 | 1 | |3 Citation/Abstract |u https://www.proquest.com/docview/3218670839/abstract/embedded/L8HZQI7Z43R0LA5T?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text |u https://www.proquest.com/docview/3218670839/fulltext/embedded/L8HZQI7Z43R0LA5T?source=fedsrch |
| 856 | 4 | 0 | |3 Full Text - PDF |u https://www.proquest.com/docview/3218670839/fulltextPDF/embedded/L8HZQI7Z43R0LA5T?source=fedsrch |