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Article: Harness neural networks to predict the pH of finished cheese.
- Article from:
- Emerging Food R&D Report
- Article date:
- February 1, 2003
CopyrightCOPYRIGHT 2003 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Scientists at the University of Wisconsin wanted to come up with a way to predict the pH of finished cheese during the cook step of the cheesemaking process. Being able to estimate what the pH of the finished product would be would enable them--and us--to better control the pH and, in turn, the quality of the product.
This effort had three goals: to improve the performance of neural networks so that they could be used to estimate cheese pH; to identify the pattern of the pH change of whey during the cook step and relate this pattern to the finished cheese pH; and to develop a system that would automatically control the temperature during the cook step in order to ...