Abstract
The aim of the present study was to analyze the impact of cheese fragmentation and packaging on the dynamics of water–fat serum released from pasta filata cheese made from cow’s milk and its mixture with sheep’s milk. The addition of sheep’s milk reduced the amount of leachate from the vacuum-packed cheeses and did not cause as much loss of gloss as in the case of cow’s milk cheeses. This was also reflected in the microscopic images of the cheese samples. Consumers showed less acceptance of cow’s milk pasta filata cheeses than cheeses made with a mixture of cow’s and sheep’s milk (they had the same fat content, acidity, hardness, and oiling-off, but better stretching). The data describing water–fat serum release from pasta filata cheese within 24 h of unpacking was modeled with the use of the feed-forward artificial neural networks, whose architecture is based on Multi-Layer Perceptron with a single hidden layer. The model inputs comprised four independent variables, including one quantitative (i.e., time) and the other qualitative ones, which had the following states: type of raw material (cow’s milk, cow-sheep’s milk), way of sample portioning (whole, quarters, slices), packing method (vacuum packed and packed in brine).
Highlights
The data describing water–fat serum release from pasta filata cheese within 24 h of unpacking was modeled with the use of the feed-forward artificial neural networks, whose architecture is based on
The addition of sheep’s milk had no effect on the acidity and pH of the cheeses (p > 0.05). pH values were 5.15 and 5.14, respectively. These results were comparable to those reported by Alinovi et al [16], whose cow’s milk Mozzarella cheese had pH value of 5.92 (p < 0.05)
Significant differences were observed in the case of the stretching parameter that was greater for CS (p < 0.05)
Summary
The data describing water–fat serum release from pasta filata cheese within 24 h of unpacking was modeled with the use of the feed-forward artificial neural networks, whose architecture is based on. The adaptation of the production technology of many pasta filata cheeses allows their more widespread production from cow’s milk and, more accessible raw material. This is the case for Mozzarella cheese or Caciocavallo cheese. When content of fat in dry matter (m/m) is ≥30% but
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