Artificial neural networks in the prediction of fraud in integral milk powder by adding whey powder

ABSTRACT: This research was performed to ascertain the most suitable Artificial Neural Network (ANN) model to quantify the degree of fraud in powdered milk through the addition of powdered whey via regular standard physicochemical analyses. In this study, an evaluation was done on 103 samples with different quantities of added whey powder to whole milk powder. Using Fourier Transform Infrared Spectroscopy the fat, cryoscopy, total solids, defatted dry extract, lactose, protein and casein were analyzed. The hyperbolic tangent transformation function was used with 45 topologies, and the Holdback and K-fold validation methods were tested. In the Holdback method, 75% of the database was employed for training, while 25% was used for validation. In the K-fold method, the database was categorized into five equal sized subsets, which alternated between training and validation. Of the two methods, the K-fold method was proven to have superior efficiency. Next, analysis was done on three models of multilayer perceptron networks with feedforward architecture. In Model 1, the input layer contained all the physicochemical analyses conducted, in model 2 the casein analysis was excluded, and in model 3 the routine analyses performed for dairy products was done (fat, defatted dry extract, cryoscopy and total solids). From Model 3 an ANN was derived which could satisfactorily predict fraud calculated from using the routine and standard analyses for dairy products, containing 64 nodes in the hidden layer, with R2 of 0.9935 and RMSE of 0.5779 for training, and R2 of 0.9964 and RMSE of 0.4358 for validation.

CRECIMIENTO Y CARACTERÍSTICAS FERMENTATIVAS DE Kluyveromyces marxianus EN MATRICES DERIVADAS DE LACTOSUERO

Milk whey has a high content of organic matter; therefore, uncontrolled discharge can cause environmental problems. An alternative for whey utilization is the production of fermented alcoholic beverages by means of the yeast Kluyveromyces marxianus, able to use lactose as a carbon source. Four different liquid growth media were prepared: whey powder (SP) and demineralized whey powder (SPD) (65 g/L) dissolved in sterilized distilled water; SPCal, similar to SP in composition, but sterilized and centrifuged to remove proteins, and milk permeate (PER). All media were fermented by 24 hours at 30°C. Samples were taken every 8 hours, for pH, biomass, ethanol and lactose determination. K. marxianus (LFIQK1 strain) growth was similar in SP, SPD and SP Cal (biomass between 2 – 3 g/L) and lower in PER. Moderate pH decline was observed, final values being between 4,7 and 5,4. Significant lactose consumption was observed in every growth media, with final values around 12 g/L and good ethanol production, especially for SP, SPD, and PER mediums (17,0±0,7; 17,6±0,5; 16,3±0,2 g/L respectively). These results are encouraging for the production of alcoholic beverages from the studied media using K. marxianus as the fermentation agent.

Comparative experience of the introduction of the amino acid methionine and whey powder to broilers

The paper presents the results of the experience of introducing methionine and its effect on the safety and average weight indicators and the distribution of carcasses by category. During the study, the following conclusions were made: the safety index with the addition of methionine increased by 0.3%; the average weight of chickens after 30 days increased by 10.03%, and after 60 days by 1.99%; with the introduction of methionine after 30 days of the experiment, the average weight of rooster chickens was higher by 6.25%, after 60 days by 0.77%, after 75 days by 2.7%; the introduction of methionine into the diet increases the number of carcasses of category I by 1.7%; the average weight by category with the introduction of methionine led to an increase in the weight of category I by 7.86%; the additive reduced the amount of internal fat of the slaughter yield by 0.2%, increased the output of muscle by 0.6% and subcutaneous fat by 0.1%; methionine reduces the level of fat by 0.2-0.3%, increases the level of protein by 0.7-0.8%.

Determination of the use of whey and propolis on some growth characteristics, on blood values and diarhea of the goat kids

This study was conducted to obtain an alternative more economical and healthier milk substitute feed by adding whey powder and propolis to cow's milk in goat kid rearing. 40 Saanen goat kids born in the same period and were divided into 4 groups 7 days after thei birth. The kids were divided into 4 groups 10 by 10 into control group (CG) who were kept together with their mothers and into experimental groups 1-2-3 (EG1,EG2, EG3) who were kept in seperate sections. Kids in all three experimental groups were fed only with the formula (cow milk+whey powder+water). In the EG2 and EG3, the kids were given 0. 4 cc and 0. 2 cc propolis respectively in addiditon of the formula once a day. Some growth and development parameters and rectal temperatures of the kids were measured once a week and morning and evening diarrhea scorings were taken in all groups. Some biochemical and hematological analyzes were performed. According to all the results obtained, the differences in the body temperatures and in the glucose and urea values among the groups were found to be significant and the other characteristics were statistically significant (P<0.05). The insignificant difference between the average growth and development parameters of the kids in the CGs in the CG was an important finding in growing kids more economically and reserving the goat milk for more profitable procedures. According to the diarrhea scores, it was observed that propolis was effective on diarrhea and it was concluded that it could be used in growing kids as a preventive measure. Feeding kids with the formula was found more economical than feeding them with mother-milk. As a result of this study, it could be suggested that the use of milk replacers containing whey and propolis will positively affect the growth, the development and the health of the goat’s kids.

Research of elastoplastic deformation of dough from flour of the first and second grades

The article presents the results of a study of changes in the structural and mechanical characteristics of yeast-free dough from the properties of the flour used. The dough was prepared from wheat flour of the first and second grades in different ways using ionized water: without fermentation activation, with the addition of whey powder, with natural sourdough, also with natural sourdough with the addition of whey powder. The processing of the test results made it possible to establish that the elastoplastic deformation of the dough depends on the composition (formulation) of the dough. The main peak of deformation of the dough made from flour of the first grade was observed up to 21.50 sec, and the second grade - up to 10.20 sec, and the force of elastoplastic deformation was equal to 50 N.

EFFECT OF USING WHEY POWDER ON THE PROPERTIES OF PULP AND PAPER OBTAINED FROM STORED BAGASSE

The aim of this study was to investigate the effect of using whey powder (different concentrations and treatment repetitions) as a probiotic agent on the quantitative and qualitative properties of stored bagasse intended for use in the pulp and paper industry. For this purpose, whey powder was added in three concentrations and the treatment was applied once or twice. After that, soda pulp was prepared under conventional conditions. Then, handsheets (80 g/m2) were made and tested in terms of paper properties, and the results were compared. The findings revealed that increasing the concentration of whey powder and the number of treatments significantly improved the pulp and paper characteristics, thus, using the treatment with 2% whey powder twice and 0.4% whey powder once led to the best results for bagasse protection in terms of quality of the raw material, pulp and handsheets.

Price changes of dairy products in the European Union

This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted to measure the relationships between the prices. We used the augmented Dickey-Fuller (ADF) test and generalised autoregressive conditional heteroscedasticity (GARCH) model to measure the stationarity and changes in dairy product prices in the EU. At the EU level, we checked the changes in prices of butter, skim milk powder, whole milk powder, Cheddar, Edam, Gouda, Emmental and whey powder. Our analysis confirmed that the butter, skim milk powder, whole milk powder, Cheddar, Edam and Gouda processes depend on previous values. The biggest price changes were observed in whey powder (34.12%), butter (24.46%) and skim milk powder (21.78%).