AIMC Topic: Dairy Products
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A comprehensive review of machine learning and its application to dairy products.
Critical reviews in food science and nutrition
Feb 13, 2024
Machine learning (ML) technology is a powerful tool in food science and engineering offering numerous advantages, from recognizing patterns and predicting outcomes to customizing and adjusting to individual needs. Its further development can enable r...
Multimodal deep learning as a next challenge in nutrition research: tailoring fermented dairy products based on -mediated lipid metabolism.
Critical reviews in food science and nutrition
Aug 24, 2023
Deep learning is evolving in nutritional epidemiology to address challenges including precise nutrition and data-driven disease modeling. Fermented dairy products consumption as the implementation of specific dietary priority contributes to a lower r...
An integrated approach based on artificial intelligence and novel meta-heuristic algorithms to predict demand for dairy products: a case study.
Network (Bristol, England)
Jan 4, 2021
This research specifically addresses the prediction of dairy product demand (DPD). Since dairy products have a short consumption period, it is important to have accurate information about their future demand. The main contribution of this research is...
Invited review: Hygienic quality, composition, and technological performance of raw milk obtained by robotic milking of cows.
Journal of dairy science
Jun 27, 2019
Automatic milking systems (AMS), first introduced on dairy farms in the 1990s, rapidly spread across many countries. This technology is based on the voluntary milking of dairy cattle in a completely automated process, which relies on computer managem...
Antibacterial activity of selenium-enriched lactic acid bacteria against common food-borne pathogens in vitro.
Journal of dairy science
Dec 21, 2017
Selenium (Se) is an essential trace element for human health and animal nutrition. The aim of this study was to evaluate the inhibitory activities of Se-enriched lactic acid bacteria (LAB), Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus ...
Approaches for Measuring and Predicting Fouling During Thermal Processing of Dairy Solutions.
Comprehensive reviews in food science and food safety
Jul 1, 2025
Fouling during the thermal processing of dairy products remains a significant challenge, reducing operational efficiency, increasing energy consumption, and complicating cleaning cycles. This review critically assesses current methods for measuring a...
Dairy Safety Prediction Based on Machine Learning Combined with Chemicals.
Medicinal chemistry (Shariqah (United Arab Emirates))
Jan 1, 2020
BACKGROUND: Dairy safety has caused widespread concern in society. Unsafe dairy products have threatened people's health and lives. In order to improve the safety of dairy products and effectively prevent the occurrence of dairy insecurity, countries...
[Sugar content in common prepackaged sugary foods sampling from supermarkets].
Wei sheng yan jiu = Journal of hygiene research
May 1, 2017
OBJECTIVE: To analyze the content of sugar in the sugary foods in China, in order to provide data for further assessment of the level of consumption of sugar among residents.
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