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Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese

cris.virtual.author-orcid0000-0001-5749-7300
cris.virtual.author-orcid0000-0003-1174-1915
cris.virtual.author-orcid0000-0002-6720-891X
cris.virtualsource.author-orcidea93034e-d253-4afa-836a-942fe490327b
cris.virtualsource.author-orcid86cf2372-a835-4dbf-b1cb-6200ecf27dd5
cris.virtualsource.author-orcid7c4fb780-333e-446e-957f-1ab650ac136d
dc.abstract.enThe 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).
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Mleczarstwa i Inżynierii Procesowej
dc.contributor.authorBiegalski, Jakub
dc.contributor.authorCais-Sokolińska, Dorota
dc.contributor.authorWawrzyniak, Jolanta
dc.date.access2026-02-16
dc.date.accessioned2026-02-25T13:41:17Z
dc.date.available2026-02-25T13:41:17Z
dc.date.copyright2022-01-22
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,2
dc.description.number3
dc.description.points100
dc.description.versionfinal_published
dc.description.volume11
dc.identifier.doi10.3390/foods11030296
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7467
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/11/3/296
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 296
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enwater–fat serum
dc.subject.enartificial neural network model
dc.subject.encheese
dc.subject.enportioning
dc.subject.enpackaging
dc.titleEffect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese
dc.title.volumeSpecial Issue Emerging Approaches and Technologies Linking Food Structure to Food Quality
dc.typeJournalArticle
dspace.entity.typePublication