The Journal "Agriculture and Forestry"
Časopis "Poljoprivreda i šumarstvo"
- Since 1955 -
Year 2025, Volume 71 Issue 1
| Year : | 2025 |
| Volume : | 71 |
| Issue : | 1 |
| Authors : | Borche MAKARIJOSKI, Gordana DIMITROVSKA, Elena JOSHEVSKA |
| Title : | IMPLEMENTING NEW PREDICTIVE FUNCTIONAL MODEL FOR MILK FAT VALUE IN MACEDONIAN WHITE BRINED CHEESE PRODUCTION |
| Abstract : | In the production of Macedonian white-brined cheese, milk fat content is a crucial determinant of the final product's quality, texture, and taste. Accurate prediction and management of milk fat levels during cheese production are essential for maintaining consistency, optimizing yield, and ensuring consumer satisfaction. This study presents the implementation of a new predictive functional model specifically designed to estimate milk fat value in the production of Macedonian white-brined cheese. The model integrates various factors, such as the initial composition of raw milk, processing conditions, and key technological parameters that influence fat retention and distribution throughout the cheese making process. By using a combination of statistical analysis and machine learning techniques, the model enables a more precise and real-time prediction of milk fat content, addressing challenges related to seasonal variations in milk composition and other unpredictable factors in dairy production. Data from local dairies were used to validate the model's performance, and results demonstrate its accuracy in predicting milk fat values with a high degree of reliability. The study’s most significant findings demonstrate the variation and trends in milk fat content across four cheese variants (A, B, C, and D) during the ripening process. The results show that Variant D consistently maintained the highest milk fat values throughout the ripening period, with significant differences (p<0.05) compared to the other variants. By the 60th day of ripening, Variant D had a milk fat content of 25.41±0.02%, which was 2.3% higher than Variant C, the variant with the lowest fat content. The predictive functional model achieved high R² values for all variants, ranging from 0.9673 to 0.9997, indicating its robustness in estimating milk fat dynamics. Variant A achieved an R² of 0.9997, demonstrating near-perfect alignment between the model’s predictions and experimental data. The implementation of this model has the potential to streamline production processes by reducing the need for frequent laboratory analyses and allowing producers to make real-time adjustments during manufacturing. Furthermore, it contributes to enhanced product standardization, better resource management, and overall improvement in cheese quality. This predictive model offers a novel tool for dairy producers in N. Macedonia and beyond, aiming to improve the efficiency and quality control in white-brined cheese production. |
| For citation : | Makarijoski, B., Dimitrovska, G., Joshevska, E. (2025). Implementing new predictive functional model for milk fat value in Macedonian white brined cheese production. Agriculture and Forestry, 71 (1). 37-47. https://doi:10.17707/AgricultForest.71.1.03 |
| Keywords : | white brined cheese, milk fat, quality control, functional model |
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