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Cheese late blowing

Prediction of cheese late blowing

Model Overview

The model below is designed to predict the percentage of Gouda cheese with late blowing defect (LBD). The user of the model can select the ripening temperature for cheese by the slide bar and type in the box the mean concentration of spores of anaerobic butyric acid sporeforming bacteria (BAB; i.e., Clostridium tyrobutyricum) in raw milk. Use the checkbox to select applicable intervention strategies and then click submit to run the model.

The results of the model are displayed in two separate line plots on the right-hand side; (i) the top plot represents the specific scenarios chosen and (ii) the bottom plot represents the baseline scenario with no intervention strategies applied, ripening temperature of 13 °C, and default BAB mean concentration of 1.85 log10 MPN/L. Visual comparison can be made between the two plots to quantify the difference between the two scenarios.

While this model can aid decision-making in terms of intervention strategies to implement and selection of raw milk quality, the generalizability of the model might be limited to some cheese manufacturers for the following reasons:

  • The variability of BAB spore concentration distribution came from eight New York State dairy farms, and might not represent the variability in other geographical regions.
  • The modeled Gouda cheese is assumed to have a yield of 10%, shaped in 10lbs wheels, and salted at 8°C for 2 days prior to ripening.
  • The growth characteristics of BAB can vary between different species and strains, whose presence and frequency may vary between facilities and geographical regions. 

Disclaimers

The model for predicting LBD in cheese (the ‘’Model’’) is provided ‘’as is’’ at no cost to the users. The predicted values provided by the Model are only estimations and not actual values obtained in a real cheese production. Actual values will differ from the Model predictions due to variations such as cheese type, microbial load, pressure and other factors not covered by the Model. By using the Model the user is accepting economic and all other risks associated with it and remain responsible for compliance with all regulatory, food safety and other requirements related to their cheesemaking activities.

CORNELL UNIVERSITY EXPRESSLY DISCLAIMS ANY AND ALL WARRANTIES IN CONNECTION WITH THE MODEL, INCLUDING BUT NOT LIMITED TO WARRANTIES OF FITNESS FOR A PARTICULAR PURPOSE, WARRANTIES OF MERCHANTABILITY, AND WARRANTIES OF NON-INFRINGEMENT.

By using the Model you acknowledge and agree to the foregoing and waive any and all claims of any kind and description against Cornell University, its officers, employees and agents, in connection with your use of the Model and any decisions you may make as a result of using the Model.