Investigation of inoculation effect on cream cheese fermentation through models

Cream cheese, a popular condiment, is widely used in people’s daily diet and dessert making. The cream cheese fermentation starts from inoculation. Understanding the relationship between inoculation time and subsequent fermentation will help plant engineers optimise the batch scheduling of multiple fermenters. In this paper, the inoculation time effect on cream cheese fermentation will be investigated through models which comprise a kinetic model followed by an Artificial Neural Network type model for pH predictions.