Evaluating Raw Milk Quality by an Optimized Grey Cluster Evaluation Model in China

摘要

Quality evaluation of raw milk is not only important for consumers but also for the quality of associated dairy production. In this paper, the concept of relative membership degree is proposed to investigate grey cluster evaluation model based on mixed center-point triangular whitenization weight function. Firstly, the correlation coefficient between sample observation value and standard eigenvalue is used to reflect the similarity degree of evaluation objective and each cluster center. Secondly, an optimized grey cluster evaluation model is established based on those mentioned above and the concept of relative membership degree. Meanwhile, Lagrange function is constructed to obtain the relative membership degree. According to the size of relative membership degree, evaluation objectives are classified. Finally, an empirically analysis using 265 data sets of raw milk is used to verib, the effectiveness and practicability of the optimized model by comparing with the grey cluster evaluation method based on mixed center-point triangular whitenization weight function.