One approach in using multivariate statistical process control in analyzing cheese quality
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Djekić, Ilija
Miočinović, Jelena

Pisinov, Boris
Ivanović, Snežana
Šmigić, Nada

Tomašević, Igor

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The objective of this paper was to investigate possibility of using multivariate statistical process control in analysing cheese quality parameters. Two cheese types (white brined cheeses and soft cheese from ultra-filtered milk) were selected and analysed for several quality parameters such as dry matter, milk fat, protein contents, pH, NaCl, fat in dry matter and moisture in non-fat solids. The obtained results showed significant variations for most of the quality characteristics which were examined among the two types of cheese. The only stable parameter in both types of cheese was moisture in non-fat solids. All of the other cheese quality characteristics were characterized above or below control limits for most of the samples. Such results indicated a high instability and variations within cheese production. Although the use of statistical process control is not mandatory in the dairy industry, it might provide benefits to organizations in improving quality control of dairy produc...ts.
Keywords:
cheese / quality / statistical process controlSource:
Mljekarstvo, 2015, 65, 2, 91-100Publisher:
- Hrvatska Mljekarska Udruga
DOI: 10.15567/mljekarstvo.2015.0203
ISSN: 0026-704X
WoS: 000355061500003
Scopus: 2-s2.0-84927740410
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Poljoprivredni fakultetTY - JOUR AU - Djekić, Ilija AU - Miočinović, Jelena AU - Pisinov, Boris AU - Ivanović, Snežana AU - Šmigić, Nada AU - Tomašević, Igor PY - 2015 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3780 AB - The objective of this paper was to investigate possibility of using multivariate statistical process control in analysing cheese quality parameters. Two cheese types (white brined cheeses and soft cheese from ultra-filtered milk) were selected and analysed for several quality parameters such as dry matter, milk fat, protein contents, pH, NaCl, fat in dry matter and moisture in non-fat solids. The obtained results showed significant variations for most of the quality characteristics which were examined among the two types of cheese. The only stable parameter in both types of cheese was moisture in non-fat solids. All of the other cheese quality characteristics were characterized above or below control limits for most of the samples. Such results indicated a high instability and variations within cheese production. Although the use of statistical process control is not mandatory in the dairy industry, it might provide benefits to organizations in improving quality control of dairy products. PB - Hrvatska Mljekarska Udruga T2 - Mljekarstvo T1 - One approach in using multivariate statistical process control in analyzing cheese quality EP - 100 IS - 2 SP - 91 VL - 65 DO - 10.15567/mljekarstvo.2015.0203 ER -
@article{ author = "Djekić, Ilija and Miočinović, Jelena and Pisinov, Boris and Ivanović, Snežana and Šmigić, Nada and Tomašević, Igor", year = "2015", abstract = "The objective of this paper was to investigate possibility of using multivariate statistical process control in analysing cheese quality parameters. Two cheese types (white brined cheeses and soft cheese from ultra-filtered milk) were selected and analysed for several quality parameters such as dry matter, milk fat, protein contents, pH, NaCl, fat in dry matter and moisture in non-fat solids. The obtained results showed significant variations for most of the quality characteristics which were examined among the two types of cheese. The only stable parameter in both types of cheese was moisture in non-fat solids. All of the other cheese quality characteristics were characterized above or below control limits for most of the samples. Such results indicated a high instability and variations within cheese production. Although the use of statistical process control is not mandatory in the dairy industry, it might provide benefits to organizations in improving quality control of dairy products.", publisher = "Hrvatska Mljekarska Udruga", journal = "Mljekarstvo", title = "One approach in using multivariate statistical process control in analyzing cheese quality", pages = "100-91", number = "2", volume = "65", doi = "10.15567/mljekarstvo.2015.0203" }
Djekić, I., Miočinović, J., Pisinov, B., Ivanović, S., Šmigić, N.,& Tomašević, I.. (2015). One approach in using multivariate statistical process control in analyzing cheese quality. in Mljekarstvo Hrvatska Mljekarska Udruga., 65(2), 91-100. https://doi.org/10.15567/mljekarstvo.2015.0203
Djekić I, Miočinović J, Pisinov B, Ivanović S, Šmigić N, Tomašević I. One approach in using multivariate statistical process control in analyzing cheese quality. in Mljekarstvo. 2015;65(2):91-100. doi:10.15567/mljekarstvo.2015.0203 .
Djekić, Ilija, Miočinović, Jelena, Pisinov, Boris, Ivanović, Snežana, Šmigić, Nada, Tomašević, Igor, "One approach in using multivariate statistical process control in analyzing cheese quality" in Mljekarstvo, 65, no. 2 (2015):91-100, https://doi.org/10.15567/mljekarstvo.2015.0203 . .