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One approach in using multivariate statistical process control in analyzing cheese quality

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Authors
Djekić, Ilija
Miočinović, Jelena
Pisinov, Boris
Ivanović, Snežana
Šmigić, Nada
Tomašević, Igor
Article (Published version)
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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 produc...ts.

Keywords:
cheese / quality / statistical process control
Source:
Mljekarstvo, 2015, 65, 2, 91-100
Publisher:
  • Hrvatska Mljekarska Udruga

DOI: 10.15567/mljekarstvo.2015.0203

ISSN: 0026-704X

WoS: 000355061500003

Scopus: 2-s2.0-84927740410
[ Google Scholar ]
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/3780
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  • Radovi istraživača / Researchers’ publications
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Poljoprivredni fakultet

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