STATISTICAL PROCESSING AND SENSORY ANALYSIS USED IN ORDER TO OBTAIN THE ACID DAIRY PRODUCTS WITH SUPERIOR QUALITY

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 241 - 248 pp

ABSTRACT

Using statistical modeling and response surfaces designed on this modelling, in the
present work we have identified variables with major influence on the quality of raw milk (fat and protein found in milk) in terms of the animal feed optimization. Then, on the acid fermentation products (yoghurt and crud product) were design and processed a sensory analysis.

Keywords: milk products, modeling, response surface design, sensory analysis