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Mljekarstvo : journal for dairy production and processing improvement, Vol. 65 No. 2, 2015.

Original scientific paper

https://doi.org/10.15567/mljekarstvo.2015.0203

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

Ilija Djekic orcid id orcid.org/0000-0002-8132-8299 ; Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
Jelena Miocinovic orcid id orcid.org/0000-0003-1634-0555 ; Department of Animal Origin Products Technology, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
Boris Pisinov ; Scientific Institute of Veterinary Medicine of Serbia, Vojvode Toze 14, 11000 Belgrade, Serbia
Snezana Ivanovic ; Scientific Institute of Veterinary Medicine of Serbia, Vojvode Toze 14, 11000 Belgrade, Serbia
Nada Smigic orcid id orcid.org/0000-0002-5245-1239 ; Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
Igor Tomasevic orcid id orcid.org/0000-0002-1611-2264 ; Department of Animal Origin Products Technology, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia

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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 products.

Keywords

cheese; quality; statistical process control

Hrčak ID:

137811

URI

https://hrcak.srce.hr/137811

Publication date:

16.4.2015.

Article data in other languages: croatian

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