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Journal of Applied Sciences and Environmental Management
World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt
ISSN: 1119-8362
Vol. 10, No. 2, 2005, pp. 83-89
Bioline Code: ja06029
Full paper language: English
Document type: Research Article
Document available free of charge

Journal of Applied Sciences and Environmental Management, Vol. 10, No. 2, 2005, pp. 83-89

 en Use of Experimental Design for Peuhl Cheese Process Optimization
KRA SEVERIN, ASSIDJO N. EMMANUEL, DIOPPOH K. JACQUES, CARDOT PHILIPPE

Abstract

This work points out the use of experimental design for peulh cheese making process optimisation. Peulh cheese, a milk coagulum, well-known in certain West African countries (e.g. Benin), is unfortunately ill-known in Côte d'Ivoire (Ivory Coast). However, it could be a transformation way of milk. This work consisting in use of a central composite design enables the determination of optimal process conditions concerning: leaf extract volume added (7 mL), heating temperature (84.12°C) and heating time (15 min). When these optimal conditions are reached, the maximal value for process yield is 58.88 %, the minimal value for TCB is 6.40 min and the value found for total solids is 42.75 %. Furthermore, this work has showed that the experimental design is more suitable than the traditional study method called "one factor at a time". @JASEM

 
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