PROMOTING ACCESS TO AFRICAN RESEARCH

Journal of Applied Sciences and Environmental Management

Log in or Register to get access to full text downloads.

Remember me or Register



Use of Experimental Design for Peuhl Cheese Process Optimization

S Kra, NE Assidjo, KJ Dioppoh, P Cardot

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



http://dx.doi.org/10.4314/jasem.v10i2.43673
AJOL African Journals Online