Statistical design and analysis of experiments in cheese technology

Abstract

In this tutorial paper, which is targeted at food technologists working on cheese, the opportunities and the restraints affecting experiments are discussed. It is shown that there are many advantages in working with pilot plant equipment with a vat size of approximately 50 L. Experimental designs with 16 units are considered. It is shown that as many as eight factors, each at two levels, can be tested in the same experiment. The importance of blocking to control variation and randomisation to eliminate bias are emphasised. © 1997 Academic Press Limited.