Use of Experimental Design for Peuhl Cheese Process Optimization

摘要

This work points out the use of experimental design for peulh cheese making process optimisation. Peulh cheese, a rnilk coagulum, well-known in certain West African countries (e.g. Benin), is unfortunately ill-known in Cote d'lvoire (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℃) and healing 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".