TY  - JOUR
AU  - Đekić, Ilija
AU  - Miočinović, Jelena
AU  - Pisinov, Boris
AU  - Ivanović, Snežana
AU  - Šmigić, Nada
AU  - Tomašević, Igor
PY  - 2015
UR  - https://plantarum.izbis.bg.ac.rs/handle/123456789/881
AB  - 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.
PB  - Hrvatska Mljekarska Udruga
T2  - Mljekarstvo
T1  - One approach in using multivariate statistical process control in analyzing cheese quality
EP  - 100
IS  - 2
SP  - 91
VL  - 65
DO  - 10.15567/mljekarstvo.2015.0203
ER  - 

@article{
author = "Đekić, Ilija and Miočinović, Jelena and Pisinov, Boris and Ivanović, Snežana and Šmigić, Nada and Tomašević, Igor",
year = "2015",
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.",
publisher = "Hrvatska Mljekarska Udruga",
journal = "Mljekarstvo",
title = "One approach in using multivariate statistical process control in analyzing cheese quality",
pages = "100-91",
number = "2",
volume = "65",
doi = "10.15567/mljekarstvo.2015.0203"
}

Đekić, I., Miočinović, J., Pisinov, B., Ivanović, S., Šmigić, N.,& Tomašević, I.. (2015). One approach in using multivariate statistical process control in analyzing cheese quality. in Mljekarstvo
Hrvatska Mljekarska Udruga., 65(2), 91-100.
https://doi.org/10.15567/mljekarstvo.2015.0203

Đekić I, Miočinović J, Pisinov B, Ivanović S, Šmigić N, Tomašević I. One approach in using multivariate statistical process control in analyzing cheese quality. in Mljekarstvo. 2015;65(2):91-100.
doi:10.15567/mljekarstvo.2015.0203 .

Đekić, Ilija, Miočinović, Jelena, Pisinov, Boris, Ivanović, Snežana, Šmigić, Nada, Tomašević, Igor, "One approach in using multivariate statistical process control in analyzing cheese quality" in Mljekarstvo, 65, no. 2 (2015):91-100,
https://doi.org/10.15567/mljekarstvo.2015.0203 . .