Proposal of a Fuzzy Model for Sensory Analysis of Cheeses

Edison Conde Perez dos Santos, Luiza Pereira dos Santos

Abstract


The consumer's preference for handcrafted raw milk cheeses has steadily grown because of its intensity and flavor variation compared to industrial cheese. “Minas frescal” cheese is one of the most popular cheeses in Brazil, its production has a high yield, besides simple and fast manufacturing. This work aimed to elaborate and perform physical-chemical and sensorial analyzes through the Fuzzy logic of homemade and industrialized fresh cheeses. The cheese samples were composed of homemade white cheese, homemade cheese of beet and industrial cheese and were submitted to tasters of the city of Petrópolis. This model has shown to be consistent and aims to improve cheese manufacturing processes capable of allowing greater consumer acceptability.


Keywords


Fuzzy; Cheese; Sensorial analysis.

Full Text:

PDF

References


J. C. J. Paula; A. F. Carvalho; M. M. Furtado. (2009, Jun.). “Cheese making basics: from history to salting ". Journal of the Dairy Institute Cândido Tostes. [On- line]. 64(368), pp. 19-25. Available: https://www.revistadoilct.com.br/rilct/article/view/76/82 [Aug. 24, 2018].

K. S. P. Perry. (2004, Apr.). "Cheeses: chemical, biochemical and microbiological aspects". Química Nova. [On- line]. 27(2), pp. 293-300. Available: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422004000200020 [Aug. 24, 2018].

Lanzillotti R. S. and Lanzillotti H. S.. “Sensorial Analyses under the focus of Fuzzy Logic”. Rev. Nutr., Campinas, 12(2): 145-157, maio/ago., 1999.

Watts, B.M., Ylimaki, G.L., Jeffery, L.E., Elias, L.G (2017). “Basic sensory methods for food assessment”.Ottawa State, Centro Internacional de Investigaciones para el Desarrollo, 1992. 170p.

T. C. C. Apolinário; G. S. Santos; J. A. A. L. Lavorato. (2014, Dec.). “Evaluation of the microbiological quality of minas frescal cheese produced by dairy products from Minas Gerais State”. Revista do Instituto de Laticínios Cândido Tostes. [On- line]. 69(6), pp. 433-442. Available: https://www.revistadoilct.com.br/rilct/article/view/290 [Aug. 24, 2018].

D. Sobral. et al. (2017) . “Major Defects in Artisanal Mines Cheese: A Review”. Revista do Instituto de Laticínios Cândido Tostes. [On- line]. 27(2), pp. 108-120. Available: https://www.revistadoilct.com.br/rilct/article/view/600 [Aug. 24, 2018].

Chaves A., Vellasco M., Tanscheit R. "Extraction of Fuzzy Rules of Support Vector Machines for Classification in Multiple Classes". Department of Electrical Engineering, Pontifical Catholic University of Rio de Janeiro.

B. M. Salotti. et al. (2006, Jun.). "Microbiological quality of fresh minas cheese marketed in the municipality of jaboticabal, SP, Brazil". Arquivos do Instituto Biológico. [On- line]. 73(2), pp. 171-175. Available: http://www.biologico.sp.gov.br/uploads/docs/arq/V73_2/salotti.PDF [Aug. 25, 2018].

Z. N. Silva. et al. (2009, Aug.). “Isolation and serological identification of enteropathogenic Escherichia coli in pasteurized milk in Brazil”. Revista de Saúde Pública. [On- line]. 35(4), pp. 375-379. Available: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-89102001000400007 [Aug. 25, 2018].

M. M. A. Oliveira; I. F. S. Nunes; M. C. Abreu. (2003, Aug.). "Microbiological and physicochemical analysis of pasteurized milk type" C "marketed in Terezina, PI". Revista Higiene Alimentar. [On- line]. 17(111), pp. 92-94. Available: https://www.revistadoilct.com.br/rilct/article/viewFile/71/77 [Aug. 25, 2018].

B. S. Franco. et al. (2011, Dec.). "Analysis of peroxidase and phosphatase enzymes in milk samples". Revista Citino. [On-line]. 1(1), pp. 52-56. Available: http://www.sovergs.com.br/site/38conbravet/resumos/373.pdf [Aug. 25, 2018].

F. N. Seixas. et al. (2014, Feb.). "Comparison of methods for the detection of alkaline phosphatase and peroxidase in milk". Revista do Instituto de Laticínios Cândido Tostes. [On- line]. 69(1), pp. 17-24. Available: https://www.revistadoilct.com.br/rilct/article/view/302 [Aug. 25, 2018].

S. D. Dutcosky. "Sensory analysis of food". Curitiba: Champagnat, 2013, pp. 531-541.

N. Silva et al. ."Manual of Methods of Microbiological Analysis of Foods.”. São Paulo: Blucher, 2003, pp. 99-103.

A. Lutz. "Physical-chemical methods for food analysis". Rio de Janeiro: Fiocruz, 1985, pp. 98-172.

Brasil. “Normative Instruction No. 51 of September 18, 2002, of the Ministry of Agriculture”. Internet: http://webcache.googleusercontent.com/search?q=cache:4RIcWMLPYV0J:www.agricultura.gov.br/acesso-a-informacao/participacao-social/consultas-publicas/documentos/Portaria3818e3918RegulamentotcnicoleiteRevisoIN512002.pdf+&cd=3&hl=en&ct=clnk&gl=br, Sep. 20, 2002 [Aug. 26, 2018].


Refbacks

  • There are currently no refbacks.


 

 
  
 

 

  


About IJSBAR | Privacy PolicyTerms & Conditions | Contact Us | DisclaimerFAQs 

IJSBAR is published by (GSSRR).