Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 2
Written by Ionut Nicolae RANGA, Daniela-Mihaela GRIGORE, Jamila YEHMED, Elena-Narcisa POGURSCHI
Acidic dairy products are produced using a specific formula that relies on a multitude of variables. The process of optimizing this formula involves systematically adjusting one or more of these variables to achieve the desired outcome. Diary acid products formulation undergo rigorous testing to identify one that resonates with consumers and meets their acceptance criteria. In the quest to create a novel product with specific predefined attributes, an experimental design is employed based on the outcomes of sensory analyses conducted on representative products slated for optimization. The mathematical modelling of consumer acceptance responses provides a valuable tool for researchers to pinpoint the ingredients and/or processes that yield the greatest product acceptability while minimizing costs. This approach ultimately aids in the formulation of precise manufacturing specifications tailored to meet consumer expectations. In this study, seven traditional acidic dairy products available in the market were carefully evaluated to determine the most desirable attributes. Subsequently, two unique product formulations were developed, which exhibited exceptional sensory characteristics based on the findings. To assess the significance of these results, a statistical analysis was conducted using SPSS® version 16. The outcomes of this analysis, following the sensory evaluation, confirmed that the optimized products successfully met the specific qualities originally intended in the design.
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