Proposal of a Fuzzy Model for Sensory Analysis of Cheeses

  • Edison Conde Perez dos Santos Military Engineering Institute, General Tibúrcio Sq., Rio de janeiro and 22290-270 , Brazil
  • Luiza Pereira dos Santos Arthur Sá Earp Faculty, Paulino Afonso St., Petrópolis and 25660-003 , Brazil
Keywords: Fuzzy, Cheese, Sensorial analysis.


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.


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