Journal of Dairy Science and Biotechnology
- Volume 26 Issue 2
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- Pages.51-56
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- 2008
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- 2733-4554(pISSN)
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- 2733-4562(eISSN)
Optimization of the Manufacturing of Process Butter by Response Surface Methodology and Its Texture and Rheological Properties
반응표면분석법에 의한 가공버터 제조의 최적화 및 Rheology 분석
- Suh, Mun-Hui (Institute of Dairy Food Research, Seoul Dairy Co-operative) ;
- Yoon, Kyeong (Institute of Dairy Food Research, Seoul Dairy Co-operative) ;
- Baick, Seung-Chun (Institute of Dairy Food Research, Seoul Dairy Co-operative)
- Published : 2008.11.30
Abstract
Using central composite design, we have designed optimization of the manufacturing of processed butter. And response surface analysis by least-square regression was used Statistical Analysis System(SAS). Central composite design can be achieved by response surface techniques that allow flexibility in modeling and analysis. Response surface methodology(RSM) was used to optimize hardness(%) using as independent variables; the content of butter(