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| Silva,R.C.S.N.; Minim,V.P.R.; Silva,A.N.; Carvalho,A.F.; Minim,L.A.. |
| The standardization of requeijão cheese quality characteristics is a processing stage which is directly influenced by the chemical composition of the raw material. Fat and water concentrations are the main factors that cause variation in quality properties of the requeijão and, when not thoroughly controlled, may cause a lack in standardization of the food. Calculations of ingredients for effective standardization must be made in relation to the final product through of iterative calculations, which makes the manual process unfeasible. Thus, the objective of the present study was to develop a spreadsheet for ingredient calculation, with restrictions being the different concentrations of fat and water in order to standardize the final products. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quality control; Calculation of ingredients; Excel; Solver function. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200038 |
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