Sensory Data Aggregation Using Fuzzy Sensory Analysis for Evaluation of the Quality of Cow Cheese Fortified with Spirulina Platensis

Violeta Gagu (Leoca)
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Violeta Gagu (Leoca): Dunarea de Jos University of Galati, Romania

Economics and Applied Informatics, 2024, issue 2, 155-163

Abstract: A sensory evaluation method using the fuzzy method was proposed in this paper. The method applied to evaluate the sensory quality of the cow's cheese fortified with Spirulina platensis. Sensory analysis is an essential method for evaluating the quality of foods, including Spirulina platensis-fortified cottage cheese. It involves using the human senses (taste, smell, sight, touch) to evaluate and characterize the attributes of a food product. For the innovative food product cow's cheese with added Spirulina platensis, sensory analysis can provide valuable information on consumer acceptability and perception.

Keywords: The fuzzy method; Sensory evaluation; Spirulina cheese (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:ddj:fseeai:y:2024:i:2:p:155-163

DOI: 10.35219/eai15840409422

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