Milk-Clotting Enzymes. 3. Design of. Experiments on Proteolysis During Cheese Making

¹ Food Research Centre
² Statistical Research Section, Research Program Service, Research Branch, Agriculture Canada, Ottawa, Ontario, K1A OC6, Canada

An illustration is given for the design and analysis of experiments comparing milk-clotting enzymes for their effect on yield. The experiments consisted of several trials. In each trial, cheese was made for all test enzymes in vats from the same lot of milk, and replicate determinations whey. For two enzymes, 10 trials with quadruplicate analyses on whey resulted in an estimate of the effect of the enzyme on yield with a least significant difference of .1%. A low least significant difference is desirable and necessary for an economic evaluation of yield experiments. Illustrations are given of the effect of improved accuracies of replicate analytical determinations and of replicate cheese making on the least significant difference. Experiments are discussed with a view to further improvements in least significant difference.

Key Words: milk-clotting enzymes • proteolysis • experimental design

Submitted on November 6, 1989
Accepted on March 7, 1990