标题：A Study on the Investigation of the Effects of Different Mixtures of Raw Materials in Manufacturing Cheese With Herbs on Cheese Parameters by Using Anova and Manova Techniques
摘要：In this study, the effects of the use of different raw materials (milks) and herb combinations in the manufacturing of cheese with herb on total-solid, fat in total-solid, protein and titretible acidty were investigated using ANOVA (Univariate analysis of variance) and MANOVA (Multivariate analysis of variance). On the 15th day, the results obtained using ANOVA and MANOVA were similar to each other. However, different results were observed by using ANOVA and MANOVA techniques for the cheese parameters on the 1st, 30th, 60th day. When the cheese parameters were analyzed by using ANOVA, there was an evidence of a significant interaction between raw materials and herb combinations for only some of the cheese parameters. Whereas, it was shown that there was a statistically significant interaction between two factors when the cheese parameters were analyzed all together by using MANOVA technique on the 1st, 30th, 60th and 90th day.
