Applying Statistical Methods with Imprecise Data to Quality Control in Cheese Manufacturing

  • Ana Belén Ramos-GuajardoEmail author
  • Ángela Blanco-Fernández
  • Gil González-Rodríguez
Part of the Studies in Systems, Decision and Control book series (SSDC, volume 183)


Sensory analysis entails subjective valuations provided by qualified experts which in most of the cases are given by means of a real value. However personal valuations usually present an uncertainty in their meaning which is difficult to capture by using a unique value. In this work some statistical techniques to deal with such kind of information are presented. The methodology is illustrated through a case-study, where some tasters have been proposed to use trapezoidal fuzzy numbers to express their perceptions regarding the quality of the so-called Gamonedo blue cheese. In order to establish an agreement between the tasters a weighted summary measure of the information collected is described. This will lead to assign a weight to each expert depending on the influence they have when the weighted mean is computed. An example of the real-life application is also provided.


Fuzzy sets Subjective valuations Quality control of cheese Weighted central tendency measure Statistical techniques 



We would like to thank the grant “Estadistica robusta y flexible para datos intervalares, de conjunto y de conjunto difuso: localización, variabilidad y regresión lineal” (MTM2013-44212-P, Spanish Ministry of Economy and Competitiveness) for its financial support.


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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Ana Belén Ramos-Guajardo
    • 1
    Email author
  • Ángela Blanco-Fernández
    • 1
  • Gil González-Rodríguez
    • 1
  1. 1.Department of Statistics, Operational Research and Didactics of MathematicsUniversity of OviedoOviedoSpain

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