This paper presents a study regarding the optimization and mathematical simulation of the cream-cheese with adding’s (dried parsley) manufacturing process using a factorial 33 experiment designs. The 27 experiment were performed in different conditions, the varying operating parameters for the 33 factorial experiment designs were: the melting temperature (x1), the melting time (x2) and the quantity of dried parsley added (x3). This study provide the information’s regarding the effect of melting temperature, melting time and the quantity of adding’s when the melting salts amounts were fixed.
