Quick search
Go!

SOME ASPECTS ABOUT FOOD SAFETY OF MAIN CHEESE ASSORTMENTS FROM BACAU COUNTY


SION IULIANA*, DABIJA ADRIANA*, TITA MIHAELA**, TITA OVIDIU**
* UNIVERSITY OF BACĂU, ** “LUCIAN BLAGA” UNIVERSITY OF SIBIU

Issue:

MOCM, Number 11, Volume II

Section:

Optimization Of Technologies And Equipment From Process Industries

Abstract:

Cheese represent an excellent food both for high nourishing value, for well digestibility and for the pleasure of consumption. The nourishing interest is due by the presence of high biological value proteins, calcium, phosphorus and vitamins A and D. That is why is also necessary developing quality control system and monitoring system for a continuous and constant quality.In our study we present some quality parameters for few cheese assortments from different production units or farmers from Bacau county.

Keywords:

food safety, quality parameters, fat percent for dry substance.

Code [ID]:

MOCM200511V02S02A0017 [0000394]


Copyright (c) 1995-2007 University of Bacău