ASPECTS CONCERNING THE BIOCHEMICAL MODIFICATIONS DURING MUSCEL CREAM CHEESE MATURATION
TITA MIHAELA UNIVERSITY âLUCIAN BLAGAâ SIBIU, FACULTY OF AGRICULTURAL SCIENCE, FOOD INDUSTRY AND ENVIRONMENT PROTECTION, ION RATIU STREET NO.7-9, 2400 SIBIU; E-MAIL: OVIDIU.TITA@ULBSIBIU.RO
The scaled cheese has a very important and old tradition in Romania. It is prepared after a special technology, and then follows maturation in certain conditions assuring its specific sensorial characteristics. In this study a series of analysis were made on the fresh product and during the maturation, watching the modifications that took place.
