EVALUATION DES PROPRIETES SENSORIELLES DE QUELQUES SORTES DE FROMAGES A PATE CUITE
TITA MIHAELA(1), TITA OVIDIU(1), DABIJA ADRIANA(2), SION IULIANA(2)
(1)UNIVERSITÉ « LUCIAN BLAGA » SIBIU, 7-9, DR. I. RATIU, SIBIU, ROUMANIE TEL. (04069)21 13 38, E-MAIL: OVIDIU.TITA@ULBSIBIU.RO (2)UNIVERSITÉ DE BACĂU, DÉPARTEMENT DE GÉNIE CHIMIQUE ET ALIMENTAIRE, 157, CALEA MARASESTI, 600115 BACĂU, ROUMANIE, DADIANADABIJ
Abstract
The dairy products with melted cheese have a very old tradition of Romania. In our study, 3 sorts of melted cheeses produced in our country have been analyzed: Dobrogea, made from sheep milk, Teleorman, made from a mixture of sheep milk and cow milk, and Dalia, made of cow milk. These 3 sorts of cheese have been analyzed from a sensorial point of view, by using the scale scoring method for the evaluation of sensorial properties and also for calculating the quality index.