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.
Cuvinte cheie
food safety
quality parameters
fat percent for dry substance