Performance Evaluation Milk Cheese, Depending on Season

Authors

  • Andra Suler University of Agronomical Sciences and Veterinary Medicine – Faculty of Animal Science, 011463, 52 Marasti Boulevard, sector 1, Bucharest, Romania
  • Dana Popa University of Agronomical Sciences and Veterinary Medicine – Faculty of Animal Science, 011463, 52 Marasti Boulevard, sector 1, Bucharest, Romania
  • Răzvan Popa University of Agronomical Sciences and Veterinary Medicine – Faculty of Animal Science, 011463, 52 Marasti Boulevard, sector 1, Bucharest, Romania
  • Carmen Nicolae University of Agronomical Sciences and Veterinary Medicine – Faculty of Animal Science, 011463, 52 Marasti Boulevard, sector 1, Bucharest, Romania
  • Marius Maftei University of Agronomical Sciences and Veterinary Medicine – Faculty of Animal Science, 011463, 52 Marasti Boulevard, sector 1, Bucharest, Romania
  • Gabriela Maloș University of Agronomical Sciences and Veterinary Medicine – Faculty of Animal Science, 011463, 52 Marasti Boulevard, sector 1, Bucharest, Romania
  • Gabriel Maloș University of Agronomical Sciences and Veterinary Medicine – Faculty of Animal Science, 011463, 52 Marasti Boulevard, sector 1, Bucharest, Romania

Keywords:

cheese, conservation, fat, mineral substances, proteins

Abstract

Transformation of milk in Telemea cheese is a complex process based on proteins concentration with a variable percent of fat and mineral substances and elimination of lactose and water in important quantity. The transformation of milk in different assortments of cheese is an important argument for developing of this production (stability in storage, long time conservation, easy transportation and human diet diversification).The research was effectuated in 5 processing Telemea cheese unit, in 2 seasons, summer and winter. Were made 15 determinations for each unit and period and dates obtained were interpreted by statistical methods.

References

Desnouveaux, R. et col., Point actuel sur le rol des enzymes dans la maturation et l´affinage des fromages, Ind. Alim. et Agr. 5, 1986, p. 305

Pollfat, A., Adrian, J., Les caracteristiques nutritionnelles de la caseine, Ind. Alim et Agr.,5, 1985, p.335

Remeuf, F. et col., Relations entre les caracteres phisico-chimques des lait et leur aptitude fromagere, Rev Lait, 71, p 397-421

Reference to a book:

Walstra, P., Dairy , Technology Chesse, p 569

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Published

2023-10-03

Issue

Vol. 43 No. 2 (2010): Scientific Papers: Animal Science and Biotechnologies

Section

Processing of Animal Production

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.