Compositional Quality of Some Dairy Products from a Cold Store
Keywords:
compositional quality, Enterobacteriaceae, semi skimmed milk, sour cream, yogurtAbstract
The objective of this study was to analyze compositional quality of semi skimmed milk (1,8% fat), sour cream (12% fat), natural yogurt (2.8% fat) and yogurt extra (3.5% fat) products from a cold store in the city of Craiova in 2013. Standards methods were used to test total solids and fat contents, titratable acidity and Enterobacteriaceae level. Results indicated that the mean level of total solid and fat contents, titratable acidity and Enterobacteriaceae level were found to be 11.27%, 2.86%, 86.36oT and <10 CFU/g respectively for natural yogurt and 11.54%, 3.52%, 83.078oT and <10 CFU/g respectively for yogurt estra.
Solids nonfat and fat contents, titratable acidity Enterobacteriaceae levels were found to be 8.73%, 1.8%, 15.29oT and <10 CFU/ml respectively for semi skimmed milk. Fat content, titratable acidity and Enterobacteriaceae levels of sour cream were 13.12% fat, 75.31oT and <10 CFU/g respectively. These results are in good agreement with technical specifications of the food product and with Regulation (EC) 2073/2005.
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