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Sheep milk has a high nutritional value and is an important source of fatty acids, calcium, magnesium, phosphorus, iron, etc., which contribute to the body's health. In addition to the use of raw milk, the main use of sheep's milk is the production of traditional cheeses obtained by small farmers or regional cheese producers. However, the quality of the obtained cheeses depends on the raw material, namely milk, which has to be free of pathogenic microorganisms. This study aims to highlight the importance of the quality of raw milk to obtain high-quality cheeses. Milk and telemea cheese samples were collected from Țurcană sheep breed farmed in Vințe farm, Cluj county, Romania. The physicochemical analyses were performed for both milk and cheese. The physicochemical analysis results for milk were: crude fat 8.98±0.18%, crude protein 5.08±0.16%, density 1.0345±0.01 g cm-3, acidity 17.2±0.97%. For the cheese, the results were: water 45.2±0.74%, dry matter (DM) 54.8±0.74%, crude fat 51.93±2.05% reported to DM, salt 5.63±0.31% and acidity 272.6±11.82%. The pleasant taste of cheese is due to the quality of the raw milk and the brine used. [ABSTRACT FROM AUTHOR]

Fish meat is an important source of nutrients, having organoleptic and dietary properties, especially important for human nutrition, in the form of essential and non-essential amino acids, and unsaturated fatty acids such as Omega 3, Omega 6, Omega 9 and Omega 12. They are essential for preventing and treating cardiovascular disease or various forms of cancer, like colorectal cancer. In the present study, characteristics and chemical properties of the meat were analyzed in eight different fish species: rainbow trout (Oncorhynchus mykiss), common carp (Cyprinus carpio), silver carp (Hypophthalmichthys molitrix), European sea bass (Dicentrarchus labrax), golden grey mullet (Liza aurata), mackerel (Scomber scombrus), sea bream (Sparus aurata) and prussian carp (Carassius gibelio). The characteristics and chemical properties of the meat were analyzed, taking into account the anatomical muscle segments (epaxial muscles, hypaxial muscles and caudal peduncle muscles). The analyses of the chemical composition of the meat consisted of: water content (%), dry matter (%), crude protein (Pb%), crude fat (Gb%) and mineral content (Min.%). The proximate analysis results are influenced by many factors, such as the sex of fish, the age of fish, the catch season, the farming system used, the geographical region of catch, the time from harvest to analysis, the conservation method, and many others. The results offer important information regarding the structure and composition of fish meat available on the market. [ABSTRACT FROM AUTHOR]