1. STUDY ON QUALITY OF RAW MILK USED AT GOUDA CHEESE MAKING BETWEEN 2008 - 2011 IN BRASOV COUNTY.
- Author
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Majdik, Alexandra
- Subjects
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GOUDA cheese , *MILK quality , *NUTRITIONAL value , *MILK microbiology , *SOMATIC cells , *MILK proteins - Abstract
Milk is a complex food with high nutritional value and also an excellent nutrient medium for the development of microorganisms that can contaminate milk the whole pathway. Considering the problems from the Brasov county (an industrial area), the current study focused on quality control of raw milk used at obtaining Gouda cheese. Presentation follows the work situation for processing milk and milk quality evolution during 2008-2011 in Brasov county, Romania. Study followed monitoring the physicochemical and microbiological quality of raw milk analyzed during the 2008-2011 milk collected from the individual holdings and collection of Brasov county area. The analysis were made in ours laboratory at Gouda Gold factory, on Lactoscan. We studied the following parameters: fat from milk, protein, SNF, total number of germens (NTG), total number of somatic cell (NCS) [ABSTRACT FROM AUTHOR]
- Published
- 2013