Cercetări referitor la calitatea şi igiena brânzei autohtone în saramură

CARTAȘEV, Anatoli; BARBAROȘ, Maria-Marcela; NECRÎLOVA, Liudmila

Cercetări referitor la calitatea şi igiena brânzei autohtone în saramură

2024

CARTAȘEV, Anatoli | BARBAROȘ, Maria-Marcela | NECRÎLOVA, Liudmila

Quality and safety of moldavian traditional cheese in brine produced from unpasteurized were studied. Quantitative data were obtained for physico-chemical and microbiological parameters and cultures lactobacilli, lactococci, total mesophilic aerobic counts, coliforms, E. coli, coagulase-positive staphylococci, yeasts, fungi. The data obtained demonstrate that quality and hygiene of the moldavian cheese in brine is influenced by the region and the hygienic conditions of milk processing. High level contamination of some samples of cheese indicates non-compliance with production standards. In addition, the presence of beneficial microflora made the traditional cheese a good source for the isolation of lactic acid bacteria for starter cultures.

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AGROVOC Keywords

cheese hygiene microbiology quality quality control republic of moldova

Bibliographic information

Published in

Pomicultura, Viticultura şi Vinificaţia | PVV

Issue nr. 1 [91] Pagination 62 - 70 ISSN 1857-3142

Other Subjects

Cheeses in brine

Language

Romanian; Moldavian; Moldovan

Note

<div data-schema-version="9"><p>The research was carried out in the years 2019-2020 within the project "Development of processing technologies of agro-food raw material of plant and animal origin for obtaining new generation food products".</p> </div>

License

CC BY-NC-ND 4.0

Type

Journalarticle; Text

In AGRIS since: 2024-11-13

Format: MODS

Data Provider

This bibliographic record has been provided by Scientific-Practical Institute of Horticulture and Food Technologies

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Links

DOI https://ibn.idsi.md/sites/default/files/imag_file/62-70_17.pdf

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