Researches concerning variation of some phisico-chemical parameters of raw milk used to obtain semi-hard cheeses

Authors:
Mirela Jimborean, D. Ţibulcă, Cristina Anamaria Semeniuc, Adriana Păucean, D. Sălăgean, Aurora Ţibulcă

Volume 18, Issue 1;
Pages: 53-55;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551

The aim of the investigations was to study the variation of some physico-chemical parameters in the cheese processing. For milk analysis, the sampling was done in two steps from the processing flow: at the raw milk reception and after milk pasteurization. Several physical, chemical and microbiological factors interfere in cheese processing. These factors should be taken into account at the raw milk and the final product quality control.