Sensory and physical-chemical characterization of a Romanian dairy product: Sana


Corina Iuliana Megyesi, Lucian Radu, Cristina Liliana Mitroi

Volume 27, Issue 3;
Pages: 345-347; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Acidic dairy products fall into the category of dietary foods with healing properties. The dietary and nutritional value of these products is due to the fact that they contain all the nutrients from milk, in a form more easily accessible to the body.

The probiotic bacteria contained in Sana belong to the category of useful bacteria, which make digestion as easy as possible. This specific Romanian acidic dairy product (Sana) is becoming more and more popular because it supports the promotion of a healthy gastrointestinal tract.

This paper presents sensory analysis and physical-chemical characterization of some Sana samples, which were purchased from the local market. The conclusions to be drawn from the determinations are:

  • the sensory examination revealed values ​​corresponding to the legally imposed norms for the acidic dairy product: Sana;
  • for acidity, the analyzed Sana samples registered values ​​between 88ºT and 108ºT, being below the maximum limits allowed for this parameter of 120°T;
  • the analyzed samples presented a higher protein titer than the minimum allowed limits for this parameter of 3.2%; thus the determined values ​​ranged between 3.3% and 4.0%;
  • in terms of fat content, almost all analyzed Sana samples (except one) showed values ​​above the minimum admissibility limit of 3,6%, the maximum value (3.8%) being determined in sample 2a.
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