Modern Methods for Physical-Chemical and Bacteriological Analysis of Raw Milk and Fermented Milk Products

Authors:
Iuliana Sion, Adriana Dabija
Abstract:
Considering the very actual problem concerning agriculture and production adaptation with European standards, the quality modern and rapid evaluation of raw milk and milk products comes natural. So, we’ve tried to compare classic methods of analysis with modern ones, which consist of single apparatus and the response is at the moment. These aspects take down on the present requirements concerning modern and “in time” solutions for controlling disagreements from food composition and also from production line.
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