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The purpose of the paper was to assess the rheological properties of some kinds of sausages from the local market. Three different kinds of sausages were chosen: Cabanos (CS), Peasant (PS) and Grill (GS). In order to analyze the viscoelastic characteristics stress relaxation tests were run on the above food at the room temperature. With the "Origin" program, the graphic part was made, obtaining for each three compression curves. From these curves were calculated the compression module (or elasticity module or Youn...

The research carried out in the present paper aimed at monitoring and evaluating the technological process of obtaining the ecological cheese type ?PETROVA?, in the Maramures county area, Romania. To achieve this raw milk originating from domestic producers was evaluated in terms of fat content, acidity and density of this. After the final ecological cheese type product has been obtained, analyzes have been made for it?s physicochemical evaluation as follows: water content analysis, fat content analysis, salt cont...

The research carried out in the present paper aimed at monitoring and evaluating the technological process of obtaining the ecological cheese type ?PETROVA?, in the Maramures county area, Romania. To achieve this raw milk originating from domestic producers was evaluated in terms of fat content, acidity and density of this. After the final ecological cheese type product has been obtained, analyzes have been made for it?s physicochemical evaluation as follows: water content analysis, fat content analysis, salt cont...