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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...