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The artisanally produced cheese feels a major comeback. Shops specialising in artisanal cheeses are increasingly selling artisanal cheeses made by local producers. In this work we made an assortment of matured cheese, from cow's milk, according to a traditional recipe from Harghita County, Romania. The technological process of obtaining ripened cheeses from cow's milk, studied by us, complies with the traditional technology used for many years. The products obtained were physicochemical evaluated in terms of moist...

Nowadays, we can notice a phenomenon of extreme diversification of the categories of complex and colorful wrapped food products that attract more consumers on local or world market. The current trend in the modern consumer orientation is for new food products that satisfy both nutritional and sensorial requirements and cause the appearing of new products on the food market. However, we must say that food has a complex composition, sometimes indiscernible to consumers and associated with an improper diet, poor in n...

The researches presented in this paper aim to study the production technology of traditional ecologic meat products sausage type and their physic-chemical and sensorial characterization. The studied meat products sausage type were the traditional пїЅVirsliпїЅ produced in the Romanian village Pui by local producers. The first part of the researches involved the production technology, using organic raw materials and ingredients. Also the production technology followed a traditional recipe used only in this region / ...