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Title: MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL RIPENED CHEESES FROM COW'S MILK
MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL RIPENED CHEESES FROM COW'S MILK

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Gabriel Heghedu? Mindru; Daniel Bogdan Platon; Teodor Ioan Tra?ca; Ducu Sandu ?tef; Ramona Cristina Heghedu? Mindru
10.5593/sgem2023/6.1/s25.24
10.5593/sgem2023/6.1
1314-2704
978-619-7603-61-3
English
23
6.1
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Advances in Biotechnology
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 moisture content, dry matter content, protein content, ash content and fat content in compliance with the methods of the quality standards regarding dairy products. All the results obtained from the physicochemical analysis were compared with the results from the specialized literature. At the same time, a sensory analysis was performed for the matured cow cheese produced by its own production versus other cheese samples from the same category from different areas of Romania. The sensory evaluation was carried out by the method of comparison with unitary score scales, the characteristics pursued being: the appearance and shape of the product, the consistency of the product, the color of the product, the aroma of the product and the taste of the product.
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conference
https://doi.org/10.5593/sgem2023/6.1/s25.24
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Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 03 - 09 July, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Turkish Acad Sci.
195-202
03 - 09 July, 2023
website
9236
matured cheese, traditional technology, physicochemical quality indicators, sensory characteristics