RESEARCH REGARDING THE QUALITY OF MELTED CHEESE SOLD IN ROMANIA

Roxana Nicoleta Raţu, M.G. Usturoi

Abstract
    Although cheese is a disputed by nutritionists because of melting salts used in processing, it comes second on the cheese market in Romania. In this paper I intend to look physico-chemical indicators of quality product,, with cream cheese "made in different units diferite (Clever, Hochland, Sibiana, Albalact şi Oke). Followed indicators were humidity (%) dried matter (%) fat (%) protein (%) salt (%) and pH value.
    For water content, the highest values were found for the product marketed under the brand Albalact (70.478 ± 1.004%), while the lowest were recorded at Oke cheese (57.668 ± 1.003%). Regarding the fat content, the highest average value was recorded at Oke (22.00 ± 0.998%) followed by Hochland (20.10 ± 1.000%), Sibiana (17.00 ± 1.000%) Clever (15, 00 ± 0.984%) and Albalact (9.00 ± 1.000%).
    Protein levels ranged from 5.09 ± 0.986% (Sibiana) and 14.65 ± 1.006% (OKE) and the salt from 0.7 ± 1.069% (Oke) and 1.3 ± 0.877% (Sibiana). PH data we obtained were 6.57 ± 0.048 at Sibiana, Hochland 0.008 ± 6.47, 5.96 ± 0.043 Albalact, 5.95 ± 6.08 0.029 ± 0.022 Clever and at Oke.
    We can affirm that the best qualitative indicators followed were registered with cream cheese manufactured by Oke, although specialized market research firms Hochland places the product preferred by consumers in our country.

Key words: melted cheese, quality, fat, salt