RESEARCH REGARDING QUALITY OF MILK AND OF SOME DAIRY PRODUCTS OBTAINED INTO A SMALL PRODUCTION UNIT

Al. Usturoi, M.G. Usturoi, B.V. Avarvarei, Roxana Nicoleta Raţu, C.E. Nistor, Cristina Simeanu

Abstract
   After establishment of milk fat content we obtain a mean value for this parameter of 3.42±0.21%, this one being with 0.22% higher than the one imposed by firm’s standard.
   Milk acidity was inside the limits imposed by the same standard, respectively 15–19°T, being with 2.5oT higher than the accepted minimum. As mean, the established value for this quality physical parameter was 17.5±1.98°T.
   The product “Telemea cow cheese” was appreciated also through its physical-chemical characteristics, observing that these ones were into product’s standard.
   Regarding dry matter rate, was observed that this one was very close to the one imposed by standard (min. 43%), being of 43.37±2.44%.
   Salt content was situated at the inferior limit for the value imposed by standard (2.5-4.0), mean determined value being 3.11±0.48%.
   The fat rate reported to dry matter, recorded a calculated mean value of only 41.50±1.86%, inferior, to the demands imposed by standard (42%) with 0.50%.
   The product “Fresh cow cheese” presented sensorial characteristics in conformity with product standard, having a white to a white-yellowish colour, with compact mass and a soft consistency.
   Dry matter rate determined into final product overcome the minimum imposed by standard (20%), being 21.2±2.08%.
   Content in protein substances for fresh cow cheese was, in mean, of 17.6±1.27%, with +0.6% higher than the minimum accepted value.
   Acidity of fresh cow cheese was into the limits imposed by product standard (210–220°T), being obtained a mean value of 215.31±10.14°T.

Key words: raw milk, chemical composition, fresh cow cheese, Telemea cheese