RESEARCH ON THE QUALITATIVE ANALYSIS OF SOME SOURCES OF SOFT PASTE CHEESE

Roxana Nicoleta Raţu, Mihaela Ivancia, M.G. Usturoi

Abstract
    Through this paper it was proposed to perform the qualitative analysis of two varieties of cheese with soft paste and mold on the outside, from the same producer, namely President and Delaco, Camembert Cheese and Brie Cheese. The qualitative analysis of the Romanian cheese with soft paste and mold on the outside, Năsal Cheese, produced by Napolact, was also performed. The qualitative parameters were established in terms of quality sensory indices, as well as physico-chemical ones. Sensory analysis involved assessing the appearance, color, appearance in section, consistency, taste and smell. The characteristics were in line with the norms imposed by the quality standard, obtaining for all assortments the rating "very good", the lowest score being for Brie cheese from the President - 18.51 points, and the highest score being recorded to the Romanian Năsal cheese assortment - 19.38 points. From a physico-chemical point of view, determinations were made to determine the water content (%), dry matter (%), fat / SU content (%), protein content (%), salt level in the product (% ) and acidity (° T). Following the determinations performed, it was found that all analyzed indices were within the limits of variation recommended by the standard, therefore, the final conclusion of this study is that all products analyzed are of superior quality.