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Research on the quality and hygiene of sheep’s milk used to obtain some sorts of cheese

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dc.contributor.author Crețu, Carmen
dc.contributor.author Horhogea, Cristina
dc.date.accessioned 2021-05-04T10:41:44Z
dc.date.available 2021-05-04T10:41:44Z
dc.date.issued 2018
dc.identifier.citation Crețu, Carmen, Cristina Horhogea. 2018. "Research on the quality and hygiene of sheep’s milk used to obtain some sorts of cheese". Lucrări Științifice USAMV - Iași Seria Medicină Veterinară 61 (4): 234-238. en_US
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/1052
dc.description.abstract Compliance with hygiene rules in milking animals prevents dirt from contaminating vegetable matter and contaminating it with microorganisms that can get into milk through them, negatively influencing the hygienic quality of milk. The investigations regarding the quality of raw sheep's milk for cheese processing took place between 2017 and 2018 on samples taken from Botoşani and Iaşi counties, from traditional farms with an average of 250 sheep, where the Turcana breeds predominated and Tigaie. The investigations were conducted to determine the degree of freshness, integrity, and we monitored some physico-chemical and microbiological parameters of the raw material. The sampling was done directly from the collection vessels after milking and filtration mainly during the hot season and their processing was carried out in the Food Control Laboratory of the Faculty of Veterinary Medicine Iasi, where 53 samples of milk were processed sheep. Following sample analysis, 8 samples were inadequate for organoleptic examination and integrity. Deviations from the organoleptic characters of appearance, color, odor and guat parameters were 15.09%. The microbiological determinations imputed a number of 17 samples, representing 32.07%, and the determination of the physico-chemical parameters revealed a number of 6 samples as inappropriate representing 11.3% of the total samples harvested. en_US
dc.language.iso en en_US
dc.publisher ”Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iași en_US
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject sheep's milk en_US
dc.subject hygienic quality en_US
dc.subject physico-chemical parameters en_US
dc.subject microbiological parameters en_US
dc.title Research on the quality and hygiene of sheep’s milk used to obtain some sorts of cheese en_US
dc.type Article en_US
dc.author.affiliation Carmen Crețu, Cristina Horhogea, Ionel Bondoc , Cristina Rîmbu, University of Agricultural Sciences and Veterinary Medicine “Ion Ionescu de la Brad”, Faculty of Veterinary Medicine, Iași
dc.publicationName Lucrări Științifice USAMV - Iași, Seria Medicină Veterinară
dc.volume 61
dc.issue 4
dc.publicationDate 2018
dc.startingPage 234
dc.endingPage 238
dc.identifier.eissn 2393-4603


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Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)