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Technological flow and physical-chemical analysis of homemade goat cheese obtained into a small range unit from Iaşi county, Romania

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dc.contributor.author Avarvarei, B. V.
dc.contributor.author Nistor, C. E.
dc.contributor.author Usturoi, A.
dc.contributor.author Zamfirescu, Eliza Alexandra
dc.date.accessioned 2021-03-05T07:23:11Z
dc.date.available 2021-03-05T07:23:11Z
dc.date.issued 2019
dc.identifier.citation Avarvarei, B.V., C. E. Nistor, A. Usturoi, Eliza Alexandra Zamfirescu. "Technological flow and physical-chemical analysis of homemade goat cheese obtained into a small range unit from Iaşi county, Romania". Lucrări Stiinţifice USAMV - Iași Seria Horticultură 62(2): 119-126.
dc.identifier.uri https://repository.uaiasi.ro/xmlui/handle/20.500.12811/335
dc.description.abstract The aim of the current paper is to present the traditional homemade technological flow utilised for obtaining goat cheese into a small range unit from IaşiCounty, Romania and to realise an analyse upon the product’s physical-chemical features. Regarding physical-chemical characteristics, the current paper aimed to study the following parameters: fat content, moisture content and acidity of goat cheese. At the end of the study we can affirm that goat cheese homemade obtained into a small range unit from IaşiCounty, Romania, fulfilled all the demandsrequired by the Romanian legislation, being a traditionally made product. The quality of the product is a very good one, being recorded superior values to thoseimposed by nowadays standards, for all the analysed physical-chemical indicators. 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.subject goat cheese en_US
dc.subject homemade en_US
dc.subject traditional methods en_US
dc.subject physical-chemical analysis. en_US
dc.subject brânză din lapte de capră en_US
dc.subject metode tradiţionale en_US
dc.subject proprietăţi fizico-chimice en_US
dc.title Technological flow and physical-chemical analysis of homemade goat cheese obtained into a small range unit from Iaşi county, Romania en_US
dc.title.alternative Fluxul tehnologic şi analiza fizico-chimică a brânzei din lapte de capră obţinută prin metode tradiţionale într-o unitate de capacitate mică din judeţul Iaşi, România en_US
dc.type Article en_US
dc.author.affiliation B. V. Avarvarei, C. E. Nistor, A. Usturoi, E. A. Zamfirescu, University of Agricultural Sciences and Veterinary Medicine from Iaşi, Romania
dc.publicationName Lucrări Stiinţifice USAMV - Iași Seria Horticultură
dc.volume 62
dc.issue 2
dc.publicationDate 2019
dc.startingPage 119
dc.endingPage 126
dc.identifier.eissn 2069-8275


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