Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 2
Written by Camelia HODOȘAN, Lucica NISTOR, Sorin Iulius BĂRBUICĂ, Daniela IANIȚCHI, Lovita ADRIANI, Ana-Maria NEGULEI, Raluca Ioana HODOȘAN, Anca ROȘCA
This study aims to assess the technological, organoleptic, and physicochemical quality of two dairy products, Aperitif Cheese and the same type of cheese with curcumin added, manufactured by a production unit in Romania. The research was conducted through a comprehensive evaluation of milk collection, processing, and cheese production techniques. Standard analytical methods were applied to determine moisture, fat, protein, acidity, and salt content. Sensory evaluations provided insights into consumer acceptability. The results highlighted significant differences between the two products in terms of texture, composition, and microbial safety. Aperitif Cheese exhibited a firm consistency due to its thermal processing and lower moisture levels. The addition of curcumin improved organoleptic properties and shelf life, due to its specific colour and antibacterial and antifungal properties. The study confirms the high quality of both products, aligning with national and European dairy standards. These findings support the importance of optimizing production methods to enhance product quality and consumer satisfaction.
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