Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 2
Written by Ioana POROȘNICU, Roxana N. RAȚU, Mădălina A. DAVIDESCU, Bianca M. MĂDESCU, Andrei C. MATEI, Șteofil CREANGĂ, Marius G. USTUROI
In this paper we intended to perform the qualitative analysis of an assortment of cheese with semi-hardened paste, namely the Mozzarella cheese obtained in a milk processing unit in Iasi County, as well as the qualitative analysis of the raw milk. The organoleptic, physico-chemical and microbiological parameters were analyzed, their results being compared with the company's quality standards. All milk of quality indicators were compliant, so the raw material was classified as safe in the manufacturing process. From the physicochemical point of view, the calculated mean for the fat content was 21.51%, the protein content was 19.17%, 3.17% higher than the minimum stipulated in the standard and the sodium chloride content averaged 2.88%. We determined Salmonella / 25 g, coliform bacteria (ufc / g), Escherichia coli (ufc / g) and coagulase-positive staphylococci (ufc / g). As a result of the microbiological examination, all 4 parameters analyzed were below the maximum admissible limit. The final conclusion was that Mozzarella cheese meets all the physicochemical and microbiological characteristics but instead was classified as "good" only because of organoleptic deficiencies, especially taste.
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