The Physicochemical Quality of Traditional Burduf Cheese
作者： Carmen Pop , Cristina Anamaria Semeniuc , Sorin Apostu , Ancuţa Mihaela Rotar
DOI: 10.15835/BUASVMCN-FST:9461
关键词:
摘要: The aim of this study is the assessmentof quality control raw milk and traditional burduf cheese obtained fromcow mixed with 10% sheep milk. Appreciation integrity freshness (cow sheep) was tested by physico-chemical analysis.On theshelf-live were determined parameters in samples. Theantibiotics residues samples portable analyser,model Rosa Charm Reader. Theresults determinations for werewithin maximum permissible data legislation. Regardingthe content antibiotics, results negative both cow forsheep sensorycharacteristics are influenced different types
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