COMPOSITIONAL QUALITY OF SOME DAIRY PRODUCTS FROM A COLD STORE

Corina Daniela Lazar, Constantin Gavan, Mugurel Cola

Abstract


The objective of this study was to analyse compositional quality of semi skimmed milk (1,8% fat), sour cream (12% fat), natural yogurt (2,8% fat) and yogurt extra (3,5% fat) products from a cold store in the city of Craiova in 2013. Standards methods were used to test total solids and fat contents, titratable acidity and Enterobacteriaceae level. Results indicated that the mean level of total solid and fat contents, titratable acidity and Enterobacteriaceae level were found to be 11,27%, 2,86%, 86,36 oT and < 10 CFU/g respectively for natural yogurt and 11,54%, 3,52%, 83,078 oT and <10 CFU/g respectively
for yogurt estra. Solids nonfat and fat contents, titratable acidity Enterobacteriaceae levels were found to be 8,73%, 1,8%, 15,29 oT and < 10 CFU/ml respectively for semi skimmed milk. Fat content, titratable acidity and Enterobacteriaceae levels of sour cream were 13,12%, 75,31 oT and < 10 CFU/g respectively. These results are in good agreement with technical specifications of the food product and with Regulation (EC) 2073/2005.


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