RESEARCHES REGARDING THE MICROBIOLOGIC PARAMETERS VALUE FROM RAW MILK USED IN TELEMEA CHEESE TECHNOLOGICAL PROCESS
Keywords:
microbiological parameters, quality, food toxicological infection, technological loss, conservationAbstract
An important faze for food quality control is verification of microbiological
parameters of food products. In this way is assuring the prevention of alimentation
toxicological infections to consumer, avoiding the technological and economical
losses as well as increasing the products conservation period. In this paper are
presents the microbiological exam results from raw milk used in Telemea cheese
technological process, for 5 stations studied. The determinations were made on 2
series with 57 samples each of them, prelevated in reception fase, in summer and
winter season.
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