Comparative study of the local mozzarella cheeses quality

Abstract

The purpose of the research is to evaluate and control the local mozzarella cheeses quality. The achievement of this purpose involves the following objectives: appreciation of the local products packaging and labeling, studying the quality of the metric indices, analyzing the quality of the sensory parameters, determining the quality of the physical and chemical indices. In order to carry out the research, three samples were purchased from two local producers: Sample I - “Mozzarella from Braviceni”, the producer Bravilacta SRL; Sample II - "Perle di Mozzarella", the producer: Ferma cu origini. The evaluation of the product quality and the analysis of the physico-chemical, sensory and metric indices of the analyzed samples were carried out within the "Laboratory of milk and dairy products evaluation" of the SAUM. After the organoleptic indicators were analyzed, the fat content in the cheeses was determined by using the acid-butyrometric method, the water content was determined by using the "Lacta" balance, the titratable acidity of the cheeses.