Technological flow and physical-chemical analysis of homemade goat cheese obtained into a small range unit from Iaşi county, Romania

Abstract

The aim of the current paper is to present the traditional homemade technological flow utilised for obtaining goat cheese into a small range unit from IaşiCounty, Romania and to realise an analyse upon the product’s physical-chemical features. Regarding physical-chemical characteristics, the current paper aimed to study the following parameters: fat content, moisture content and acidity of goat cheese. At the end of the study we can affirm that goat cheese homemade obtained into a small range unit from IaşiCounty, Romania, fulfilled all the demandsrequired by the Romanian legislation, being a traditionally made product. The quality of the product is a very good one, being recorded superior values to thoseimposed by nowadays standards, for all the analysed physical-chemical indicators.