Study on the quality of some cheese produced within a traditional specific unit

Abstract

In the current paper, we proposed to study some quality parameters that characterize two traditional products for which, at the moment, there is a particularly high demand. Thus, we initially determined the quality of raw milk and later that of Telemea Cheese and Dalia Cheese assortments. The main indicators studied were percentage of water, dry matter, fat, salt, respectively acidity and density.