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Microbiological Quality of Traditional Romanian Cheeses from the Rucăr-Bran Pass and its Surrounding Regions

2015; Volume: 10; Issue: 1 Linguagem: Inglês

10.17265/1934-7391/2015.01.002

1934-7405

Constantin Savu, Ionuţ Neagu Cătălina-Nicoleta Boiţeanu, Ovidiu Savu,

Food Safety and Hygiene

The traditional products' quality is often recognized based on organoleptic characteristics without considering the microbiological features, which bring a special note to these products' composition and aroma.It is especially the case of cheeses, whose taste varies from one geographical region to another depending on specific flora and technological processes used in traditional systems.The paper tries to bring new elements on the methodology used in order to elucidate some aspects related to traditional products' quality, products obtained by private producers in the Braşov district (Rucăr-Bran pass).Covasna district and Bistrita Nasaud district were analyzed organoleptically, physico-chemically and microbiologically samples of fresh cow cheese, soft cow cheese, smoked curd cheese, gaiter cheese and cottage cheese taken within the strategic and self-control program from individuals in the rural areas of Fundata, Poiana Sibiului, Şirnea, Pârău, Cristian, Cincşor, Sohodol, Râşnov, Braşov, Bod, Roadeş, Hărman, Prejmer, Şoarş, Rupea, Lunca Câlnicului, Băţanii, Mari, Bran, Buzaiel, Bărcut, Hălchiu, Făgăraş, Moeciu de Sus, Purcăreni, Bran-Şimon, Veneţia de Jos, Vama Buzăului, Întorsura Buzăului, Vărghiş and Sita Buzăului.