Research on the Quality Assurance of Fresh Cow’s Cheese with Addition of Probiotics

Constantinescu Maria Adelina () and Tița Mihaela Adriana ()
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Constantinescu Maria Adelina: “Lucian Blaga” University of Sibiu, Romania
Tița Mihaela Adriana: “Lucian Blaga” University of Sibiu, Romania

Management of Sustainable Development, 2017, vol. 9, issue 2, 11-14

Abstract: Fresh cow’s cheese is a unfermented product obtained from cow’s milk. Probiotics are microorganisms which are believed to offers benefits for health when are consumed. The objective of the research is to identify the hazards, to assess the risks and to establish the critical control points from the technological flow of obtaining fresh cow cheese with addition of probiotics.

Keywords: cheese; probiotics; quality; hazards (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:vrs:msudev:v:9:y:2017:i:2:p:11-14:n:2

DOI: 10.1515/msd-2017-0016

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