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

Author

Listed:
  • Constantinescu Maria Adelina

    (“Lucian Blaga” University of Sibiu, Romania)

  • Tița Mihaela Adriana

    (“Lucian Blaga” University of Sibiu, Romania)

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.

Suggested Citation

  • Constantinescu Maria Adelina & Tița Mihaela Adriana, 2017. "Research on the Quality Assurance of Fresh Cow’s Cheese with Addition of Probiotics," Management of Sustainable Development, Lucian Blaga University of Sibiu, Faculty of Economic Sciences, vol. 9(2), pages 11-14, December.
    • Handle: RePEc:blg:msudev:v:9:y:2017:i:2:p:11-14:n:2
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    More about this item

    Keywords

    cheese; probiotics; quality; hazards;
    All these keywords.

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