M.G. Usturoi

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CONTRIBUTIONS TO THE KNOWLEDGE OF QUANTITATIVE MODIFICATIONS FROM CHEESES DURING MATURATION PERIOD

M.G. Usturoi

Abstract
   Research had in view the evolution of nutritive substances losses from cheeses during maturation. Were studied 4 assortments belonging to 2 cheeses groups (Dobrogea pressed cheese and Dalia pressed cheese from the group of cheeses with scalded paste respectively sheep feta and cow feta from the group of the ones maturated in brine). Gathering of samples for establishing the protein and fat content was realised on a non-maturated product and after that at each 10 days of maturation; maturation duration was the one applied in the processing unit, respectively 60 days for pressed chesses and 40 days for feta. At the end of maturation, protein content in cheeses with scalded paste was lower with 12.10%-Dobrogea and with 13.02%-Dalia face to the one obtained at the beginning of maturation, while at cheeses maturated in brine the decreasing of protein quantity was much more higher, 20.41%-sheep feta and 24.51%-cow feta. Fat content from the analysed cheese assortments had a similar evolution as the proteins, with the mention that decreasing levels (related with non-maturated product) were lower, only 9.12-9.61% at pressed cheeses respectively 10.30-13.12% at those two feta assortments. The obtained results show the fact that cheeses maturated in brine had a high rate of nutritive substances losses in comparison with the ones with scalded paste, situation valid also for the ones made from cow milk face to the ones obtained from sheep milk.

Key words: cheeses, maturation, modification, proteins, lipids