Performance Evaluation Milk Cheese, Depending on Season

Abstract

Transformation of milk in Telemea cheese is a complex process based on proteins concentration with a variable percent of fat and mineral substances and elimination of lactose and water in important quantity. The transformation of milk in different assortments of cheese is an important argument for developing of this production (stability in storage, long time conservation, easy transportation and human diet diversification).The research was effectuated in 5 processing Telemea cheese unit, in 2 seasons, summer and winter. Were made 15 determinations for each unit and period and dates obtained were interpreted by statistical methods.

Keywords

• cheese
• conservation
• fat
• mineral substances
• proteins