A comparative analysis of the nutritional composition of several dairy products in the Romanian market
Katalin Bodor,
Borbála Tamási,
Ágnes Keresztesi,
Zsolt Bodor,
Kálmán Csongor Orbán,
Róbert Szép
Affiliations
Katalin Bodor
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania; University of Pécs, Faculty of Natural Sciences, Doctoral School of Chemistry, st. Ifjúság 6, 7624, Pécs, Hungary; Research and Development Institute for Wildlife and Mountain Resources, Miercurea Ciuc, Romania, st. Progresului 35B, 530240, Miercurea Ciuc, Romania
Borbála Tamási
University of Pécs, Faculty of Natural Sciences, Doctoral School of Chemistry, st. Ifjúság 6, 7624, Pécs, Hungary; Research and Development Institute for Wildlife and Mountain Resources, Miercurea Ciuc, Romania, st. Progresului 35B, 530240, Miercurea Ciuc, Romania
Ágnes Keresztesi
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania; University of Pécs, Faculty of Natural Sciences, Doctoral School of Chemistry, st. Ifjúság 6, 7624, Pécs, Hungary; Research and Development Institute for Wildlife and Mountain Resources, Miercurea Ciuc, Romania, st. Progresului 35B, 530240, Miercurea Ciuc, Romania
Zsolt Bodor
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania; University of Pécs, Faculty of Natural Sciences, Doctoral School of Chemistry, st. Ifjúság 6, 7624, Pécs, Hungary; Research and Development Institute for Wildlife and Mountain Resources, Miercurea Ciuc, Romania, st. Progresului 35B, 530240, Miercurea Ciuc, Romania; ''Costin D. Nenitescu'' Institute of Organic and Supramolecular Chemistry, Romanian Academy, Spl.Independentei 202B, Bucharest, RO-060023, Romania
Kálmán Csongor Orbán
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania; University of Pécs, Faculty of Natural Sciences, Doctoral School of Chemistry, st. Ifjúság 6, 7624, Pécs, Hungary; Corax-Bioner Ceu S.A, 53017, Miercurea Ciuc, Romania
Róbert Szép
Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania; University of Pécs, Faculty of Natural Sciences, Doctoral School of Chemistry, st. Ifjúság 6, 7624, Pécs, Hungary; Research and Development Institute for Wildlife and Mountain Resources, Miercurea Ciuc, Romania, st. Progresului 35B, 530240, Miercurea Ciuc, Romania; Corresponding author. Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Libertății Sq. 1, 530104, Miercurea Ciuc, Romania.
The aim of this study was to provide customers with additional information by analyzing and comparing the nutritional data of different dairy product varieties in Romania. Milk is an ideal source of nutrition because it contains a balanced combination of carbohydrates, proteins, fats, minerals, and vitamins. In this study, the nutritional constituents of dairy products from Romania were examined. In total, the nutritional characteristics of 143 dairy products: milk (N-42), sour cream (N-37), cheese (N-40) and butter (N-24) (energetic value, fat content, fat of which saturated fatty acids, carbohydrates, sugar, proteins, salt, calcium) were collected from the market and statistically analyzed. The average energy values of the studied dairy products were 188/261 kJ/100 ml for milk, 610/739/1091 kJ/100 g for sour cream, 2359/3022 kJ/100 g for butter and 1306 kJ/100 g for cheese. The fat concentration of the studied products was standardized. Based on the cluster analysis, some products whose characteristics differed significantly included Gordon milk (1.5%, 3.5%), Keresztúri and Szépvízi cheese.
