The Quality of Some Acid Dairy Products Obtained in the Traditional System

Abstract

The transformation of milk into acidic products has led to a significant increase in its nutritional and biological value. Containing all the components of milk, but in a more easily digestible form, readily metabolizable calcium, significant amounts of vitamins (from the B complex, synthesized by microorganisms in starter cultures), acid-dietetic products hold a significant and well-deserved share in human nutrition. Consequently, through this work, we aimed to identify qualitative parameters of raw milk, and of some assortments of acidic products obtained in a traditional system. In the case of raw milk, the parameters were within the limits imposed by company standards (acidity 17.1±0.60°T; density 1.027±0.002, fat 3.5±0.4%; average delivery temperature of 6±0.50°C) with fluctuations generated by the season. The Buttermilk assortment presented organoleptic and physico-chemical characteristics close to those provided in standards (characteristic taste and color, acidity 145±100°T, fat 2.1±0.1%, proteins 2.9±0.2%). In the case of the Sana assortment, the physico-chemical parameters showed slight modifications compared to the standard, with lower acidity (115±100°T), hence the weak expression of some sensory characteristics. The most important conclusion of this case study was that regardless of the classification of the unit, the physico-chemical and sensory properties of the products obtained are decisively influenced by strictly adhering to the technologies, otherwise risking severe deviations from the imposed standards.

Keywords

• technologies; sensory characteristics; quality; acid-dietetic dairy products