RESEARCHES REGARDING THE MICROBIOLOGIC PARAMETERS VALUE FROM RAW MILK USED IN TELEMEA CHEESE TECHNOLOGICAL PROCESS

Abstract

An important faze for food quality control is verification of microbiological parameters of food products. In this way is assuring the prevention of alimentation toxicological infections to consumer, avoiding the technological and economical losses as well as increasing the products conservation period. In this paper are presents the microbiological exam results from raw milk used in Telemea cheese technological process, for 5 stations studied. The determinations were made on 2 series with 57 samples each of them, prelevated in reception fase, in summer and winter season.

Keywords

• microbiological parameters
• quality
• food toxicological infection
• technological loss
• conservation