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Quality of Telemea cheese made in Romania


Quality of Telemea cheese made in Romania



Hrana i Ishrana 17(3/4): 171-174



A total of 64 batches of 'super' and 'prima' quality Telemea (i) ewes' milk and (ii) cows' milk cheeses produced in different seasons of the yr were examined after storage for 40-400 days. Mean compositional values tabulated for the cheeses include for (i) 'super' and 'prima' and (ii) 'super' and 'prima' respectively: moisture (%), 49.8, 51.3, 52.6 and 54.2; fat (%), 26.7, 24.1, 23.6 and 20.4 protein (%), 18.6, 18.9, 18.9 and 19.4; and ash (%), 5.23, 5.80, 5.09 and 5.47.

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Related references

Quality of Telemea cheese from sheep and cow milk prepared in Romania. Hrana i ishrana Food and nutrition 17(3-4): 171-174, 1976

The microbiological quality of white-brined telemea cheese manufactured in farm-house facilities. Lucrai Stiintifice Medicina Veterinara, Universitatea de Stiinte Agricole si Medicina Veterinara "Ion Ionescu de la Brad" Iasi 50(9): 559-563, 2007

Effect of hydrogen peroxide treatment, some additives and brine salting on the quality of white soft cheese 'Telemea type' made from raw milk. Assiut Journal of Agricultural Sciences 19( 3): 143-156, 1988

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Proteolysis during the ripening of Telemea cheese. Lait 50: 493/494, 128-36, 1970

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