THE RIPENING OF THE TRADITIONAL CHEESE “NĂSAL”, QUALITY ASPECTS AND CHARACTERISTICS.

Abstract

This paper has as main purpose the analysis of the microbiological context in the ripening of “Năsal” cheese, in favor of characteristic’s augmentation and safety, which can give this traditional product it’s own identity. This paper intends also to investigate the compliance with the minimal rules of structure, under the aspects of originality, the process technology, identity and analysis. Following the studies made on the aspects of quality and characteristics of the traditional cheese Năsal the configuration of the microbiological flora and the evolution of the physical and chemical parameters involved in ripening, was mentioned. In order to achieve the purpose mentioned we kept track of the following objectives: - The isolation of microorganisms from the ripening spaces and from the surface of the ““Nasal”” cheese. - The isolation in pure culture of the associated microorganisms. - The study of morphological and cultural characteristics of Brevibacterium linens; - The determination of the physical-chemical parameters involved in the ripening of Năsal cheese. - The determination of the fat acid’s spectrum with a role in ripening.