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Adina SABOU
University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Agriculture, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
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Luisa ANDRONIE
University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Agriculture, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
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Antonia ODAGIU
University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
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Eugen JURCO
University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Agriculture, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
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Oana PECE
University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Agriculture, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
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Antonio TARTEA
University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Faculty of Agriculture, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
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Aurelia COROIAN
University of Agricultural Sciences and Veterinary Medicine, Faculty of Animal Science and Biotechnology, Manastur Street 3-5, 400372 Cluj-Napoca, Romania
Keywords:
milk, cheese, raisins, olives, oranges
Abstract
Cheeses are products appreciated by a large number of consumers, due to their organoleptic
characteristics and biochemical properties. By adding raisins, olives and oranges, improvements can
be made in appearance, taste and presentation. These products become much more attractive
compared to the classic ones. Cow's milk was used to obtain these types of cheeses. The milk complied
with the sanitary and veterinary norms regarding the physico-chemical and microbiological
parameters.