Quality control and expertise of "Luceafărul" cheese of local origin

Abstract

The article presents the results of the study on the safety of the components of „Luceafărul” cheese, sold in the network of shops in Chisinau. The aim of this research was to control and assess the quality of „Luceafărul” cheese of local origin. It was established that the cheese „Luceafărul” has indicators of high quality and safety, does not contain vegetable raw materials.