DSpace Repository

Evaluation of the quality of cheeses production intended for commercialization through the use and competitiveness of some starter cultures of microorganisms

Show simple item record

dc.contributor.author GOLBAN, Artur
dc.contributor.author GOLBAN, Rita
dc.date.accessioned 2024-06-21T08:29:08Z
dc.date.available 2024-06-21T08:29:08Z
dc.date.issued 2023
dc.identifier.citation GOLBAN, Artur, GOLBAN, Rita. Evaluation of the quality of cheeses production intended for commercialization through the use and competitiveness of some starter cultures of microorganisms. In: Scientific Papers. Series Management, Economic Engineering in Agriculture and Rural Development, 2023, vol. 23, iss. 2, pp. 257-262. ISSN 2284-7995. e-ISSN 2285-3952. en_US
dc.identifier.issn 2284-7995
dc.identifier.issn 2285-3952
dc.identifier.uri http://repository.utm.md/handle/5014/27554
dc.description.abstract The aim of the scientific investigation study was to evaluate the quality of cheeses production by involving some starter cultures of microorganisms and to evaluate the study of the cells of the fermentation microbial populations according to their qualitative aspects and their competitiveness. Mesophilic, thermophilic and mixed lactic starter cultures and their contribution to fermentation processes in manufactured cheeses were studied. Also, in the scientific article was analysed the value chain of cheeses and the necessary conditions for running a successful cheeses business in the rural environment. The article describes also the problems agricultural farmers are facing towards commercialization the cheeses. The starter cultures were used as materials for elaboration of the article, in the same time were used tests for the research of the process of fermentation. The main results of the research demonstrated that the use of the economic performance of the can be achieved using starter microbial cultures in the process of production of cheeses. The conclusions of the research are that at the process of cheeses fermentation a big contribution play mesophilic, thermophilic and mixed lactic starter cultures. en_US
dc.language.iso en en_US
dc.publisher University of Agronomic Sciences and Veterinary Medicine of Bucharest en_US
dc.relation.ispartofseries Scientific Papers. Series Management, Economic Engineering in Agriculture and Rural Development;2023, vol. 23, iss. 2
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject cheeses production en_US
dc.subject starter cultures en_US
dc.subject cheeses commercialization en_US
dc.title Evaluation of the quality of cheeses production intended for commercialization through the use and competitiveness of some starter cultures of microorganisms en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Advanced Search

Browse

My Account