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Counterfeiting detection of fermented milk products

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dc.contributor.author IORGA, Eugen
dc.contributor.author VOITCO, Elena
dc.contributor.author ACHIMOVA, Tatiana
dc.contributor.author CRUCIRESCU, Diana
dc.contributor.author RABOTNICOVA, Ludmila
dc.contributor.author GOLUBI, Roman
dc.date.accessioned 2019-10-24T07:49:22Z
dc.date.available 2019-10-24T07:49:22Z
dc.date.issued 2018
dc.identifier.citation IORGA, Eugen, VOITCO, Elena, ACHIMOVA, Tatiana et al. Counterfeiting detection of fermented milk products. In: Modern technologies, in the food industry–2018: proc. of the intern. conf., October 18–20, 2018. Chişinău, 2018, pp. 98-102. ISBN 978-9975-87-428-1. en_US
dc.identifier.isbn 978-9975-87-428-1
dc.identifier.uri http://repository.utm.md/handle/5014/5155
dc.description.abstract About the appearance on the market of unqualified milk products, within Practical Scientific Institute of Horticulture and Food Technology (Food Technology Directorate) were initiated research and development works to establish counterfeit milk products and detection methods of them. Physico-chemical quality indices of fermented milk products were determined with the use of instrumental methods, Reichert-Meissl and Polenske method. In result of the investigation was established the existence of the Republic Moldova market – nonconforming fermented milk products and counterfeit, by substitution of lactic fat with vegetable fat (falsification of content). The absence of respective information on the product label is assigned to the category of informational falsification. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject index of quality en_US
dc.subject fermented milk product en_US
dc.subject identification indices en_US
dc.title Counterfeiting detection of fermented milk products en_US
dc.type Article en_US


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