ASPECTS CONCERNING THE TEMPERATURE AND ACIDITY INFLUENCE ON WHEY PROTEIN INCLUDING BRINE CHEESE PROCESSING
I. Sion, A. Dabija, M. Tita, O. Tita
Cheese represents the richest and most varied group of milk products, their preservation being assured by lactic acidification, low humidity content, with or without salt adding. Cheese constitutes an ancient milk capitalization form, Getaes and Dacians having cattle breeding as major occupation. The archaeological researches from Orastie Mountains have revealed traces of Dacians sheepfolds with vessels for preparing and storing cheese. That is why there is another study concerning cheese, processing phases, mechanisms and different production aspects. In this study we’ve tried to point out some aspects on influence factors in the field of brine cheese production. We selected temperature and acidity and also we have effectuated few analyses on raw milk and of course on brine cheese obtained.