Food Safety of Fresh Cow Chees: Comparativ Analysis of Physico-Chimical, Organoleptic (Sensory) and Microbiological Indicators

Abstract

Food safety of fresh cottage cheese represents an important aspect of public health, considering the high nutritional value and wide consumption of dairy products. The aim of this study was to evaluate and compare the hygienic quality and safety of fresh cow's cheese produced by four different local producers. The research focused on the analysis of organoleptic, physicochemical, and microbiological indicators in order to assess product quality and compliance with established standards. For this purpose, several parameters were determined: organoleptic characteristics (appearance and color, consistency and structure, smell, taste), physicochemical indicators (titratable acidity, moisture content, and pH), and microbiological indicators (total number of yeasts and the presence of Escherichia coli). Additionally, the correctness of product labeling was evaluated. Two sets of determinations were carried out for each sample: one at the beginning of the shelf life and another on the last day of the declared shelf life. The obtained results were recorded and comparatively analyzed in tabular form.The analysis allowed the evaluation of the hygienic quality and technological stability of the investigated samples and their conformity with the requirements specified in current standards and regulations regarding dairy product safety. CZU: 338.439.65:637.3(478); JEL: L66