Publication:
Conformity analysis of fermented cream

Simple item page
cris.sourceIdoai:irek.ase.md:123456789/2493
dc.creatorNaguevschi, Ana-Maria
dc.date2023-03-06T08:12:54Z
dc.date2023-03-06T08:12:54Z
dc.date2022-04
dc.date.accessioned2023-11-13T10:01:40Z
dc.date.available2023-11-13T10:01:40Z
dc.descriptionNAGUEVSCHI, Ana-Maria. Conformity analysis of fermented cream = Analiza conformității smântânii fermentate. Coord. șt.: FEDORCIUCOVA, Svetlana. In: Simpozion Ştiinţific al Tinerilor Cercetători, (8-9 aprilie 2022) [online]: Culegere de lucrări ştiinţifice. Ediţia a 20-a. Chişinău: ASEM, 2022, vol. 1, pp. 143-147. ISBN 978-9975-3590-2-3 (PDF).
dc.descriptionDairy products are of particular importance for human nutrition. They provide about 100 nutrients (26 fatty acids, 45 minerals and 25 vitamins). Especially, fermented cream is among the most important dairy product that has a major demand on the consumer market, being purchased daily by consumers. Cream is high in fat. Cream fats are easily assimilated by the human body. The purpose of this paper is to determine the conformity of fermented cream and the study of standardized indices. The following research methods were included: method of analysis, methods of scientific knowledge and expertise. The paper contains the results of organoleptic, physico-chemical and sensory research on the quality of local and imported cream products. The results of the research show that no product fully met the prescribed requirements. We also studied consumer preferences by sensory analysis of fermented cream (20 points). The highest score was 18.4 points, accumulated by the "President" cream. In addition, we checked the correctness of the mandatory information on the product labels. In this sense, out of all the 6 products analyzed, only one product meets the requirements of Law 279 on consumer information on food. The other products are missing one or two pieces of information related to the batch number, product safety information and the label with the translation into the state language. CZU: 637.148:366.48(478); JEL: L66; DOI: https://doi.org/10.53486/9789975359023.29
dc.formatapplication/pdf
dc.identifier978-9975-3590-2-3 (PDF).
dc.identifierhttps://irek.ase.md:443/xmlui/handle/123456789/2493
dc.identifier.urihttps://cris.ase.md/handle/123456789/1150
dc.languageother
dc.publisherASEM
dc.subjectfermented cream
dc.subjectquality
dc.subjectsensory analysis
dc.subjectinformation on the label
dc.titleConformity analysis of fermented cream
dc.titleAnaliza conformității smântânii fermentate
dc.typeArticle
dspace.entity.typePublication
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Simp_tinerilor_cercet_8-9 aprilie 2022 Vol_1_p143-147.pdf
Size:
765.12 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Facultatea Business şi Administrarea Afacerilor