RESEARCHES CONCERNING THE INFLUENCE OF THE VEGETAL PROTEIN SUPPLEMENTS RATIO ON THE FINISHED PRODUCT QUALITY IN THE MANUFACTURING OF A CERTAIN SEMI-SMOKED SALAMI ASSORTMENT

The purpose of this performed research was to establish the influence of the vegetal protein supplements (functional soy protein concentrates) used in different proportions on the finished products quality indicators in the manufacture of a certain semi-smoked salami assortment. Organoleptic and physical-chemical analyses have been performed on the finished products manufactured in three technological variants (for each case being used one processing recipe): using the manufacture technology without protein supplements (recipe A); using the manufacture technology with 3% (recipe B) and 5% (recipe C) vegetal protein supplements (reported to total composition), where one part of animal raw material (meat, bacon) had been replaced with vegetal protein supplements (recipe B and C)

THE ANALYSIS OF PHYSICAL – CHEMICAL PARAMETERS OF MILK DURING HARD AND SEMI-HARD PASTE CHEESE PROCESSING

The aim of the present paper is the study of some physical-chemical parameters’ variation at the milk processing for obtaining cheese. For these investigations, it had been started from milk-raw material and finally it was analyzed some parameters (water content, fat, salt) for two cheese assortments obtained from analyzed milk: - ?vai?er, cheese with hard paste and long period of maturation; - Tilsit, cheese with semi-hard paste. The physical-chemical exam betray a good quality of milk-raw material. As regarding the variation of the fat content reported to dried substance during maturation, it was found out low values after three months of maturation for all analyzed cases. During maturation the water content is decrease. Making a comparison between maturated cheese and fresh cheese, as regards salt content it is found out an increase for all samples. During maturation it is found out a decrease of protein content through it’s proteolitic degradation, resulting more simple compounds