SEASONAL VARIATIONS’ INFLUENCE ON CHEMICAL COMPOSITION OF COW MILK AND VIDRARU SEMI HARD CHEESE

Abstract

Raw milk is a valuable food whose quality is important regarding both milk consumption and manufacturing of other dairy products. In this study, principles of traditional production and the characteristics of cow Vidraru hard cheese are presented. The aim of this study was to investigate the effect of different seasons on the variations of row milk and Vidraru cheese composition. The technology process of hard cheese production was described in details. Different samples of raw milk and cheese were taken during spring, summer, autumn and winter and  their physico-chemical properties were examined. The chemical composition of cow milk is influenced by seasonal feeding. Vidraru semi hard cheese is a traditional cheese characterized by ripening at ambient conditions and smoking.