Usturoi, AlexandruUsturoi, Marius-GiorgiAvarvarei, Bogdan-VladRaţu, Roxana-NicoletaNistor, Cătălin-EmilianSimeanu, Cristina2026-09-172026-09-172019https://repository.iuls.ro/handle/20.500.12811/7004After establishment of milk fat content we obtain a mean value for this parameter of 3.42±0.21%, this one being with 0.22% higher than the one imposed by firm’s standard. Milk acidity was inside the limits imposed by the same standard, respectively 15–19oT, being with 2.5oT higher than the accepted minimum. As mean, the established value for this quality physical parameter was 17.5±1.98oT. The product “Telemea cow cheese” was appreciated also through its physical-chemical characteristics, observing that these ones were into product’s standard. Regarding dry matter rate, was observed that this one was very close to the one imposed by standard (min. 43%), being of 43.37±2.44%. Salt content was situated at the inferior limit for the value imposed by standard (2.5-4.0), mean determined value being 3.11±0.48%. The fat rate reported to dry matter, recorded a calculated mean value of only 41.50±1.86%, inferior, to the demands imposed by standard (42%) with 0.50%. The product “Fresh cow cheese” presented sensorial characteristics in conformity with product standard, having a white to a white-yellowish colour, with compact mass and a soft consistency. Dry matter rate determined into final product overcome the minimum imposed by standard (20%), being 21.2±2.08%. Content in protein substances for fresh cow cheese was, in mean, of 17.6±1.27%, with +0.6% higher than the minimum accepted value. Acidity of fresh cow cheese was into the limits imposed by product standard (210–220oT), being obtained a mean value of 215.31±10.14oT.enCC BY-NC-SA 4.0https://creativecommons.org/licenses/by-nc-sa/4.0/raw milkchemical compositionfresh cow cheeseTelemea cheeseArticle2821 - 6644