Control of Ewe and Goat Cheeses Labelling on the Croatian Market

Autor:	Dijana Plavljanić, Jasmina Havranek, Neven Antunac, Iva Horvat Kesić, Nataša Mikulec, Jasminka Špoljarić, Biljana Radeljević
Rok vydání:	2017
Předmět:	Croatian Fat content 04 agricultural and veterinary sciences Reference laboratory 040401 food science humanities language.human_language Cow milk 0404 agricultural biotechnology Labelling Food products language Business Food science Labelling and Adulteration of Cheese Cow Milk Ewe Milk Goat Milk
Zdroj:	Food and Nutrition Sciences. :379-391
ISSN:	2157-9458 2157-944X
Popis:	The aim of the research was to examine ewe and goat cheese labelling on the market of the Republic of Croatia. During the four years (2012-2016) of the research, 133 cheeses from retail supermarket chains were selected by the random-choice method by the Ministry of Agriculture of the Republic of Croatia and analysed at the Reference Laboratory for Milk and Dairy Products of the Department of Dairy Science at the Faculty of Agriculture of the University in Zagreb. To check the correct labelling of cheeses, the chemical composition of cheese was examined: the fat content, the dry matter content, the fat in dry matter content, and the water content in the fat-free cheese compound were calculated according to the Ordinance on Cheeses and Cheese Products, which refers to cheeses manufactured in the Republic of Croatia, and Regulation EU (2011) of the European Parliament and the Council on providing information to consumers about food products, which covers foreign cheeses. The presence of cow milk in cheeses labelled as products manufactured exclusively from ewe or goat milk was tested by the reference method using isoelectric focusing to determine any adulteration according to Commission Regulation (2008). The results of analysis in this research show the condition of the quality and correct labelling of ewe and goat cheeses on the market of the Republic of Croatia. Of the 133 cheeses analysed, 50% (67 cheeses) did not correspond to the values stated on the declaration or to legal regulations, while the presence of cow milk was found in 30% of the cheeses analysed. The research results indicate the need to carry out continuous systematic control in the interest of protecting consumers and those manufacturers who are following good manufacturing practices.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dee8fb76ec568e9d40e88863a3e7f1b6 https://doi.org/10.4236/fns.2017.84026 Zobrazit plný text záznamu