Slovenian market offers consumers to choose from a number of dairy products, most of which are industrially produced, and are usually subject to stricter controls in terms of quality, microbiological safety and labeling. Recently, more dairy products from local producers have been available on the market. With this master's thesis we verified their chemical, microbiological and sensory quality and the adequacy of labeling. The content of fats, proteins, salts, total sugars and dry matter was determined for 30 different dairy product samples, and based on a chemical analysis. We found that 14 samples did not have the appropriate chemical composition, as the analyzed nutritional values deviated from the declared ones more than allowed according to the guidelines. When we determined the microbiological quality, 5 samples were microbiologically unsuitable. Two samples exceeded permitted limits for E. coli present, two samples for EB were and one sample exceeded the permitted limits of coagulase positive staphylococci. We performed also a sensory evaluation analysis on the samples on a 20 – point scale, assessing their appearance, color, consistency, smell and taste. Most samples (18) were classified in the quality group I, 3 samples in the quality group II and 1 sample was classified in the quality group III. However, eight samples were placed in the extra quality class. Additionally, we verified the adequacy of labeling for the products and found out that 11 analyzed products did not have an appropriate declaration, either in the name, in the lists of ingredients or in the declared net quantity data, in minimum shelf life, in storage instructions or in health claims.
|
