Etude analytique des variations de qualite des fromages

Abstract - The results quoted in this paper show the necessity for the application of the most strict measures during the official examinations of chemical composition of cheeses at various markets in the country. Analytical data are given.
The considerable decrease of the butter fat content is the cause of an increase of proteins. The consequences are: the loss of the caloric value, sometimes more than 50 p. 100, negative changes of organoleptic properties and fraud of consumers who very often pay the same price for the low fat content cheeses as for full cream cheeses