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Economic Dynamics and Sustainable Development – Resources, Factors, Structures and Policies

Proceedings ESPERA 2015 – Part 1 and Part 2

Edited By Luminita Chivu, Constantin Ciutacu, Valeriu Ioan-Franc and Jean-Vasile Andrei

The book is dedicated to the 150th anniversary of the Romanian Academy. It contains the most valuable 100 papers presented at the International Conference «Economic Scientific Research – Theoretical, Empirical and Practical Approaches» (ESPERA 2015). The event is initiated annually by the National Institute for Economic Research «Costin C. Kirițescu» of the Romanian Academy. ESPERA aim to present and evaluate the economic scientific research portfolio as well as to argue and substantiate development strategies, including European and global best practices. ESPERA intend to become a scientific support for the conceptualization and the establishment of policies and strategies and to provide a systematic, permanent, wide and challenging dialogue within the European area of economic and social research.

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Mountain Agri-Tourism Efficiency by the Control of QS Procedures Concerning Cheese (Romulus Gruia / Gheorghe Puchianu / Radu Rey)


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Romulus Gruia1, Gheorghe Puchianu2 & Radu Rey3

Mountain Agri-Tourism Efficiency by the Control of QS Procedures Concerning Cheese

Abstract: Under the context of present ecological land mountain agri-tourism requests, the study proposes to highlight certain scientific elements in order to achieve a system of unitary control of the quality of traditional Carpathian cheese. We are referring to several categories of cheese, but especially to the mutton, goat, cows and even buffalo ones, which are specific to the Carpathian Mountain zone. There are studied and described traditional characteristics, in function of their geographical origin, as well as there are characterized the methods and procedures of the quality system (QS) in the techniques of the traditional fabrication of cheese at the farm level.

The applied methodology presupposes to collect information and systematize it on sorts of cheese and the chain of traditional fabrication process, using statistic methods, as well as a series of physico-chemical, microbiological and toxicological analyses. In the study comparative analyses between the sorts of Romanian cheese produced in the mountain zone: “burduf” (skin) cheese, cheese in fir tree rind, “burduf” cheese with vegetable and flavoring plant adding, “urda” (soft sheep cheese) and “caș” (mountin smoked soft sheep cheese) are conducted.

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