337 Bulletin UASVM Animal Science and Biotechnologies 69(1-2)/2012 Print ISSN 1843-5262; Electronic ISSN 1843-536X Study on the Quality of Raw Milk Collected from Different Collecting Centers of BistriŃa-Năsăud County Camelia RĂDUCU 1) , Vioara MIREAN 1) , Mirela CADAR 1) ,Octavian NEGREA 1) , Dana PUSTA 2) , Ionel IURCA 1) , Aurelia COROIAN 1) , Iulia FETILĂ 1) , Daniel COCAN 1) , Radu CONSTANTINESCU 1) 1) University of Agricultural Sciences and Veterinary Medicine, Faculty of Animal Science and Biotechnologies, 3-5 Mănătur Street, 400372 Cluj-Napoca, Romania;craducu2001@yahoo.com 2) University of Agricultural Sciences and Veterinary Medicine, Faculty of Veterinary Medicine, 3-5 Mănătur Street, 400372 Cluj-Napoca, Romania Abstract. Nutritional value of milk is closely related to its chemical composition and it is estimated that milk contains high vegetable protein, the same amount of meat protein. In biochemical terms, cow's milk contains four major elements: protein, carbohydrates, lipids and minerals. The working method used consisted of physical-chemical and microbiological analysis of raw milk, analyzes were conducted in the laboratory of the fabrics. The periods of analysis were November-December 2011 and January-April 2012, and were taken a total of five samples monthly. The results of the study on the quality of raw milk processed in SC Romfulda SRL Beclean- BistriŃa suggests that this unit is getting shifted to correspond to consumer products. Keywords: quality indicators, milk, routes Introduction. Nutritional value of milk is closely related to its chemical composition and it is estimated that milk contains high vegetable protein, the same amount of meat protein. In biochemical terms, cow's milk contains four major elements: protein, carbohydrates, lipids and minerals. Besides these major components, in milk are present also other elements important for biological activity of milk as vitamins, trace elements, enzymes, hormones (Steijins, 2001). Milk composition is characterized by two categories of components: major components (water, on fat, protein and lactose) and minor constituents (minerals, enzymes, vitamins, cell and gas)(Gush, 2005; Rotaru, 2005). The raw material for milk and dairy industry is the milk of cows, sheep and buffalo (Iurca, 1998). Materials and Methods. The working method used consisted of physical-chemical and microbiological analysis of raw milk, analyzes were conducted in the laboratory of the fabrics. The periods of analysis were November-December 2011 and January-April 2012, and were taken a total of five samples monthly. Results and Discussion. Company SC Romfulda Prod. SRL Beclean-BistriŃa is taking milk coming from private households and private farms, collected on the 10 routes, and our research on the quality of raw milk raw milk covered analysis of 5 routes and the results are presented in Tables 1, 2 and 3. Analyzing the results of laboratory examination it is shown that raw milk collected by S.C. Romfulda Prod S.R.L Beclean-BistriŃa is a milk quality, falling within the parameters set by STAS and EU regulations in terms of total number of germs and the number of somatic cells. brought to you by CORE View metadata, citation and similar papers at core.ac.uk