2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
After it became clear that a large part of the cheese on the domestic market has a high water content, the study of the Active Consumers Association shows the same alarming trends in yellow cheese.
Most brands have deteriorated appearance, texture and taste characteristics, the study said. Active consumers have studied 10 brands with a price range between BGN 9 and 12.
6 of the brands of the Association have found incorrect labeling, but most often high water content was found in the product. In 7 of the 10 surveyed brands there was water over 56%, which is the value according to the Bulgarian state standard.
The degree of ripeness of yellow cheese, which is a key indicator of product quality, according to BDS, can not be less than 20%. 8 of the 10 surveyed brands responded to this indicator.
Only two of the brands were imitations, according to this criterion - Trapezitsa, which was produced from non-dairy fats and powdered milk, and Sokolovo, which added whey protein and starch.
The use of non-dairy fats in a product called yellow cheese is prohibited under the Food Act in our country. However, tests of Active Users regularly revealed such frauds.
In the present test, only 2 of the brands were found to replace milk fat with hydrogenated vegetable fats. These were the brands Trapeza and Zdravets.
The analysis of the results is categorical that 3 of the brands most often used powdered milk and whey protein instead of raw milk - Trapeza, Zdravets and Sokolovo.
It turns out that the most harmless deviation in the quality of yellow cheese is the low degree of ripening, according to Active Consumers.
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