Comparison of quality of traditional and reduced fat content cheese

Joanna Sobolewska-Zielińska , Małgorzata Bączkowicz , Joanna Socha , Teresa Fortuna , Paulina Pająk


Manufacturers of ‘light’ food products cover up attractive advertisements that encourage us to buy them. The products labeled as ‘light’ not always meet the legal criteria. The European Parliament controls over labeling. In this paper, we compare the quality of different cheese in the traditional version and their counterparts with lower fat content. It was found that Polish producers comply with the legal requirements, and declarations on food products does not mislead consumers.
Author Joanna Sobolewska-Zielińska (FoFT / DoFAaQA)
Joanna Sobolewska-Zielińska,,
- Department of Food Analysis and Quality Assessment
, Małgorzata Bączkowicz (FoFT / DoGTaC)
Małgorzata Bączkowicz,,
- Department of Gastronomic Technology and Consumption
, Joanna Socha (UAK)
Joanna Socha,,
- University of Agriculture in Krakow
, Teresa Fortuna (FoFT / DoFAaQA)
Teresa Fortuna,,
- Department of Food Analysis and Quality Assessment
, Paulina Pająk (FoFT / DoFAaQA)
Paulina Pająk,,
- Department of Food Analysis and Quality Assessment
Journal seriesPotravinárstvo, ISSN 1338-0230, (B 5 pkt)
Issue year2013
No7 (Special Issue)
Publication size in sheets0.5
Keywords in Englishquality, traditional and reduced fat, cheese
ASJC Classification1106 Food Science
Internal identifierWTŻ/2013/95
Languageen angielski
Not used for evaluationyes
Score (nominal)0
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2014 = 0.037
Citation count*
Additional fields
OświadczenieJoanna Sobolewska-Zielińska, Małgorzata Bączkowicz, Joanna Socha, teresa Fortuna, Paulina Pająk
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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