Research on the quality and hygiene of sheep’s milk used to obtain some sorts of cheese

Abstract

Compliance with hygiene rules in milking animals prevents dirt from contaminating vegetable matter and contaminating it with microorganisms that can get into milk through them, negatively influencing the hygienic quality of milk. The investigations regarding the quality of raw sheep's milk for cheese processing took place between 2017 and 2018 on samples taken from Botoşani and Iaşi counties, from traditional farms with an average of 250 sheep, where the Turcana breeds predominated and Tigaie. The investigations were conducted to determine the degree of freshness, integrity, and we monitored some physico-chemical and microbiological parameters of the raw material. The sampling was done directly from the collection vessels after milking and filtration mainly during the hot season and their processing was carried out in the Food Control Laboratory of the Faculty of Veterinary Medicine Iasi, where 53 samples of milk were processed sheep. Following sample analysis, 8 samples were inadequate for organoleptic examination and integrity. Deviations from the organoleptic characters of appearance, color, odor and guat parameters were 15.09%. The microbiological determinations imputed a number of 17 samples, representing 32.07%, and the determination of the physico-chemical parameters revealed a number of 6 samples as inappropriate representing 11.3% of the total samples harvested.