Abstract:
Over time, many studies have been developed to describe microbial communities and to understand the dynamics and
the role of these organisms during milk processing and during production of different types of cheese. For an evaluation
of the microbiology of milk and cheese, a comparative study was carried out on 5 samples of whole cow's milk and 5
samples of Telemea-type cheeses in terms of identification and morphological characterization of milk microorganisms
as raw material and cheese, as a finished product obtained, by correlating their microbiological characteristics in
relation to the identified physico-chemical characteristics. The results obtained for the milk and cheese samples
corresponded to those mentioned in the product-specific standards. Microbiologically, for the milk samples, the median
value was 6.1 x 103 CFU/mL for milk and for the telemea cheese the CFU of samples was 4.3 x 103 CFU/g product.
Microscopic analysis revealed a total of 9 colonies: 7 colonies of yeast and 2 colonies of bacteria, to which was added a
mold (Fusarium spp.). The final results showed that there may be a certain degree of contamination, due to factors such
as sanitary-veterinary hygiene and resistance increasing degree of microorganisms.
