Journal
APPLIED SCIENCES-BASEL
Volume 11, Issue 7, Pages -Publisher
MDPI
DOI: 10.3390/app11073196
Keywords
sheep and goat milk; cheeses; food quality; microbial safety; SCC
Categories
Funding
- Ministry of Education, Science, Research and Sport of the Slovak Republic [KEGA 007UVLF-4/2020]
- APVV [SK-PL-18-0088]
- VEGA [1-0529-19]
- effect of environmental agents of mastitis in dairy cows and ewes on the production and degree of oxidative stress at University of Veterinary Medicine and Pharmacy in Kosice [KEGA 007UVLF-4/2020]
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Consumption of sheep's and goat's milk and cheese is increasing, but there is still insufficient knowledge in the field of hygiene, technology and health safety of cheeses production. The study found that the month of milking influences the milk components content, while ripening time affects microbial safety and color of cheeses. The analyzed samples were deemed suitable for human consumption under applicable regulations.
Consumption of sheep's and goat's milk and cheese is currently increasing. The production process of these types of cheese is being carried out by traditional domestic production at farm level. However, knowledge in the field of hygiene, technology and health safety of cheeses are still insufficient. This study aimed to examine the physical and chemical quality and microbiological safety of sheep's and goat's milk and cheeses made from them. The month of milking influenced the content of milk components (p < 0.001) in sheep's milk and goat's milk, but no changes in SCC content during the examined period were found (p > 0.05). Level of contamination by Enterobacteriaceae sp. and coagulase-positive staphylococci was lower than 5 log CFU/mL in sheep's and goat's milk. During the ripening time, the number of lactic acid bacteria significantly raised (p < 0.001). Ripening time statistically changed (p < 0.001) not just the microbial safety of cheeses but also the color (p < 0.01). Under the applicable regulations, the analyzed samples were evaluated as suitable for human consumption.
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