Evaluation of the qualitative parameters of raw sheep’s milk with the potential for the production of traditional artisanal cheese

The aim of the present study was to investigate physicochemical and microbiological profile indigenous sheep’s milk with potential for production artisanal cheese. data showed changes in lactation stages (between April August) up 2 hours following manual production. quality raw brined cheese using traditional technology assessed. amount dry matter was21.36% 19.85% August at end lactation. fat content from between 8.62% 8.03%, preserving values reported. protein composition varied 5.52 – 6.61%. In evaluation after milking (35.3°C), total microbial contamination range 1.3 x 10 6 1.4 CFU/mL under current conditions. results obtained this paper give rise more in-depth studies on application cheeses.