MICROBIOLOGICAL SAFETY AND PHYSICOCHEMICAL QUALITY PARAMETERS OF GOAT AND SHEEP CHEESE FROM HERZEGOVINA

Cheese is a semi-solid or solid milk product, obtained by curdling and separating the curds from whey. The examination included 46 samples of cheese produced on agriculture farms small mini-dairies in territory Herzegovina, with emphasis that most originate southern sub-Mediterranean Mediterranean regions Herzegovina. goal study was to determine microbiological safety physicochemical quality parameters cheeses are marketed as fresh goat cheese, sheep bellows cheese. Of total number analyzed samples, 49.22% did not meet requirements quality, where 36.22% 13% due an increased β glucuronidase positive Escherichia coli. presence coli indicates insufficient hygiene during technological process production itself. Pathogenic microorganisms Salmonella spp Listeria monocytogenes were isolated, coagulase-positive staphylococci Staphylococcus aureus within permitted limits. This it necessary standardize well use exclusively autochthonous raw materials individual producers engaged this production, case industrial these products area.