Quality indicators of traditional Bulgarian artisanal sheep’s cheese

The aim of the present study is focused on evaluation quality parameters artisan sheep cheese produced by old Bulgarian technology. was carried out in three stages - at end ripening process (45th day), during and storage (180th 360th day). An increase 9.0% dry matter a decrease water content titratable acidity values were observed over entire period studied. There oleic fatty acid (C18:1n9c) from 28.16% day 45 to 26.09% 360 ripening. In case palmitic (C16:0) recorded similar 30.24% day) 30.74% (360th Changes composition organic acids observed, with lactic levels decreasing 27.66% 8.62% 360. After microbiological analysis, it found that main microflora samples representatives microorganisms as compared non-starter microflora.