The purpose of this study was to asses the chemical and microbial characteristics of 10 artisanal cheeses made from raw ewe’s milk without addition of starters, during maturation. Microbial populations were numerous and diverse with Lactic acid bacteria and Enterobaceriaceae as a predominant groups of microorganisms. Pathogenic bacteria were not detected. The pH of the cheeses was within the range of 4.04 – 5.05, the moisture content within 46.97 – 51.58%, total protein from 18 – 21.37%, fat content from 26 - 30% and NaCl from 4.38 – 5.43%.
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Author Name: Mojsova Sandra, Jankuloski Dean, Sekulovski Pavle, Angelovski Ljupco, Ratkova Marija, Prodanov Mirko
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Keywords: traditional, ewe’s milk cheese, pathogen bacteria, lactic acid bacteria
ISSN: 1409-7621
EISSN: 1857-7415
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