Abstract
The aim of the present study was to investigate the physicochemical and microbiological profile of indigenous sheep’s milk with the potential for the production of artisanal cheese. The data showed the changes in lactation stages (between April and August) up to 2 hours following manual milk production. The quality of raw milk in the production of brined cheese using traditional technology was assessed. The amount of dry matter was21.36% in April and 19.85% in August at the end of lactation. The fat content from April to August was between 8.62% and 8.03%, preserving the values reported. The protein composition of raw milk varied between 5.52 – 6.61%. In the microbiological evaluation of raw sheep’s milk after milking (35.3°C), the total microbial contamination was in the range of 1.3 x 106to 1.4 x 106CFU/mL under current conditions. The results obtained in this paper give rise to more in-depth studies on the application of raw sheep’s milk in the production of traditional artisanal cheeses.
Highlights
IntroductionBulgaria and many countries in the Balkan Peninsula produce a wide variety of dairy products via milk from small ruminants, sheep and goats [2], which are valued as part of the food tradition
Sheep's milk and dairy products derived from it have been an integral part of human nutrition for centuries primarily due to their micro-and macronutrients [1].Bulgaria and many countries in the Balkan Peninsula produce a wide variety of dairy products via milk from small ruminants, sheep and goats [2], which are valued as part of the food tradition
Raw sheep's milk was obtained by manual milking of Karakachan sheep breed in the village of Topolchane (42.65° N 26.433333° E), Bulgaria
Summary
Bulgaria and many countries in the Balkan Peninsula produce a wide variety of dairy products via milk from small ruminants, sheep and goats [2], which are valued as part of the food tradition. In Bulgaria and other Balkan countries, mixing is applied to different types of milk, as the amount of sheep's and goat's milk has decreased in recent years by approximately 35%. The production of local artisanal traditional food products has increased significantly in recent years. Their production stimulates the local economy and improves the food culture. The output of traditional dairy foods is an example of solutions that aim at a more sustainable green economy, creating a prerequisite for developing specialized types of tourism in the regions
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