Abstract
The impact of microbial growth on the physicochemical parameters of sheep milk was evaluated. The total bacterial counts (TBC) showed a lag phase of 4 h and µ‐max of 0.4 log/h. After 8.4 h, the TBC reached the limit established by European Community, pH had a reduction of 0.04, acidity had an increase in 0.04%, and no changes were observed in the ethanol stability. The milk became thermally unstable after 17 h (109 cfu/mL), when the pH was 5.71, acidity was 0.36%, and ethanol stability was 21.3%. These results highlighted the extreme stability of sheep milk protein and that acidity may be the best physicochemical parameters to predict the quality of sheep milk.
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