Microbiological Quality of Sheep's Milk from The Area of Vlasic - Travnik as An Ingredient of Travnik Cheese
DOI:
https://doi.org/10.32628/IJSRCH24951Keywords:
Sheep’s Milk, Travnik Sheese, MicrobiologyAbstract
The aim of the research is to assess the microbiological correctness and quality of sheep's milk, which is primarily used as a raw material for the production of Travnik - Vlasic cheese, and originates from the Vlasic - Travnik area, with an emphasis on assessing its compliance with the requirements of the current legislation for raw milk.
In general, Travnik - Vlasic cheese is produced, according to the original technology, from unpasteurized milk, and therefore the purity of the raw material is extremely important.
The samples were collected during the first months of lactation, March and April 2023, from 8 primary producers from the Vlasic - Travnik area, and were analyzed for the total number of bacteria and all samples meet the criteria of the regulations.
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