Microbiological and physicochemical parameters during the production and ripening of Fascal cheese

Production of dairy products from ewes can provide a profitable alternative to cow milk products owing to their specific taste and texture. Sheep and goat milks can be used for different purposes and has become a very important mean for the economy in different geographical areas. The main objective of this study was to evaluate the quality of ewe milk and Fascal cheese produced in the metropolitan area of Porto Alegre, RS, Brazil. Cheese samples were analyzed in the 1(st), 30(th), 60(th) and 90(th) days to detect possible microbiological and physicochemical changes. They were kept refrigerated during ripening. The results indicated the absence of Salmonella spp. in all the samples evaluated. The counts of aerobic mesophilic, coagulase-positive staphylococci, total coliforms and faecal coliforms conformed to the Brazilian official requirements for raw ovine milk and dairy products. The physicochemical parameters showed that in general the ovine milk analyzed had similar values to those observed in the south of Brazil. According to the results, it was concluded that the physicochemical characteristics of the cheese were altered during ripening, showing moisture losses and a rise in the concentrations of protein and fat. The final product was classified as a cheese with high fat content and low moisture.