Physical-chemical and microbiological analysis during the process of production of Cheese

This work aims at studying the production line of different cheeses: cow's cured cheese, half fat and mixture cured cheese (cow's and sheep's milks). By comparing the composition and properties of the cow and sheep raw milk, not only at a physical-chemical level but also on a microbial level, it is evident the richness of the sheep's milk comparatively to the cow's milk, particularly in what concerns the level of protein, lactose and calcium. The results made it possible to underline some important conclusions, namely that all the raw material is suitable for the transformation at the physic-chemical or microbiological Levels; that the thermal treatments, thermization and pasteurization contribute for a decrease of the microbial charge; and that the finished product possesses the desired characteristics at the end of 20 days of maturation. Furthermore, the mixture cheese is the fatter comparing to the half fat, and is the one that presents itself more profitable in the level of technological transformation.