Sheep milk: physical-chemical characteristics and microbiological quality

Sheep milk is the third most consumed milk in Brazil. It is much appreciated for its nutritional status and is important for children that have problems with cow milk. Little information is known about the chemical, physical and microbiological composition of sheep milk from South Brazil. Thus, the aim of this study was to describe chemical and microbiological characteristics of sheep milk produced on two rural properties located in southern Brazil (Paraná and Rio Grande do Sul). The chemical composition of sheep milk was 17.32 g/100 g total solids, 5.86 g/100 g total protein, 4.46 g/100 g casein, 1.08 g/100 g whey protein, 7.28 g/100 g fat, 0.93 g/100 g ash, and 3.41 g/100 g lactose. High somatic cell count (1.7x106 cells/mL), total mesophilic bacterias (16.0x106 CFU/mL) and psychrotrophics (5.8x106 CFU/mL) were observed. Growth of Staphylococcus aureus, enterobacteria and coliforms occurred in 100% of the samples, and 45% of the samples showed growth of Escherichia coli. The sheep milk physical-chemical and microbiology parameters are similar to those presented in the literature for other countries but somatic cell count presented high levels.

Bibliographic Details

Main Authors:	Merlin Junior,Ivandré Antonio, Sifuentes dos Santos,Joice, Grecco Costa,Lígia, Grecco Costa,Renan, Ludovico,Agostinho, de Almeida Rego,Fabiola Cristine, Walter de Santana,Elsa Helena
Format:	Digital revista
Language:	Spanish / Castilian
Published:	Sociedad Latinoamericana de Nutrición 2015
Online Access:	http://ve.scielo.org/scielo.php?script=sci_arttext&pid=S0004-06222015000300009
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