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Microbiological Quality of Sheep's Milk from The Area of Vlasic - Travnik as An Ingredient of Travnik Cheese

Author

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  • Jasmin Sefer
  • Selma Kunic
  • Amir Zenunovic
  • Sajma Huremovic
  • Manuela Suljetovic

Abstract

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.

Suggested Citation

  • Jasmin Sefer & Selma Kunic & Amir Zenunovic & Sajma Huremovic & Manuela Suljetovic, 2024. "Microbiological Quality of Sheep's Milk from The Area of Vlasic - Travnik as An Ingredient of Travnik Cheese," International Journal of Scientific Research in Chemistry, International Journal of Scientific Research in Chemistry, vol. 9(5), pages 01-07, October.
    • Handle: RePEc:cuo:ijsrch:v9:y2024:i5:id:15
    DOI: 10.32628/IJSRCH24951
    Note: Article URL: https://ijsrch.com/home/article/view/IJSRCH24951
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