Microbiological and chemical characteristics of traditional ewe’s milk cheese from Mariovo region

Traditional beaten cheese was manufactured in two different farms located in Mariovo region (southern Macedonia) during the summer period using raw ewe’s milk. High counts of all microbial groups were found in ewe’s milk (aerobic mesophilic bacteria 5.22x106-1.25x107 CFU•mL-1, presumptive lactococci 3.30x106-1.34x107 CFU•mL-1, presumptive lactobacilli 1.93x106-2.63x106 CFU•mL-1, coliform bacteria 2.35x105-6.30x105 CFU•mL-1 and yeasts 1.24x104-2.40x104 CFU•mL-1). The lactic acid bacteria prevailed during manufacturing and ripening of the ewe’s cheese. All investigated groups reached their maximum value during the dry ripening period and then gradually decline during salting and brining. A total of 240 isolates were taken from all stages of manufacturing and ripening. The prevailing species were Lactococcus lactis ssp. lactis (35 %), Pediococcus sp. (16.7 %), Leuconostoc sp. (1 %), Lactobacillus paracasei ssp. paracasei (22.5 %), L. plantarum (15.8 %) and L. brevis (9.17 %). After 45 days of ripening the content of NaCl (6.1±0.8 % and 6.6±0.1 %) and salt to moisture (S/M) ratio (15.6±1.4 % and 17.3±0.3 %) in both cheeses was very high. The values of pH were 5.13-5.22. The main factors influencing the microbiological counts were NaCl and S/M content, and a strong correlation (p