Abstract:
The microbiological study of ovine and bovine milk samples revealed the presence of a multitude and variety of strains of lactic acid bacteria (a native flora of interest) consisting of Lactococcus, Lactobacillus, Enterococcus and Leuconostoc with the technological aptitudes essential to the cheese making, such as the acidifying and proteolytic powers which have been determined through studies of acidification and growth kinetics, coagulant and proteolytic activities. Ovine milk recorded a significant bacterial profile with a higher count than that of bovine milk. Thus, a physicochemical study of the two milks made it possible to demonstrate fairly high levels of the biochemical components with respectively 6.35%, 4.36%, and 7.12% of fat, total proteins, and lactose for ovine milk, and against respectively 2.67 %, 2.91% and 4.41% fat, total protein and lactose for bovine milk. Thus favoring sheep's milk and thus placing it by far in the first place compared to cow's milk with significant cheese yields in quantity for the two types of coagulation; enzymatic and lactic, due to the richness of sheep's milk in proteins, lactose, fat, and mineral salts, important in cheese processing technology and finally a measurement of viscosity completing the present study, in turn demonstrated elasticity of the curds due to high viscosity of the enzymatic and lactic curds of milk. sheep, due to the high protein content and its functional properties.
