The Microbiota and Quality of Sheep, Goat Milk and Cheese

The microbiological quality of traditional homemade cheeses and their safety for consumers depends on the microbiological quality of the raw milk used for production, compliance with environmental hygiene standards, the selection of the right disinfectant as well as workers and their personal hygiene. In case of non-compliance with hygiene standards, microbial contamination of raw milk and milk products may occur. Activity of microorganisms can affect health safety and milk technological processing. Undesirable microbiota of milk include frequently present enterobacteria of the genera Escherichia and Enterobacter (Escherichia coli, Enterobacter aerogenes). A serious risk is also associated with resistant microorganisms and their resistance to more than one antibiotic. Among them we also include bacteria of the genus Staphylococcus sp., which are the main causative agent of mastitis, with higher prevalence in cases of clinical and subclinical manifestations. Recently, the production of enterotoxins has been also confirmed in the aforementioned genus of staphylococci.the presence of enterotoxigenic isolates indicates a potential risk of staphylococcal enterotoxicosis in humans.Based on the above facts a more extensive study about microbiological quality of selected dairy products with a focus on the detection of resistant microbiota is needed, the presence of which creates the possibility of spreading antimicrobial resistance through the food chain.