The study of the microbiological, physico-chemical and organoleptic features of the raw ewe's milk that is sold in Diyarbakir Region

Aim: In this thesis study, it is aimed to determine the nutrition compounds of milk, its quality features and the probable risks for community health. Material and method: In this study, milk samples from storage tanks or containers from 100 different farms were taken in Diyarbakir Region. In order to determine the hygienic qualities of ewe's milk, existence of the total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, coliform, Escherichia coli, Staphylococcus-Micrococcus spp., Lactobacilli, Lactic Streptococci, mold-yeast and sulfide reducing anaerobe bacteria via classical analysis methods. In addition, physico-chemical and sensory features and the number of somatic cells count were examined. Results: The average total mesophilic aerobic bacteria and total psychrophilic aerobic bacteria in ewe's milk were determined as 7.83 log10 CFU/ml 6.92 log10 CFU/ml. In this study the number of coliform, Escherichia coli, Staphylococcus-Micrococcus spp., Lactobacillus spp., lactic streptococci, mold and yeast and sulfide reducing anaerobe bacteria found are 4,55, 3,61, 4,50, 6,23, 7,95, 4,27 and 2,71 log10 CFU/ml, respectively. The average values of fat, non-fat dry matters, protein, lactose, quantity of mineral matters and density, freezing point and pH value are 7,93%, 11,88%, 4,96%, 5,99%, 0,77%, 1,035, -0,615 and 6,55 in order. The average number of somatic cells in ewe's milk samples was recorded as 5,77 log10 cell/ml; consistence, color and appearance, taste and smell scores are 4,35, 4,40, 4,44 and 4,35 in order . Conclusion: It was concluded that the ewe's milk produced in Diyarbakır region constitutes an important potential in terms of industry but the hygienic quality is low. It was agreed that the sheep breeders need to be trained on milking hygiene and conservation conditions.