Impact de l'origine laitière sur les propriétés sensorielles et technologiques de fromage Feta : vache, chèvre et brebis

Abstract

This study compared the microbiological, physicochemical, and sensory qualities of feta cheeses made from three different types of milk (cow, goat, sheep) to evaluate the impact of raw material on the final product. After collection and analysis, the milks were pasteurized and processed following the same protocol. The analyses revealed significant differences in the initial composition of the milks (fat, protein, and lactose content). Sheep milk stood out for its nutritional richness and higher cheese yield, while cow milk produced a softer cheese. Microbiologically, all cheeses complied with health standards (Absence of Enterobacteria, staphylococci and salmonellae). Sensory evaluation ranked the sheep milk Feta highest for its creamy texture and rich aroma. This study confirms the crucial role of milk type in feta quality and provides insights to improve artisanal production