Journals Information
Food Science and Technology Vol. 13(1), pp. 36 - 43
DOI: 10.13189/fst.2025.130104
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Physicochemical Properties of Milk and Physicochemical Aspects of Traditional Cheese in Kosovo
Pajtim Byty莽i 1,2, Rozeta Hasalliu 1,2, Mergim Mestani 2, Drita Zogaj 2, Osman Fetoshi 2, Lorik葏 Salihu 2, Endra Luzha Pula 3, Florjana Zogaj 4, Ibrahim Mehmeti 2,*
1 Faculty of Biotechnology and Food, Agricultural University of Tirana, Republic of Albania
2 Department of Food Science and Biotechnology, UBT-Higher Education Institution, Kalabria, Republic of Kosovo
3 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpasa, Republic of T眉rkiye
4 Department of Food Science, University "Haxhi Zeka" in Peja, Republic of Kosovo
ABSTRACT
Milk is considered as a nutritional and healthy food product. Physicochemical analysis and microbiological analysis of milk and traditional cheeses are important points in evaluating the quality of products. This study investigates the physicochemical composition and microbiological safety of milk and cheese from cows, goats, and sheep, focusing on key pathogens, including Listeria monocytogenes and Staphylococcus aureus. A total of 21 cheese samples from different farms across different regions were collected for milk quality assessment. Milk is analyzed also from goats, sheep and cows as an initial product of cheese. Analyses of physical and chemical parameters such as protein, fat, dry matter, acidity and pH as well as analyses of the Staphylococcus aureus and Escherichia coli were performed by using traditional methods for milk and cheese. Result shows that, all pathogen levels were below international ISO standards, confirming the safety of these dairy products. The analysis revealed notable differences across milk types: cows' milk displayed the highest titratable acidity (7.01 掳SH), while sheep's milk was the richest in protein (5.01 g路100 g-1) and fat content was the highest in sheep (6.03 g路100 g-1) compared to cows and goats. Additionally, the study examined cheeses derived from these milk types, observing variations in pH, salt, and nutrient profiles, influenced by local farming practices. These findings underline the importance of standardizing dairy production to ensure consistent quality and safety, providing valuable insights for producers, nutritionists, and policymakers within Kosovo's dairy industry.
KEYWORDS
Traditional Cheese, Milk, Physical-chemical, Pathogenic Bacteria
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Pajtim Byty莽i , Rozeta Hasalliu , Mergim Mestani , Drita Zogaj , Osman Fetoshi , Lorik葏 Salihu , Endra Luzha Pula , Florjana Zogaj , Ibrahim Mehmeti , "Physicochemical Properties of Milk and Physicochemical Aspects of Traditional Cheese in Kosovo," Food Science and Technology, Vol. 13, No. 1, pp. 36 - 43, 2025. DOI: 10.13189/fst.2025.130104.
(b). APA Format:
Pajtim Byty莽i , Rozeta Hasalliu , Mergim Mestani , Drita Zogaj , Osman Fetoshi , Lorik葏 Salihu , Endra Luzha Pula , Florjana Zogaj , Ibrahim Mehmeti (2025). Physicochemical Properties of Milk and Physicochemical Aspects of Traditional Cheese in Kosovo. Food Science and Technology, 13(1), 36 - 43. DOI: 10.13189/fst.2025.130104.