TECHNOLOGIES RELATED TO THE SHEEP AND GOAT MILK WITHIN ECHOLOGIC CONDITIONS

Abstract

The introduction of HACCP system within sheep exploitations represents a unitary control manner, scientifically proved, which enforces the discipline and correctness, allows an objective evaluation of sheep and goat meat and milk quality. When
determining the main components of sheep and goat milk from the animals that grazed on the pasture fertilized with stable manure, within ecologic conditions, the following results were obtained: at sheep there was a fat percent of 6.22% and 6.11%, protein 5.32% and 5.52%, and dry substance 14.25% and 14.21%, normal values for sheep milk; at goats the fat percent was that of 6.22% and 6.11%, protein 5.32% and 5.52%, and dry substance 14.25% and 14.21%, normal values for goat milk. The milk samples taken from the sheep belonging to Palas Merino breed and from Carpatina breed were also analysed with regard to the toxic residues and it has been stated that the values obtained fit within the normal norms admitted by the food domain’ standards, being in compliance with the safety and protection of the consumers. The elimination of chemical fertilizers, pesticides and herbicides has led to the non-noticing of their presence within the sheep and goat products. By the regulation of ecologic products’ quality, in relation with the consumers’ and
environment’s protection, a balance was created between the producers’ interests and obligations, those of the merchants and also those of the consumers. On the basis of results obtained through the microbiological examination of milk and meat samples taken from the sheep it has been stated that the microbial flora identified is formed by representatives of Staphylococcus–72.72% Streptococcus β hemolitic – 9.09% and Fungi filamentous – 18.18%. The microbial flora is non pathogen for man.