Articles | Volume 68, issue 4
https://doi.org/10.5194/aab-68-691-2025
https://doi.org/10.5194/aab-68-691-2025
Original study
 | 
02 Dec 2025
Original study |  | 02 Dec 2025

The evaluation of somatic cell count, microbiological quality and basic composition of sheep milk

Jan Kuchtík, Libor Kalhotka, Květoslava Šustová, and Tomáš Kopec

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Cited articles

Albenzio, M., Caroprese, M., Marino, R., Santillo, A., Taibi, L., and Sevi, A.: Effects of somatic cell count and stage of lactation on the plasmin activity and cheese-making properties of ewe milk, J. Dairy Sci., 87, 533–542, https://doi.org/10.3168/jds.S0022-0302(04)73194-X, 2004. 
Albenzio, M., Caroprese, M., Santillo, A., Ruggieri, D., Ciliberti, M. G., and Sevi, A.: Immune competence of the mammary gland as affected by somatic cell and pathogenic bacteria in ewes with subclinical mastitis, J. Dairy Sci., 95, 3877–3887, https://doi.org/10.3168/jds.2012-5357, 2012. 
Albenzio, M., Figliola, L., Caroprese, M., Marino, R., Sevi, A., and Santillo, A.: Somatic cell count in sheep milk, Small Rum. Res., 176, 24–30, https://doi.org/10.1016/j.smallrumres.2019.05.013, 2019. 
Alexopoulos, A., Tzatzimakis, G., Bezirtzoglou, E., Plessas, S., Stavropoulou, E., Sinapis, E., and Abas, Z.: Microbiological quality and related factors of sheep milk produced in farms of NE Greece, Anaerobe, 17, 276–279, https://doi.org/10.1016/j.anaerobe.2011.03.011, 2011. 
Antunović, Z., Mioč, B., Klir Šalavardić, Ž., Širić, I., Držaić, V., Mikulec, N., Krivohlavek, A., and Novoselec, J.: Physical and chemical properties, hygienic quality and fatty acid profile in milk of lactating Lacaune dairy sheep, Arch. Anim. Breed., 67, 37–49, https://doi.org/10.5194/aab-67-37-2024, 2024. 
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Short summary
The study evaluated factors affecting somatic cell count, total count of microorganisms and specific microbes in sheep milk from four Czech farms. Farm and milking system significantly influenced some microbial counts, while lactation stage and herd size had no effect. All values were low and below recommended limits, likely due to strict hygiene, supporting the potential for unpasteurized dairy production.
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