The purpose of this study was to characterize the milk used in the manufacture of Azeitão cheese, in particular the physico-chemical properties, hygiene and technological aptitude, given the influence of milk quality in cheese making. Sampling took place from February to May and samples from raw milk sheep for the manufacture of Azeitão cheese, consisting of individual milk (one producer) or mixed (from different producers) milk, were analyzed for composition, hygiene and parameters for the assessment of the milk clotting behavior, such as clotting time, micellar aggregation properties and gel firmness. The effect of the milk producer was very significant (p <0.01) at both the physical-chemical composition, hygiene and technological aptitude, and the effect of month of production was significant only for protein content and consistency of curd. In general, the milk showed poor hygienic quality and low protein content, with negative repercussions in cheese making behaviour

Mestrado em Engenharia Zootécnica - Produção Animal - Instituto Superior de Agronomia