2.1 Study of the Sources of Microbiological Contamination of PDO cheeses in the Center Region – Approach to early prevention of Cheese Surface Browning (ASQ)

Using Next Generation Sequencing (NGS) or mass sequencing that allows the identification of microbial species present in milk and cheese MB in a sensitive way, from relatively small amounts of biological material.

This is an approach that has never been used in the study of ASQ and, together with the efforts to improve milk quality, is an innovation with enormous potential for solving this problem.

2.2 Raw material valorization – Study and standardization of quality criteria for raw sheep and goat milk

The quality of the milk used in the manufacture of these types of cheese depends essentially on the microbiological quality of the milk that arrives from the producer and its conservation before use in the manufacture. However, there is no established system to valorize raw sheep milk for cheese production, an old and repeated aspiration of milk producers in several regions. Only in occasional cases, there is the use of milk characteristics criteria, promoted by some cheese manufacturing units, in the relationship with suppliers, based on criteria that are often not very adjusted to the end in view.