Pažáková J. author Pipová M. author Turek P. author Nagy J. author text journal article 2001 The changes in microbiological and chemical parameters during the fermentation and ripening of sheep cheese were observed. The cheese was produced from raw sheep's milk at different temperatures on the sheep farm. The following parameters were determined: total plate count, coliform count, Staphylococcus aureus count, pH value, titrimetric acidity, and the amount of lactic acid. As our results indicate, the fermentation at temperatures of between 18-22°C reduces the number of undesirable micro-organisms due to the presence of lactic acid being produced by lactic-acid bacteria. During the fermentation at lower temperatures (below 18°C) the amount of lactic acid is insufficient, and the undesirable microorganisms can survive. sheep cheese; fermentation; ripening; inhibition; coliforms; Staphylococcus aureus; pH; lactic acid; titrimetric acidity 10.17221/6594-CJFS https://cjfs.agriculturejournals.cz/artkey/cjf-200104-0001.php https://cjfs.agriculturejournals.cz/artkey/cjf-200104-0001.php continuing 19 4 121 124 2001 12121800 periodical academic journal