THE QUALITY OF THE SHARRI CHEESE IN THE MICROBIOLOGICAL AND PHYSICO-CHEMICAL ASPECT

“Sharri” cheese is called so because it is made in the earlier years of Sharr Mountains with an altitude of 800-1200m. "This type of cheese is produced from a combination of half sheep milk and half cow's milk and the Sharr flagrance or aroma". "Pathogenic microorganism, if present in untreated milk, thought to be present in the cheese if the cheese is prepared several months before consuming. Escherichia coli is the most common cause of failure of cheeses and other foods”. The purpose of this paper is to check the microbiological quality of “Sharri” cheese in a dairy licensed in the Republic of Kosovo. Work methodology: sampling, transport and analysis of samples in the laboratory is done according to standards. Samples were taken during 2012. During 2012 samples were taken for the analysis of physico-chemical microbiology. Our results speak in favor of that 8% of the samples resulted in bacterial contamination, which is isolated: Escherichia coli, while after the implementation of HACCP no bacterial contamination has been confirmed. All samples analyzed in terms of physico-chemical standards are in conformity with what works IKSHP. Implementation of HACCP in the dairy has given satisfactory results. HACCP is an immediate need to be implemented in all other subjects that deal with food activities.