Compositional and Microbiological Characterization of Sheep Milk

This project aims to characterize the quality of sheep milk in Ecuador by determining emerging contaminants, chemical composition, microbiological properties, and sensory attributes. This will support innovation and entrepreneurship in the dairy sector. The project includes examining microplastics in water used in sheep milk production, analyzing physical-chemical and microbiological characteristics of sheep milk, and conducting sensory evaluations of finished products with a trained panel of judges using remote software. The expected outcomes include scientific articles and a software for sensory evaluation, benefiting milk producers, the dairy industry, consumers, and public/private stakeholders.

Goals:
Examine the presence of emerging contaminants such as microplastics in the water used for sheep milk production using FTIR spectrophotometer, organizing the information by type and size.
Analyze the physical-chemical and microbiological characteristics (fat, protein, total solids, cryoscopic point, SCC, fecal coliforms, Listeria, and Salmonella) of sheep milk as part of the quality control process of raw material, prior to its use in the cheese industry.
Sensory evaluation of finished products with the support of a panel of trained judges and the use of remote software for recording results.

Research lines:
Quality and safety in milk and derivatives