## 1 Introduction  
The world's production of sheep's milk has grown in recent years, and in 2022 more than 10 million tons were recorded, with Asia being the largest producer (44%) and China standing out by producing around 1 million tons annually. The Americas represent just 1% of this production, with countries such as Mexico, Bolivia, and Ecuador totaling more than 80 thousand tons of sheep's milk that year [1]. In Brazil, production data are scarce, with records showing the production of 840 thousand liters of milk in 2016, primarily from the states of Santa Catarina (SC) and Rio Grande do Sul (RS), with 315 thousand and 270 thousand liters, respectively [2]. Sheep's milk has physicochemical characteristics desirable for the production of dairy products such as fresh or aged cheese [3]. Fresh cheeses are known for their ease of digestion [4; 5] such as Labneh cheese (\"yogurt cheese\") [6; 7] and Feta [8]. Among the matured cheeses produced with raw sheep's milk, the most traditional are Pecorino Romano and Fiore Sardo [9], which are white in color and have a hard consistency and spiciness [10]. Global production data for fresh sheep's cheese in 2021 indicate a total of 690,710.14 tons, with Europe (58.1%--401,6135.60 t) and Asia (34.1%--235,433.94 t) responsible for 92.2% of this total [1]. Although 80% of sheep dairy farms in Brazil process the cheese on-site, there are no specific records of this productivity in the country [2]. The production is concentrated in the states of Santa Catarina (SC), Rio Grande do Sul (RS), Rio de Janeiro (RJ), and Minas Gerais (MG) [11]. Currently, at least ten types of cheeses, including Pecorino Toscano, Labneh, Boursin, and colonial cheese, are produced and marketed in the states of SC and RS [12]. The quality of these cheeses is influenced by the raw material, manufacturing processes, geographic region, diet, animal breed, and sanitary management. Good manufacturing practices, the use of starter cultures, and the ripening process are essential in the industry to ensure the distinctive organoleptic characteristics and quality of the final product. [13]. The physicochemical characterization (PC), including analyses of fatty acids (FA) and volatile organic compounds (VOC), is essential for understanding their nutritional and sensory properties. These cheees are rich in fatty acids, such as conjugated linoleic acid (CLA), which are beneficial to health [14]. The interactions between the microbiota, PC, and VOC are widely studied, highlighting cultures such as _Lactococcus lactis_ subsp. _lactis_, which adds buttery flavor notes and creaminess [15]. The analysis of VOC also assesses the quality of the production process, being considered a \"fingerprint\" of the cheese [16; 17], reflecting production technology and quality aspects. These characteristics are related to the fermentation process and the microbial, bacterial, and fungal composition of the dairy matrix. The majority of lactic acid bacteria (LAB) dominate this microbial flora, but within this population, spoilage bacteria, with pathogenic potential (BPP) and/or harmful to milk technology (BHMT), may be present [18; 19]. Foodborne pathogens commonly described in legislation and reported in cheeses include _Listeria monocytogenes_, which has a psychotropic character [18; 20]: _Staphylococcus aureus_, known for enterotoxin production and osmotolerance [21]; Shiga toxin-producing _Escherichia coli_, which causes intestinal complications [22; 23]; and _Salmonella_ spp., which induces gastroenteritis [24; 25]. Most studies focus on specific foodborne pathogens, but it is also crucial to consider the dynamics of other emerging pathogens to implement control measures and ensure product quality [18]. Studies highlight the lack of attention to the presence of emerging genera due to the absence of correlation with the matrix or production process [26; 27]. Additionally, there is an observed increase in antibiotic-resistant microorganisms and the acquisition of virulence genes, creating uncertainties and risks to public health [28].