## 3 Results and Discussion
### Profile of Bacteria with Pathogenic Potential and Harnful to Milk Technology
The two cheese samples produced with raw sheep's milk (PR551 and GP209) have a very similar profile since both have an incidence of _Pseudomonas_ sp. However, the first sample also has _A. albensis_ in its composition of BPP and BHMT, while sample GP209 is composed of _Kaistella haifensis_, _Staphylococcus_ sp., and _Staphylococcus chromogenes_. Corroborating the results mentioned regarding the high abundance of the genera _Pseudomonas_, _Staphylococcus_, _Pasteurella_, _Enterobacter_, _Klebsiella_, and _Acinetobacter_, a work conducted by [PERSON] et al. [77] detected the presence of this group of bacteria in cheees from Serra da Canastra. In samples referring to the floor microbiota, the main genera and families identified were _Acinetobacter_ and _Enterobacteriaceae_, while in the microbiota on the shelves, the genus _Staphylococcus_ predominated. Of the sixteen bacterial taxa identified, only four were found in more than one sample, with the genus _Pseudomonas_ being present in twelve of the thirteen samples. The samples with the greatest diversity of genera were PT211 (n = 7) and PM697, ET945, and RA127, with five genera each. However, they presented a low number of sequences, with 385, 157, 250, and 42 sequences, respectively. This result was confirmed in the PCA (Figure 5), in which the PT211 sample grouped separately with the genera _Trueperella_, _Helococcus_, _Moraxella_, and _Kaistella_, distancing itself from the other cheees. Samples PT570 (2 genera) and VF712 (4 genera) showed lower diversity and greater abundance of sequences, with 13,875 and 26,031, respectively. The other bacteria were identified in isolated samples and may express specific problems in the cheese factory since their pathogenicity is linked to the environment and animals, and their occurrence in dairy products and foods, in general, is not common. _Trueperella pyogenes_ is an example, with rare cases of contamination in humans, being an opportunistic animal pathogen associated with herd health and strongly related to the occurrence of mastitis and other infections [86]. Its detection occurred in a sample of cheese produced with pasteurized milk and aged for 90 days, showing that its presence was due to incorrect pasteurization or environmental cross-contamination. The genus _Klebsiella_ was identified in a cheese, with the species _Klebsiella ornithinolytica_ (formerly known as _Raoultella ornithinolyticaa_) being the only one detected (Table 2). The presence of species of this genus has been reported mainly in water and the environment; however, species such as _R. ornithinolyticaa_ and _Klebsiella varicola_ have been considered hospital pathogens [87], emerging pathogens, and animal pathogens (mastitis) [88]. The species _Alloicoccus otitis_ is another bacterial pathogen that causes otitis media [89], and its presence in sheep's cheese has not yet been reported. Correlation between Groups of Bacteria with Pathogenic and Harnful Potential for Milk Technology and Physicochemical Properties  
It is scientifically known that the microbiota present in cheees directly affects the sensory, organoleptic, and physicochemical characteristics of dairy products [13]. Furthermore, the nutritional composition and parameters such as moisture modulate microbial colonization and diversity [90], allowing for a distinction of flavors, odors, and characteristics among various types of cheese. From the [PERSON]'s correlation analysis, it was observed that the bacterial genera with pathogenic potential (BPP) and bacteria harmful to milk technology (BHMT) may have positive or negative associations with the PC properties of sheep's milk cheees (Figure 6). Notably, the genus _Staphylococcus_ showed a positive correlation with carbohydrate content (blue) and a negative correlation with fat in dry extract (FDE) (red). The BHMT bacterial group also showed a positive association with carbohydrates, indicating that the presence of this group is higher in cheees with higher carbohydrate content.