# Assessment of Quality and Safety of Farm Level Produced Cheeses from Sheep and Goat Milk
## 3 Results
### Cheeses Quality and Safety
#### 3.2.1 Physical and Chemical Indicators
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline  & & **April** & **May** & **June** & **July** & **August** & **September** & \(p\) **Value** \\ \hline \multirow{4}{*}{Fat (\%)} & 1 st day & 19.36 \(\pm\) 0.03 \({}^{\rm a}\) & 19.44 \(\pm\) 0.02 \({}^{\rm d}\) & 19.42 \(\pm\) 0.01 \({}^{\rm d}\) & 19.54 \(\pm\) 0.03 \({}^{\rm c}\) & 20.77 \(\pm\) 0.04 \({}^{\rm b}\) & 23.48 \(\pm\) 0.03 \({}^{\rm a}\) & \textless{}\textless{}0.001 \\  & 6 th day & 20.02 \(\pm\) 0.05 \({}^{\rm c}\) & 20.39 \(\pm\) 0.02 \({}^{\rm d}\) & 20.02 \(\pm\) 0.04 \({}^{\rm d}\) & 20.45 \(\pm\) 0.01 \({}^{\rm c}\) & 20.43 \(\pm\) 0.05 \({}^{\rm b}\) & 26.44 \(\pm\) 0.04 \({}^{\rm a}\) & \textless{}0.001 \\  & 12 th day & 21.35 \(\pm\) 0.02 \({}^{\rm d}\) & 21.47 \(\pm\) 0.07 \({}^{\rm e}\) & 23.74 \(\pm\) 0.01 \({}^{\rm d}\) & 24.56 \(\pm\) 0.02 \({}^{\rm c}\) & 25.02 \(\pm\) 0.04 \({}^{\rm b}\) & 30.02 \(\pm\) 0.04 \({}^{\rm a}\) & \textless{}0.001 \\ \hline \multirow{4}{*}{pH} & 1 st day & 6.52 \(\pm\) 0.01 \({}^{\rm d}\) & 6.52 \(\pm\) 0.03 \({}^{\rm a}\) & 6.51 \(\pm\) 0.02 \({}^{\rm a}\) & 6.49 \(\pm\) 0.03 \({}^{\rm b}\) & 5.28 \(\pm\) 0.01 \({}^{\rm d}\) & 5.41 \(\pm\) 0.01 \({}^{\rm c}\) & \textless{}0.001 \\  & 6 th day & 6.06 \(\pm\) 0.03 \({}^{\rm a}\) & 5.57 \(\pm\) 0.01 \({}^{\rm b}\) & 5.55 \(\pm\) 0.03 \({}^{\rm b}\) & 5.37 \(\pm\) 0.02 \({}^{\rm c}\) & 4.96 \(\pm\) 0.02 \({}^{\rm a}\) & 5.16 \(\pm\) 0.03 \({}^{\rm d}\) & \textless{}0.001 \\  & 12 th day & 5.20 \(\pm\) 0.02 \({}^{\rm b}\) & 5.28 \(\pm\) 0.01 \({}^{\rm a}\) & 5.26 \(\pm\) 0.02 \({}^{\rm a}\) & 5.29 \(\pm\) 0.02 \({}^{\rm a}\) & 4.54 \(\pm\) 0.03 \({}^{\rm d}\) & 5.02 \(\pm\) 0.09 \({}^{\rm c}\) & \textless{}0.001 \\ \hline \multirow{4}{*}{Acidity (\({}^{\rm c}\)SH)} & 1 st day & 41.32 \(\pm\) 0.03 \({}^{\rm d}\) & 48.64 \(\pm\) 0.02 \({}^{\rm c}\) & 53.55 \(\pm\) 0.04 \({}^{\rm b}\) & 53.57 \(\pm\) 0.05 \({}^{\rm b}\) & 68.07 \(\pm\) 0.02 \({}^{\rm a}\) & 44.11 \(\pm\) 0.02 \({}^{\rm d}\) & \textless{}0.001 \\  & 6 th day & 47.80 \(\pm\) 0.03 \({}^{\rm d}\) & 54.02 \(\pm\) 0.04 \({}^{\rm e}\) & 65.62 \(\pm\) 0.02 \({}^{\rm d}\) & 66.00 \(\pm\) 0.03 \({}^{\rm c}\) & 69.12 \(\pm\) 0.04 \({}^{\rm b}\) & 71.18 \(\pm\) 0.03 \({}^{\rm a}\) & \textless{}0.001 \\  & 12 th day & 76.11 \(\pm\) 0.03 \({}^{\rm d}\) & 72.90 \(\pm\) 0.02 \({}^{\rm e}\) & 76.08 \(\pm\) 0.04 \({}^{\rm d}\) & 78.54 \(\pm\) 0.02 \({}^{\rm e}\) & 82.72 \(\pm\) 0.05 \({}^{\rm b}\) & 84.36 \(\pm\) 0.07 \({}^{\rm a}\) & \textless{}0.001 \\ \hline \multirow{4}{*}{Dry matter (\%)} & 1 st day & 44.57 \(\pm\) 0.03 \({}^{\rm d}\) & 44.55 \(\pm\) 0.01 \({}^{\rm e}\) & 45.09 \(\pm\) 0.03 \({}^{\rm d}\) & 46.29 \(\pm\) 0.07 \({}^{\rm e}\) & 49.21 \(\pm\) 0.02 \({}^{\rm a}\) & 46.39 \(\pm\) 0.02 \({}^{\rm b}\) & \textless{}0.001 \\  & 6 th day & 45.61 \(\pm\) 0.02 \({}^{\rm d}\) & 49.36 \(\pm\) 0.03 \({}^{\rm a}\) & 47.69 \(\pm\) 0.03 \({}^{\rm c}\) & 48.15 \(\pm\) 0.07 \({}^{\rm b}\) & 49.35 \(\pm\) 0.03 \({}^{\rm a}\) & 44.83 \(\pm\) 0.04 \({}^{\rm e}\) & \textless{}0.001 \\  & 12 th day & 46.30 \(\pm\) 0.02 \({}^{\rm d}\) & 58.90 \(\pm\) 0.04 \({}^{\rm a}\) & 49.55 \(\pm\) 0.02 \({}^{\rm d}\) & 49.88 \(\pm\) 0.04 \({}^{\rm c}\) & 50.15 \(\pm\) 0.04 \({}^{\rm b}\) & 47.41 \(\pm\) 0.02 \({}^{\rm e}\) & \textless{}0.001 \\ \hline \multirow{4}{*}{a\({}_{\rm w}\)} & 1 st day & 0.93 \(\pm\) 0.01 & 0.93 \(\pm\) 0.01 & 0.93 \(\pm\) 0.01 & 0.93 \(\pm\) 0.01 & 0.93 \(\pm\) 0.01 & 0.93 \(\pm\) 0.01 & 0.93 \(\pm\) 0.01 & \textless{}0.05 \\  & 6 th day & 0.93 \(\pm\) 0.01 & 0.93 \(\pm\) 0.01 & 0.93 \(\pm\) 0.01 & 0.92 \(\pm\) 0.01 & 0.93 \(\The ripening time significantly affected (\(p<0.001\)) the fat content, pH value, acidity and dry matter of sheep and goat cheese samples over the monitored period. Only the value of water activity unchanged (\(p>0.05\)). Overall, physicochemical results were similar between sheep and goat cheese and reflected the composition of sheep and goat to the Valachian sheep and white shorthaired goat population that is normally used for cheese making.