Desenvolvimento de produto gorduroso a base de fermentado anaeróbico de leite colostral ovino / Development of fat product based on anaerobic fermentate of sheep colostral milk

O uso de colostro é uma opção para o desenvolvimento de produtos alimentícios alternativos, já que seu uso para produção de lácteos convencionais é prejudicada por conta de sua alta instabilidade aos tratamentos térmicos tradicionais. Além de seu uso na alimentação de neonatos, o colostro pode ser amplamente utilizado na alimentação humana, desde que adequadamente tratado. O objetivo deste estudo foi avaliar o uso deste leite após fermentação aeróbica para produzir concentrado gorduroso semelhante à manteiga. Colostro de ovelhas Lacaune foi submetido à fermentação anaeróbica em garrafas de polietileno tereftalato (PET) por 30 dias em temperatura ambiente (± 15ºC). Após este período, a porção líquida foi drenada e a porção sólida foi batida até a inversão da fase gordurosa e sua transformação em manteiga. O leite, a porção sólida e a manteiga produzida foram avaliadas quanto a sua caracterização físicoquímica. O leite apresentou 8,75% de gordura, 7,12% de proteína, 3,90% de lactose e 21,11% de extrato seco total...(AU)

The use of colostrum is an option for the development of alternative milk products as its high instability to conventional heat treatments precludes its use for regular dairy production. Other than its common use in the feeding of newborns, colostrums can be widely used for human consumption, provided its proper treatment. The objective of this study was to evaluate the technological capacity of colostrums after anaerobic fermentation, in order to turn it into a butter-like fat concentrate. Colostrum from Lacaune ewes was subjected to anaerobic fermentation in polyethylene terephthalate (PET) bottles at room temperature (± 15ºC) for 30 days. The liquid portion was removed, and the solid fraction was beaten until the inversion of the fat portion into butter. The colostrum, the solid fraction, and the final butter-like product were analyzed for their physicochemical characteristics. The colostrum presented 8.75% fat, 7.12% protein, 3.90% lactose, and 21.11% total dry extract…(AU)

Desenvolvimento de produto gorduroso a base de fermentado anaeróbico de leite colostral ovino / Development of fat product based on anaerobic fermentate of sheep colostral milk

O uso de colostro é uma opção para o desenvolvimento de produtos alimentícios alternativos, já que seu uso para produção de lácteos convencionais é prejudicada por conta de sua alta instabilidade aos tratamentos térmicos tradicionais. Além de seu uso na alimentação de neonatos, o colostro pode ser amplamente utilizado na alimentação humana, desde que adequadamente tratado. O objetivo deste estudo foi avaliar o uso deste leite após fermentação aeróbica para produzir concentrado gorduroso semelhante à manteiga. Colostro de ovelhas Lacaune foi submetido à fermentação anaeróbica em garrafas de polietileno tereftalato (PET) por 30 dias em temperatura ambiente (± 15ºC). Após este período, a porção líquida foi drenada e a porção sólida foi batida até a inversão da fase gordurosa e sua transformação em manteiga. O leite, a porção sólida e a manteiga produzida foram avaliadas quanto a sua caracterização físicoquímica. O leite apresentou 8,75% de gordura, 7,12% de proteína, 3,90% de lactose e 21,11% de extrato seco total...

The use of colostrum is an option for the development of alternative milk products as its high instability to conventional heat treatments precludes its use for regular dairy production. Other than its common use in the feeding of newborns, colostrums can be widely used for human consumption, provided its proper treatment. The objective of this study was to evaluate the technological capacity of colostrums after anaerobic fermentation, in order to turn it into a butter-like fat concentrate. Colostrum from Lacaune ewes was subjected to anaerobic fermentation in polyethylene terephthalate (PET) bottles at room temperature (± 15ºC) for 30 days. The liquid portion was removed, and the solid fraction was beaten until the inversion of the fat portion into butter. The colostrum, the solid fraction, and the final butter-like product were analyzed for their physicochemical characteristics. The colostrum presented 8.75% fat, 7.12% protein, 3.90% lactose, and 21.11% total dry extract

Rendimento de coalhada obtida a partir de leite fresco, resfriado e congelado de ovelhas da raça Lacaune e caracterização física do soro obtido / Curd yeld obtained from fresh, cooled and frozen Laucane sheep milk and physical characteristics of the obtained whey

A composição do leite, que pode ser afetada pelo resfriamento ou congelamento, é determinante para o rendimento na fabricação de queijos, sendo um parâmetro muito importante em termos econômicos. O presente estudo teve como objetivo avaliar o efeito do resfriamento e do congelamento do leite, durante sete dias, sobre o rendimento da coalhada produzida a partir de leite de ovelha e sobre as características físicas do soro obtido. Entre janeiro e dezembro de 2011, foram coletadas mensalmente amostras de leite de ovelha, diretamente dos tanques de resfriamento. Uma parte foi submetida à análise no mesmo dia, denominada leite fresco, e as restantes armazenadas até sete dias, uma em refrigeração (5°C - leite resfriado) e outra em congelamento doméstico (-4°C - leite congelado). Determinou-se o rendimento da coalhada e densidade, pH e acidez titulável do soro obtido. Verificou-se diferença significativa (P 0,05) no rendimento da coalhada entre os tratamentos aplicados, sendo que o rendimento obtido com leite resfriado (3,64±0,34L kg-1) e congelado (3,18±0,23L kg-1) não apresentaram diferenças com o de leite fresco (3,38±0,22L kg-1), porém estes tratamentos diferiram entre si. A densidade média do soro obtido (1,025g mL-1) não apresentou diferenças entre os tratamentos aplicados. O pH e acidez titulável do soro foram semelhantes nos tratamentos de leite fresco e congelado, havendo diferenças (P 0,05) com o soro de leite resfriado, que apresentou-se mais ácido. Embora o soro da coalhada obtida a partir de leite resfriado apresente-se mais ácido, o resfriamento e o congelamento do leite ovino, por um período de sete dias, não afetam o rendimento na fabricação de queijos e o soro obtido não apresenta diferença de densidade entre os tratamentos aplicados.(AU)

Milk composition that can be affected by cooling or freezing is crucial for the performance of chesese making, and it is an important parameter in economic terms. The objective of this study was to evaluate, during 7 days, the effect of milk cooling and freezing on the yield of the curd produced with the sheep milk and on the physical characteristics of the obtained whey. Between January and December 2011 samples of the sheep milk were collected every month, directly from the bulk tanks. A part of it was subject to analysis in the same day, and the rest was stored for up to 7 days. One of the samples was kept under refrigeration (5°C - cooled milk) and another was kept in a domestic freezer (-4°C - frozen milk). The yield and density of the curd, pH and titratable acidity of the obtained whey was determined. The treatment applied showed a significant difference (P 0.05) in the yield of the curd, whereas the yield obtained with the cooled milk (3.64±0.34L kg-1) and the frozen milk (3.18±0.23L kg-1) showed no differences with the fresh milk (3.38±0.22 L kg-1), but these treatments were not the same. The average density of the obtained whey (1.025g mL-1) did not present differences between the applied treatments. The whey pH and titratable acidity were similar in both fresh and frozen milk treatments, but there was a difference (P 0.05) with the cooled milk, which had a higher acidity. Even though the whey of the curb obtained from the cooled milk is more acid, the cooling and freezing of the sheep milk, for a period of 7 days, do not affect the yield in cheese making, and the obtained whey does not present density differences between the applied treatments.(AU)

Qualidade do leite cru tipo B de quatro propriedades da região do Vale do Taquari, RS / Quality of raw grade B milk from four farms in the region of Vale do Taquari, RS, Brazil

Background: Milk is a complete food and an important source of essential nutrients. However, it can contain hazards which pose risks to the public health and their prevention depends on the adoption of good agricultural practices. Milk quality is associated with its normal physical-chemical and microbiological parameters. It depends on the nutrition, welfare and health of animals, as well as on the hygiene of the milking process, milk storage temperature, hygiene and temperature of the milk during transportation, product frauds, among other factors. This study aimed at assessing the quality of raw grade B milk produced in the town of Teutônia, RS, Brazil. Materials, Methods & Results: The infrastructure and milk quality of four farms were analyzed between January and April 2009, considering their proximity to the milk cooperative. Infrastructure data was obtained through questionnaires. Two milk samples were collected from expansion tanks and forwarded to milk laboratories in order to undergo antibiotic analysis, TRAM, determination of the freezing point, alcohol-alizarin test, determination of titratable acidity, density and fat contents. Additionally, an analysis of fraudulent substances in milk and the Whiteside test were performed in order to identify mastitis. Milk samples were forwarded once a month, during 4 months, to the Milk Cattle Analyses Service [Serviço de Análises de Rebanhos Leiteiros (SARLE), Universidade Federal de Passo Fundo (UPF), RS] in order to determine the somatic cell count (CCS) and total bacterial count (CBT). All milk samples had a good physical-chemical quality. The CCS and CBT were above the legal parameters in some samples and this fact was crucial to adapt the producers to the legislation in force. The farm showing the best results in the analyses was that with the best hygienic conditions, both in the facilities and in the milking process, evidencing that good management practices lead to better milk quality. Discussion: The farms showed unwanted CCS and CBT values in certain months because they did not adopt milking lines, an important management practice in mastitis prevention. Other factor that contributed to an increase in these counts was the teat washing practice, since water can be an important source of contamination if not treated properly. The pre-dipping practice is also a valuable mastitis prevention tool; however, farms 1 and 2 did not adopt this procedure or its execution was incorrect, which may have contributed to the high somatic cell count observed in all months of the study. Acid milk is a major problem encountered by dairy factories and it is important to perform acidity and alcohol-alizarin tests to detect errors in the preservation of milk. However, the farms in question showed satisfactory values for these analyses, since their milk was correctly preserved in direct expansion coolers. The density values indicate adequate quantities of fat and non fat milk solids for the producers studied, since they were in accordance with the legislation in force. In the Whiteside test, only farm 1 showed unsatisfactory results associated with a high CCS; however, the result of the remaining farms does not exclude the possibility of subclinical mastitis. All milk samples from farm 4 presented satisfactory CBT values, which is the consequence of an adequate hygienic management, a fact evidenced by the mastitis control procedures in use in the farm. The results varied in the remaining farms, indicating animal management irregularities.

Características de queijos artesanais tipo colonial comercializados em uma feira agropecuária / Characteristics of colonial hand-made cheeses sold in an agricultural show

Background: The commercialization of hand-made cheeses at agricultural shows has been used to make the production of family-run food more popular. Colonial cheese is a product typical from Brazil, which has no specific legislation that sets out its identity and quality standards, as well as its labeling, nutritional and consumer information. Therefore, its quality standard must meet the provisions of general laws that define the production, microbiology and labeling standards of packaged products. Since they are produced by establishments with no continuous sanitary inspection systems, any failure to meet good manufacturing practices may pose risks to the health of consumers. This study aimed at verifying whether the Colonial cheese, produced in family-run agricultural systems, offered to the public and distributed at an agricultural show in Rio Grande do Sul, meets the legal requirements concerning labeling and microbiological quality. Materials, Methods & Results: Twelve Colonial cheeses produced at different family-run establishments and offered at an agricultural show were collected from the commercialization area as is. Its labeling characteristics were assessed, based on the legislation in force that sets out mandatory labeling for packaged food. The microbiological analysis for the presence of Salmonella spp. and Listeria spp. and quantification of total and thermotolerant coliforms, as well as of coagulase-positive Staphylococcus was made pursuant to the methodology provided for by the Brazilian Ministry of Agriculture, Livestock and Agribusiness. Six cheeses were being sold at room temperature. One of the samples did not have any kind of labeling other than the official inspection system stamp. Only three of the cheeses contained information about best before date, nutritional information or instructions about conservation. One of the products did not contain information about mandatory ingredients (rennet, salt). Half of the samples evaluated were being sold at room temperature, and none of them contained all the information provided for by law. Salmonella spp. and Listeria spp. were not found in 25 g samples taken from the cheeses analyzed. The mesophile count varied greatly (between 1.0 x 103 and 3.0 x 107 UFC/g). It was possible to identify and quantify coagulase-positive Staphylococcus in fi ve samples (7.0 x 103 to 1.0 x 105 UFC/g). All samples contained total (6.0 x 103 to 2.0 x 107 UFC/g) and thermotolerant (1.0 x 103 to 1.0 x 106 UFC/g) coliforms. Discussion: The weight and format of the products evaluated were compatible with the majority of the products sold in the State. The lack of refrigeration in 50% of the samples indicates the possibility of multiplication of microorganisms that could harm health or hamper the desirable characteristics for the product. Even though no Salmonella spp. and Listeria spp. were found in the products evaluated, the high counts of total and thermotolerant coliform indicate that the products were inedible, pointing out to the possibility of contamination by pathogenic microorganisms found in feces. The presence of coagulase-positive Staphylococcus at the quantities found may lead to staphylococcal intoxication in case of errors in the processing and hygiene practices.

Efeito de três ordenhas diárias na composição do leite de vacas da raça Holandês / Effect of three-times-a-day milking in the composition of the Holstein cows milk

Background: Milk quality can be assessed in many ways. The solid contents of the milk, more specifically fat, protein and lactose, can determine its quality and the industrial use, as well as the payment made to the producer. The solid contents of the milk can be influenced by several factors, such as genetic, nutritional and management. Knowledge on this variation in the chemical composition is of paramount importance, since it allows the producer to define the necessary strategies to maintain the quality of the product. Variations according to the milking period may occur, thus influencing the results of analyses. The objective of the present study was to evaluate possible variations in the composition of milk extracted in the morning (6 AM), afternoon (2 PM) and evening (10 PM), during the Expointer 2010. Materials, Methods & Results : During the Expointer 2010 held in Esteio, RS, Brazil, samples were collected from thirteen Holstein cows participating in this milk competition organized by Associação de Gado Holandês. Freshly extracted milk samples were obtained from three consecutive milkings (complete milking) during a 24-hour period, at an 8-hour interval. Individual samples were sent to UNIVATES Laboratório do Leite, in Lajeado/RS, for determination of fat, raw protein, lactose and total solid contents, using infrared radiation. Variance analysis and Tukeys Test were carried out to verify differences between the means through the SAS program. There was no significant difference in the protein and lactose contents found in the results of the morning, afternoon and evening milkings. These components presented percentage means of 3.00 ± 0.57 and 4.58 ± 0.27, respectively, for the morning milking; 2.95 ± 0.53 and 4.57 ± 0.27 for the afternoon milking and 3.03 ± 0.68 and 4.55 ± 0.28 for the evening milking. However, the quantity of fat and total solids varied among the different periods. The fat content of the milk was higher in the afternoon and evening milkings, and the results for these periods were not statistically different from each other. The mean percentage of this component was 3.28 ± 0.79 in the morning milking; 3.36 ± 0.64 in the afternoon milking and 3.69 ± 1.02 in the evening milking. The total solid contents were higher in the evening milking, with a mean of 12.28 ± 1.47; however, there were no significant differences in the morning and afternoon milkings, with means of, respectively, 11.89 ± 1.23 and 11.89 ± 1.00. Discussion: As the milk component with less variation, lactose did not have significant variations between the milking periods in this study. On the other hand, milk fat is the component with the highest ability to become altered, with the highest percentage found in the milk extracted in the afternoon and evening. However, such results are associated with the fact that the volume of milk accumulated inside the udder in the morning milking is higher, which dilutes the fat content. This variable was not observed in the present study, since the three milkings were made at 8-hour intervals. The variations in the fat content infl uenced the variations in the total solid contents, since the amount of both milk components was higher in the evening milking. Although the variation ability of proteins is similar to that of fat, in this study the contents of this component did not vary significantly among the different periods(AU)

Efeito de três ordenhas diárias na composição do leite de vacas da raça Holandês / Effect of three-times-a-day milking in the composition of the Holstein cows’ milk

Background: Milk quality can be assessed in many ways. The solid contents of the milk, more specifically fat, protein and lactose, can determine its quality and the industrial use, as well as the payment made to the producer. The solid contents of the milk can be influenced by several factors, such as genetic, nutritional and management. Knowledge on this variation in the chemical composition is of paramount importance, since it allows the producer to define the necessary strategies to maintain the quality of the product. Variations according to the milking period may occur, thus influencing the results of analyses. The objective of the present study was to evaluate possible variations in the composition of milk extracted in the morning (6 AM), afternoon (2 PM) and evening (10 PM), during the Expointer 2010. Materials, Methods & Results : During the Expointer 2010 held in Esteio, RS, Brazil, samples were collected from thirteen Holstein cows participating in this milk competition organized by Associação de Gado Holandês. Freshly extracted milk samples were obtained from three consecutive milkings (complete milking) during a 24-hour period, at an 8-hour interval. Individual samples were sent to UNIVATES’ Laboratório do Leite, in Lajeado/RS, for determination of fat, raw protein, lactose and total solid contents, using infrared radiation. Variance analysis and Tukey’s Test were carried out to verify differences between the means through the SAS program. There was no significant difference in the protein and lactose contents found in the results of the morning, afternoon and evening milkings. These components presented percentage means of 3.00 ± 0.57 and 4.58 ± 0.27, respectively, for the morning milking; 2.95 ± 0.53 and 4.57 ± 0.27 for the afternoon milking and 3.03 ± 0.68 and 4.55 ± 0.28 for the evening milking. However, the quantity of fat and total solids varied among the different periods. The fat content of the milk was higher in the afternoon and evening milkings, and the results for these periods were not statistically different from each other. The mean percentage of this component was 3.28 ± 0.79 in the morning milking; 3.36 ± 0.64 in the afternoon milking and 3.69 ± 1.02 in the evening milking. The total solid contents were higher in the evening milking, with a mean of 12.28 ± 1.47; however, there were no significant differences in the morning and afternoon milkings, with means of, respectively, 11.89 ± 1.23 and 11.89 ± 1.00. Discussion: As the milk component with less variation, lactose did not have significant variations between the milking periods in this study. On the other hand, milk fat is the component with the highest ability to become altered, with the highest percentage found in the milk extracted in the afternoon and evening. However, such results are associated with the fact that the volume of milk accumulated inside the udder in the morning milking is higher, which dilutes the fat content. This variable was not observed in the present study, since the three milkings were made at 8-hour intervals. The variations in the fat content infl uenced the variations in the total solid contents, since the amount of both milk components was higher in the evening milking. Although the variation ability of proteins is similar to that of fat, in this study the contents of this component did not vary significantly among the different periods

Ocorrência de leite ácido e de resíduos de antimicrobianos no leite cru entregue em laticínio na região do Vale do Taquari, RS, Brasil / Occurrence of Acidity and Antimicrobial Residues in Raw Milk Delivered at a Dairy Plant in Vale do Taquari, RS, Brazil

Milk is considered one of the most important sources of nutrients. It contains proteins, fat acids, vitamins and minerals. Its activity has a significant socio-economic impact in all over the world and in Brazil. The presence of bacterial inhibitors in milk for human consumption is a great concern for the dairy products industry and public health. With regard to the production of dairy products, mainly cheeses and fermented milks, this affects the growth of starter cultures in ripening processes of cheese and fermented milk. The risks for consumer health are represented by allergic reactions, which are usually manifested as urticarias, dermatitides or rhinitis and bronchial asthma, and that can result in anaphylactic shock in susceptible individuals. Another risk to be considered is the consumption by pregnant women of milk containing high levels of antimicrobial residues, considering the teratogenic potential presented by some of them. By the other hand, milk acidity is one of the biggest problems encountered at milk processing plants and, for that reason, the control of the storage temperature of products and the adoption of adequate hygienic practices must be prioritized. The objective of this study was to verify the incidence of acidity and antimicrobial residues in milk, at a dairy factory from Vale do Taquari, RS.

Ocorrência de leite ácido e de resíduos de antimicrobianos no leite cru entregue em laticínio na região do Vale do Taquari, RS, Brasil / Occurrence of Acidity and Antimicrobial Residues in Raw Milk Delivered at a Dairy Plant in Vale do Taquari, RS, Brazil

Milk is considered one of the most important sources of nutrients. It contains proteins, fat acids, vitamins and minerals. Its activity has a significant socio-economic impact in all over the world and in Brazil. The presence of bacterial inhibitors in milk for human consumption is a great concern for the dairy products industry and public health. With regard to the production of dairy products, mainly cheeses and fermented milks, this affects the growth of starter cultures in ripening processes of cheese and fermented milk. The risks for consumer health are represented by allergic reactions, which are usually manifested as urticarias, dermatitides or rhinitis and bronchial asthma, and that can result in anaphylactic shock in susceptible individuals. Another risk to be considered is the consumption by pregnant women of milk containing high levels of antimicrobial residues, considering the teratogenic potential presented by some of them. By the other hand, milk acidity is one of the biggest problems encountered at milk processing plants and, for that reason, the control of the storage temperature of products and the adoption of adequate hygienic practices must be prioritized. The objective of this study was to verify the incidence of acidity and antimicrobial residues in milk, at a dairy factory from Vale do Taquari, RS.(AU)

Caracterização físico-química do leite de ovelhas da raça Lacaune e análise do rendimento de coalhada com Caracterização física do soro obtido

O leite ovino se diferencia do das demais espécies devido à sua riqueza em sólidos. Contudo, mesmo no caso de raças especializadas, a produção de leite é representativamente menor, em termos de volume, quando comparado ao leite de vaca. Em função disso, o resfriamento prolongado ou o congelamento do leite podem ser uma alternativa ao produtor e à indústria. Sendo assim, os objetivos do presente estudo foram avaliar o efeito do resfriamento e do congelamento, por sete dias, sobre as características físico-químicas do leite de ovelhas da raça Lacaune, considerando a influência dos meses do ano, sobre o rendimento da coalhada produzida e as características físicas do soro obtido. Também foi verificada a influência do resfriamento e do congelamento no comportamento reológico, viscosidade e distribuição do tamanho de partículas do leite. Foram realizadas coletas mensais de leite, no período de janeiro a dezembro de 2011, em quatro propriedades produtoras de leite de ovelha, localizadas no Rio Grande do Sul, sendo as amostras encaminhadas ao Laboratório LEITECIA, da UFRGS. Cada amostra foi dividida em três alíquotas: a primeira era analisada no mesmo dia e as restantes armazenadas até sete dias, uma em refrigeração (5ºC) e outra em congelamento doméstico (- 18ºC). As análises realizadas foram: determinação da densidade, pH, acidez titulável, estabilidade ao etanol e estabilidade térmica. Uma alíquota de cada amostra era encaminhada ao Laboratório de Qualidade do Leite, da Embrapa Clima Temperado, para determinação da composição química do leite. Avaliou-se o rendimento da coalhada obtida com cada uma das amostras compostas de leite fresco, resfriado e congelado. O volume de soro foi medido e realizou-se análise de determinação da densidade, pH e acidez titulável. A viscosidade das amostras de leite foi determinada utilizando-se viscosímetro rotacional (Brookfield DV-II + Pro Viscometer, modo LVF, spindle CS4-25). A descrição do comportamento reológico foi feita através da relação entre a taxa de deformação e a tensão de cisalhamento e da aplicação do modelo da Lei da Potência. A comparação dos valores de viscosidade quando os fluidos apresentaram comportamento newtoniano foi realizada a 60 rpm. A distribuição do tamanho de partículas do leite foi determinada através da técnica de difração de laser. Os parâmetros utilizados foram diâmetro médio das partículas, uniformidade da distribuição (Span) e a área de superfície específica. A composição do leite não apresentou variação significativa quando comparados os diferentes tratamentos (P>0,05). Contudo, os teores de proteína e lactose apresentaram variação sazonal. O resfriamento do leite afetou as características físicas das amostras, apresentando menor pH e maior acidez titulável, com a consequente diminuição da estabilidade térmica. Na produção da coalhada, o resfriamento e o congelamento do leite ovino não afetaram o rendimento. A densidade dos soros obtidos não apresentou variação. Porém, o soro da coalhada de leite resfriado apresentou-se mais ácido. As amostras de leite de ovelha analisadas demonstraram comportamento newtoniano. A viscosidade das amostras não foi afetada pelo congelamento do leite, porém o resfriamento provocou aumento deste parâmetro analisado. O diâmetro médio das partículas não apresentou variações. Conclui-se que o congelamento do leite, por até sete dias, não interfere na sua caracterização físico-química

Ewe milk differs from other species due to its richness in solids. However, even in the case of specialized breeds, milk production is representatively smaller in volume compared to cow milk. As a result, prolonged chilling or freezing of the milk can be an alternative to the dairy producer and the industry. The objectives of this study were to evaluate the effect of cooling and freezing for seven days, on the physicochemical characteristics of milk from Lacaune ewes, considering the influence of the months of the year on the income produced curd and physical characteristics of the whey obtained. The effect of chilling and freezing on rheological properties, viscosity and particle size distribution of the milk were also observed. Milk samples were collected monthly from January to December 2011 in four dairy of Lacaune sheep located in Rio Grande do Sul. Samples were sent to the laboratory LEITECIA, UFRGS. Each sample was divided into three aliquots: the first was analyzed on the same day and the remaining stored up to seven days, one under refrigeration (5ºC) and other under freezing (- 18ºC). Density, pH, titratable acidity, ethanol stability and thermal stability were performed in three aliquots. One aliquot of each sample was sent to the Milk Quality Laboratory of Embrapa Clima Temperado for determination of chemical composition. The three aliquots were used to produce cheese. The yield of the obtained curd in each of the samples comprised from fresh, chilled and frozen milk was determined, as well as volume, density, pH and titratable acidity from whey. Viscosity of milk samples was determined using a rotational viscometer. The description of rheological behavior was made using the relationship between shear rate and shear stress by application of Potency Law model. Comparison of viscosity values, as the fluid showed Newtonian behavior, was performed at 60 rpm. Particle size distribution was determined by laser diffraction technique. Parameters used were average particle diameter, uniformity of distribution (Span) and specific surface area. Milk composition did not change significantly when comparing the different treatments (P> 0.05). However, protein and lactose showed seasonal variation. Milk chilling affected the physical characteristics of the samples, with lower pH and higher acidity, with a consequent decrease in thermal stability. In the production of curd, chilling and freezing of ewe milk did not affect yield. Whey density did not change, although chilled milk produced more acidic whey. Viscosity of the samples was not affected by freezing, but chilling caused an increased viscosity. Average particle diameter showed no variations. In conclusion, freezing of ewe milk for seven days does not interfere with its physic-chemical characterization