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Sheep milk has a high nutritional value and is an important source of fatty acids, calcium, magnesium, phosphorus, iron, etc., which contribute to the body's health. In addition to the use of raw milk, the main use of sheep's milk is the production of traditional cheeses obtained by small farmers or regional cheese producers. However, the quality of the obtained cheeses depends on the raw material, namely milk, which has to be free of pathogenic microorganisms. This study aims to highlight the importance of the quality of raw milk to obtain high-quality cheeses. Milk and telemea cheese samples were collected from Țurcană sheep breed farmed in Vințe farm, Cluj county, Romania. The physicochemical analyses were performed for both milk and cheese. The physicochemical analysis results for milk were: crude fat 8.98±0.18%, crude protein 5.08±0.16%, density 1.0345±0.01 g cm-3, acidity 17.2±0.97%. For the cheese, the results were: water 45.2±0.74%, dry matter (DM) 54.8±0.74%, crude fat 51.93±2.05% reported to DM, salt 5.63±0.31% and acidity 272.6±11.82%. The pleasant taste of cheese is due to the quality of the raw milk and the brine used. [ABSTRACT FROM AUTHOR]

Clinical and paraclinical investigations (morpho-pathologic, bacterioscopic, bacteriologic and sensitiveness test to antibodies) done on 20 fish (rainbow trout), dead or in agony state, taken from a furunculosis pesthole in Salmonidae and proceeded from an intensive exploitation unit of trout, in Cluj county, put in evidence the following aspects :To clinical exam, in breeding basins, it appears individuals (5 %) which have presented locomotor troubles, listless and untidy swimming in water surface, lateral swimming anorexia, and on tegument it is observed diffuse hemorrhagic zones, lost of fish scale and necrosis of fins. It appears also secondary infections with fungi of Saprolegnia genus under the form of a white- dirty, downy film. From the 20 trut corpses were isolated 2 bacterial strains, from anterior kidney and from raclage in fin basis, with congestive lesions. Bacteria isolated are developing only after an incubation at 20 - 25° C and does not grow up to 37° C, and to microscopic exam directly from sauce, the mobility is absent Classic biochemical tests put in evidence the following positive biochemic properties: cataloze, oxidaze, indolal and the presence of hemolytic activity. Biochemical properties testing on API20E gallery also puts in evidence properties as : positive gelatinousis and sucraze fermentation. Based on bacterial strains development isolated only to 20 - 25 °C and the above mentioned biochemic properties, respectively the absence of pigment, bacterial strains isolated are appointed in Aeromonas genus, Aeromonas salmonicida species, achromogenes subspecies. By sensitiveness test in different medicine substances, using antibiogram technique, bacterial strains isolated from pesthole are sensitive in a decreasing order to: nalidixic acid, oxitetracycline, florfenicol and eurofloxacin and resistant to ampicyline, amoxiclav and colistin. [ABSTRACT FROM AUTHOR]

Safety and hygienic quality of milk is conditioned by animal health and hygiene of operated shelters, milking hygiene, staff, storage and cooling of milk immediately after milking, transport to the collection centers, processing and recovery units, and compliance with cold chain distribution network and marketing of milk (Miresan Vioara et al., 2009). All these are important links in quality management and milk as raw material milk products from producer to consumer. The food markets of Campia Turzii and Turda are small producers who sell milk from villages surrounding these cities. Milk samples were taken from seven sources of supply to different markets traders, which were performed on the physical-chemical milk fat content, protein, but the somatic cell count and total bacterial count. The results obtained on these quality parameters show that milk from these producers is within quality standards, but with the necessity to improve hygiene conditions at harvest and storage of milk sold in food markets. [ABSTRACT FROM AUTHOR]