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In this study the morphometric characteristics of fat globules from ewe&rsquo;s milk have been correlated with the chemical<br />and technological parameters of the milk.<br />Milk samples were taken from twenty-five Massese ewes, subdivided according to the parity; the animals were homogeneous<br />for lactation phase and diet. The morphometric analysis of fat globules (n./ml, diameter, surface area/volume),<br />the standard chemical analysis, SCC and determination of the rheological parameters were performed on milk samples<br />obtained during the morning milking.<br />The mean number of fat globules/ml was 3.09 x 109, with a mean diameter of 3.93 &mu;m, ranging from 1.20 &mu;m to 12.30<br />&mu;m. For all parities, a fat globule diameter ranging from 3.21 to 4.20 &mu;m was found most frequently. Animals in the first<br />lambing order showed a significantly lower percentage (5.26%) of large globules (>5.21&mu;m), while animals in the fifth<br />lambing order showed a higher percentage (20.75%). The number of globules/ml was negatively correlated to milk production<br />(P&le;0.01) and curd firmness at 45 min (P&le;0.05); whereas it was positively correlated to protein content, non-fat<br />dry matter, and curd firming time (P&le;0.05). Fat globule dimensions varied according to the parity of the animals and<br />influenced various qualitative parameters of the milk.