Microbiological and physicochemical characterization of mature cheese called Añejo marketed in establishments in Zacatecas, Zac. Mexico
Ripe cheese, also called aged cheese, is made by hand from raw cow's milk in the semi-arid-temperate region of the state, and sold in establishments in Zacatecas. The objective of this work is to know the microbiological and physicochemical characteristics of these cheeses, called aged, which are sold in commercial establishments in the municipality of Zacatecas, Mexico. 30 enchiladas mature cheeses called aged cheeses were obtained, identifying their origin and provenance when obtaining them in the main establishments of the municipality, from the period of January-April 2022. They were transported in sterile plastic bags in a thermal container at 4°C for their analysis in the laboratory (microbiological and physicochemical). The parameters were evaluated according to the norm NOM-121-SSA1-1994, microbiological analysis of Coliforms, (0.03- 11NMP/g) Fungi (0.082 – 5.17 log CFU/g) and (1.75 – 5.9 log CFU/g) yeasts, analysis Physicochemical: pH (4.79- 5.74), acidity (0.035- 0.169%), humidity (35.13- 51.08%), ashes (3.31- 10.01%), NaCl (1.2- 9.67%), fat (23- 44.5%), crude protein (32.45-45.7%), coliforms are within the regulations, while fungi and yeasts exceed its values. Regarding the physical-chemical parameters, the protein percentage exceeds the norm and the fat and moisture parameters comply with the norm. It is concluded that the mature cheese called aged and marketed in the municipality of Zacatecas, does not comply with most of the microbiological regulatory parameters, while its physicochemical qualities exceed what is established in said standard.
| Main Authors: | , , , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Asociacion Latinoamericana de Produccion Animal
2023
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| Online Access: | https://ojs.alpa.uy/index.php/ojs_files/article/view/3246 |
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