ARTISANAL CHEESES FROM OLINALÁ, GUERRERO: PRODUCTION PROCESS AND CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS

Abstract

Artisanal cheeses are popular in rural communities, although some, such as Fresco cheese (QF) and Seco cheese (QS) from Olinalá, Guerrero, Mexico, have not been characterized. The objective of this study was to describe their production and determine the physicochemical composition and sanitary quality of QF and QS. Samples of raw milk and cheese were collected from six production units. The results revealed an artisanal production process using raw milk, natural rennet, sea salt, and chili paste. The milk had total solids ranging from 12.5 to 14.2 %, fat from 3.7 to 5.1 %, and protein from 3.3 to 3.7 %; high somatic cell counts (>400 000) were also observed. The QF had a moisture content of 48–55 %, whereas the QS had a moisture content of 30–38 %. The QF exceeded the permissible limits for molds, yeasts, and coliforms, whereas the QS had lower microbial counts. Aerobic mesophilic counts ranged from 6 to 8 log10 CFU g-1; these microorganisms may include lactic acid bacteria associated with cheese fermentation and ripening. Implementing good manufacturing practices can help reduce undesirable microorganisms.