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With the purpose of evaluating the physicochemical and microbiological characteristics of the fresh cheese elaborated in the towns of Leymebamba, Molinopampa and Pomacochas, 16 samples of 200 g were collected in different dispensing centers. The acidity ranged between 0.09 and 1.49% and pH between 5.35 and 6.52. According to Peruvian Technical Standard NTP.202.195 and NTP.202.193, the content of Fat in Dry Extract (FDE) and protein complies with the parameters, while only 69% met the humidity parameters. In Leymebamba and Pomacochas only 20 and 86%, respectively, complied with the humidity corresponding to soft cheeses; and in Molinopampa all the samples comply with the humidity of soft cheeses. Enterobacteria were found and absence of Salmonella sp. and Shiguella sp. The 81.25% presented a count of aerobic mesophiles greater than 105 CFU/g, for total coliforms between 335 and 1100 NMP/g, Fecal coliforms between 11 and 1100 NMP/g, for Staphylococcus aureus, 50% of the samples presented a count higher than 105 CFU/g; this shows that the sanitary hygiene quality of fresh cheeses is deficient and does not meet the criteria established by NTP.202.195 and NTS N° 071-MINSA/DIGESA-V.01.

Physicochemical and microbiological evaluation quality of fresh cheese in the dairy basins of the Amazon Region, Peru