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The buttery cheese product typical of the Cajamarca region, presents numerous problems in its preparation such as hygiene and microbiological criteria; therefore, the objective of this research was to determine the proportion of rosemary powder suitable to inhibit the microbiological activity in buttery cheese. To make the buttery cheese, the quesillo was cut into cubes, soaked for 24 hours, then ground and salted; during the kneading the proportions of rosemary were added and together with the control sample were stored at room temperature for 10 and 16 days. The results of the microbiological analysis using unifactorial ANOVA showed significant differences (p <0.05) for the proportions of 0.2, 0.3 and 0.4 g, although not for the proportion of 0.15 g.

Uso del romero para inhibir la actividad microbiana en queso mantecoso de Cajamarca