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Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk
Author(s) -
SánchezGamboa Cristina,
HicksPérez Liliana,
GutiérrezMéndez Néstor,
Heredia Norma,
García Santos,
NevárezMoorillón Guadalupe V
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12423
Subject(s) - mesophile , food science , microorganism , raw milk , salmonella , lactococcus , lactic acid , bacteria , biology , chemistry , lactococcus lactis , genetics
Samples of artisanal Chihuahua cheese were collected in autumn, winter and summer from five farms from Chihuahua State, Mexico; temperature, pH and processing times were also recorded. Indicator microorganisms as well as lactic acid bacteria were determined. Samples were negative for Salmonella sp., and, except for coliforms, the particular season had a strong effect on counts of all microorganisms (4.8–6.0 log 10 cfu/ mL Staphylococcus aureus ; 6.3–7.3 log 10 cfu/ mL presumptive Lactococcus sp; 7.3–8.0 log 10 cfu/ mL presumptive mesophilic lactobacilli), as well as on processing conditions. The information presented is aimed to characterise Chihuahua cheese as a traditional product.