Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk | Zendy

SánchezGamboa Cristina | Zendy; HicksPérez Liliana | Zendy; GutiérrezMéndez Néstor | Zendy; Heredia Norma | Zendy; García Santos | Zendy; NevárezMoorillón Guadalupe V | Zendy

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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.

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