Physicochemical and microbiological evaluation of traditional queso molido (ground cheese) during maturation

Abstract

Background. Molido cheese is a fresh cheese from raw cow milk, elaborated in the central highlands of Mexico. To access to new markets, there is the proposal to produce mature chesses.Objective. To evaluate the changes of microbiological and physicochemical properties in 90-day of maturation of Molido cheese. Methodology. Fat, protein, moisture, ash, chlorides, acidity, pH, total coliforms, lactic acid bacteria, yeasts and Staphylococcuswere analyzed. ANOVA was performed to analyze the effect of maturation on the physicochemical and microbiological characteristics, in addition to a principal component analysis.Results. All physicochemical and microbiological parameters showed significant differences (p <0.05) during the maturation period. There was an increase in the concentration of protein, fat, acidity at the end of maturation, in addition to the absence of coliform bacteria, decrease in Lactic Acid Bacteria (BAL) and high concentration of Staphylococcus and Yeasts. Conclusion.There is no positive effect on microbiological quality in the maturation of cheese.