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

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 log10 cfu/mL Staphylococcus aureus; 6.3–7.3 log10 cfu/mL presumptive Lactococcus sp; 7.3–8.0 log10 cfu/mL presumptive mesophilic lactobacilli), as well as on processing conditions. The information presented is aimed to characterise Chihuahua cheese as a traditional product.

Authors:   Cristina Sánchez‐Gamboa, Liliana Hicks‐Pérez, Néstor Gutiérrez‐Méndez, Norma Heredia, Santos García, Guadalupe V Nevárez‐Moorillón
Journal:   International Journal of Dairy Technology
Year:   2017
Pages:   n/a
DOI:   10.1111/1471-0307.12423
Publication date:   10-Jul-2017
Facts, background information, dossiers
  • cheeses
  • Staphylococcus aureus
  • samples
  • Salmonella
  • microorganisms
  • Mexico
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