P2-175 Microbiological Characterization of the Manufacturing Process of Artisanal Chihuahua Cheese

Tuesday, August 5, 2014
Exhibit Hall D (Indiana Convention Center)
Cristina Sanchez-Gamboa, Universidad Autónoma de Nuevo Leon, Monterrey, Mexico
Norma Heredia, Universidad Autonoma de Nuevo Leon, San Nicolas de los Garza, Mexico
Elva Arechiga, Universidad Autónoma de Nuevo León, Monterrey, Mexico
Luisa Solis, Universidad Autónoma de Nuevo Leon, Monterrey, Mexico
Santos Garcia, Universidad Autonoma de Nuevo Leon, San Nicolas de los Garza, Mexico
Guadalupe Nevarez-Moorillon, Universidad Autonoma de Chihuahua, Chihuahua, Mexico
Introduction: Mexican artisanal Chihuahua cheese is a regional product made from raw or pasteurized cow´s milk by menonites in Chihuahua State (Mexico). Due to the quality, characteristics and native microorganisms of the milk used, the properties of the final product may change. It has been suggested that the season in which the cheese is elaborated may influence the microbiological dynamic of manufacturing process of this product.

Purpose: The aim of this work was to evaluate the dynamic and diversity of microorganisms during the manufacture of artisanal Chihuahua cheese of raw milk in three different sampling times during a year.

Methods: Samples of raw milk, curd, curd cutting and cheese were obtained of three cheese factories at Chihuahua State (Mexico). Three samplings were performed during a year (autumn, winter and summer). Microbiological analysis to determinate coliforms, aerobic mesophilic, molds, yeast, S. aureus and Enterococcus sp. were done in raw milk and cheese and mesophilic and thermophilic lactobacilli species, Lactococcus sp., thermophilic coccus and Enterococcus sp. in all samples (processing and final product).

Results: There were statistically significant differences (P < 0.05) between sampling seasons in the microbiological analysis in all of the microorganisms determined in samples of the cheese factory A; in factory B there wasn´t significant difference (P = 0156) in the case of yeast; and in factory C there weren´t significant difference in coliforms (P = 0.805), aerobic mesophilic (P = 0.438) and mesophilic lactobacilli (P = 0.210). In the three cases, the media analysis by Tukey showed that the counts of some of the determined microorganisms are equal in two sampling seasons.

Significance: The results suggest that there could be an influence of the season in which the cheese is made, but also the manufacturing practices of each cheese factory could be playing an important role in determining the dynamic of the microorganisms presents.