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.