| Autor: |
Cuevas‐González, Paúl F, Heredia‐Castro, Priscilia Y, Méndez‐Romero, José I, Hernández‐Mendoza, Adrián, Reyes‐Díaz, Ricardo, Vallejo‐Cordoba, Belinda, González‐Córdova, Aarón F |
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| Zdroj: |
Journal of the Science of Food & Agriculture; Oct2017, Vol. 97 Issue 13, p4459-4466, 8p |
| Abstrakt: |
BACKGROUND The objective of this study was to explore and document the production process of artisanal Cocido cheese and to determine its chemical composition and microbiological quality, considering samples from six dairies and four retailers. RESULTS Cocido cheese is a semi-hard (506-555 g kg−1 of moisture), medium fat (178.3-219.1 g kg−1), pasta filata-type cheese made from raw whole cow's milk. The production process is not standardized and therefore the chemical and microbiological components of the sampled cheeses varied. Indicator microorganisms significantly decreased ( P < 0.05) during the processing of Cocido cheese. Salmonella spp. were not found during the production process, and both Listeria monocytogenes and staphylococcal enterotoxin were absent in the final cheeses. CONCLUSION This study provides more information on one of the most popular artisanal cheeses with high cultural value and economic impact in northwestern Mexico. In view of the foregoing, good manufacturing practices need to be implemented for the manufacture of Cocido cheese. Also, it is of utmost importance to make sure that the heat treatment applied for cooking the curd ensures a phosphatase-negative test, otherwise it would be necessary to pasteurize milk. Nevertheless, since Cocido cheese is a non-ripened, high-moisture product, it is a highly perishable product that could present a health risk if not properly handled. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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