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Revista mexicana de ciencias pecuarias

versión On-line ISSN 2448-6698versión impresa ISSN 2007-1124


DIAZ GALINDO, Edaena Pamela et al. Fresh cheese characterization marketed at fixed and popular markets of Toluca, State of Mexico. Rev. mex. de cienc. pecuarias [online]. 2017, vol.8, n.2, pp.139-146. ISSN 2448-6698.

The aim of this study was to determine physicochemical characteristics, its origin, marketing and sales conditions of fresh cheese marketed in Toluca´s municipality, State of Mexico, Mexico. Additionally information on the milk industry and its link to the artisan cheese production as a traditional food and its regional economic importance were provided. A cross-sectional study conducted by convenience, with a sample of 64 pieces of fresh cheese purchased on fixed and itinerant markets (flea markets) during a period from August to October 2014. Temperature and pH data of the cheeses was determined at point sale. Then following the official standard methods, it was tested dry content, ash, fat, protein and sodium chloride. The origin of the cheese was established from the supplier in each region and studied as follows: (A) Toluca Valley; (B) other municipalities in Mexico´s State; (C) unknown origin and (D) other states. It was observed that the presentation of the sampled cheeses were of circular shape at all points of sale with a weight range of 100 to 200 g. The ranges for physicochemical parameters were pH (4.84-6.07), moisture (42.71-66.66 %), dry matter (33.3-68.9 %), ash (2.65-5.24 %), fat (12-32 %), protein (16.81-26.62 %) and NaCl (0.29-1.44 %). It was concluded that the Toluca fresh cheese could be regarded as an artisan product with its own peculiar qualities from the whole region that should be preserved as an interest in the gastronomic heritage and culture and their regional social economic and safety food importance.

Palabras llave : Fresh cheese; Food markets; Toluca Valley; Traditional food; Gastronomic heritage.

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