Abstract

SILVA-PAZ, Laura E. et al. Characterization of the milk and artisanal cheese of the region of Ojos Negros, Baja California, Mexico. Rev. mex. de cienc. pecuarias [online]. 2020, vol.11, n.2, pp.553-564.  Epub Oct 23, 2020. ISSN 2448-6698.  https://doi.org/10.22319/rmcp.v11i2.5084.

The community of Ojos Negros is located in the municipality of Ensenada, Baja California, Mexico. Since 1930, local residents make a greatly appreciated handmade cheese in the region; however, the raw milk and cheese have never been analyzed for the microbiological quality and hygiene of the final product. The objective of this study was to evaluate the microbiological, physical and chemical quality of the raw milk used to produce cheese, and the artisanal cheese produced in the 22 individual production units. Samples of cheese and milk were collected from dairy production units in order to perform microbiological tests. There were physical and chemical determinations of protein, fat and lactose, using a LACTOSCAN-S analyzer. The results of milk analysis showed protein (33.11 g/L) and fat (39.89 g/L) contents within the parameters of the regulations. For the microbiological quality of milk, the results of the aerobic mesophilic count showed a 64 % compliance with the regulations; however, the same aerobic mesophilic count in the cheese samples resulted in only 4 % compliance. No Salmonella spp. or Listeria monocytogenes were detected in any of the tested milk or cheese samples. Good sanitation and manufacturing practices should be incorporated in order to enhance the sanitary quality and hygiene standards for the production of artisanal cheese in the community of Ojos Negros.

Keywords : Ojos Negros; Artisanal cheese; Chemical composition; Microbiological quality.

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