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Open AccessArticle

Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations

1
Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Pedro de Alba s/n cruce con Ave. Manuel L. Barragán, 66450 San Nicolás de los Garza, Nuevo León, México
2
Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Circuito Universitario s/n Campus Universitario II, 31125 Chihuahua, Chihuahua, México
*
Author to whom correspondence should be addressed.
Foods 2018, 7(9), 153; https://doi.org/10.3390/foods7090153
Received: 2 August 2018 / Revised: 3 September 2018 / Accepted: 14 September 2018 / Published: 17 September 2018
Chihuahua cheese is a traditional cheese produced in Northwest Mexico that is consumed shortly after production. Cheeses prepared during autumn, winter and summer were collected from five dairies, and analyzed to determine seasonal influence on proximate analysis, texture profile and the microbiological dynamic during a ripening period of 270 days. Coliforms, coagulase-positive staphylococci, molds, yeast, as well as presumptive mesophilic lactobacilli, thermophilic lactobacilli, lactococci, thermophilic cocci and enterococci, were enumerated by plate count on selective agar. Manufacturing dairy had an effect on Chihuahua cheese composition and texture profile. Seasonality influence on the microbial dynamic was observed, since the highest initial counts of coliforms (5.14 log CFU/g), coagulase-positive staphylococci (4.13 log CFU/g) and mesophilic lactobacilli (7.86 log CFU/g) were detected on summer samples. Also, ripening time affected the survival of coliforms and presumptive lactococci after 270 days (1.24 and 5.89 log CFU/g respectively) while from day 90th, coagulase-positive staphylococci were absent. Microbial changes and seasonal influence provide information on the microbiota that can influence the sensorial characteristics of Chihuahua cheese. View Full-Text
Keywords: lactic acid bacteria; cheese ripening; foodborne indicators; Chihuahua cheese; microbial quality lactic acid bacteria; cheese ripening; foodborne indicators; Chihuahua cheese; microbial quality
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Sánchez-Gamboa, C.; Hicks-Pérez, L.; Gutiérrez-Méndez, N.; Heredia, N.; García, S.; Nevárez-Moorillón, G.V. Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations. Foods 2018, 7, 153.

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