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Zootecnia Tropical
Instituto Nacional de Investigaciones Agrícolas Venezuela
ISSN: 0798-7269
Vol. 28, No. 4, 2010, pp. 467-475
Bioline Code: zt10046
Full paper language: English
Document type: Research Article
Document available free of charge

Zootecnia Tropical, Vol. 28, No. 4, 2010, pp. 467-475

 en Physicochemical and microbiological of Carora goat white cheese in Lara state, Venezuela
Duran, Luis; Sánchez, Cecilia; Palmero, Johny; Chaparro, Luis; Garcia, Tonny & Sánchez, Edward

Abstract

The quality and sensory attributes of cheese vary as a result of lack of standardization of manufacturing processes and the composition of the raw material. The physico-chemical composition (moisture, protein, fat, chlorides, ash, pH, water activity-aw) and the microbiological quality (total and fecal coliforms, Escherichia coli check for this species in other resources , Staphylococcus aureus check for this species in other resources , Salmonella check for this species in other resources sp) of cheese were studied from four traditional goats production units at the surroundings of Carora, Lara state The results showed high variability in their physicochemical and microbiological quality composition: moisture (50,24 - 55,03 g/100g), protein (18,06 - 31,07 g/100g), fat (23,55 - 35,31 g/100g), chloride (3,74 - 6,79 g/100g), ash (4,86 - 8,46 g/100g), acidity (0,19 - 0,28% lactic acid), aw (0, 95 - 0,98), total coliforms (102 - 104 MPN/ g) and fecal (101 - 104 MPN/g). We determined the presence of E. coli, and Citrobacter freundii check for this species in other resources , and no more of S. aureus and Salmonella spp. Based on the results obtained, it may indicate that the cheeses of this place had lack of microbiological quality and in some cases may represent a risk to consumer health. It is necessary to apply good manufacturing practices (GMP) and HACCP to improve the sanitary quality of artisanal cheeses.

Keywords
cheese; coliforms; goats

 
 es Caracterización fisicoquimica y microbiológica de quesos de cabra en Carora, estado Lara, Venezuela
Duran, Luis; Sánchez, Cecilia; Palmero, Johny; Chaparro, Luis; Garcia, Tonny & Sánchez, Edward

Resumen

La calidad y los atributos sensoriales de los quesos artesanales varían como consecuencia de la falta de estandardización de los procesos de fabricación y de la composición de la materia prima. La composición fisicoquímica (humedad, proteínas, grasas, cloruros, cenizas, pH, actividad de agua-aw) y la calidad microbiológica (coliformes totales y fecales, Escherichia coli check for this species in other resources , Staphylococcus aureus check for this species in other resources , Salmonella check for this species in other resources ) se estudió en quesos provenientes de cuatro unidades de producción caprina tradicionales a las afueras de Carora, estado Lara. Los resultados muestran una gran variabilidad en su composición fisicoquímica y calidad microbiológica: humedad (50,24 – 55,03g/100g), proteínas (18,06 – 31,07g/100g), grasa (23,55 – 35,31 g/100g), cloruros (3,74 – 6,79 g/100g), cenizas (4,86 – 8,46g/100g), acidez titulable (0,19 – 0,28% ácido láctico), aw (0,95 – 0,98), coliformes totales (102 – 104 NMP/g) y fecales (101 – 104 NMP/g). Se determinó la presencia de E. Coli, y de Citrobacter freundii check for this species in other resources , más no así de S. aureus ni de Salmonella spp. Con base a los resultados obtenidos, se puede indicar que la calidad microbiológica de los quesos de esta localidad es deficiente y en algunos casos pueden representar un riesgo a la salud de los consumidores.

Palabras-clave
queso; coliformes; cabra

 
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