Abstract
The process of capa cheese making described from buffalo milk with 4,07% (Cheese 1) and 10,9% (cheese 2) fat. Capa cheese is a spun paste cheese handmade produced in Santa Cruz de Mompox in Colombia. Physicochemical and microbiological analyses of the raw material and of the final were performed. The latter was also texturally characterized and its performance was determined. Raw buffalo milk and capa cheese presented the quality requirements established by Colombian standards. The capa cheese 1 had a mass yield of 10,93 weight % while the cheese layer 2 had a mass yield of 16,38%. These results are of technological interest because they can be transferred to be used by a government control agency or by enterprises producing this type of product.
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