Abstract
The aim of this work is to characterize the natural microflora of artisanal Ranchero cheese and to identify Lactococcus isolates. Ten artisanal Ranchero cheese samples made with raw milk were obtained from local producers located in different geographical areas. Aerobic mesophilic, Staphylococci, Psychrophilic , total coliforms, molds, yeast and, lactic acid bacteria (LAB) (Lactococcus , Streptococcus mesophilic and thermophilic, Lactobacillus , Enterococcus, Leuconostoc) were numbered through agar plating. LAB isolates were classified by genus. Then, nineteen randomly selected presumptive Lactococcus isolates were assigned to specie by PCR amplification and DNA sequence. A high number of aerobic mesophilic Staphylococci, Psychrophilic, total coliforms, molds, and yeast were found. Lactococci, mesophilic and thermophilic Streptococci and Lactobacilli were the dominant LAB. Enterococci and Leuconostoc were also present. The isolates were identified as L. lactis subsp. lactis and L. garvieae . And both were found to be the dominant Lactococcus species that could be selected and used in a starter culture. Sanitation deficiencies in the production of artisanal Ranchero cheese were evident, which may translate into being a potential consumers health risk factor.
Highlights
In Mexico, the dairy industry is one of the most important agricultural industries; as such, there is a wide variety of genuine artisan cheeses that represent different regions and their environment of origin
The artisanal Ranchero cheese made in Chihuahua is a semipressed dairy product elaborated from raw cow milk, and it is considered as a fresh cheese of bright, milky, and mild flavor, which is consumed within no more than five days after production (Villegas & Cervantes, 2011)
The average count of aerobic mesophilic bacteria (7.90 ± 0.69 log10 colony‐forming units (CFU)/g) was similar to that reported by Renye et al (2008) and Caro et al (2013) in fresh cheese (8.02 log CFU/g) and Oaxaca cheese (7.63 log CFU/g), respectively, highlighting that both cheeses were made with raw milk
Summary
In Mexico, the dairy industry is one of the most important agricultural industries; as such, there is a wide variety of genuine artisan cheeses that represent different regions and their environment of origin. Chihuahua is a Mexican state with one of the highest production of milk and cheeses, where artisanal cheeses are made using traditional production techniques (Servicio de Información Agroalimentaria y Pesquera, 2017a). In 2016, the cheese industry produced 342 thousand tons with a market value of 15 thousand 823 million pesos, the main varieties of cheese produced were: Fresh (17.0%), Panela (14.0%) and Double cream (13.0%) (Servicio de Información Agroalimentaria y Pesquera, 2017b). Because Mexico has a deficit in milk production, it is not considered a cheese exporting country. The artisanal Ranchero cheese made in Chihuahua is a semipressed dairy product elaborated from raw cow milk, and it is considered as a fresh cheese of bright, milky, and mild flavor, which is consumed within no more than five days after production (Villegas & Cervantes, 2011).
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