MICROBIOLOGICAL QUALITY OF ARTISAN‐MADE MEXICAN BOTANERO CHEESE IN THE CENTRAL HIGHLANDS

Abstract

ABSTRACT Artisan‐made Mexican Botanero cheese in the northwest of the state of Mexico in the central highlands is a soft‐paste, fresh product made from raw cow milk. The microbiological quality was determined in cheese from 10 cheese producers. Milk and cheese samples were taken, and the hygienic process was recorded. Milk was analyzed for aerobic mesophil bacteria (AMB) and total coliform bacteria (TC), and in cheese TC and fecal coliforms (FCs) were determined. Results were compared with the Mexican COFOCALEC (milk) and NMX‐462 (cheese). All bacterial counts were above those allowed for AMB (100,000 cfu/mL) and TC (1,000 cfu/mL). The norm allows up to 100 cfu/g of TC, but all cheese samples were above the norm. FC should always be negative, but all cheese samples were also positive. Raw milk is bought in with microbiological problems, and the artisan‐manufacturing process further contaminates the final product, which constitutes a risk for human health. Even more rigorous legislation could not be met by artisan cheese makers in the highlands of central Mexico under the current conditions.PRACTICAL APLICATIONSIn Mexico, there is an ample variety of artisan‐made cheeses with a potential to be positioned in regional, national and even export markets by obtaining quality certification either as appellation controleé or as collective trademarks. However, in order to obtain this certification, it is necessary to analyze the situation of all the characteristics of the cheeses such as bacteriological quality. Before carrying out this study, the bacteriological quality of the Botanero cheese was unknown. Taking into account the obtained results, it is intended to carry out joint collaboration with cheese producers, so that their products can achieve the required standards and can reach a better position in the market, without being a risk for human health.