Cuevas-González Paúl F, Heredia-Castro Priscilia Y, Méndez-Romero José I, Hernández-Mendoza Adrián, Reyes-Díaz Ricardo, Vallejo-Cordoba Belinda, González-Córdova Aarón F
Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo (CIAD), Hermosillo, Sonora, Mexico.
J Sci Food Agric. 2017 Oct;97(13):4459-4466. doi: 10.1002/jsfa.8309. Epub 2017 Apr 24.
The objective of this study was to explore and document the production process of artisanal Cocido cheese and to determine its chemical composition and microbiological quality, considering samples from six dairies and four retailers.
Cocido cheese is a semi-hard (506-555 g kg of moisture), medium fat (178.3-219.1 g kg ), pasta filata-type cheese made from raw whole cow's milk. The production process is not standardized and therefore the chemical and microbiological components of the sampled cheeses varied. Indicator microorganisms significantly decreased (P < 0.05) during the processing of Cocido cheese. Salmonella spp. were not found during the production process, and both Listeria monocytogenes and staphylococcal enterotoxin were absent in the final cheeses.
This study provides more information on one of the most popular artisanal cheeses with high cultural value and economic impact in northwestern Mexico. In view of the foregoing, good manufacturing practices need to be implemented for the manufacture of Cocido cheese. Also, it is of utmost importance to make sure that the heat treatment applied for cooking the curd ensures a phosphatase-negative test, otherwise it would be necessary to pasteurize milk. Nevertheless, since Cocido cheese is a non-ripened, high-moisture product, it is a highly perishable product that could present a health risk if not properly handled. © 2017 Society of Chemical Industry.
本研究的目的是探索并记录手工制作的科西多奶酪的生产过程，测定其化学成分和微生物质量，研究对象为来自六个乳制品厂和四个零售商的样本。
科西多奶酪是一种半硬质（水分含量为506 - 555 g/kg）、中等脂肪含量（178.3 - 219.1 g/kg）的丝状干酪素型奶酪，由生鲜全脂牛奶制成。其生产过程未标准化，因此所采奶酪的化学和微生物成分存在差异。在科西多奶酪加工过程中，指示微生物显著减少（P < 0.05）。生产过程中未发现沙门氏菌属，最终奶酪中也未检测到单核细胞增生李斯特菌和葡萄球菌肠毒素。
本研究为墨西哥西北部最受欢迎的具有高文化价值和经济影响的手工奶酪之一提供了更多信息。鉴于上述情况，科西多奶酪的生产需要实施良好生产规范。此外，至关重要的是要确保用于煮凝乳的热处理能保证磷酸酶试验呈阴性，否则就有必要对牛奶进行巴氏杀菌。然而，由于科西多奶酪是一种未成熟的高水分产品，它极易腐坏，如果处理不当可能会带来健康风险。© 2017化学工业协会
