Caracterización de la leche y queso artesanal de la región de Ojos Negros Baja California, México. Article Swipe
Laura E. Silva-Paz
,
Gerardo Enrique Medina Basulto
,
Gilberto López‐Valencia
,
Martín Francisco Montaño Gómez
,
Rafael Villa-Angulo
,
José Carlomán Herrera-Ramírez
,
Ana L. González-Silva
,
Francisco Javier Monge-Navarro
,
Sergio Arturo Cueto-González
,
Gerardo Felipe-García
·
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.22319/rmcp.v11i2.5084
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.22319/rmcp.v11i2.5084
La comunidad de Ojos Negros está ubicada en el municipio de Ensenada Baja California, México. Desde 1930, los residentes locales fabrican un queso artesanal muy apreciado en la región; sin embargo, la leche cruda y el queso nunca han sido analizados por la calidad microbiológica y de higiene del producto final. El objetivo del presente estudio fue evaluar la calidad microbiológica, física y química de la leche cruda utilizada para producir queso y el queso artesanal producido en las 22 unidades de producción individuales. Se tomaron muestras de queso y leche de las unidades de producción para realizar pruebas microbiológicas. Se realizaron determinaciones físicas y químicas de proteínas, grasas y lactosa utilizando un analizador LACTOSCAN-S. Los resultados del análisis de la leche mostraron un contenido de proteína (33,11 g/l) y grasa (39,89 g/l) dentro de los parámetros de la normatividad. Para la calidad microbiológica de la leche, los resultados del recuento de mesófilos aeróbicos mostraron un cumplimiento del 64% con las regulaciones; sin embargo, el mismo conteo de mesófilos aeróbicos en las muestras de queso resultó en solo el 4% de cumplimiento con las regulaciones. No hubo detección de Salmonella spp. o Listeria monocytogenes en cualquiera de las muestras de leche o de queso probadas. Se deben incorporar buenas prácticas sanitarias y de fabricación para mejorar la calidad sanitaria y de higiene para la producción de queso artesanal en la comunidad de Ojos Negros.
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Concepts
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- Type
- article
- Language
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- Landing Page
- https://doi.org/10.22319/rmcp.v11i2.5084
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- Cited By
- 7
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All OpenAlex metadata
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https://openalex.org/W3033099743Canonical identifier for this work in OpenAlex
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https://doi.org/10.22319/rmcp.v11i2.5084Digital Object Identifier
- Title
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Caracterización de la leche y queso artesanal de la región de Ojos Negros Baja California, México.Work title
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articleOpenAlex work type
- Language
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esPrimary language
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2020Year of publication
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2020-06-02Full publication date if available
- Authors
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Laura E. Silva-Paz, Gerardo Enrique Medina Basulto, Gilberto López‐Valencia, Martín Francisco Montaño Gómez, Rafael Villa-Angulo, José Carlomán Herrera-Ramírez, Ana L. González-Silva, Francisco Javier Monge-Navarro, Sergio Arturo Cueto-González, Gerardo Felipe-GarcíaList of authors in order
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https://doi.org/10.22319/rmcp.v11i2.5084Publisher landing page
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://doi.org/10.22319/rmcp.v11i2.5084Direct OA link when available
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Humanities, ArtTop concepts (fields/topics) attached by OpenAlex
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7Total citation count in OpenAlex
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2025: 3, 2024: 3, 2022: 1Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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| cited_by_percentile_year.max | 97 |
| cited_by_percentile_year.min | 89 |
| countries_distinct_count | 1 |
| institutions_distinct_count | 10 |
| citation_normalized_percentile.value | 0.56928119 |
| citation_normalized_percentile.is_in_top_1_percent | False |
| citation_normalized_percentile.is_in_top_10_percent | False |