Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations Article Swipe
Cristina Sánchez‐Gamboa
,
Liliana Hicks‐Pérez
,
Néstor Gutiérrez‐Méndez
,
Norma Heredia
,
Santos García
,
Guadalupe Virginia Nevárez‐Moorillón
·
YOU?
·
· 2018
· Open Access
·
· DOI: https://doi.org/10.3390/foods7090153
YOU?
·
· 2018
· Open Access
·
· DOI: https://doi.org/10.3390/foods7090153
Chihuahua cheese is a traditional cheese produced in Northwest Mexico that is consumed shortly after production. Cheeses prepared during autumn, winter and summer were collected from five dairies, and analyzed to determine seasonal influence on proximate analysis, texture profile and the microbiological dynamic during a ripening period of 270 days. Coliforms, coagulase-positive staphylococci, molds, yeast, as well as presumptive mesophilic lactobacilli, thermophilic lactobacilli, lactococci, thermophilic cocci and enterococci, were enumerated by plate count on selective agar. Manufacturing dairy had an effect on Chihuahua cheese composition and texture profile. Seasonality influence on the microbial dynamic was observed, since the highest initial counts of coliforms (5.14 log CFU/g), coagulase-positive staphylococci (4.13 log CFU/g) and mesophilic lactobacilli (7.86 log CFU/g) were detected on summer samples. Also, ripening time affected the survival of coliforms and presumptive lactococci after 270 days (1.24 and 5.89 log CFU/g respectively) while from day 90th, coagulase-positive staphylococci were absent. Microbial changes and seasonal influence provide information on the microbiota that can influence the sensorial characteristics of Chihuahua cheese.
Related Topics
Concepts
Mesophile
Food science
Ripening
Raw milk
Biology
Coagulase
Pasteurization
Cheese ripening
Agar
Lactobacillus
Bacteria
Staphylococcus
Fermentation
Staphylococcus aureus
Genetics
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods7090153
- https://www.mdpi.com/2304-8158/7/9/153/pdf?version=1537160195
- OA Status
- gold
- Cited By
- 21
- References
- 31
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W2890139883
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W2890139883Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/foods7090153Digital Object Identifier
- Title
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Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal VariationsWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2018Year of publication
- Publication date
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2018-09-17Full publication date if available
- Authors
-
Cristina Sánchez‐Gamboa, Liliana Hicks‐Pérez, Néstor Gutiérrez‐Méndez, Norma Heredia, Santos García, Guadalupe Virginia Nevárez‐MoorillónList of authors in order
- Landing page
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https://doi.org/10.3390/foods7090153Publisher landing page
- PDF URL
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https://www.mdpi.com/2304-8158/7/9/153/pdf?version=1537160195Direct link to full text PDF
- Open access
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YesWhether a free full text is available
- OA status
-
goldOpen access status per OpenAlex
- OA URL
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https://www.mdpi.com/2304-8158/7/9/153/pdf?version=1537160195Direct OA link when available
- Concepts
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Mesophile, Food science, Ripening, Raw milk, Biology, Coagulase, Pasteurization, Cheese ripening, Agar, Lactobacillus, Bacteria, Staphylococcus, Fermentation, Staphylococcus aureus, GeneticsTop concepts (fields/topics) attached by OpenAlex
- Cited by
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21Total citation count in OpenAlex
- Citations by year (recent)
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2025: 4, 2024: 3, 2023: 2, 2022: 4, 2020: 5Per-year citation counts (last 5 years)
- References (count)
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31Number of works referenced by this work
- Related works (count)
-
10Other works algorithmically related by OpenAlex
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