CALIDAD E INOCUIDAD DE LA LECHE UTILIZADA EN LA ELABORACIÓN DEL QUESO COTIJA

Abstract

The Cotija cheese is a dairy product matured, salty, hard cheese, uncooked and crumbly texture, distinctive features that make it unique in the world. Cotija cheese has been done for more than four centuries by families living in the mountainous region between Jalisco and Michoacán states, where cheese is a fundamental icon of cultural identity and territorial of the residents. Cotija cheese is made from raw milk of Zebu or Creole livestock, which is fed under a system of free grazing. The conditions of altitude, climate and soil, as well as the relative humidity and temperature of the area, result in a typical vegetation of the place coupled with the type of livestock, determine the quality of milk produced and the unique characteristics of the cheese that with it is prepared. Its production is restricted to the rainy season because of the vegetation that feeds the cattle are most abundant at this time, and maturation takes place during the rest of the year. In order to improve the sanitary quality of the milk with is makes it the cheese Cotija, was implemented a training program on Good Hygienic Practices (GHP) to staff working in 20 dairy farms of the town of Cotija, Michoacán. Then in each of the dairy farms were made two samplings, one before and one after application of GHP. Sampling points were: raw milk, milkers' hands, udders of cows and utensils used in the milking process; in all of they were determined the content of Aerobic Mesophilic Bacteria (AMB) and Total Coliform Organisms (TCO). The application of GHP in the milking process reduced from 2 to 4 log10 CFU/mL or CFU/cm2, as applicable, the content of AMB and TCO in each of the sampling points of the process of obtaining milk with the Cotija cheese is made. Unfortunately, implementation of GMP in the milking process was not enough to ensure that the milk of all dairy farms comply with the provisions of the applicable national regulations. However, the integral characterization of the product it is essential and urgent, which will lay the groundwork that would lead to measures of protection, as the Origin Denomination of the Product, which is more effective that the collective mark