Physicochemical and microbiological quality according to the production systems of bovine milk and fresh cheese (cuajada) in the Isthmus of Tehuantepec, Mexico

Abstract

The objective of this research was to characterize the physicochemical and microbiological quality of bovine milk and fresh cheese (“cuajada”) produced in the Isthmus of Tehuantepec, Oaxaca, Mexico, as well as to analyze the livestock production systems associated with their manufacture. For each production system, 10 L of raw bovine milk and 10 samples of fresh cheese (500 g each) were evaluated, determining both microbiological and physicochemical parameters. Producers in these systems ranged from 43 to 72 years old and had completed higher education. The cattle herds consisted of 64–187 head, with predominant breeds including Zebu (Bos indicus), Swiss, and Indubrasil (Bos taurus × Bos indicus), yielding 100–168 liters of milk per day. The results showed that both milk and “cuajada” failed to meet the microbiological standards established by Mexican regulations. Regarding physicochemical properties, cheese moisture content was high (50–61 %), while protein ranged from 17–35 % and fat from 8–22 %. Color analysis revealed high lightness (L* 87–93) and yellow hue (b* 15–20), whereas texture profiling indicated significant differences in hardness (5–50 N) and cohesiveness. The findings highlight the importance of providing technical training to improve the quality and safety of these products while preserving their cultural and traditional value.