Caracterización fisicoquimica y microbiológica de quesos de cabra en Carora, estado Lara, Venezuela

the quality and sensory attributes of cheese vary as a result of lack of standardization of manufacturing processes and the composition of the raw material. the physico-chemical composition (moisture, protein, fat, chlorides, ash, ph, water activity-aw) and the microbiological quality (total and fecal coliforms, escherichia coli, staphylococcus aureus, salmonella sp) of cheese were studied from four traditional goats production units at the surroundings of carora, lara state the results showed high variability in their physicochemical and microbiological quality composition: moisture (50,24 - 55,03 g/100g), protein (18,06 - 31,07 g/100g), fat (23,55 - 35,31 g/100g), chloride (3,74 - 6,79 g/100g), ash (4,86 - 8,46 g/100g), acidity (0,19 - 0,28% lactic acid), aw (0, 95 - 0,98), total coliforms (102 - 104 mpn/ g) and fecal (101 - 104 mpn/g). we determined the presence of e. coli, and citrobacter freundii, and no more of s. aureus and salmonella spp. based on the results obtained, it may indicate that the cheeses of this place had lack of microbiological quality and in some cases may represent a risk to consumer health. it is necessary to apply good manufacturing practices (gmp) and haccp to improve the sanitary quality of artisanal cheeses.