QUESO DE PORO DE BALANCÁN: EFECTO DEL PROCESO DE ELABORACIÓN SOBRE LAS PROPIEDADES DE INOCUIDAD SENSORIAL Y FUNCIONALES

Objective: To gather written information from the literature about the process and safety, functionality and sensorial quality characteristics of this food product in order to make a general description of the effect of such a process on these properties. Design/methodology/approach: The methodology consisted in the search through scientific publications, statistical databases and information on government sites in order to obtain the status of the production and consumption of traditional foods, particularly the Poro cheese. Results: Because of moisture and temperature conditions during storage time (12 days) Poro cheese could be considered as a ripened cheese, although it is considered a fresh cheese. Among its sensorial characteristics, it is described as a salty-sour cheese, with and intense aroma and moist-dry texture. On the other hand, producers do not have enough economic resources to improve their facilities and utensils, and due to the lack of training and knowledge it could be said that Poro cheese food safety cannot be guaranteed. Study limitations/implications: It is necessary to run more studies in order to characterize the microbiota present in Poro cheese. Besides, it would be advisable to train the producers in order to control adequately the process so that food safety parameters required by the current legislation could be accomplished. Findings/conclusions: The production and consumption of Poro cheese is convenient in order to achieve protection of cultural and gastronomic regional traditions, and if it could be possible to comply with the sanitary specifications established by regulations, the region’s economic development could also be improved.