Calidad higiosanitaria del queso Tetilla

Higienic quality in surface and interior of 15 Tetilla cow's milk cheeses and 30 pasterized-milk cheeses, between 7 and 15 days of ripening, was studied. Physicochemical parameters (pH and water activity) were determined and the following microbial groups were counts: total aerobic mesophile flore, total coliforms, Escherichia coli, enterococci, yeasts and moulds, Micrococcaceae, Staphylococcus aureus, Listeria monocytogenes and Salmonella spp. Phisicochemical characteristics of Tetilla raw cow's milk cheese do not assure the inhibition of patogens microorganisms. Milk pasterization and good manufacturing practices must be implemented with the aim of achieve a product of high sanitary quality.