Determinación de los puntos críticos de control y su influencia en la textura del queso tipo edam en una empresa láctea

The aim of this study was to identify the factors that affect the textural quality of Edam type cheese in the company, two (2) BACH units of Edam type cheese were used that are produced daily in the company for seven (7) days, the evaluation of the units was carried out with the help of observation techniques, the unstructured interview and a checklist to capture the information, the results obtained indicated that when registering the variation of time, temperature and cheese curd in the different stages of the process which were the points analyzed, it was determined that the samples did not suffer any change in their textural quality, thus concluding that the alterations in the textural quality of Edam type cheese could be the product of changes in the physicochemical characteristics of the raw material, which in turn generate problems of contamination by microorganisms.