Characteristics of the tepeque cheese from "la tierra caliente" of the state of michoacán: A cheese produced in an intensive silvopastoral system


The objective of the present work is to describe the characteristics of the Tepeque cheese from “La Tierra Caliente” of the State of Michoacán, Mexico. Its region of origin, manufacturing process, physico-chemical and microbiological characteristics, were investigated. In addition the changes that occurred in the milk and cheese due to the introduction of a feeding system based on the use of an intensive silvo-pastoral system (ISPS) were described. The methodological approach consisted of field visits for data collection, semi-structured interviews to farmers in order to know the milk production systems and the cheese elaboration process. The physical (pH and density) and chemical characteristics (protein, fat, lactose, non fat solids and added water) of the milk used to elaborate the Tepeque cheese were determined. For the cheese the protein, fat, salt, history and great tradition that is older than 300 years. On the other hand, the cheese elaborated with milk from the ISPS had higher fat content (P<0.05) that the cheese of the traditional system, for the other nutrients no significant differences were observed between systems (P>0.05). Finally, it was observed that the sanitary characteristics of the milk and cheese were deficient in both systems; this problem is attenuated with the maturing process of cheese since as the cheese matures the number of undesirable bacteria is reduced. Therefore the consumption of matured cheese is recommended.

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Available from: Octavio Alonso Castelan-Ortega
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    ABSTRACT: Intensive silvopastoral system (ISS) is a successful sustainable grazing system for dual-purpose cattle with growing adoption in the tropics; however, there is a concern on the quality of dairy products from this system. The aim of this study was to compare the ISS with the traditional monoculture system (MS) in terms of milk composition, soft cheese composition and yield, and the sensory acceptability of cheese during two seasons of a tropical area in Mexico. Twenty-four cows at the first 3 months postpartum were allocated evenly to two groups. The cows in ISS grazed in paddocks of Leucaena leucocephala associated with Cynodon nlemfuensis whereas the cows in MS grazed in C. nlemfuensis. Milk samples were collected weekly during the rainy and dry seasons for chemical analysis and fresh soft cheese making. The cheese was analyzed chemically, and cheese acceptability was evaluated for the sensory attributes of appearance, texture, flavor, color, and overall acceptability. Milk percentages of fat, protein, SNF, and lactose did not differ significantly between systems being, 3.5, 3.0, 8.1, and 4.4 in ISS and 3.6, 2.9, 8.0, and 4.4 in MS, respectively. Similar results were obtained for cheese content of fat/DM and protein/DM. In the rainy season, adjusted cheese yield from ISS (24.2%) was higher compared with MS (20.8%). Cheese texture in the dry season showed more acceptability for ISS. This study provide absence of adverse effect of ISS on milk and cheese composition; moreover, ISS improve the yield and acceptability of soft cheese.
    Full-text · Article · Aug 2015 · Dairy Science & Technology