Productive and Commercial Characterization of Dairy Products in Cajamarca

Abstract

This study has assessed the quality of Swiss and buttery-type cheeses by randomly selecting 20 samples from 5 factories and distributors (designated as A, B, C, D, and E) in the city of Cajamarca. The evaluation encompassed three quality parameters: sensory, physicochemical, and microbiological. In the sensory evaluation, the color, smell, and texture of the cheeses were determined, following the parameters established by the Peruvian Technical Standard (NTP). Concerning physicochemical quality, the fat and protein content was determined using the microkjeldahl method, revealing values (fat 29.45% and 23.83%; protein 7.92% and 9.64% in buttery and Swiss cheeses, respectively) below the recommendations of several authors (37.00% for fat and 25% for protein). In terms of microbiological quality, the count of enterobacteria (CFU) was conducted, showing values ranging between 4325 for buttery and 4190 for Swiss, considerably exceeding the limit allowed by the NTP standard (1000). Furthermore, analyses for fungi, yeasts, and salmonella also yielded positive results. Although the organoleptic characteristics comply with NTP parameters, the need for strict hygiene controls to ensure the quality of Swiss and buttery-type cheeses from Cajamarca is emphasized. This is essential to meet consumer expectations regarding health and safety.