Resumen

MALDONADO GOMEZ, Ronald J et al. General technological flow diagram and characterization of filata cheese telita type. Agronomía Trop. [online]. 2011, vol.61, n.3-4, pp.177-188. ISSN 0002-192X.

In Venezuela is made a cheese artisanal that is traditional in the south of Bolivar state called telita which is obtained from pre-acidified stretched paste. It is well known the danger of food poisoning outbreak due to consumption of unpasteurized dairy products. In this sense, we studied the technological scheme and the physical-chemical, microbiological and sensory quality of the cheese stored for 21 d under refrigeration at ± 5 °C. Samples were obtained from three cheesemaking and proposed a general techno-logical scheme from the assessment of seven production centers located in Aragua State. The critical points of the technological scheme where was possible a pathogen contamination are: reception of raw milk, milk acidification, salting, kneading, molding and packaging. Telita cheese was characterized by high moisture with an average of 58.56%, 46.93% fat dry base (db), protein 43.71% (db), NaCl 5.12% (db), pH 5,2 and 0.56% acidity. According to the moisture and fat content, the cheeses are classified as soft and semi-fat to fat. Despite the susceptibility of this cheese to the growth of pathogenic microorganisms, it was shown that if the population of Staphylococcus aureus at the beginning of the storage period is about 102 CFU / g in cheeses stored at ± 5 °C, from the microbiological point of view the shelf life of these cheeses is up to 21 d. However, from sensory standpoint is possible its consumption up to 7 d due to high acidity developed.

Palabras clave : telita cheese; filara paste; technological process.

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