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Impact of ripening environment and curd processing on the quality of artisanal Edam-type cheese
Impacto del entorno de maduración y el procesamiento de la cuajada sobre la calidad del queso artesanal tipo Edam
DOI:
https://doi.org/10.15446/rfnam.v79.121856Keywords:
Microbiology, Moisture content, Proteolysis, Semi-hard cheese, Volatile compounds (en)Microbiología, Contenido de humedad, Proteólisis, Queso semiduro, Compuesto volátil (es)
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Artisanal cheese production in Colombia is a critical economic and cultural pillar in various regions. Nevertheless, this sector is susceptible to persistent challenges, primarily due to the dominance of small-scale informal enterprises that hinder product diversification. Within this context, this study evaluated the effect of ripening conditions (controlled chamber versus natural environment) and curd processing methods (washed curd and cooked curd) on the physicochemical, microbiological, textural and aromatic characteristics of artisanal Edam-type cheese during 30 days, exploring alternatives to revitalize the regional dairy industry. A split-plot model with a factorial arrangement was used. Moisture, fat, protein, ash, sodium, lactose, proteolysis indices, microbiological quality, texture profile, and volatile organic compounds (VOCs) were observed. The cheeses ripened in a natural environment exhibited higher moisture content (44.4 vs. 43.5%), increased formation of soluble protein (6.97 vs. 6.52%), and a higher ripening index (RI) (26.73 vs. 24.61%). These treatments also showed a lower lactose content (36.29 vs. 40.50 mg kg-1), more adhesive texture (maximum 20.13 vs. 11.44 N s), and safe microbiological counts at the end of the ripening period, compared to cheeses ripened in a controlled chamber. The results showed that optimizing local environmental conditions for the ripening of high-quality cheeses is a strategy with high potential for sustainability and profitability, as well as providing the capacity for direct technological and operational transfer to small and medium-sized artisanal industries.
La producción de queso artesanal en Colombia es un pilar económico y cultural fundamental en diversas regiones. Sin embargo, este sector enfrenta desafíos significativos, principalmente por el predominio de pequeñas industrias informales que limitan la diversificación de sus productos. En este contexto, este estudio tuvo como objetivo evaluar el efecto de la maduración (en cámara controlada y ambiente natural) y del procesamiento de la cuajada (lavada y cocida) sobre las características fisicoquímicas, microbiológicas, texturales y de calidad aromática del queso artesanal tipo Edam durante 30 días, buscando alternativas para dinamizar la industria láctea regional. Se utilizó un modelo de parcela dividida con arreglo factorial. Se observaron la humedad, la grasa, las proteínas, las cenizas, el sodio, la lactosa, los índices de proteólisis, la calidad microbiológica, el perfil de textura y los compuestos orgánicos volátiles (COV). Los quesos madurados en condiciones ambientales naturales exhibieron una humedad ligeramente superior (44,4 frente a 43,5%), un aumento de las proteínas solubles (6,79 frente a 6,52%) y un índice de maduración más alto (IM) (26,73%) en comparación con los quesos madurados en cámara (24,61%). Estos tratamientos también mostraron un menor contenido de lactosa residual (32,29 frente a 40.50 mg kg-1) y una textura más adhesiva (20,13 frente 11,44 N s) y recuentos microbiológicos seguros al final de la maduración, en comparación con los madurados en cámara controlada. Los resultados revelan un alto potencial para aprovechar las condiciones ambientales locales para el desarrollo de quesos madurados de alta calidad, convirtiéndose una estrategia sostenible y rentable que ofrece alternativas directamente transferibles a las pequeñas y medianas industrias artesanales.
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