Oaxaca cheese is a typical Mexican product of the pasta filata group. In spite of the importance of this cheese, it has been scarcely studied. The objective of this study was to document the method of manufacture and its physicochemical characteristics. There are variations in the process of manufacturing and has been affected by external influences such as time and temperature. There were variations in the physicochemical characteristics as the processes were not standardised, the variations being in protein from 150.3 to 241.5 g/kg; in fat from 170 to 253.3 g/kg; in pH from 4.9 to 5.8; in salt from 8.4 to 36.2 g/kg; in moisture from 124.1 to 610.3 g/kg and in ashes from 18 to 41.8 g/kg.

Los parámetros tecnológicos de la leche (características tecnológicas y fisicoquímicas) son de gran importancia porque influyen en el rendimiento y calidad del queso. Se sabe que los parámetros en leche varían dependiendo de la época del año, pero no se ha estudiado su efecto en queso en sistemas tradicionales. El objetivo del trabajo fue evaluar las características tecnológicas y fisicoquímicas de la leche, así como las fisicoquímicas del queso Oaxaca tradicional en época de secas y lluvias. Muestras de leche y queso se tomaron de 21 diferentes queserías a pequeña escala. En leche se analizó porcentaje de grasa (G), proteína (P) y acidez, tiempo de coagulación (TC), firmeza de la cuajada (FC) y rendimiento (RTO). En queso se analizó G, P, acidez, humedad y cloruros. Se utilizó un ANOVA de un factor (P<0.05), para evaluar las variaciones por estación. Se observaron diferencias significativas por época en G, P y acidez, además del TC, FC y RTO en leche; y G, acidez y humedad en queso. Los resultados del estudio muestran que las diferencias en las características fisicoquímicas y tecnológicas de la leche por época del año, se ven reflejadas en la composición del queso.

Objective: To evaluate the changes in the main microorganisms groups and the physicochemical properties of Queso Molido (Ground Cheese) from the Central Mexican Highlands, during a 90 days maturation period. Methodology: The fat, protein, moisture, ash and chloride contents, acidity and pH were analyzed. Microbiological analyzes of total coliforms, lactic acid bacteria, yeasts and Staphylococcus were also assessed. An ANOVA and a principal component analysis were performed to analyze the effect maturation had on the physicochemical and microbiological characteristics. Results: Both the physicochemical and microbiological parameters showed significant differences (p < 0.05) during the evaluated maturation period. The protein concentration increased, fat and acidity at the end of maturation, along with the absence of coliform bacteria, a decrease in lactic acid bacteria (LAB) and a high concentration of Staphylococcus and yeasts. Limitations: It is necessary to evaluate these variables in other locations and similar production systems in other latitudes of the country. Conclusion: The maturation of Queso Molido does not improve its microbiological quality.