[Sanitary and technologic evaluation of the rural processing of fresh goat cheese in Chile]

A sanitary and technological diagnosis of the goat cheese rural process was carried out. The purpose was to obtain more information for the planning of a program aimed to the improvement of this small agroindustry. Samples of milk, curdle, dry abomasum, rennet, water and cheese of 10% of the small industries of two rural villages in two agricultural seasons, were taken. Moreover, dilutions of the utensils and goat udders were prepared. The samples were subjected to microbiological analysis of mesophilic aerobic bacteria count, most probable number of total and fecal coliforms, and detection of Staphylococcus aureus coagulase (+), Salmonella typhi and Brucella melitensis. Proximate chemical analysis and determinations of sodium chloride and titratible acidity in milk, cheese, dry abomasum and rennet, were carried out. Goat milk was also subjected to analysis of density. It was found that significant sanitary failures are present during th whole goat cheese process, although the highest bacteria contamination occurred at the milking, curdling and filling stages. These are characterized by excessive handling and absolute lack of hygiene. The pathogen B. melitensis was absent; therefore the causes of poisoning were attributed to the toxin produced by S. aureus and to the significant count of fecal coliforms found in the goat cheese. Even though the goats are fed under a poor feeding system, the milk presented a normal physical and chemical composition. Nevertheless, protein and fat matter losses occur during cheese preparation, as a result of handling practices and lack of process control.