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Pequeña quesería familiar en México: Calidad microbiana y buenas prácticas de manufactura
Luis A Ibarra-Sánchez1, Alan L Olvera-Aguilar1, Kruskaia K Caltzontzin-Fernández1
1Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Querétaro, 76230, México.
JDS communications
|February 25, 2026
Resumen
Los quesos artesanales de pequeñas explotaciones lecheras mexicanas pueden contener microbios dañinos debido al uso de leche cruda y la higiene limitada. Esta revisión examina la calidad microbiana y las prácticas de fabricación que afectan la seguridad del queso.
Área de la Ciencia:
- Ciencia de los alimentos
- Microbiología
- Ciencia láctea
Sus antecedentes:
- Los pequeños ganaderos lecheros familiares en México producen quesos artesanales, a menudo utilizando leche cruda.
- El conocimiento tradicional se transmite, pero las prácticas de higiene pueden ser insuficientes.
- La leche cruda presenta riesgos de deterioro y microorganismos patógenos en el queso.
Objetivo del estudio:
- Revisar la calidad microbiana de quesos artesanales de pequeñas explotaciones lecheras mexicanas.
- Analizar las prácticas de fabricación como fuente de contaminación microbiana.
- Destacar las posibles preocupaciones de seguridad alimentaria en la producción tradicional de queso.
Principales métodos:
- Revisión de literatura de estudios sobre queso artesanal mexicano.
- Análisis de la contaminación microbiana en quesos de leche cruda.
- Examen de las prácticas de ganadería lechera y quesería.
Principales resultados:
- Los quesos artesanales muestran frecuentemente contaminación microbiana.
- Pueden estar presentes bacterias patógenas debido a la leche cruda y la higiene inadecuada.
- Los procesos de fabricación pueden introducir o no controlar la carga microbiana.
Conclusiones:
- La calidad microbiana de los quesos artesanales mexicanos es una preocupación importante.
- Las prácticas de higiene mejoradas son cruciales para los pequeños ganaderos lecheros familiares.
- Se necesita más investigación para garantizar la seguridad de los quesos tradicionales.
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