Nisina: una alternativa para la bioconservación del queso costeño del caribe colombiano

Abstract

The coastal cheese is widely consumed in populations of the Colombian Caribbean and much of it is produced from raw milk and most of the time without the minimum good manufacturing practices, making it a food with high risk of microbial contamination, pathogenic bacteria such as Brucella spp, Salmonella spp. Staphylococcus aureus, Listeria monocytógenes etc, use the product as a vehicle to cause food poisoning (ETAs), where the main victims are children because of their immune vulnerability. This ongoing research seeks to evaluate the effect of nisin in the coastal bioconservation cheese produced in the Colombian Caribbean region. It is an applied research, experimental, with completely random design DCA, where treatments to consider are the time and temperature of storage of the product, the concentration of nisin employed, the type of heat treatment used in milk. The International Dairy Federation, INVIMA, ICONTEC and AOAC described the methods and techniques used in this study for the quantification of the physico-chemical, microbiological and sensory composition of the product. It was evident that if a concentration of 5 mg nisin / kg product, is used in the development of coastal cheese; there will be no significant difference between the same preference among consumers. The use of this concentration of nisin for producers becomes an alternative for healthier, safe products without changing their characteristic attributes and possible increase in lifespan.