RESUMEN El objetivo fue conocer la calidad e inocuidad del queso fresco que se expende en un mercado de la Ciudad de Riobamba con la finalidad de establecer si es apto para el consumo humano, el nivel de resistencia bacteriana y las repercusiones en la salud del consumidor, siguiendo procedimientos y normativas nacionales e internacionales. Se analizó la presencia de Staphylococcus aureus, Coliformes totales y Escherichia coli, con recuentos en Placas Petrifilm 3M, el procedimiento se manejó con tres diluciones consecutivas, las mismas que se inocularon, incubaron, cuantificaron, se realizaron las pruebas confirmatorias en Placas Petri y antibiograma utilizando el método Kirby Bawer. Los resultados fueron: 1,3x106 UFC/g de Staphylococcus aureus, 7x105 UFC/g de Escherichia coli y 8,5x105 UFC/g de Coliformes totales; después se comparó estadísticamente mediante el Test T de Student, demostrando que los valores sobrepasan los máximos permitidos para el consumo humano, lo cual indica una cadena agroalimentaria deficiente, en donde existe un gran nivel de contaminación del medio en el cual se procesan, transportan y expenden los quesos frescos, por ende se hace un llamado a las entidades municipales y gubernamentales de salud para que incluyan políticas de control y regulación.

ABSTRACT The objective was to determine the quality and safety of fresh cheese sold in a market in the city of Riobamba in order to establish whether it is suitable for human consumption, the level of bacterial resistance and the repercussions on consumer health, following national and international procedures and regulations. The presence of Staphylococcus aureus, total coliforms and Escherichia coli was analyzed with counts in 3M Petrifilm Plates, The procedure was handled with three consecutive dilutions, which were inoculated, incubated, quantified, and confirmatory tests were performed in Petri Plates and antibiogram using the Kirby Bawer method. The results were: 1.3x106 CFU/g of Staphylococcus aureus, 7x105 CFU/g of Escherichia coli and 8.5x105 CFU/g of total coliforms. Statistical comparisons were then performed using the Student's t-test. It was found that the levels exceed the maximum values allowed for human consumption, which indicates a deficient agri-food chain, where there is a high level of contamination of the environment in which fresh cheeses are processed, transported and sold. In this regard, a call is made to municipal and governmental health entities to include control and regulation policies.

Abstract One of the appeals of the rising organic market is the guarantee of offering healthier foods with less impact on the environment, from a more sustainable production method. Dairy market is one of the most popular in the sector but studies on organic dairy products safety are still scarce. The objective of this study was to evaluate the microbiological quality of organic and conventional Minas Frescal cheese samples, and the antimicrobial sensitivity of isolated strains of Escherichia coli and coagulase-positive Staphylococcus to different antimicrobials. Listeria spp. and Salmonella spp. was not detected in any of the samples analyzed. Regarding coagulase-positive Staphylococcus, 70% showed higher counts than that is established by Brazilian legislation, but with no significant difference between the systems. In the determination of the Most Probable Number of E. coli was observed significant difference between the systems, with a higher contamination index in cheeses derived from the organic system. All strains isolated showed 100% resistance to β-lactams and both in the conventional and organic systems were observed multiple resistance characteristics. Considering the similarity of the results obtained, it is necessary to analyze other parameters such as production system, herd health and good manufacturing practices to compare deeply both systems.

Resumen El objetivo de este trabajo fue evaluar la carga microbiológica de coliformes totales (CT), Staphylococcus aureus y Salmonella spp en leche y quesos frescos como indicadores de prácticas de proceso que se realizan en queserías de diferentes localidades de la región de Salinas, San Luis Potosí. Se muestrearon 15 establecimientos, se obtuvieron muestras de leche y queso y se les realizó un análisis de composición de la leche y microbiológico. El 65 % de las unidades de producción no pasteuriza la leche o utiliza cuajo natural. Los conteos más elevados en leche fueron de 42 x 109 y 40 x 109 UFC/ml para S. aureus y CT, respectivamente. Para queso, las cuentas de 32 x 109 y 26 x 109 UFC/g para S. aureus y CT, respectivamente. Además, se detectó presencia de Salmonella en leche y queso. Se concluye que la falta de higiene en los utensilios y equipos en los que se elaboran los quesos, así como el uso de cuajo natural, pueden ser un riesgo para la salud del consumidor.

Abstract The objective of this work was to evaluate the microbiological load of total coliforms (TCs), Staphylococcus aureus and Salmonella spp. in milk and fresh cheeses as indicators of process practices carried out in cheese dairies of different localities in the region of Salinas, San Luis Potosí. Fifteen establishments were sampled, milk and cheese samples were obtained, and they underwent a milk composition and microbiological analysis. Sixty-five percent of the production units do not pasteurize the milk, or they use natural rennet. The highest counts in milk were 42 x 109 and 40 x 109 CFU/ml for S. aureus and TCs, respectively. For cheese, the counts were 32 x 109 and 26 x 109 CFU/g for S. aureus and TCs, respectively. In addition, the presence of Salmonella was detected in milk and cheese. The lack of hygiene in the utensils and equipment in which the cheeses are made, as well as the use of natural rennet, can be a risk to the health of the consumer.

Abstract Objective: To know the preferences and characteristics of cheese consumption in the Toluca Valley and their relationship with the consumption of natural and/or imitation cheese. Methodology: A sample size of 663 households was calculated through simple random sampling. A structured survey was applied through digital media and in person at places of recreation in the Toluca Valley. Results: Dairy products are consumed daily in 92.2% of the Toluca Valley households. Cheese is the most consumed product in homes with 97.7%. The preferred cheeses are the fresh ones with a mild flavour such as Oaxaca, panela and double cream. The market for this food is dominated by large national and transnational brands that have widely distributed imitation cheeses. Limitations: The problem of the overcrowding of imitation cheeses occurs throughout the country, so it is necessary to cover other places of study to have a broader picture of the situation. Although a sample calculation was made through a simple random sample, the choice of the respondents was not random due to the costs and time involved in a study of this magnitude. Conclusions: Despite the fact that cheese is the most consumed dairy product in Toluca Valley households, there are distortions in the market where the consumer ends up being the most affected by not being able to recognize between a natural cheese and an imitation, so it is necessary to create strategies for consumers to make informed and conscious purchasing decisions.

Resumen Objetivo: Conocer las preferencias y características del consumo de queso en el Valle de Toluca y su relación con el consumo de queso natural y/o de imitación. Metodología: Se calculó un tamaño de muestra de 663 hogares a través de un muestreo aleatorio simple. Se aplicó una encuesta estructurada a través de medios digitales y de manera presencial, en lugares de esparcimiento del Valle de Toluca. Resultados: En el 92.2% de los hogares del Valle de Toluca se consumen cotidianamente lácteos. El queso es el producto más consumido en los hogares, con el 97.7%. Los quesos preferidos son los frescos y de sabor suave, como el Oaxaca, el panela y el queso doble crema. El mercado de este alimento está dominado por grandes marcas nacionales y transnacionales que han distribuido ampliamente quesos de imitación. Limitaciones: El problema de la masificación de los quesos de imitación se da en todo el país, por lo que es necesario abarcar otros lugares de estudio para tener un panorama más amplio de la situación. Si bien, se hizo un cálculo de muestra a través de un muestreo aleatorio simple, la elección de los encuestados no fue aleatoria por los costos y tiempo que implica un estudio de esa magnitud. Conclusiones: A pesar de que el queso es el lácteo más consumido en los hogares del Valle de Toluca, existen distorsiones en el mercado donde el consumidor termina siendo el más perjudicado al no poder reconocer entre un queso natural y uno de imitación, por lo que es necesario crear estrategias para que los consumidores puedan tomar decisiones de compra informadas y conscientes.

Resumen Listeria monocytogenes es una de las bacterias más importantes asociadas conenfermedades transmitidas por alimentos, y el queso fresco es un importante vehículo de trans-misión de L. monocytogenes. En Ecuador, el consumo de quesos frescos se produce en el 84,3%de los hogares urbanos. Determinamos la prevalencia de L. monocytogenes y sus serogrupos en260 muestras de queso fresco artesanal recolectadas en 18 de las 24 provincias ecuatorianas.La detección de Listeria spp. se llevó a cabo mediante métodos independientes y dependientesde cultivo; el 14,23% de las muestras fueron positivas para L. monocytogenes.

Abstract Listeria monocytogenes is one of the most important bacteria associated with food-borne diseases, soft cheese being an important L. monocytogenes vehicle. In Ecuador, softcheese is consumed in 84.3% of urban households. We determined the prevalence of L. mono-cytogenes and serogroups in 260 fresh artisanal soft cheese samples collected in 18 of 24Ecuadorian provinces. Listeria spp. detection was carried out by culture-dependent and inde-pendent methods; 14.23% of samples were positive for L. monocytogenes. Serogroup IVb wasfound in 83.78% of the food isolates. Serogroups IIb and IIa were present in 8.11% of our isolates.To our knowledge, this is the first report of L. monocytogenes serogroups associated with foodin Ecuador; we also found serogroup similarities between cheese isolates and clinical isolates.

Abstract This study aimed to evaluate the physicochemical and microbiological characteristics of six typical Brazilian cheeses (bovine milk coalho, goat milk coalho, fresh ricotta, manteiga, fresh Minas, and Padrão Minas). Padrão Minas cheese presented high acidity and the highest contents of protein, fat, and ash, while Ricotta cheese presented the lowest contents of protein, fat, and ash. Bovine milk coalho and Minas fresh cheeses were characterized as source of zinc. Manteiga cheese was characterized by the yellow color (higher b* values). Goat milk coalho cheese was characterized by the white color (higher L* values) and presented the highest concentration of minerals (potassium, iron, magnesium, calcium, manganese, and phosphorus). Part of the typical Brazilian cheeses did not agree with the legislation for moisture (5.9%) and fat in the dry matter (11.8%) classifications, as well as, did not have adequate concentrations of protein (65.4%) and fat (44.9%) stated in the label, being the non-conformity dependent on the cheese type. Furthermore, 30% of the cheeses (30%) disagreed with the microbiological Brazilian legislation, as they presented coliforms and/or coagulase-positive Staphylococcus counts above the limits. It can be concluded that the Brazilian cheeses are nutritive, but the microbial quality and nutritional labels need improvement.

Abstract The aim of this study was to evaluate the microbiological quality of Minas fresh cheese commercialized in Federal District, Brazil. For this, 20 samples of industrialized cheeses were collected in supermarkets and 20 samples of artisanal cheeses were collected in public food markets. The analyzes performed were total count of bacteria, determination of coliforms, count of S. aureus and identification of Salmonella spp. (InvA gene) and S. aureus (SeC gene). The results showed that 26 samples (65%) were unfit for consumption according to Brazilian legislation. For industrialized cheeses, 6 samples (15%) of were unfit for consumption (3 samples for excess of thermotolerant coliforms and 3 samples for excess of S. aureus). For artisanal cheeses, all 20 samples (50%) were unfit for consumption due to the high S. aureus counts, including 6 samples that had excess thermotolerant coliforms and 1 sample that was contaminated with Salmonella. Comparing the results, industrialized cheeses showed better microbiological quality than artisanal cheeses. Thus, artisanal Minas fresh cheeses commercialized in the public food markets of the Federal District showed the presence of bacterial hazards, and there is an evident need for good hygiene practices in the entire production chain to ensure consumer food safety.

ABSTRACT Microbial food alterations lead to unfit products for consumption, and their discarding, to significant economic losses for the food industry. During storage, fresh foods offer available niches for the survival and growth of undesirable microorganisms. In dairy products, data regarding spoilage and/or pathogenic bacteria is better documented than those for molds and yeasts. Dairy products are less susceptible to mold's contamination than products such as fruits and vegetables, due to their refrigerated storage; their elaboration from heat-treated milk and, for fermented ones, the dominant microbiota that acidifies the medium. However, even cheeses and yogurts may be susceptible to mold contamination. Atypical cases of yogurt samples containing spoilage microorganisms not previously reported (molds producing gas and bacteria of the genusGluconobacter) in Argentinean fermented milks are presented here. For yogurt, in particular, the “classic” altering organisms were always being yeasts, and in other countries, molds belonging to the genusAspergillus.

RESUMEN El deterioro microbiológico de alimentos conduce a productos no aptos para consumo, y su descarte, a importantes pérdidas económicas para la industria alimenticia. Durante su almacenamiento, los alimentos frescos representan nichos atractivos para la supervivencia y el crecimiento de microorganismos indeseables. En productos lácteos, la presencia de alterantes o patógenos bacterianos está mejor documentada que la de mohos y levaduras. Estos productos son menos proclives al deterioro por mohos que otros, como frutas y verduras, debido a su almacenamiento refrigerado, su elaboración a partir de leche tratada térmicamente y, para fermentados, a la microbiota dominante, que acidifica el medio. Sin embargo, incluso quesos y yogures pueden sufrir deterioro por mohos. Este trabajo presenta casos atípicos de muestras de yogur con desarrollo de mohos gasógenos y bacterias del géneroGluconobactercomo microorganismos alterantes no reportados previamente como tales en leches fermentadas argentinas. Los organismos alterantes «clásicos» de yogur fueron siempre levaduras y, en otros países, mohos del géneroAspergillus.

RESUMEN El uso de concentrados de proteína de leche (MPC) ha sido estudiado ampliamente; sin embargo, su desmineralización parcial por medio de la diafiltración (DF) y el efecto de este tratamiento sobre su aptitud en la elaboración de productos coagulados no está completamente explorada. Se planteó, entonces, estudiar el proceso de desmineralización de un MPC por medio de varios ciclos de DF y evaluar el efecto de este tratamiento sobre las características composicionales y texturales de productos coagulados enzimáticamente y por acidez. El MPC, obtenido por ultrafiltración, fue diafiltrado en dos ciclos; luego, el MPC fue usado para elaborar un queso fresco, un yogurt batido y uno cuchareable. La aplicación de un ciclo de DF removió el 22,2% de las cenizas y 8,12% del calcio, pero no hubo diferencias significativas (P>0,05) con respecto a la aplicación de dos ciclos de DF. El queso elaborado con el MPC, con uno y dos ciclos de DF, fue menos duro y presentó menor resistencia a la masticación que el elaborado con MPC sin DF y el yogurt cuchareable presentó menor elasticidad, debido al menor contenido de sólidos totales y calcio, los cuales, fueron afectados por la DF. La desmineralización parcial aumentó el tiempo de coagulación y favoreció la formación de geles más débiles. La DF alcanzó el máximo de desmineralización de la leche en un solo ciclo.

ABSTRACT The milk protein concentrate (MPC) has been extensively studied; however, the MPC partial demineralization through the diafiltration (DF) and its effect on MPC ability to produce milk coagulate products has not been fully explored; therefore, it was considered studying the MPC demineralization process with DF and evaluate the effect of this treatment on the compositional and textural characteristics of enzymatically and acid-coagulated products. The MPC of ultrafiltration was diafiltered by two cycles, later this MPC was used to make a fresh cheese, a set yogurt and stirred yogurt. The application of a single DF cycle removed 22.2% of the ashes and 8.12% of the MPC calcium, but no statistically significant differences were present (P> 0.05) between the application of two DF cycles. The cheeses with MPC undergone to one cycle and two cycles of DF were less hard and presented less resistance to chewing, and the set yogurt showed lower springiness values due a total solids and calcium content, that was affected by DF. These phenomena increased the coagulation time and the formation of weaker gels. The DF achieved the maximum milk demineralization in a single cycle.

Abstract “Jben” is an Algerian traditional fresh cheese produced from raw or pasteurized milk of cows, goats and sheep, on a small scale during the period of milk abundance in a restricted area of the North-east and -West of Algeria. In this study, four Jben-type cheeses were produced: cheeses made from cow’s milk subjected to 82 °C/10 sec treatment or without heat treatment, and its analogue goat’s milk cheeses. We investigated the effects of “Heat treatment: raw or pasteurized” and “Species: cow or goat” on microbiological characteristics, pH and acidity of “Jben” cheese. Milk samples were collected across five breeding of cows and three breeding of goats in the northeastern Algeria and “Jben” cheeses were made. Results showed that more than 40% of raw and pasteurized milk have poor hygienic quality. However, in both species, “Jben” produced from pasteurized milk has better sanitary quality than “Jben” produced from raw milk. All cheese samples were safe according to the criteria of the regulation (EC) 1441/2007. Pasteurization did not affect acidity in both species. Data from this study may contribute to improve the cheese-making process in small scale, using milk from different species (cow and goat).

Abstract The aim of the present work was to investigate the effects of vacuum packaging and storage time on physicochemical composition, fatty acid content, color, microbiological content and rheological behavior of artisanal fresh goat cheese during refrigerated storage. The results show that both vacuum packaging and storage time had an influence on moisture content, color variation and rind formation, obtaining better visual appearance and higher moisture content in vacuum packed cheeses. The packaging also positively influenced the rheological study, observing that the vacuum packed cheeses at the end of the study exhibited a behavior similar to that of the cheeses at time 0. Vacuum packaging of artisanal goat cheeses represents the possibility of preserving the cheeses for a longer time and thus increasing their shelf life. On the other hand, the decrease in moisture loss also represents an economic benefit for producers.

ABSTRACT The microbiological quality of the brine used in an artisan cheese factory in the rural parish of Quimiag of the province of Chimborazo, was analyzed, considering that salting process is a critical point during the artisan cheese production. The supplies and materials used for the preparation of the brine, the tools, manipulators and the production environment were sampled from its preparation until the day this solution is discarded. The microbial counts of the new and reused salt exceeded the limits of the Ecuadorian standard for human consumption salt, except for E. coli in the new salt, while S. aureus was identified in the water even after heating received prior use. ATP values measured in tools and manipulators were found between 86.5 to 5279.7 URL, and, the microbial count in the environment exceeded that established by the American Public Health Association of the United States. The level of S. aureus in the brine exceeds the limit of the national regulations for fresh cheeses from the day of its elaboration, and for E. coli and aerobic mesophiles it reaches the maximum allowed on day 5, showing a short shelf life, lack of correct practices of hygiene and the use of contaminated raw materials during brining.

RESUMEN Se analizó la calidad microbiológica de la salmuera empleada en una quesera artesanal de la parroquia rural Quimiag -Chimborazo, considerando que el salado es un punto crítico durante la elaboración de quesos. Se muestrearon los insumos y materiales utilizados para la elaboración de la salmuera, los utensilios, manipuladores y el ambiente de producción desde su preparación hasta el día que se descarta esta solución. Los recuentos microbianos de la sal nueva y reutilizada sobrepasaron los límites de la norma ecuatoriana para sal de consumo humano, excepto E. coli en la sal nueva, mientras que en el agua se identificó S. aureus aún después del calentamiento recibido previo uso; los valores del ATP medido en utensilios y manipuladores se encontraron entre 86,5 a 5279,7 URL; y, el conteo microbiano en el ambiente excedió lo establecido por la Asociación Americana de Salud Pública de Estados Unidos. El nivel de S. aureus en la salmuera supera el límite de la normativa nacional para quesos frescos desde su elaboración, y para E. coli y aerobios mesófilos alcanza el máximo permitido al día 5, evidenciándose una corta vida útil, falta de prácticas correctas de higiene y el uso de materia prima contaminada durante el salado.

ABSTRACT This study was aimed at assessing likely pig rennet in the manufacture of artisan fresh cheese. The trial consisted on manufacturing five portions of fresh cheeses with pig rennet as well as two using NATUREN® (CHR. HANSEN) rennet to determine the microbiological indicators, the chemical composition and the indicators of technological efficiency. Sensorial evaluation was obtained by means of the application of the triangular test and the quantitative descriptive analysis. Experimental cheeses did not differ significantly from the control cheese in terms of microbiological indicators, moisture on a fat-free basis, fat in dry matter, protein composition, cheese yield, and use of components. The sensory profile of the fresh cheeses was obtained and the analytical judges determined no significant differences among the samples taken. The pig rennet obtained in the Testing Laboratory for Food Quality Control (CENLAC) did not modify the microbiological, chemical and sensory characteristics of the fresh cheeses.

RESUMEN El objetivo de esta investigación fue evaluar un coagulante lácteo porcino en la elaboración de queso fresco artesanal. Se elaboraron cinco lotes de quesos con un coagulante porcino y dos lotes con el cuajo comercial NATUREN® (CHR, HANSEN). Se evaluaron los parámetros microbiológicos y se determinó la composición química y los indicadores de eficiencia tecnológica. La evaluación sensorial se realizó a través de una prueba triangular y el análisis descriptivo cuantitativo. Los quesos experimentales no presentaron diferencias significativas con respecto al queso control, en cuanto a los indicadores microbiológicos, la humedad sin materia grasa, la grasa en el extracto seco, la proteína, el rendimiento quesero y el aprovechamiento de los componentes. Se obtuvo el perfil sensorial de los quesos frescos y los jueces analíticos no detectaron diferencias significativas entre ellos. El coagulante lácteo porcino obtenido en el Laboratorio de Ensayo para el Control de la Calidad de los Alimentos (CENLAC) no modificó las características microbiológicas, químicas y sensoriales de los quesos frescos.

ABSTRACT The production of artisan fresh cheeses in the cooperative and peasant sector of Cuba has increased since the implementation of a new payment system. This motivated the need to determine the hygienic-sanitary quality of the cheeses produced in the Mayabeque province. A study was carried out on 50 producers from two cooperatives with a tradition of cheese production. Raw milk and cheese samples were taken from each producer. The following indicators were analyzed by RidaCount® plates: microorganisms at 30°C, total coliform count, total enterobacteria, Escherichia coli, filamentous fungi, viable yeasts, and Staphylococcus aureus. The count of microorganisms at 30°C, total coliforms, total enterobacteria, and Escherichia coli was higher than 6.0, 4.7, 4.8, and 4.3 (log CFU/ml or g), respectively, in both milk and cheese samples. The results of the filamentous fungi and viable yeast counts were found to be above 3.2 and 5.8 (log CFU/ml or g) in the samples; while Staphylococcus aureus showed values above 4.0 log CFU/ml (milk) or g (cheese). The results showed that the microbial contamination was higher in the cheeses than in the milk samples for each of the indicators analyzed. The evaluation carried out showed the need to implement the Good Dairy Practices and the Good Manufacturing Practices in the production process in order to guarantee the hygienic-sanitary quality of cheeses.

RESUMEN En el sector cooperativo y campesino de Cuba se ha incrementado la producción de quesos frescos artesanales a partir de la implementación de un nuevo sistema de pago. La presente investigación tuvo como objetivo determinar la calidad higiénico-sanitaria de los quesos de productores de la provincia Mayabeque. Se realizó un estudio a 50 productores de dos cooperativas con tradición en la producción de queso. De cada productor se tomaron muestras de leche cruda y de queso. Se analizaron los indicadores: microorganismos a 30°C, conteo de coliformes totales, enterobacterias totales, Escherichia coli, hongos filamentosos, levaduras viables y Staphylococcus aureus por placas RidaCount®. El conteo de microorganismos a 30°C, coliformes totales, enterobacterias totales y Escherichia coli fue superior a 6,0; 4,7; 4,8 y 4,3 (log UFC/ml o g), respectivamente, tanto en las muestras de leche como en los quesos. Los resultados de los recuentos de hongos filamentosos y levaduras viables se encontraron con valores superiores a 3,2 y 5,8 (log UFC/ml o g) en las muestras; mientras que Staphylococcus aureus mostró valores superiores a 4,0 log UFC/ml (leche) o g (queso). Los resultados evidenciaron que la contaminación microbiana fue mayor en los quesos que en las muestras de leche para cada uno de los indicadores que se analizaron. La evaluación realizada evidencia la necesidad de implementar las Buenas Prácticas Lecheras y las Buenas Prácticas de Manufacturas en el proceso de producción para garantizar la calidad higiénico-sanitaria de los quesos.

Abstract: This research aimed to evaluate a spreadable processed cheese obtained from costeño cheese (fresh cheese), through its physicochemical, microbiological and sensory characteristics and shelf life. A completely randomized experimental design was used, the data were processed by Analysis of variance and Tukey test. The experiments were in triplicate using mixtures of costeño cheese (fresh and aged) with different percentages (40, 50 and 60%) and different aging times of the costeño cheese (15 and 30 days). The moisture, protein, and acidity content and pH obtained in the cheeses were similar to other melted cheeses, the fat content and the salt being higher and lower, respectively. The microbiological characteristics are within thiose established for this cheese. The processed cheese with greater sensory acceptance was composed of 40% of costeño cheese aged for 15 days and 60% of fresh costeño cheese, while the shelf life was approximately 23 days.

Resumen: Esta investigación tuvo como objetivo evaluar un queso procesado untable obtenido de queso costeño (queso fresco), a través de sus características fisicoquímicas, microbiológicas y sensoriales y vida útil. Se usó un diseño experimental al azar, y los datos se procesaron mediante Análisis de varianza y Test de Tukey. Los experimentos fueron por triplicado utilizando mezclas de queso costeño (fresco y envejecido) con diferentes porcentajes (40, 50 y 60%) y distintos tiempos de envejecimiento del queso costeño (15 y 30 días). El contenido de Humedad, Proteína, Acidez y pH obtenido en los quesos fue semejante a otros quesos fundidos, siendo el contenido de grasa y sal superior e inferior, respectivamente. Las características microbiológicas cumplen con lo establecido para este queso. El tratamiento con mayor aceptación sensorial fue el compuesto por 40% de queso costeño envejecido por 15 días y 60% de queso costeño fresco, mientras que la vida útil fue de aproximadamente 23 días.