Chemical composition and microbial evaluation of Argentinean Corrientes cheese

Abstract

The chemical and microbial composition of an artisanal cheese made from raw cow's milk produced and consumed in the province of Corrientes (north‐eastern Argentina) was evaluated using standard methods. Corrientes cheese has high moisture content (50–60%), normal protein and fat contents (21–27 and 22–26% respectively), and is low in salt (0.5–2.0% w/w). Microbial counts also varied significantly between samples (colony‐forming units per gram ranges covering logs of 5–11), probably due to environmental contamination in the raw material. These results will help produce higher quality Corrientes cheeses with well‐defined characteristics.