Calidad fisicoquímica y microbiológica de la leche cruda de vaca y quesos frescos artesanales del departamento de Nariño, Colombia

Julian Felipe Martinez Muñoz; Kevin Mauricio Miramag Yaqueno; Juan Pablo  Jiménez Mora; Jenny Dimelza Gómez Arrieta; Oscar Arango Bedoya

doi:10.22490/24629448.11770

Vol. 24 No. 47 (2026): 2

Published 2026-06-05

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Physicochemical and microbiological quality of raw cow’s milk and artisanal fresh cheeses from Nariño Department, Colombia

DOI: https://doi.org/10.22490/24629448.11770

Julian Felipe Martinez Muñoz University of Nariño

Kevin Mauricio Miramag Yaqueno University of Nariño

Juan Pablo Jiménez Mora University of Nariño

Jenny Dimelza Gómez Arrieta University of Pamplona

Oscar Arango Bedoya University of Nariño

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Abstract
References

Objective: This study evaluated the physicochemical and microbiological quality of raw cow's milk and artisanal fresh cheeses produced in 22 municipalities of Nariño Department, southwestern Colombia, to assess compliance with national food safety regulations and identify potential food safety hazards. Methods: Physicochemical parameters were determined following Association of Official Analytical Chemists (AOAC) and Colombian Technical Standards (NTC) methods. Microbiological analyses were performed according to International Organization for Standardization (ISO) procedures for enumeration of coliforms, Escherichia coli, Staphylococcus aureus, detection of Listeria monocytogenes and Salmonella spp. Selected bacterial isolates were genotypically identified through 16S rRNA gene sequencing. Additionally, processing plants were evaluated for compliance with Good Manufacturing Practices (GMP). Results: Physicochemical characteristics of milk and cheese complied with Colombian regulatory limits. However, significant pathogenic contamination persisted: 45.5% of milk samples and 36.3% of cheese samples tested positive for L. monocytogenes, while E. coli counts exceeded permissible levels in 36.4% of milk samples and 22.7% of cheese samples. Salmonella spp. was not detected in any sample, representing 100% compliance for this pathogen. Molecular identification through 16S rRNA gene sequencing confirmed and verified the pathogenic isolates initially identified through standard microbiological and biochemical techniques. Processing plant infrastructure compliance ranged from 36% to 93% (mean ± SD: 66.5 ± 17.2%), strongly correlating with microbiological quality outcomes. Conclusion: While artisanal cheese production in Nariño meets physicochemical standards, significant microbiological hazards persist, particularly L. monocytogenes and E. coli contamination. Implementation of comprehensive hygiene protocols, enhanced GMP compliance, and formalized quality control systems are urgently needed to ensure food safety and public health protection.

keywords: raw milk, fresh cheese, Listeria monocytogenes, food safety, Staphylococcus aureus

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Martinez Muñoz, J. F., Miramag Yaqueno, K. M., Jiménez Mora, J. P., Gómez Arrieta, J. D., & Arango Bedoya, O. (2026). Physicochemical and microbiological quality of raw cow’s milk and artisanal fresh cheeses from Nariño Department, Colombia. NOVA Biomedical Sciences Journal, 24(47), 31-52. https://doi.org/10.22490/24629448.11770

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Physicochemical and microbiological quality of raw cow’s milk and artisanal fresh cheeses from Nariño Department, Colombia

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