Resumo

GRANADOS C, CLEMENTE; URBINA O, GONZALO  e  ACEVEDO C, DIOFANOR. MANUFACTURING, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION OF ARTISANAL LAYER CHEESE FROM MOMPOX COLOMBIA. Rev.Bio.Agro [online]. 2010, vol.8, n.2, pp.41-45. ISSN 1692-3561.

Layer Cheese is an artisanal-made typical Colombian "pasta filata" variety of cheese. This article describes the process of craft production and manufacturing. It was performed physicochemical and microbiological analysis. Results shown that the fungal load ofartisanal cheese is above the valúes recommended by Colombian standards. Manufacturated Layer cheese presented a higher percentage of total solids and the yield of artisanal cheese has better quality and organoleptic properties.

Palavras-chave : Mompox Layer Cheese; artisanal cheese colombian; raw cow milk.

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