Microbiological Quality of Asadero Cheese Manufactured with a Plant Based Coagulant from Solanum elaeagnifolium

In Chihuahua, north Mexico, the berries of Solanum elaeagnifolium has been used in the manufacture of artisanal filata-type asadero cheese. Solanum elaeagnifolium is a wild plant that possesses proteases in its fruit; those enzymes exhibit general proteolytic activities, which are useful in traditional asadero cheesemaking as a rennet substitute. These type of cheese is softer than those made with rennin or chymosin due to their water content and proteolysis. Thus, the aim of this work was to explore microbiological susceptibility of asadero cheese made with an extract from ripe berries and compared with those elaborated with commercial rennet. The study included the analysis of spoilage bacteria, indicators of hygiene and fecal contamination after 1, 7, 14, 21 and 28 days of production. Although cheese made with Solanum elaeagnifolium had lower microbial growth, the aerobic count and yeasts and molds count of all cheese samples show-ing a 28 days shelf life. Differences were detected just for packaged method, suggesting that good manufacturing practices take place not the plant coagulant.