title: Invited review: Artisanal Mexican cheeses.
abstract: The objective of this review is to present an overview of some of the most commonly consumed artisanal Mexican cheeses, as well as those cheeses that show potential for a protected designation of origin. A description is given for each of these cheeses, including information on their distinguishing characteristics that makes some of them potential candidates for achieving a protected designation of origin status. This distinction could help to expand their frontiers and allow them to become better known and appreciated in other parts of the world. Due to the scarcity of scientific studies concerning artisanal Mexican cheeses, which would ultimately aid in the standardization of manufacturing processes and in the establishment of regulations related to their production, more than 40 varieties of artisanal cheese are in danger of disappearing. To preserve these cheeses, it is necessary to address this challenge by working jointly with government, artisanal cheesemaking organizations, industry, academics, and commercial partners on the implementation of strategies to protect and preserve their artisanal means of production. With sufficient information, official Mexican regulations could be established that would encompass and regulate the manufacture of Mexican artisanal cheeses. Finally, as many Mexican artisanal cheeses are produced from raw milk, more scientific studies are required to show the role of the lactic acid bacteria and their antagonistic effect on pathogenic microorganisms during aging following cheese making.
authors.affiliation: Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera a La Victoria Km. 0.6, Apartado 1735, Hermosillo, 83304 Sonora, Mexico. Electronic address: aaronglz@ciad.mx.
authors.forename: Aarón F
authors.initials: AF
authors.lastname: González-Córdova
authors.affiliation: Politics Department, The New School for Social Research, 6 East 16th Street, 7th Floor, New York, NY 10003.
authors.forename: Carlos
authors.initials: C
authors.lastname: Yescas
authors.affiliation: Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera a La Victoria Km. 0.6, Apartado 1735, Hermosillo, 83304 Sonora, Mexico.
authors.forename: Ángel Martín
authors.initials: ÁM
authors.lastname: Ortiz-Estrada
authors.affiliation: Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera a La Victoria Km. 0.6, Apartado 1735, Hermosillo, 83304 Sonora, Mexico.
authors.forename: María de Los Ángeles
authors.initials: MLÁ
authors.lastname: De la Rosa-Alcaraz
authors.affiliation: Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera a La Victoria Km. 0.6, Apartado 1735, Hermosillo, 83304 Sonora, Mexico.
authors.forename: Adrián
authors.initials: A
authors.lastname: Hernández-Mendoza
authors.affiliation: Laboratorio de Química y Biotecnología de Productos Lácteos, Coordinación de Tecnología de Alimentos de Origen Animal (CTAOA), Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD) Carretera a La Victoria Km. 0.6, Apartado 1735, Hermosillo, 83304 Sonora, Mexico.
authors.forename: Belinda
authors.initials: B
authors.lastname: Vallejo-Cordoba
mesh_terms: D000818:Animals; D002611:Cheese; D005511:Food Handling; D008892:Milk / Q000382:microbiology*
keywords: artisanal Mexican cheese; pasteurized milk; protected designation of origin; raw milk