ABSTRACT
Abstract In Uruguay the cheese industry produced 66,992 tons of cheese in 2014, most of which is generally for export. The artisanal cheese (AC) is, however, predominantly produced for the domestic market. Cheese making in Uruguay started with European immigration, in the zones of Colonia and San José. Regarding AC in Uruguay, studies have been conducted in order to assess their quality. In this chapter, the production of milk and the typical artisanal cheeses in Uruguay is described, as well as their characteristics and legislation requirements. We are currently working on a line of research, in which we have isolated Lactic Acid Bacteria (LAB) from artisanal cheese, raw milk and non-commercial starter cultures in samples from a group of farms at Nueva Helvecia, Colonia, Uruguay. The initial goal was to generate a collection of native LAB, and make it available and standardize the elaboration of AC. In turn, to improve these standards native LAB could be used to inhibit pathogenic or spoilage microorganisms. The study also aimed to evaluate the potential production of bacteriocin and to select those with promissory potential for cheese elaboration. The results of the study are promising, and progressing towards being able to use these native strains for cheese manufacture and to obtain safe products. Currently, this line of work is being developed and evaluating technological properties of some of these LAB and its applications in cheese making and to test its antimicrobial effect against Listeria spp. Moreover, livestock production in Uruguay has been characterized by sheep and cattle production although producers have sought new alternatives including the production of goat milk. In this chapter, some studies and results about the quality of goat milk and conservation are presented.
