Physicochemical, textural and organoleptic characteristics of costeño cheese: An autochthonous product of the Colombian Caribbean coast

This research sought to identify and analyse the main contributions of the work carried out on Costeño cheese and that can contribute to improving and characterizing the production system and the physicochemical, rheological and sensory characteristics of the product, which position it as one of the most important autochthonous products consumed on the Colombian Caribbean coast. The study was carried out through a documentary and technical review of the different research that has been carried out on this product. Costeño cheese is originally from the regions located in the north of Colombia, made from milk, rennet and salt as the main ingredients. It is a product that can have a consistency that ranges from soft to extra hard, depending on the type of cheese (amasado or picado) and its production process; which has a color that goes from white to cream, depending on its fat content, with a grainy to smooth texture and good nutritional characteristics.

Duke Scholars

Author Marco Tulio Pardini Gontijo