User:Warrix1218/Cotija cheese

Cotija Cheese

Cotija Cheese

Mexico

Cotija Cheese is a Mexican dairy product made in Cotija de la Paz, Michoacán, Mexico which is where it gets its name. Made between the summer and fall season seasons; this cheese is made with milk from local cattle and is salted before the fermentation process. The manufacturing process of most cheeses in Mexico are still rustic and traditional. Similar to the manufacturing process that was used upon its invention. After several months of fermentation Cotija Cheese becomes rough in texture and has a distinct, pungent smell that makes Cotija Cheese identifiable. Due to the traditional means of production of dairy products in Mexico some dairy products have a conflicting shelf-life which leads to earlier expiration. However, some studies suggest components in the fermentation of Cotija Cheese is a natural preservative that can extend the shelf-life of Cotija Cheese and other food products as well.

Food-Borne Diseases And Cotija Cheese

Harmful Bacteria

Anti-Bacterial Enzymes

There are studies that suggest that Cotija Cheese can be used to target specific bacteria to help increase shelf-life and prevent the spread of food-borne disease. The manufacturing process of most cheeses comes with the benefit of extended shelf-life. However, like most dairy products Cotija Cheese is not immune from contamination. In some rare cases there is an infectious pathogen that can infect humans. This pathogen originates from infections found in the cows used in the manufacturing of Cotija Cheese. There are also certain enzymes found in Cotija Cheese that can be used in the prevention of food-borne diseases. With most cheeses there are good and bad bacteria. There are bacteria that can harm humans when ingested and other bacteria that actually fights against the harmful bacteria. There is abundance of this "Anti Bacteria" produced in the manufacturing process of Cotija Cheese. There have been scientific studies conducted to isolate this "Anti Bacterial Enzyme" to combat the spread of food-borne diseases such as the various strains of E.coli.

Famous Dishes

Elotes "Mexican Street Corn"

Cotija Cheese has been used in Mexican cuisine for years and has been used to make some of the most famous dishes in Mexico. Some of which include Mexican Street Corn. Mexican Street Corn or "Elotes" is a corn on the cob styled, hand held food, that is made with several different spices and primarily a health spread of Cotija Cheese. Cotija Cheese is also present in Pambazos which is another street food that can be found throughout Mexico that is mostly eaten for breakfast or dinner. Pambazos are a sandwich style food that is typically potato and chorizo filled. Often time Cotija Cheese is used in its natural state as a crumble to spread over several dishes including Frijoles Refritos, Tlacoyos, and, Huaraches.

Bibliography

Antibacterial activity produced by Enterococcus spp. isolated from an artisanal Mexican dairy product, Cotija cheese https://www.sciencedirect.com/science/article/pii/S0023643814002643?via%3Dihub

• This is article is from a peer reviewed journal published by the Department of Food and Biotechnology, Faculty of Chemistry, National Autonomous University of Mexico. This article was written by not one soul author but several. Some of which are respected Doctors and Scientists in their respective fields. Most of which have worked in several universities both in Mexico and the United States. This article explains how and where Cotija is made. More Importantly it goes into detail how Cotija Cheese might be used in food preservation in order to keep harmful bacteria from contaminating other stored foods. I plan on using this source to give an example of the multiple uses for Cotija Cheese.

Microbiological Characteristics and Behavior of Staphylococcus aureus, Salmonella spp., Listeria monocytogenes and Staphylococcal Toxin during Making and Maturing Cotija Cheese https://www.mdpi.com/1255570

• This is a peer reviewed article that includes research conducted by the University of Guadalajara. The authors of the article are professors at the University from different fields of study. The article itself contains over 32 references, most of which have been cross-referenced from academic sources. This source is mainly focused on how the manufacturing of Cotija Cheese reduces health risks associated with unpasteurized milk. I will use this source to explain where Cotija Cheese comes from and how it is manufactured.