Impacto del entorno de maduración y el procesamiento de la cuajada sobre la calidad del queso artesanal tipo Edam

Artisanal cheese production in Colombia is a critical economic and cultural pillar in various regions. Nevertheless, this sector is susceptible to persistent challenges, primarily due to the dominance of small-scale informal enterprises that hinder product diversification. Within this context, this study evaluated the effect of ripening conditions (controlled chamber versus natural environment) and curd processing methods (washed curd and cooked curd) on the physicochemical, microbiological, textural and aromatic characteristics of artisanal Edam-type cheese during 30 days, exploring alternatives to revitalize the regional dairy industry. A split-plot model with a factorial arrangement was used. Moisture, fat, protein, ash, sodium, lactose, proteolysis indices, microbiological quality, texture profile, and volatile organic compounds (VOCs) were observed. The cheeses ripened in a natural environment exhibited higher moisture content (44.4 vs. 43.5%), increased formation of soluble protein (6.97 vs. 6.52%), and a higher ripening index (RI) (26.73 vs. 24.61%). These treatments also showed a lower lactose content (36.29 vs. 40.50 mg kg-1), more adhesive texture (maximum 20.13 vs. 11.44 N s), and safe microbiological counts at the end of the ripening period, compared to cheeses ripened in a controlled chamber. The results showed that optimizing local environmental conditions for the ripening of high-quality cheeses is a strategy with high potential for sustainability and profitability, as well as providing the capacity for direct technological and operational transfer to small and medium-sized artisanal industries.