<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2224-7920</journal-id>
<journal-title><![CDATA[Revista de Producción Animal]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. prod. anim.]]></abbrev-journal-title>
<issn>2224-7920</issn>
<publisher>
<publisher-name><![CDATA[Ediciones Universidad de Camagüey]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2224-79202021000300054</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Calidad sanitaria de la leche y quesos artesanales elaborados en la provincia de Manabí, Ecuador]]></article-title>
<article-title xml:lang="en"><![CDATA[Sanitary Quality of Rustic Milk and Cheese Produced in the Province of Manabi, Ecuador]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Arteaga-Solórzano]]></surname>
<given-names><![CDATA[Rudyard Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Armenteros-Amaya]]></surname>
<given-names><![CDATA[Mabelin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Colas-Chavez]]></surname>
<given-names><![CDATA[Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Ruano]]></surname>
<given-names><![CDATA[Miguel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fimia-Duarte]]></surname>
<given-names><![CDATA[Rigoberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Técnica de Manabí Facultad de Ciencias Zootécnicas ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Agraria de La Habana &#8220;Fructuoso Rodríguez Pérez&#8221; (UNAH) Facultad de Medicina Veterinaria ]]></institution>
<addr-line><![CDATA[ Mayabeque]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Ciencias Médicas de Villa Clara (UCM-VC) Facultad de Tecnología de la Salud y Enfermería (FTSE) ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>33</volume>
<numero>3</numero>
<fpage>54</fpage>
<lpage>66</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_arttext&amp;pid=S2224-79202021000300054&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_abstract&amp;pid=S2224-79202021000300054&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.sld.cu/scielo.php?script=sci_pdf&amp;pid=S2224-79202021000300054&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Antecedentes:  El queso artesanal constituye parte de la cultura alimentaria de la población ecuatoriana, sin embargo, en la zona norte de la provincia de Manabí existen pocos estudios relacionados con la calidad microbiológica del queso elaborado por productores.  Objetivo.  Evaluar la calidad sanitaria de la leche y el queso de elaboración artesanal en productores de la zona norte de la provincia de Manabí.  Materiales y métodos:  Se realizó análisis microbiológico a 156 muestras de leche y queso por el método petrifilm para el recuento de microorganismos aerobios mesófilos, coliformes totales, Enterobacterias, hongos y levaduras y Staphylococcus aureus. Se compararon con los requisitos establecidos en la norma ecuatoriana. Los valores se expresan en log10 UFC/mL (leche) y UFC/g (queso).  Resultados:  Se obtuvo valores de microorganismos con diferencias significativas (p&#706;0,001) entre la leche cruda y el queso artesanal resultando no aptos para el consumo en los indicadores: aerobios mesófilos (6,24 y 8,41); coliformes totales (5,40 y 7,26); Enterobacterias (4,40; 6,44); hongos y levaduras (3,52 y 5,16) y S. aureus (4,33 y 5,99). Se encontró un coeficiente de correlación superior a 0,65 entre la contaminación de la leche y el queso para todos los microorganismos en los cantones.  Conclusiones:  La leche y el queso fresco artesanal proveniente de los cuatro cantones estudiados no cumplen con los requisitos de calidad higiénico sanitaria, superan los límites microbiológicos establecidos en la normativa nacional, con elevada significación en el cantón El Carmen y una relación moderada entre estos productos para cada microorganismo indicador.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background:  Homemade cheese is part of the nutritional culture of the Ecuadoran population; however, few studies have been done in relation to the microbiological quality of cheese made rustically by farmers in the north of province Manabi.  Aim.  To evaluate the quality of milk and homemade cheese produced rustically by farmers in the north of province Manabi.  Materials and Methods :  A microbiological analysis was performed to 156 samples of milk and cheese, using the petrifilm method, for quantification of total aerobial, mesophilic, and coliform microorganisms, in addition to Enterobacteria, fungi, yeasts, and Staphylococcus aureus. They were compared to the Ecuadoran standards. The values were log10 UFC/mL (milk) and UFC/g (cheese).  Results:  Statistically significant values (p&#706;0.001) were obtained between rustic raw milk and homemade cheese, which made them unsuitable for consumption in relation to the following indicators: mesophiles (6.24 and 8.41); total coliforms (5.40 and 7.26); Enterobacteria (4.40; 6.44); fungi and yeasts (3.52 and 5.16), and S. aureus (4.33 and 5.99). The correlation coefficient found between milk and cheese for all the microorganisms was above 0.65 in all the cantons.  Conclusions:  The milk and fresh homemade cheese produced rustically in the four cantons studied failed to meet the sanitary and hygienic standards, going beyond the microbiological limits set by the national standards, which were especially significant in canton EL Carmen, and moderately among these dairies for each indicator microorganism.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[higiene de la leche]]></kwd>
<kwd lng="es"><![CDATA[queso fresco]]></kwd>
<kwd lng="es"><![CDATA[Staphylococcus aureus]]></kwd>
<kwd lng="en"><![CDATA[milk hygiene]]></kwd>
<kwd lng="en"><![CDATA[fresh cheese]]></kwd>
<kwd lng="en"><![CDATA[Staphylococcus aureus]]></kwd>
</kwd-group>
</article-meta>
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