Objective: To evaluate the changes in the main microorganisms groups and the physicochemical properties of Queso Molido (Ground Cheese) from the Central Mexican Highlands, during a 90 days maturation period.Methodology: The fat, protein, moisture, ash and chloride contents, acidity and pH were analyzed. Microbiological analyzes of total coliforms, lactic acid bacteria, yeasts and Staphylococcus were also assessed. An ANOVA and a principal component analysis were performed to analyze the effect maturation had on the physicochemical and microbiological characteristics.Results: Both the physicochemical and microbiological parameters showed significant differences (p0.05) during the evaluated maturation period. The protein concentration increased, fat and acidity at the end of maturation, along with the absence of coliform bacteria, a decrease in lactic acid bacteria (LAB) and a high concentration of Staphylococcus and yeasts.Limitations: It is necessary to evaluate these variables in other locations and similar production systems in other latitudes of the country.Conclusion: The maturation of Queso Molido does not improve its microbiological quality.
