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Cheese from Venezuela, traditional in the south of Bolívar state
Raw whole milk is soured with 5–35 % acid whey, a sweet whey left 24–48 hours at room temperature until pH 3.4–4.2, then set with rennet. The drained curd is salted, melted over a low fire at 40–65 °C and stretched with paddles, kneaded cool into a smooth white mass, folded into a round and eaten fresh within about a week.
| Raw whole cow milk, received at about 35 °C | [maldonado2011] |
| Acid whey (sweet whey left 24–48 h at room temperature to pH 3.4–4.2)5 to 35 % of the milk | [maldonado2011] |
| Commercial rennet3–6 g per 100 l of milk (powder) or 30–40 ml per 100 l (liquid) | [maldonado2011] |
| Salt, mixed into the curd; or a brine of 100 g salt per kg of whey at 150–350 g per kg of curd1.5 to 3.5 % of the curd weight | [maldonado2011] |
| Starter | back-slopped acid whey |
Total time across the recorded steps: 26 h – 2.1 days
What changes: Kept warm for a day or two, sweet whey turns sour
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole milk is soured with 5–35 % acid whey, a sweet whey left 24–48 hours at room temperature until pH 3.4–4.2, then set with rennet. The drained curd is salted, melted over a low fire at 40–65 °C and stretched with paddles, kneaded cool into a smooth white mass, folded into a round and eaten fresh within about a week. Made in 7 steps over 26 h – 2.1 days. The longest step, make the acid whey, takes 24 h – 2 days (Maldonado Gómez R.J 2011). Salt is 1.5–3.5 % (Maldonado Gómez R.J 2011).
| Main step | 24 h – 2 daysReported[maldonado2011] | Make the acid whey |
|---|---|---|
| Temperature | 35 °CReported[maldonado2011] | Sour the milk with acid whey |
| Salt | 1.5–3.5 %Reported[maldonado2011] | Cut and salt the curd |
| Acidity | pH 6.6 → 5.1Reported[maldonado2011] | Sour the milk with acid whey |
The milk is soured before setting with back-slopped acid whey, and the salted curd is melted over a low fire at 40–65 °C rather than in hot water. It is soft and high in moisture, and eaten within about a week.
Made from raw milk. In 30 freshly made artisanal cheeses, Staphylococcus aureus averaged 9.74×10³ CFU/g and total coliforms 1.25×10⁴ MPN/g, both above the Venezuelan COVENIN-3822 limits (10³ CFU/g and 1.1×10³ MPN/g). All 30 were coagulase-negative. The authors judged that a cheese starting at about 10² CFU/g of S. aureus stayed acceptable for 21 days at about 5 °C, although S. aureus counts at 21 days were above the limit in the standard, and they put the eating limit at about 7 days because of rising acidity. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid raw-milk cheese unless it is heated to 165 °F (74 °C) or until steaming hot.
Hazards the sources name: Staphylococcus aureus, averaging 9.74×10³ CFU/g (10²–2.5×10⁴) in 30 freshly made cheeses, above the COVENIN-3822 limit of 10³ CFU/g; raw milk, souring, salting, kneading, moulding and packing are the points where pathogens can enter; Escherichia coli, found in 43.3 % of 60 retail samples of telita-type cheese from Upata (Bolívar), and coliforms; a sign of hygiene faults after making.
Every number is labelled with how it is known. How this atlas is made
Telita is a traditional artisanal cheese of southern Bolívar state. The 2011 study visited seven production centres in Aragua state.
