JJOCOQUE: A TRADITIONAL FERMENTED DAIRY FOOD WITH FUNCTIONAL POTENTIAL

Abstract

Due to changes in eating habits associated with the cultural level, increased income, increased availability of processed foods, among others, the consumption of some traditional foods and identities has decreased in recent years. Within that type of food are fermented products, like the jocoque, regional food that is produced in the state of Durango, Mexico, mainly in an artisanal way using unpasteurized milk and whose consumption has been maintained through decades. Like other types of fermented milk, the jocoque has nutraceutical attributes through lactic acid bacteria, which intervene in the fermentation process. The products of these bacteria confer benefits such as reduction of pathogenic bacteria, mitigation of the effects of infectious diarrhea and prevention of colitis. The objective of this article is to disseminate information about the jocoque produced in the state of Durango, its processing, organoleptic characteristics, how to consume it and in this way contribute to the rescue of traditional foods with healthy potential, in addition to promoting its production and consumption.