The objective of this review is to present an overview of some of the most commonly consumed artisanal Mexican cheeses, as well as those cheeses that show potential for a protected designation of origin. A description is given for each of these cheeses, including information on their distinguishing characteristics that makes some of them potential candidates for achieving a protected designation of origin status. This distinction could help to expand their frontiers and allow them to become better known and appreciated in other parts of the world. Due to the scarcity of scientific studies concerning artisanal Mexican cheeses, which would ultimately aid in the standardization of manufacturing processes and in the establishment of regulations related to their production, more than 40 varieties of artisanal cheese are in danger of disappearing. To preserve these cheeses, it is necessary to address this challenge by working jointly with government, artisanal cheesemaking organizations, industry, academics, and commercial partners on the implementation of strategies to protect and preserve their artisanal means of production. With sufficient information, official Mexican regulations could be established that would encompass and regulate the manufacture of Mexican artisanal cheeses. Finally, as many Mexican artisanal cheeses are produced from raw milk, more scientific studies are required to show the role of the lactic acid bacteria and their antagonistic effect on pathogenic microorganisms during aging following cheese making.

Poro de Tabasco cheese (PTC) is one of the most popular cheeses in southern Mexico. It has been made by traditional, nonstandardized artisanal techniques dating back more than 50 yr. These techniques result in the cheese having a heterogeneous chemical and microbiological composition and, consequently, distinct organoleptic characteristics. Scientific interest in artisanal cheese is growing because it represents a source of bacteria with potential health benefits. However, the quality of raw-milk cheeses often does not comply with official sanitary standards. The objective of the present study was to explore the chemical composition and microbiological quality of PTC and to describe its production process. Based on chemical composition, this cheese can be classified as a hard, full-fat, fresh cheese, with moisture on a fat-free basis and fat in dry matter ranging from 41 to 55% and from 49 to 57%, respectively. The chemical and microbiological composition of PTC varied among the evaluated dairies due to the lack of standardization in the production process. Microbial populations decreased during production, which may be associated with high acidity and high salt and low moisture contents, the presence of lactic acid bacteria or antimicrobial substances, and the drainage of whey. However, despite the absence of Escherichia coli, Salmonella spp., and Listeria monocytogenes in final cheeses for all dairies, Staphylococcus aureus and its toxins were found in some samples from one dairy. Therefore, heat treatment for milk and good manufacturing practices should be implemented throughout the entire production process to ensure a safe product.

Technical lignins are becoming an attractive natural, renewable, and non-toxic ingredient in sunscreens, having the capability for replacing synthetic compounds. Researchers have reported that lignin can increase the solar protection factor (SPF) of sunscreens and provide sun protection to body creams. However, to achieve the valorization of lignin in the fabrication of personal care products, it is necessary to overcome several challenges related to their molecular complexity and unattractive color. Fractionation, chemical modification, whitening, particle size reduction, and the synthesis of nanocomposites and copolymers are strategies reported to overcome the lignin challenges in the development of lignin-based sunscreens. This paper summarizes and analyzes previous research studies and outstanding findings (from 2016 to 2022) directed at the reduction of the problems that limit the extensive applications of lignin in skincare products such as sunscreens.