Artigo de Evento
Caracterização do sistema de produção do queijo artesanal da Serra Geral - MG
Fecha
2018-11Registro en:
9788557221628
1
Autor
Fabio Ribeiro dos Santos
Lorena Katheryne Vieira Saraiva
Handray Fernandes de Souza
Fernanda Lopes Ferreira
Maximiliano Soares Pinto
Kely Tatianne Costa Santana
Institución
Resumen
The objective of this work was to diagnose the process of manufacturing artisanal cheese produced in the region of Serra Geral-MG. Visits and structured interviews were carried out in 28 production units. The results indicate that 60.72% of the producers consider themselves inadequate regarding the requirements required by the legislation, and that 46.44% of them do not know what should be done to adjust. The time of cheese production and marketing is two to four days in 82% of dairies. There is a notable lack of compliance with legislation on cheese production, requiring investment in training, physical-chemical and microbiological analysis of the products.