Análise de características de qualidade durante processamento de queijo kochkäse produzido a partir de leite cru e pasteurizado

Meisen, Marian Natalie; Weizstein, Bettina; Santos, Milena Capo; Moratelli, Nelita Fabiana; Kipper, Bruna Helena; Ferreira, Ana Paula; Carvalho, Lisiane Fernandes de

doi:10.34117/bjdv5n8-140

Cited by 5 publications

(3 citation statements)

References 2 publications

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“…Milk comes from Jersey breed, fed with Capim gramão novo, Capim gordura, Catamão branco and silage. Many families produce kochkäse for their own consumption and commercialization, but current health and safety standards have forced some producers to stop producing this cheese (Meisen et al, 2019).…”

Section: Kochkäse Cheesementioning

confidence: 99%

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Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

et al. 2021

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Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin and are award winners. The most prominent state that manufactures these products is Minas Gerais (MG), but production is also gaining strength in other Brazilian states. The major challenge faced by artisanal cheese production is related to microbial risks associated with foodborne pathogens when the quality of the raw milk is unsatisfactory. Regulations created for the dairy industry are constantly been revised and adapted, considering the small-scale production of Brazilian artisanal cheeses, in order to guarantee safety at all steps of cheese production and commercialization. This text presents a summary of the huge diversity of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.

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Section: Kochkäse Cheesementioning

confidence: 99%

“…The rainiest months are January to June and the less rainy ones are September to November (Lima et al, 2005). The climate contributes to the presence of native pastures such as Capim canarana verdadeira (Echinochloa polystachya) and Capim quicuio (Brachiaria humidicola), which are used to feed the herd (Meisen et al, 2019).…”

Section: Marajó Cheesementioning

confidence: 99%

Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

et al. 2021

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“…Milk comes from Jersey breed, fed with Capim gramã o novo, Capim gordura, Catamã o branco and silage. Many families produce kochkä se for their own consumption and commercialization, but current health and safety standards have forced some producers to stop producing this cheese [59].…”

Section: Kochkäse Cheesementioning

confidence: 99%

Overview on Diversity and Microbiological Safety of Brazilian Artisanal Cheeses

Pineda¹,

Campos²,

Pìmentel-Filho³

et al. 2020

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Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small properties across different production regions in the country, many of which have been granted a protected designation of origin. The most prominent state that manufactures these products is Minas Gerais, but production is also gaining strength in other Brazilian states. This text presents an overview of the many types of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.

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