Overview on Diversity and Microbiological Safety of Brazilian Artisanal Cheeses

Abstract

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.

Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses

“…The manufacturing process is based on traditional techniques developed over the centuries by cheesemakers, with environmental and sociocultural influences. Artisanal cheeses have a diverse and complex microbiota, and the microbial consortium plays an important role during ripening regarding biosafety through its action in Ferreira et al (2016) modulating the development of pathogens (de Almeida et al, 2020;Pineda et al, 2020). Brazil, Resolution No.…”

High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community

“…This procedure often uses the backsloping method, where residual fermented whey is collected during production to be reinoculated as a starter culture on the next day's production batch, effectively creating a continuous microbial growth system 7 . Brazil produces a wide variety of artisanal cheeses, several of which use the backsloping method 8,9 . Canastra cheese is one such cheese, and its endogenous starter cultures have recently been characterized using molecular techniques.…”