Queijo serrano: uma visão cultural, de qualidade e legal

Pretto, Ângelo Nardi; Sant’Anna, Voltaire

doi:10.22239/2317-269x.00886

Cited by 6 publications

(6 citation statements)

References 19 publications

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“…The Serrano cheese is the main type of cheese produced in Serrana Region in the state of Santa Catarina and in Campos de Cima da Serra Region in the state of Rio Grande do Sul (Pretto and Sant' Anna, 2017;Slow Food, 2018). Serrano cheese is a semi-fat cheese of medium moisture, made with raw cow milk and ripened for 60 days.…”

Section: Serrano Cheesementioning

confidence: 99%

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: Serrano Cheesementioning

confidence: 99%

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

et al. 2021

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“…The Serrano cheese is the main type of cheese produced in Serrana, in the state of Santa Catarina, and in Campos de Cima da Serra, in the state of Rio Grande do Sul [48,49]. Serrano cheese is a semi-fat cheese of medium moisture, made with raw cow milk.…”

Section: A Serrano Cheesementioning

confidence: 99%

Overview on Diversity and Microbiological Safety of Brazilian Artisanal Cheeses

Pineda¹,

Campos²,

Pìmentel-Filho³

et al. 2020

Preprint

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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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“…Brazilian artisanal cheeses have historical and socioeconomic importance, since they are typically produced by small cheese makers, characterized by small scale production, following traditional techniques proper from each region (Kimimura et al, 2019). Most of producers commercialize the dairy products as complement family incoming, and thus carried out informally, without sanitary inspection (Cruz & Menasche, 2014; Kimimura et al, 2019; Pretto & Sant'Anna, 2017).…”

Section: Introductionmentioning

confidence: 99%

Artisanal and sanitary inspection seals impact on acceptance and emotions of colonial cheese consumption

Pereira¹,

Sant’Anna²,

Roldan³

et al. 2023

Journal of Sensory Studies

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The objective of the present work was to evaluate the effect of sanitary inspection and artisanal related seal on colonial cheese acceptance and the emotions they evoke on consumers. Volunteers blindly rated their acceptance of four samples of a same batch cheese, which were related to different labels and checked all emojis. When consumers were exposed to the label without any seal the acceptance were higher than when they were presented to labels with the seals studied. Cheese acceptance evoked positive emotions, meanwhile the sanitary inspection seal was presented on product label, neutral, and negative emotions. The artisanal seal was associated with positive emotions, which was similar behavior when both seals were on cheese label.The impact of the sanitary inspection seal stimuli on acceptance was not related to volunteers' sociodemographic profile. Thus, seals impact on sensorial perception and emotions, and it is related to consumers' socio-demographic characteristics. Practical applicationResults contribute to the discussion over the artisanal products (cheeses in the present work) showing that the presence of regulatory seals impacts negatively on sensory acceptance and evokes other emotions that not only with positive valence. Also, results show that sociodemographic profile is related to sensory perception changes due to the presence of seals onto cheese labels. Thus, the present work brings the important information for to governments' agencies to further food policies and cheesemaking factories marketing drivers.

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Queijo serrano: uma visão cultural, de qualidade e legal

Cited by 6 publications

References 19 publications

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

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

Overview on Diversity and Microbiological Safety of Brazilian Artisanal Cheeses

Artisanal and sanitary inspection seals impact on acceptance and emotions of colonial cheese consumption

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