Representação da Produção e Consumo do Queijo Coalho Artesanal

Abstract

KeywordsA representação cultural do queijo coalho [re]articula os significados de sua produção e de seu consumo. Com apoio da análise fílmica, toma-se como caso ilustrativo o documentário "Coalho, um Queijo Pernambucano". O aparato teórico do circuito de cultura proposto por Du auxilia na compreensão do processo de construção de significados de forma articulada com outros momentos de significação cultural. Os resultados revelam que a composição fílmica procura estabelecer a ligação do queijo coalho com diferentes lugares, situações e pessoas, na tentativa de fixar determinados significados para esse alimento, o qual se encontra em vias da obtenção da Identificação Geográfica "Agreste de Pernambuco", ao certificar a legitimidade da produção artesanal e de seu consumo.

Occurrence of Mycobacterium avium subsp. paratuberculosis in coalho cheese in the State of Pernambuco, Brazil

“…And, an experimental study has reported that MAP microorganisms isolated from patients with Crohn's disease presented greater thermal resistance when compared to animal isolates (Chiodini and Hermon-Taylor, 1993). The coalho cheese has a pH around 5.35 and a salt concentration ranging from 0.8% to 1% (Sena et al, 2000) and a problem in the manufacture of this artisanal cheese is that the milk used does not need to undergo a heat treatment (Almeida et al, 2013). These intrinsic characteristics favor MAP survival time in cheese (Sung and Collins, 2000).…”

“…In the northeastern region of Brazil, artisanal coalho cheese is a very popular product characterized by being a white pastry cheese with a rectangular shape and slightly acid and salty taste. Coalho cheese can be produced in considerable quantity from raw milk, which, if it is not properly hygienic, may not present microbiological safety or standardization (Almeida et al, 2013;Feitosa et al, 2003). In the State of Pernambuco, paratuberculosis has been reported in some studies involving cattle (Mota et al, 2007;Sá et al, 2013) and buffaloes (Mota et al, 2010) in dairy farms.…”

Organic fertilization and alternative products in the control of powdery mildew

“…Lev.) (Almeida et al, 2014;Youren et al, 2015), which causes damage to the tissues of stems, leaves and petals (Horst, 1992). Radiation, temperature, air circulation in the environment, and relative humidity of air are the climatic conditions that most influence the spread and severity of this pathogen (Alexandre et al, 2016).…”

“…In rose-growing, organic fertilization has been increasingly used, either alone or in conjunction with synthetic fertilizers. In cultivation organic, biofertilizers such as poultry and cattle manure are commonly used (Almeida et al, 2014, Ribeiro et al, 2015.…”

Detection of Viable Salmonella Typhimurium and Staphylococcus aureus in Coalho Cheese by Real-Time PCR

“…Despite its popularity, coalho cheese is often associated with an image of unsafe food (Dias et al, 2015). The low quality of this cheese can be attributed to the use of contaminated raw materials, a lack of hygiene during processing and inadequate product storage, as well as problems related to transportation (Almeida et al, 2013). On all of the above situations, the product may be contaminated with pathogenic microorganisms, thus becoming a health hazard to the consumer (Duarte et al, 2005;Evêncio-Luz et al, 2012;Machado et al, 2011).…”