Importance of hygienic and sanitary conditions in the manufacture of artisan Coalho cheese

• DOI: https://doi.org/10.22533/at.ed.813462414088

• Palavras-chave: Good manufacturing practices; Free fairs; Microbiology; Physical-chemical parameters; Handmade products.

• Keywords: Good manufacturing practices; Free fairs; Microbiology; Physical-chemical parameters; Handmade products.

• Abstract:

  Brazil is among the largest milk producers in the world and, therefore, has a wide range of products derived from this raw material. Cheese is a food widely consumed by Brazilians, with a variety of types. Coalho cheese is popular throughout the country, especially in the northeastern culture. This highly nutritious food is also a great source of income for many producers and traders, especially small and medium-sized ones. In this way, this study aims to carry out a literature review on the influence of good manufacturing practices in the production of artisanal Coalho cheese, considering its predominance in the commercialization of free fairs. Thus, it was observed that artisanal production allows different presentation modes for the same product. Due to its composition, lack of standardization of preparation steps and little action by health surveillance agencies and inspection services, in addition to the use, in many cases, of raw milk, this food becomes a potential vehicle for pathogens, which can bring health risks. However, if Good Manufacturing Practices and current legislation are respected, the negative influence of physical-chemical and microbiological parameters on the quality of the final product will be minimized.