Artisanal brazilian cheeses—history, marketing, technological and microbiological aspects

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorHandong Global University-
Autor(es): dc.creatorPenna, Ana Lucia Barretto-
Autor(es): dc.creatorGigante, Mirna Lucia-
Autor(es): dc.creatorTodorov, Svetoslav Dimitrov-
Data de aceite: dc.date.accessioned2025-08-21T17:26:53Z-
Data de disponibilização: dc.date.available2025-08-21T17:26:53Z-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2021-07-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/foods10071562-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/233283-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/233283-
Descrição: dc.descriptionThis review focused on the historical, marketing, technological, and microbiological characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced and developed from the influence of immigrants considering the combination of climate, races of the animals, quality and specificity of milk, technological cheese-making processes and environmental microbiology, among other factors. It resulted in cheese products with specific physicochemical, microbiological, and sensory quality, which represent the heritage and identities of the different Brazilian regions. The production of artisanal cheese increased in many Brazilian regions, mainly in the southeast, especially due to the traditional production and innovative development of new varieties of cheese. The microbiological quality and safety of raw-milk artisanal cheese continues to be a concern and many studies have been focusing on this matter. Special attention needs to be given to the cheeses produced by raw milk, since numerous reports raised concerns related to their microbiological safety. This fact requires attention and the implementation of strict hygiene practices on the production and commercialization, besides appropriate governmental regulations and control. However, more studies on the relationship between technological processes and microbiological properties, which results in a superior culinary quality and safety of artisanal Brazilian cheeses, are needed.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University—UNESP-
Descrição: dc.descriptionDepartment of Food Technology State University of Campinas UNICAMP-
Descrição: dc.descriptionDepartment of Food Science and Experimental Nutrition São Paulo University—USP-
Descrição: dc.descriptionProBacLab Department of Advanced Convergence Handong Global University, Gyeongbuk-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University—UNESP-
Descrição: dc.descriptionFAPESP: 2018/11140-1-
Idioma: dc.languageen-
Relação: dc.relationFoods-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCheese microbiota-
Palavras-chave: dc.subjectCheese quality-
Palavras-chave: dc.subjectDairy products-
Palavras-chave: dc.subjectGeographical indication-
Título: dc.titleArtisanal brazilian cheeses—history, marketing, technological and microbiological aspects-
Tipo de arquivo: dc.typevídeo-
Aparece nas coleções:Repositório Institucional - Unesp

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