Artisanal Brazilian Cheeses-History, Marketing, Technological and Microbiological Aspects

Autor(es)

Penna, Ana Lucia Barretto ^[1] ; Gigante, Mirna Lucia ^[2] ; Todorov, Svetoslav Dimitrov ^{[3, 4]}

Afiliação do(s) autor(es)

^[1] Sao Paulo State Univ UNESP, Dept Food Engn & Technol, BR-15054000 Sao Jose Do Rio Preto - Brazil

^[2] Univ Estadual Campinas, Dept Food Technol, UNICAMP, BR-13083862 Campinas - Brazil

^[3] Sao Paulo Univ USP, Dept Food Sci & Expt Nutr, BR-05508000 Sao Paulo - Brazil

^[4] Handong Global Univ, Dept Adv Convergence, ProBacLab, Pohang 37554, Gyeongbuk - South Korea

• Tipo de documento: Artigo de Revisão
• Fonte: FOODS; v. 10, n. 7 JUL 2021.
• Citações Web of Science: 0

Resumo

This 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. (AU)

• Processo FAPESP: 18/11140-1 - Biocompostos de buriti e maracujá: perfil, aplicação em leite fermentado proiótico e modulação da microbiota in vitro e in vivo
• Beneficiário: Ana Lúcia Barretto Penna
• Modalidade de apoio: Auxílio à Pesquisa - Regular