![]() ![]() We finally present a perspective for how research and extension collaborative efforts could drive quality and safety improvements in artisanal cheese production. We underscore the areas in which more research needs to be conducted and indicate how Brazilian scientists have contributed to advancements in the field. The current review highlights the diversity of artisanal cheese production in Brazil, discussing aspects that have not been evaluated previously, presenting an updated outlook of artisanal cheese production in the country. ![]() With many research advances, several recent regulatory developments throughout the country and an increased appreciation for artisanal cheese consumption, an updated view of the Brazilian production chain is still required. (2021) discussed the quality and safety of these products and presented insights into the regulatory aspects of the production chain. (2019) characterized the technological, physical-chemical, and microbiological features of the main types of artisanal cheeses in the country, and Camargo et al. Two recent reviews show complementary aspects of artisanal cheese production in Brazil: Kamimura et al. In addition to Minas Gerais in the Southeast region, which is by far the largest cheese producer state, artisanal cheese production is growing rapidly in other states ( Figure 1), with cheeses for all tastes and purchasing power. This is especially due to the new demands from consumers who are increasingly seeking differentiated products, less processed, culturally rich and with a unique identity.Īccording to the Brazilian Institute of Geography and Statistics (Instituto Brasileiro de Geografia e Estatística - IBGE), Brazil encompasses 26 states and the Federal District, grouped into five geographical regions: Southeast, Northeast, South, North and Central-West ( IBGE, 2020). Although having started only recently in several parts of the country, artisanal cheese production is gaining increasing importance as economic income for thousands of families in rural areas, contributing to the local economies. A great expansion of the market occurred in the following years, and artisanal cheese production became an autonomous element of the economy, not only for the region, but also for the entire state of Minas Gerais ( Pires, 2013a, b). When gold mining and sugar cane exploration lost strength, the manufacture of artisanal cheeses gained economic importance, leveraged by the construction of a highway in 1929–1930 connecting the region of Serro with other municipalities in MG state, and Belo Horizonte, the state’s capital city. ![]() Herds of domesticated cattle expanded southward along the São Francisco River, reaching the region of Serro, in Minas Gerais (MG) state, where gold explorers started the production of artisanal cheeses, using raw bovine milk and rennet from parts of the stomach of calves ( Sertão Brás, 2017a). After the arrival of Europeans in Brazil in 1500, Portuguese settlers brought cattle from Serra da Estrela, Portugal, to the region which now corresponds to the state of Bahia, in the Northeastern part of the country. The history of artisanal cheese production in Brazil dates to the second half of the 18th century. 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. ![]() 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. 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. The most prominent state that manufactures these products is Minas Gerais (MG), but production is also gaining strength in other Brazilian states. 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.
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