Departamento de Ciência e Tecnologia de Alimentos, Universidade Federal de Santa Catarina, 88034-001, Florianópolis, SC, Brazil.
Departamento de Ciências Agrárias, Universidade Estadual do Oeste do Paraná, 85960-000, Marechal Candido Rondon, PR, Brazil.
J Dairy Sci. 2019 Nov;102(11):9711-9720. doi: 10.3168/jds.2019-16373. Epub 2019 Aug 22.
Artisanal Colonial-type cheese is made from raw milk and is the main cheese produced by rural families of the southern region of Brazil. The aim of this study was to investigate, identify problems, and propose solutions for the current situation of small family farms producing and informally selling artisanal Colonial-type cheese located in the western part of Santa Catarina State in Southern Brazil. A semistructured questionnaire was employed in 12 rural properties to analyze the mode of production. Physical-chemical and microbiological analyses of water, raw milk, and cheese were performed, and it was found that 92, 50, and 100% of the samples, respectively, were outside of the current Brazilian regulatory parameters. None of the cheesemakers involved in this study met the requirements, as established by law, for artisanal cheese production from raw milk. This study concluded that technical support and changes in public policy are needed to ensure the preservation of this artisanal cheese, considering the historical importance and cultural traditions of these local communities and the socioeconomic importance of cheesemaking to family farming. Furthermore, more research on the safety of the cheese produced from raw milk is needed as well as the development of specific microbiological standards for artisanal Brazilian cheeses. Public policies aimed at guaranteeing food safety that formalize the commercialization of these cheeses will increase food security in those communities that currently produce artisanal cheese informally.
农家工艺型殖民奶酪是由生乳制成的，是巴西南部地区农村家庭的主要奶酪。本研究旨在调查、识别问题并为巴西南部圣卡塔琳娜州西部地区的小型家庭农场生产和非正规销售农家工艺型殖民奶酪的现状提出解决方案。在 12 个农村农场采用半结构化问卷来分析生产方式。对水、生乳和奶酪进行理化和微生物分析，发现分别有 92%、50%和 100%的样本超出了当前巴西的监管参数。参与本研究的奶酪制造商均不符合生乳农家工艺奶酪生产的法律规定要求。本研究得出结论，需要技术支持和公共政策的改变，以确保这种农家工艺奶酪得以保留，考虑到这些地方社区的历史重要性和文化传统，以及奶酪制作对家庭农业的社会经济重要性。此外，需要对生乳生产的奶酪的安全性进行更多研究，并为巴西农家工艺奶酪制定特定的微生物标准。旨在保障食品安全和使这些奶酪合法化的公共政策将提高目前非正式生产农家工艺奶酪的社区的食品安全。
