Condições de comercialização e o efeito do período do ano sobre a qualidade de queijos artesanais de uma feira livre de Januária, MG

• Ano de defesa: 2022
• Autor(a) principal: Gabriela Silveira Mota
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; Brasil; ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS; Programa de Pós-Graduação em Produção Animal; UFMG
• Palavras-chave em Português: queijo de leite cru; legislação; comércio; Queijo; Alimentos > Qualidade; Alimentos > Comércio
• Link de acesso: http://hdl.handle.net/1843/42094

Artisanal cheese is a food made from whole milk, fresh and raw and has specific characteristics according to the local way of making and culture. Currently, there are 13 regions recognized as producers of artisanal cheeses in the state of Minas Gerais, confirming their importance in the economic, social and cultural scenario. However, in some regions, there is little research that has evaluated the food harmlessness of these cheeses, which are widely marketed and consumed, without sanitary inspection. The objective was to evaluate how the period of the year and the conditions of marketing can interfere in the physical-chemical and microbiological quality of artisanal cheeses sold at a street market in the municipality of Januária/MG. The research was conducted during the months of January, June and July 2021, with ten producers and traders from the Ceasa fair. It was observed exposure, handling and storage in trade and the physic-chemical and microbiological characteristics of the cheeses during the rainy and dry season. The data obtained indicated that the conditions under which the cheeses are submitted at the fair may interfere with the quality of the product. It was also noted that there was a lack of standardization in the production of cheeses, especially in the areas of moisture and weight content, in addition to the high microbial count of undesirable or pathogenic microorganisms, indicating a public health concern. Therefore, there was a need for technological intervention in the production units and in the marketing, intending to improve the production conditions of the cheeses and investments under marketing conditions to ensure the quality of the marketed product.