MICROBIOLOGICAL CHARACTERIZATION OF ARTISANAL CHEESE: Artisanal Minas cheese made in Governador Valadares/MG in search of certification

Vol.2, 2025 - 326060
Poster
Favorite this paper
How to cite this paper?
Abstract

MICROBIOLOGICAL CHARACTERIZATION OF ARTISANAL CHEESE: Artisanal Minas cheese made in Governador Valadares/MG in search of certification

1SILVA, R.J.S; 2PIRES, L.S.; 3MARTINS, E.; 4CARVALHO, A.F.; 5FREITAS, R

1Universidade Federal de Viçosa – Minas Gerais, [email protected]

2Universidade Federal de Viçosa – Minas Gerais, [email protected]

3Universidade Federal de Viçosa – Minas Gerais, [email protected]

4Universidade Federal de Viçosa – Minas Gerais, [email protected]

5 Universidade Federal de Viçosa – Minas Gerais, [email protected]

The Artisanal Minas Cheese (QMA), produced from raw milk with manual techniques, represents a cultural heritage of the micro-regions of Minas Gerais, such as Serro. This study aimed to evaluate the production process, microbiological quality and safety of the QMA manufactured in Governador Valadares (MG), a city interested in integrating the certified microregion. Technical visits were carried out to 14 producers to apply questionnaires on manufacturing and hygiene practices, in addition to collecting a sample of cheese per producer for microbiological analysis

Share your ideas or questions with the authors!

Did you know that the greatest stimulus in scientific and cultural development is curiosity? Leave your questions or suggestions to the author!

Sign in to interact

Have a question or suggestion? Share your feedback with the authors!

Programme
16:10 to 17:10 on 11/18/2025
Salão Real
Institutions
  • 1 Universidade Federal de Viçosa
Track
  • Food Safety and Food Science (SCA)
Keywords
Microbiological quality
Artisanal Minas Cheese
Good Manufacturing Practices