ENVIRONMENTAL ASPECTS OF ARTISANAL MINAS CHEESE PRODUCTION

• Autor(a) principal: Saraiva, Claudety Barbosa
• Data de Publicação: 2013
• Outros Autores: Magalhães, Fernando Antônio Resplande, Moreira, Valkíria Elizabete, Barros, Shaíra Oliveira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/264
• topic: environmental impact; effluents; artisanal cheese makers.; impacto ambiental; efluentes; queijarias.

Several studies have been conducted with the aim of improving the quality of artisanal Minas cheese, but substantial environmental impacts research is still lacking. This study aimed at identifying potential environment effects, due to the relative lack of this kind of subject. In loco verification was done in manufacturing process, water consumption and solid waste generated from the industrial process. The main environmental aspects observed were: effluents, cheese shavings, cardboard / plastic packaging and chemical products. The process of burning solid waste like cardboard and plastic is made on-site. The effluents generated by these industries are released into the soil in 100% of the cases, without technical criteria. There is an obvious need of establishing effluent treatment systems compatible with the economic reality of producers to minimize negative environmental impacts. Based on this study, could be observed the need for greater interaction between research institutions and small producers with their thirst for knowledge and a guideline for waste management, water use reduction and recycling/reuse considering the environmental as part of the process. The implementation of the project, allowed starting the interaction mentioned, but there are still a lot of hard work ahead.