Serrano Cheese: a cultural, quality and legal view
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2017 |
| Outros Autores: | |
| Tipo de documento: | Artigo |
| Idioma: | por eng |
| Título da fonte: | Vigilância Sanitária em Debate |
| Texto Completo: | https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/886 |
Resumo: | Introduction: Serrano cheese is an artisanal product, from the region of Campos de Cima da Serra in the state of Rio Grande do Sul and from the Planalto Sul in the state of Santa Catarina. Objective: The objective of the present work is to discuss some cultural, legal and food safety aspects related to the quality of serrano cheese, a product made of raw milk. Method: This manuscript carries out a bibliographical review of the serrano cheese, using updated scientific and legal documents, to analyze the production, quality and cultural aspects of this product. Results: Results presented in the literature and current legislation indicate that the production of these cheeses can be safe for commercialization, having as main requirements: adoption of good manufacturing practices, care of the dairy herd and due maturation of the product. Current national legislation indicates that the minimum maturation time should be 60 days. The publication of a law that regulates the production of serrano cheese in Rio Grande do Sul allows it to be matured for a shorter time, if its microbiological safety is assured. Conclusions: Additionally to revisions in the laws for the production and marketing of cheeses such as serrano, legal reviews are essential in the area of science, technology and health surveillance to provide a scientific basis to the improvement of the production of those who live on the commercialization of these products. |
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Serrano Cheese: a cultural, quality and legal viewQueijo serrano: uma visão cultural, de qualidade e legalQueijo SerranoLeite CruQualidadeSegurança dos AlimentosVigilância SanitáriaSerrano CheeseRaw MilkQualityFood SafetySanitary SurveillanceIntroduction: Serrano cheese is an artisanal product, from the region of Campos de Cima da Serra in the state of Rio Grande do Sul and from the Planalto Sul in the state of Santa Catarina. Objective: The objective of the present work is to discuss some cultural, legal and food safety aspects related to the quality of serrano cheese, a product made of raw milk. Method: This manuscript carries out a bibliographical review of the serrano cheese, using updated scientific and legal documents, to analyze the production, quality and cultural aspects of this product. Results: Results presented in the literature and current legislation indicate that the production of these cheeses can be safe for commercialization, having as main requirements: adoption of good manufacturing practices, care of the dairy herd and due maturation of the product. Current national legislation indicates that the minimum maturation time should be 60 days. The publication of a law that regulates the production of serrano cheese in Rio Grande do Sul allows it to be matured for a shorter time, if its microbiological safety is assured. Conclusions: Additionally to revisions in the laws for the production and marketing of cheeses such as serrano, legal reviews are essential in the area of science, technology and health surveillance to provide a scientific basis to the improvement of the production of those who live on the commercialization of these products.Introdução: Queijo serrano é o produto artesanal, originário da região dos Campos de Cima da Serra no Rio Grande do Sul e do Planalto Sul Catarinense. Objetivo: Discutir alguns aspectos relacionados à qualidade do queijo serrano, produto produzido com leite cru, a partir de uma visão sobre seus aspectos culturais, legais e de segurança do alimento. Método: O presente manuscrito se propõe a realizar uma revisão bibliográfica da produção de queijo serrano, utilizando documentos científicos e legais atualizados, para realizar uma análise da produção, qualidade e de aspectos culturais desse produto. Resultados: Resultados apresentados na literatura e as legislações vigentes indicam que a produção desses queijos pode se mostrar segura para comercialização, havendo como principais requisitos a adoção de Boas Práticas de Fabricação, os cuidados com o rebanho leiteiro e a devida maturação do produto. A legislação nacional atual indica que o tempo de maturação mínimo deve ser de 60 dias. A publicação da lei que regulamenta a produção de queijo serrano no Rio Grande do Sul permite que ele seja maturado por menor tempo, desde que assegurada a sua segurança microbiológica. Conclusões: Estudos técnicos em ciência, tecnologia e vigilância sanitária e constante revisões das leis são essenciais para fomentar o contínuo desenvolvimento e aprimoramento da produção daqueles que vivem da comercialização desses produtos.Instituto Nacional de Controle de Qualidade em Saúde2017-11-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion"Peer-reviewed article""Artículo revisado por pares""Artigo avaliado pelos pares"application/pdfapplication/pdfhttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/88610.22239/2317-269X.00886Health Surveillance under Debate: Society, Science & Technology ; Vol. 5 No. 4 (2017): November; 81-87Vigilancia en Salud en Debate: Sociedad, Ciencia y Tecnología; Vol. 5 Núm. 4 (2017): Noviembre; 81-87Vigil Sanit Debate, Rio de Janeiro; v. 5 n. 4 (2017): Novembro; 81-872317-269Xreponame:Vigilância Sanitária em Debateinstname:Fundação Oswaldo Cruz (FIOCRUZ)instacron:FIOCRUZporenghttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/886/417https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/886/469Copyright (c) 2017 Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia (Health Surveillance under Debate: Society, Science & Technology) – Visa em Debatehttps://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccessPretto, Ângelo NardiSant’Anna, Voltaire2023-06-27T15:01:00Zoai:ojs.visaemdebate.incqs.fiocruz.br:article/886Revistahttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebatePUBhttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/oaiincqs.visaemdebate@fiocruz.br || gisele.neves@fiocruz.br2317-269X2317-269Xopendoar:2023-06-27T15:01Vigilância Sanitária em Debate - Fundação Oswaldo Cruz (FIOCRUZ)false |
| dc.title.none.fl_str_mv |
Serrano Cheese: a cultural, quality and legal view Queijo serrano: uma visão cultural, de qualidade e legal |
| title |
Serrano Cheese: a cultural, quality and legal view |
| spellingShingle |
Serrano Cheese: a cultural, quality and legal view Pretto, Ângelo Nardi Queijo Serrano Leite Cru Qualidade Segurança dos Alimentos Vigilância Sanitária Serrano Cheese Raw Milk Quality Food Safety Sanitary Surveillance |
| title_short |
Serrano Cheese: a cultural, quality and legal view |
| title_full |
Serrano Cheese: a cultural, quality and legal view |
| title_fullStr |
Serrano Cheese: a cultural, quality and legal view |
| title_full_unstemmed |
Serrano Cheese: a cultural, quality and legal view |
| title_sort |
Serrano Cheese: a cultural, quality and legal view |
| author |
Pretto, Ângelo Nardi |
| author_facet |
Pretto, Ângelo Nardi Sant’Anna, Voltaire |
| author_role |
author |
| author2 |
Sant’Anna, Voltaire |
| author2_role |
author |
| dc.contributor.author.fl_str_mv |
Pretto, Ângelo Nardi Sant’Anna, Voltaire |
| dc.subject.por.fl_str_mv |
Queijo Serrano Leite Cru Qualidade Segurança dos Alimentos Vigilância Sanitária Serrano Cheese Raw Milk Quality Food Safety Sanitary Surveillance |
| topic |
Queijo Serrano Leite Cru Qualidade Segurança dos Alimentos Vigilância Sanitária Serrano Cheese Raw Milk Quality Food Safety Sanitary Surveillance |
| description |
Introduction: Serrano cheese is an artisanal product, from the region of Campos de Cima da Serra in the state of Rio Grande do Sul and from the Planalto Sul in the state of Santa Catarina. Objective: The objective of the present work is to discuss some cultural, legal and food safety aspects related to the quality of serrano cheese, a product made of raw milk. Method: This manuscript carries out a bibliographical review of the serrano cheese, using updated scientific and legal documents, to analyze the production, quality and cultural aspects of this product. Results: Results presented in the literature and current legislation indicate that the production of these cheeses can be safe for commercialization, having as main requirements: adoption of good manufacturing practices, care of the dairy herd and due maturation of the product. Current national legislation indicates that the minimum maturation time should be 60 days. The publication of a law that regulates the production of serrano cheese in Rio Grande do Sul allows it to be matured for a shorter time, if its microbiological safety is assured. Conclusions: Additionally to revisions in the laws for the production and marketing of cheeses such as serrano, legal reviews are essential in the area of science, technology and health surveillance to provide a scientific basis to the improvement of the production of those who live on the commercialization of these products. |
| publishDate |
2017 |
| dc.date.none.fl_str_mv |
2017-11-30 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion "Peer-reviewed article" "Artículo revisado por pares" "Artigo avaliado pelos pares" |
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article |
| status_str |
publishedVersion |
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https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/886 10.22239/2317-269X.00886 |
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https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/886 |
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10.22239/2317-269X.00886 |
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por eng |
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por eng |
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https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/886/417 https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/886/469 |
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https://creativecommons.org/licenses/by-nc-nd/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by-nc-nd/4.0 |
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openAccess |
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application/pdf application/pdf |
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Instituto Nacional de Controle de Qualidade em Saúde |
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Instituto Nacional de Controle de Qualidade em Saúde |
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Health Surveillance under Debate: Society, Science & Technology ; Vol. 5 No. 4 (2017): November; 81-87 Vigilancia en Salud en Debate: Sociedad, Ciencia y Tecnología; Vol. 5 Núm. 4 (2017): Noviembre; 81-87 Vigil Sanit Debate, Rio de Janeiro; v. 5 n. 4 (2017): Novembro; 81-87 2317-269X reponame:Vigilância Sanitária em Debate instname:Fundação Oswaldo Cruz (FIOCRUZ) instacron:FIOCRUZ |
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incqs.visaemdebate@fiocruz.br || gisele.neves@fiocruz.br |
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