Training small producers in Good Manufacturing Practices for the development of goat milk cheese
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100134 |
Resumo: | Abstract Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-structured interviews and observation were conducted to select relevant topics. The manufacturing processes were compared and samples were analyzed before and after GMP training. We trained 80% of the producers. Before receiving training, they used to make cheese from raw milk in unhygienic conditions and with little equipment. The products obtained had bad sensory characteristics, cracks, eyes on the pasta, a high number of aerobic mesophilic bacteria and total coliforms. After training, the producers pasteurized the milk and standardized processing procedures, resulting in final products that contained higher protein and calcium content, suitable sensory characteristics, and a significant reduction in microorganisms, with total coliforms falling to ≤ 5.103 UFC/g. Therefore, this study shows that the manufacturing process and the chemical, sensory and microbiological parameters of goat milk cheese improved after GMP training. |
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Food Science and Technology (Campinas) |
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Training small producers in Good Manufacturing Practices for the development of goat milk cheesecheesegoat milkGood Manufacturing PracticesAbstract Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-structured interviews and observation were conducted to select relevant topics. The manufacturing processes were compared and samples were analyzed before and after GMP training. We trained 80% of the producers. Before receiving training, they used to make cheese from raw milk in unhygienic conditions and with little equipment. The products obtained had bad sensory characteristics, cracks, eyes on the pasta, a high number of aerobic mesophilic bacteria and total coliforms. After training, the producers pasteurized the milk and standardized processing procedures, resulting in final products that contained higher protein and calcium content, suitable sensory characteristics, and a significant reduction in microorganisms, with total coliforms falling to ≤ 5.103 UFC/g. Therefore, this study shows that the manufacturing process and the chemical, sensory and microbiological parameters of goat milk cheese improved after GMP training.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100134Food Science and Technology v.38 n.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.02017info:eu-repo/semantics/openAccessRAMÓN,Adriana NoemíDE LA VEGA,Sara MaríaFERRER,Elisabeth CristinaCRAVERO BRUNERI,Andrea PaulaMILLÁN,Mónica PatriciaGONÇALVEZ DE OLIVEIRA,EnzoBORELLI,María FlorenciaVILLALVA,Fernando JosuePAZ,Noelia Fernandaeng2018-05-18T00:00:00Zoai:scielo:S0101-20612018000100134Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Training small producers in Good Manufacturing Practices for the development of goat milk cheese |
title |
Training small producers in Good Manufacturing Practices for the development of goat milk cheese |
spellingShingle |
Training small producers in Good Manufacturing Practices for the development of goat milk cheese RAMÓN,Adriana Noemí cheese goat milk Good Manufacturing Practices |
title_short |
Training small producers in Good Manufacturing Practices for the development of goat milk cheese |
title_full |
Training small producers in Good Manufacturing Practices for the development of goat milk cheese |
title_fullStr |
Training small producers in Good Manufacturing Practices for the development of goat milk cheese |
title_full_unstemmed |
Training small producers in Good Manufacturing Practices for the development of goat milk cheese |
title_sort |
Training small producers in Good Manufacturing Practices for the development of goat milk cheese |
author |
RAMÓN,Adriana Noemí |
author_facet |
RAMÓN,Adriana Noemí DE LA VEGA,Sara María FERRER,Elisabeth Cristina CRAVERO BRUNERI,Andrea Paula MILLÁN,Mónica Patricia GONÇALVEZ DE OLIVEIRA,Enzo BORELLI,María Florencia VILLALVA,Fernando Josue PAZ,Noelia Fernanda |
author_role |
author |
author2 |
DE LA VEGA,Sara María FERRER,Elisabeth Cristina CRAVERO BRUNERI,Andrea Paula MILLÁN,Mónica Patricia GONÇALVEZ DE OLIVEIRA,Enzo BORELLI,María Florencia VILLALVA,Fernando Josue PAZ,Noelia Fernanda |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
RAMÓN,Adriana Noemí DE LA VEGA,Sara María FERRER,Elisabeth Cristina CRAVERO BRUNERI,Andrea Paula MILLÁN,Mónica Patricia GONÇALVEZ DE OLIVEIRA,Enzo BORELLI,María Florencia VILLALVA,Fernando Josue PAZ,Noelia Fernanda |
dc.subject.por.fl_str_mv |
cheese goat milk Good Manufacturing Practices |
topic |
cheese goat milk Good Manufacturing Practices |
description |
Abstract Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-structured interviews and observation were conducted to select relevant topics. The manufacturing processes were compared and samples were analyzed before and after GMP training. We trained 80% of the producers. Before receiving training, they used to make cheese from raw milk in unhygienic conditions and with little equipment. The products obtained had bad sensory characteristics, cracks, eyes on the pasta, a high number of aerobic mesophilic bacteria and total coliforms. After training, the producers pasteurized the milk and standardized processing procedures, resulting in final products that contained higher protein and calcium content, suitable sensory characteristics, and a significant reduction in microorganisms, with total coliforms falling to ≤ 5.103 UFC/g. Therefore, this study shows that the manufacturing process and the chemical, sensory and microbiological parameters of goat milk cheese improved after GMP training. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100134 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100134 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.02017 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 n.1 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126322420744192 |