O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do Serro

Detalhes bibliográficos
Autor(a) principal: Saavedra More, Juan Carlos Roberto
Data de Publicação: 2022
Tipo de documento: Trabalho de conclusão de curso
Idioma: por
Título da fonte: Repositório Institucional da UFU
Texto Completo: https://repositorio.ufu.br/handle/123456789/36347
Resumo: Brazilian artisanal cheeses have great historical, socioeconomic and cultural importance. The Arte seal, which identifies artisanal products, seeks to stimulate the production and sale of these products. The objective of this work, through a literature review, was to discuss the Arte seal, aspects of microbiological safety, Good Manufacturing Practices (GMP) and characteristics of the production process of artisanal cheeses. Obtaining the Arte seal is subject to the fulfillment of certain requirements, such as the use of raw materials from its own production or specific origin and predominantly manual techniques and tools. In addition, the producer must have full control of the production process, adopt Good Agricultural Practices (GAP) and guarantee the safety of the product. The main challenges to ensure the microbiological safety of Brazilian artisanal cheeses are attributed to the use of unpasteurized milk and failures in good hygiene and manufacturing practices. The microbiota presents in cheeses, represented mainly by lactic acid bacteria originating from raw milk, the manufacturing environment and the endogenous culture known as “pingo”, confers the distinct sensory characteristics of aroma, flavor and color of different cheeses. In addition, the different producing regions have their own environmental conditions for maturation, such as humidity and temperature, which also affect the characteristics of the cheeses. The Arte seal encourages and regulates the production and commercialization of Brazilian artisanal products, promoting the appreciation of artisanal production.
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spelling O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do SerroQueijo de leite cruQueijo artesanalQueijo canastraQueijo do serroSelo arteCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSBrazilian artisanal cheeses have great historical, socioeconomic and cultural importance. The Arte seal, which identifies artisanal products, seeks to stimulate the production and sale of these products. The objective of this work, through a literature review, was to discuss the Arte seal, aspects of microbiological safety, Good Manufacturing Practices (GMP) and characteristics of the production process of artisanal cheeses. Obtaining the Arte seal is subject to the fulfillment of certain requirements, such as the use of raw materials from its own production or specific origin and predominantly manual techniques and tools. In addition, the producer must have full control of the production process, adopt Good Agricultural Practices (GAP) and guarantee the safety of the product. The main challenges to ensure the microbiological safety of Brazilian artisanal cheeses are attributed to the use of unpasteurized milk and failures in good hygiene and manufacturing practices. The microbiota presents in cheeses, represented mainly by lactic acid bacteria originating from raw milk, the manufacturing environment and the endogenous culture known as “pingo”, confers the distinct sensory characteristics of aroma, flavor and color of different cheeses. In addition, the different producing regions have their own environmental conditions for maturation, such as humidity and temperature, which also affect the characteristics of the cheeses. The Arte seal encourages and regulates the production and commercialization of Brazilian artisanal products, promoting the appreciation of artisanal production.Pesquisa sem auxílio de agências de fomentoTrabalho de Conclusão de Curso (Graduação)Os queijos artesanais brasileiros possuem grande importância histórica, socioeconômica e cultural. O selo Arte, que identifica os produtos artesanais, busca estimular a produção e comercialização desses produtos. Objetivou-se com este trabalho, mediante uma revisão de literatura, discorrer sobre o selo Arte, os aspectos de segurança microbiológica, Boas Práticas de Fabricação (BPF) e características do processo produtivo de queijos artesanais da região da Canastra e do Serro. A obtenção do selo Arte está condicionada ao cumprimento de alguns requisitos, como utilização de matérias-primas de produção própria ou origem determinada e técnicas e utensílios predominantemente manuais. Além disso, o produtor precisa ter domínio integral do processo produtivo, adotar Boas Práticas Agropecuárias (BPA) e garantir a inocuidade do produto. Os principais desafios para garantir a segurança microbiológica dos queijos artesanais brasileiros são atribuídos ao uso de leite não pasteurizado e falhas nas boas práticas de higiene e fabricação. A microbiota presente nos queijos, representada principalmente por bactérias láticas originadas do leite cru, do ambiente de fabricação e da cultura endógena conhecida como “pingo”, confere as características sensoriais distintas de aroma, sabor e cor dos diferentes queijos. Além disso, as diferentes regiões produtoras apresentam condições ambientais próprias de maturação, como umidade e temperatura, que também afetam as características dos queijos. O selo Arte estimula e regulamenta a produção e comercialização dos produtos artesanais brasileiros, promovendo a valorização da produção artesanal.Universidade Federal de UberlândiaBrasilEngenharia de AlimentosGuidini, Carla Zanellahttps://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4212184E2&tokenCaptchar=03AIIukzgx1xty9nSjtguvlD0YA3tC6QqDhp0E0A14V-TCtVMrr0WO_FJZHzf0Cp75cb5haQk71roRj0HO6-mmB_ZIk1QIOC5bz5GAgX_zlZYNX7tbpP9gBd9gleovTZoksB-uunCk6st16r6o7muMYRQAFybG57qmUbCIlbo4MB2mioqh5OxtfPsa1xAvVTQIzfB8iI9hZ6rAVeeIW1evghb5bgJ5jUUhUH3FhWqqXcZcB6ApsIGiwkaWrlR6qngCpYKXmFSGL0d-9ui7TjhyWTYFcoOLBQXRMNPhxeIk0SxeMBAur2uZpeW93MHwUyGxM-7rs2mD0cu5TG746mmDTmpFq_xY7sTES08if3c2MqgJVdlSUJPbwovmaFk2_OdrOwGFCN3p0QRGKQ2p5RcZQSn6T9rAAGWueFR8LtUZRkfe825k0ZRkOLUTYKaX2BX9a9IOqOScE40qkwFttUAI0_fA1qTJCVOk3gmB4korjuiSYRFo_yV-IO7ZFPur7hmD_qXWGCTP_b3IMiQE2KoeT6_OdQSLkOo4gnDvb2fzw-sG7fXhBHfCuT4oUYseBKFbR3BbJK_9vLtPZcaaw3rZul0HUGiBGBiIbwLima, Carla Ferreira dehttps://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4125248P4&tokenCaptchar=03AIIukzhkKyeemh2hriyIUDD0wHY0HeTl8N0PmR518BYpjKWsW3o-1lmEOFGG9Iyqp9wY5qBJzpcVcn3ktGRfZVgOC_Oqdbfr9luo5c7-GGHiyQyhptE_Zz_goLHxANMd2XeHbOsJaLtQK04a0Z5aexhWjJy2w7z2K6jj8u3H17CXB3qeal1qnNOYlH_RsnUEWh8F1sfPn2rof_giboYBTHKq9vQJQPEArXVjPWqiajOvhQL1HvFPuHk0qnjmYSLzNQD1A94eSD0CUlg8W9i05r3UDI-6zyP9uP2dM5Ofn2LxTGhH0Qx3f_TsIMSRnMMbHvcgSALcA-OKn-kbAGm5qRySP89dUTMDldHksrhWRh-MOHqXSIAzh8Z_knk4qxJHRCWJscu6BFldrX5j-CDeoz7hUiPJ0Ao8payaafQXLEOCohrzyQeqknUwIhVFbtwtGpCLi-8GY-WJhvOtlmjfRz-krW2EAS0WJRy0SOfLCZcfmUtrdJ_OG7cpljVNvXGx45WP0BvxgCJdyNN2Zn_rGOPw5X1BCDfL6At8uSnn_pGC4osg4IrqA_DDbwSkNUHwEvYj7N17fv84gIJGf8s6R7lZc1d9T_kG2wLima, Marieli dehttps://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4594568Y3&tokenCaptchar=03AIIukzgFnx2p2iWqOV-I4wxGz7kxp5yXof8SzQKb0kxjlKcAkbDY1JKRHWxV-OpnTzAYHmS_seJ__bUbM0dseywP9bP91Nkw166Nn1xHBTk6OYVvG9kbQE6OTev4UeTccXAdfipcny6QwprmmkBn5yTj27q0j3hpRRkw4BYD1uHk0bIjL78UXV2e3Ukk01NGH9VMm_nICiJvP6FcFu2xR4qFPu0lQanrI4idAyEJBaxiMvfGO-oSKNmpqANk35OD3i0FPYVu38UDwq0d_Lanrc21cMNCoxwoXUa3Qz_MhqqQoB0Ft0V1edHrNdpcpgUo9qI6ItEt8GMOcL5L6iR9AMJeA0EvBdriRPuBIIrJ0qK263nRbmvFsO33BySGwsYVxCKwAp4qGB2U1USp9yrg_GUJxoKcyAMQE9mwMa-COzCaqmMqlvV07svpEb4AS1kP1nM3Uk4jDpmzKLvwhh7vzCkqcxLlONiCYcRRlvOJsxGNfRU8t4f4zXYuYYIHPcLheoPu-9B-SPSTOWHcBrnNWlu2-dp4bLVqMiW5bNxF8zZq5vDznj1qqlykN821HTEj5ju21pgTsGGCYoIS_wdI3qQoyKAWIKG3HASaavedra More, Juan Carlos Roberto2022-11-04T15:29:29Z2022-11-04T15:29:29Z2022-09-16info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesisapplication/pdfMORE, Juan Carlos Roberto Saavedra. O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do Serro. 2022. 32 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) – Universidade Federal de Uberlândia, Patos de Minas, 2022.https://repositorio.ufu.br/handle/123456789/36347porinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFUinstname:Universidade Federal de Uberlândia (UFU)instacron:UFU2022-11-05T06:16:24Zoai:repositorio.ufu.br:123456789/36347Repositório InstitucionalONGhttp://repositorio.ufu.br/oai/requestdiinf@dirbi.ufu.bropendoar:2022-11-05T06:16:24Repositório Institucional da UFU - Universidade Federal de Uberlândia (UFU)false
dc.title.none.fl_str_mv O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do Serro
title O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do Serro
spellingShingle O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do Serro
Saavedra More, Juan Carlos Roberto
Queijo de leite cru
Queijo artesanal
Queijo canastra
Queijo do serro
Selo arte
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do Serro
title_full O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do Serro
title_fullStr O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do Serro
title_full_unstemmed O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do Serro
title_sort O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do Serro
author Saavedra More, Juan Carlos Roberto
author_facet Saavedra More, Juan Carlos Roberto
author_role author
dc.contributor.none.fl_str_mv Guidini, Carla Zanella
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Lima, Carla Ferreira de
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Lima, Marieli de
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dc.contributor.author.fl_str_mv Saavedra More, Juan Carlos Roberto
dc.subject.por.fl_str_mv Queijo de leite cru
Queijo artesanal
Queijo canastra
Queijo do serro
Selo arte
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
topic Queijo de leite cru
Queijo artesanal
Queijo canastra
Queijo do serro
Selo arte
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description Brazilian artisanal cheeses have great historical, socioeconomic and cultural importance. The Arte seal, which identifies artisanal products, seeks to stimulate the production and sale of these products. The objective of this work, through a literature review, was to discuss the Arte seal, aspects of microbiological safety, Good Manufacturing Practices (GMP) and characteristics of the production process of artisanal cheeses. Obtaining the Arte seal is subject to the fulfillment of certain requirements, such as the use of raw materials from its own production or specific origin and predominantly manual techniques and tools. In addition, the producer must have full control of the production process, adopt Good Agricultural Practices (GAP) and guarantee the safety of the product. The main challenges to ensure the microbiological safety of Brazilian artisanal cheeses are attributed to the use of unpasteurized milk and failures in good hygiene and manufacturing practices. The microbiota presents in cheeses, represented mainly by lactic acid bacteria originating from raw milk, the manufacturing environment and the endogenous culture known as “pingo”, confers the distinct sensory characteristics of aroma, flavor and color of different cheeses. In addition, the different producing regions have their own environmental conditions for maturation, such as humidity and temperature, which also affect the characteristics of the cheeses. The Arte seal encourages and regulates the production and commercialization of Brazilian artisanal products, promoting the appreciation of artisanal production.
publishDate 2022
dc.date.none.fl_str_mv 2022-11-04T15:29:29Z
2022-11-04T15:29:29Z
2022-09-16
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/bachelorThesis
format bachelorThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv MORE, Juan Carlos Roberto Saavedra. O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do Serro. 2022. 32 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) – Universidade Federal de Uberlândia, Patos de Minas, 2022.
https://repositorio.ufu.br/handle/123456789/36347
identifier_str_mv MORE, Juan Carlos Roberto Saavedra. O Selo Arte e as características dos queijos artesanais de Minas Gerais: Canastra e do Serro. 2022. 32 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) – Universidade Federal de Uberlândia, Patos de Minas, 2022.
url https://repositorio.ufu.br/handle/123456789/36347
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Uberlândia
Brasil
Engenharia de Alimentos
publisher.none.fl_str_mv Universidade Federal de Uberlândia
Brasil
Engenharia de Alimentos
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFU
instname:Universidade Federal de Uberlândia (UFU)
instacron:UFU
instname_str Universidade Federal de Uberlândia (UFU)
instacron_str UFU
institution UFU
reponame_str Repositório Institucional da UFU
collection Repositório Institucional da UFU
repository.name.fl_str_mv Repositório Institucional da UFU - Universidade Federal de Uberlândia (UFU)
repository.mail.fl_str_mv diinf@dirbi.ufu.br
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