IMPLICATIONS OF WOOD IN ARTISANAL CHEESE IDENTITY AND SAFETY
Keywords:
Biofilm, Wooden utensils, Artisanal Minas cheese, Safe food.Abstract
The wood is secularly used in the manufacture of utensils used in artisanal food manufacturing, such as barrels of alcoholic fermentation, vats, moulds, shelves, and tables for cheese making. These surfaces have porous structure, which allows the development of microbial communities known as biofilms. Biofilm is a safe way for growing of desirable microorganisms, including yeasts, molds and lactic acid bacteria (LAB). They act on acid production and development of flavor in foods. However, pathogens are also constantly present in food biofilm and constitute a health risk for consumers. Nevertheless, recent studies have shown that the presence of LAB in biofilms decreased the adhesion of pathogens such as Escherichia coli and Staphylococcus aureus, the main indicators of unsatisfactory manufacturing practices in food environments. In 2002 legislation was established for the manufacture of artisanal Minas cheese, which physico-chemical and microbiological standards were established, prohibiting the use of wooden moulds and tables. This measure was preventive and emergency, though still questioned by the traditional producers, who know the practices used in European countries, where the wood has an important role in the characteristics of various artisanal products, especially some types of cheese with Protected Designation of Origin. To this purpose, studies are needed relating to technology, environmental action and the final characteristics of the product. This includes research to check the real role of wooden utensils in traditional characteristics of the cheeses.Downloads
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
