The production of Artisanal Colonial-type Cheese from Seara city, Santa Catarina state, with regard to Brazilian regulation
DOI:
https://doi.org/10.14295/2238-6416.v70i5.463Keywords:
leite cru, IN 30, queijo artesanal, boas práticas de fabricaçãoAbstract
The aim of this study was to investigate the current situation of 12 farms from Seara city, located in the west of the state of Santa Catarina that were producing and selling Artisanal Colonial-Type Cheese informally. A semistructured questionnaire was used to analyze the difficulties faced by these farmers in complying with current Brazilianlegislation for the production of artisanal raw milk cheese ripened less than 60 days. (Instrução Normativa 30/2013/ Ministério da Agricultura Pecuária e Abastecimento). The results indicated that, in the area investigated, the method of production of this cheese was not adequate in relation to the requirements ofcurrent legislation. The producers do not have access to the necessary resources to be able to properly analyze milk, water and cheese,to guarantee the quality of products through the implementation of Good Manufacturing and Milking Practices, nor are they able to certify the property as free of zoonosis, as required by the regulation.
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