scholarly journals Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

2021 ◽  
Vol 12 ◽  
Author(s):  
Ana Paulina Arellano Pineda ◽  
Gabriela Zampieri Campos ◽  
Natan Jesus Pimentel-Filho ◽  
Bernadette Dora Gombossy de Melo Franco ◽  
Uelinton Manoel Pinto
Keyword(s):  
Foodborne Pathogens ◽  
Dairy Industry ◽  
Raw Milk ◽  
Small Scale ◽  
Scale Production ◽  
Protected Designation Of Origin ◽  
Geographical Regions ◽  
Microbial Risks ◽  
Cheese Production

Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin and are award winners. The most prominent state that manufactures these products is Minas Gerais (MG), but production is also gaining strength in other Brazilian states. The major challenge faced by artisanal cheese production is related to microbial risks associated with foodborne pathogens when the quality of the raw milk is unsatisfactory. Regulations created for the dairy industry are constantly been revised and adapted, considering the small-scale production of Brazilian artisanal cheeses, in order to guarantee safety at all steps of cheese production and commercialization. This text presents a summary of the huge diversity of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.

DEVELOPMENT OF MILK PRODUCTION IN UKRAINE AND ECONOMIC SUSTAINABILITY OF THE DAIRY COMPLEX

2019 ◽  
pp. 8-15
Author(s):  
Vitalii NITSENKO ◽  
Yuriy I. DANKO
Keyword(s):  
Dairy Cattle ◽  
Milk Production ◽  
Dairy Industry ◽  
The State ◽  
Small Scale ◽  
Economic Sustainability ◽  
Scale Production ◽  
Economic Stability ◽  
Cattle Breeding ◽  
Starting Point

The aim of the study was to develop theoretical, methodological and practical foundations for achieving the economic sustainability of dairy products by enterprises. The structure of the dairy subcomplex in terms of supply chain management is disclosed. This methodological approach made it possible to outline the external environment of the milk production and the dairy industry as a whole. We consider the category «economic sustainability» as the system ability to maintain its working condition in order to achieve the planned results in the presence of various perturbation effects (destabilizing internal and external factors). The starting point was the hypothesis that the economic sustainability of the dairy subcomplex as a whole depends on the economic sustainability of milk production entities (agricultural enterprises and households). Comparing the profitability level that has the potential to provide dynamic economic stability with the average in the dairy industry proves - without active state support the dairy industry in Ukraine is in danger of phasing out. The analysis of economic practices in Ukraine (in particular, data of the State Statistics Service) allowed to formulate the author's vision of the directions of achieving the dairy sub-sector of the state of dynamic economic stability. They include: the development of industrial dairy cattle as opposed to the dominance of small-scale production; changes in pricing policy, as well as the calculation of government subsidies by reformatting approaches to determining the cost of milk production, which will allow to adjust the reproduction system of own livestock and will increase the profitability of the dairy industry; achievement of higher quality of dairy raw materials by means of logistical re-equipment of farms, improvement of personnel qualification, provision of high sanitary standards, improvement of veterinary services; diversification of milk distribution channels in order to reduce the market power of the processing industry enterprises. Key words: milk production, economic sustainability, dairy subcomplex, industrial cattle breeding, dairy cattle breeding.

scholarly journals Overview on Diversity and Microbiological Safety of Brazilian Artisanal Cheeses

2020 ◽  
Author(s):  
Ana Paulina Arellano Pineda ◽  
Gabriela Zampieri Campos ◽  
Natan de Jesus Pimentel-Filho ◽  
Bernadette Dora Gombossi de Melo Franco ◽  
Uelinton Manoel Pinto
Keyword(s):  
Raw Milk ◽  
Minas Gerais ◽  
Microbiological Safety ◽  
Protected Designation Of Origin ◽  
Geographical Regions ◽  
The Many

Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small properties across different production regions in the country, many of which have been granted a protected designation of origin. The most prominent state that manufactures these products is Minas Gerais, but production is also gaining strength in other Brazilian states. This text presents an overview of the many types of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.

scholarly journals Aerobic deterioration influences the fermentative, microbiological and nutritional quality of maize and sorghum silages on farm in high quality milk and cheese production chains

2008 ◽  
Vol 37 (spe) ◽  
pp. 68-77 ◽  
Author(s):  
Giorgio Borreani ◽  
Thiago Fernandes Bernardes ◽  
Ernesto Tabacco
Keyword(s):  
Nutritional Quality ◽  
Management Practices ◽  
Protected Designation Of Origin ◽  
Commercial Farms ◽  
Side Walls ◽  
Silage Production ◽  
Quality Of Milk ◽  
On Farm ◽  
Cheese Production

Maize and sorghum silages are good sources of energy for lactating dairy cows that produce milk destined for fresh and matured cheeses. Silages are usually stored in horizontal silos with or without side walls on commercial farms throughout the world. The main microbiological and nutritional quality problems are related to harvesting time, ensiling technology, and management practices during filling and feed-out. Aerobic deterioration is a key point that must avoided on farms in order to improve the hygienic, chemical and sensorial quality of milk and cheeses. Aerobic deterioration causes large losses of dry matter (DM) and quality, and it can cause health problems for animals and humans through the transfer of pathogens and mycotoxins from feed and livestock to food products. The objectives of the present work were to overview management practices connected to the storage of maize and sorghum in horizontal silos on farms producing milk for make Protected Designation of Origin (PDO) hard ripened cheese, to define good management practices that should be applied as the basis for safe silage production and to reduce the extent of aerobic deterioration.

An Overview of Molecular Stress Response Mechanisms in Escherichia coli Contributing to Survival of Shiga Toxin–Producing Escherichia coli during Raw Milk Cheese Production

2011 ◽  
Vol 74 (5) ◽  
pp. 849-864 ◽  
Author(s):  
SILVIO PENG ◽  
TAURAI TASARA ◽  
JÖRG HUMMERJOHANN ◽  
ROGER STEPHAN
Keyword(s):  
Escherichia Coli ◽  
Stress Response ◽  
Foodborne Pathogens ◽  
Stress Responses ◽  
Shiga Toxin ◽  
Pathogenic Bacteria ◽  
Raw Milk ◽  
Heat Shock Stress ◽  
Raw Milk Cheese ◽  
Cheese Production

The ability of foodborne pathogens to survive in certain foods mainly depends on stress response mechanisms. Insight into molecular properties enabling pathogenic bacteria to survive in food is valuable for improvement of the control of pathogens during food processing. Raw milk cheeses are a potential source for human infections with Shiga toxin–producing Escherichia coli (STEC). In this review, we focused on the stress response mechanisms important for allowing STEC to survive raw milk cheese production processes. The major components and regulation pathways for general, acid, osmotic, and heat shock stress responses in E. coli and the implications of these responses for the survival of STEC in raw milk cheeses are discussed.

scholarly journals Raw milk quality of individual and collective expansion tanks of a dairy industry located in Rio Pomba, Minas Gerais, Brazil - a case study

2013 ◽  
Vol 68 (392) ◽  
pp. 24-32
Author(s):  
Maurilio Lopes Martins ◽  
Jéssica Fernandes Carvalhaes ◽  
Leandro Jader dos Santos ◽  
Nathânia de Sá Mendes ◽  
Eliane Maurício Furtado Martins ◽  
...  
Keyword(s):  
Dairy Industry ◽  
Raw Milk ◽  
Minas Gerais ◽  
Milk Quality

Characterization of Staphylococcus aureus Strains Isolated from Raw Milk Utilized in Small-Scale Artisan Cheese Production

2011 ◽  
Vol 74 (8) ◽  
pp. 1353-1358 ◽  
Author(s):  
DENNIS J. D'AMICO ◽  
CATHERINE W. DONNELLY
Keyword(s):  
Staphylococcus Aureus ◽  
Antimicrobial Resistance ◽  
Phenotypic Diversity ◽  
Raw Milk ◽  
Staphylococcal Enterotoxin ◽  
Small Scale ◽  
Enterotoxin Production ◽  
Type C ◽  
Cheese Production

Staphylococcus aureus is an important agent of bacterial mastitis in milking animals and of foodborne intoxication in humans. The purpose of this study was to examine the genetic and phenotypic diversity, enterotoxigenicity, and antimicrobial resistance of S. aureus strains isolated from raw milk used for the production of artisan cheese in Vermont. Cross-tabulations revealed that the 16 ribotypes identified among the 90 milk isolates examined were typically associated with a specific animal species and that more than half of these ribotypes were unique to individual farms. In general, specific EcoRI ribotypes were commonly associated with specific phenotypical characteristics, including staphylococcal enterotoxin production or the lack thereof. Limited antimicrobial resistance was observed among the isolates, with resistance to ampicillin (12.51%) or penicillin (17.04%) most common. Two isolates of the same ribotype obtained from the same farm were resistant to oxacillin with 2% NaCl. More than half (52.22%) of isolates produced toxin, and 31 of the 32 isolates solely produced staphylococcal enterotoxin type C. Although these data demonstrate that S. aureus strains found in raw milk intended for artisan cheese manufacture are capable of enterotoxin production, staphylococcal enterotoxin C is not typically linked to foodborne illness. Because S. aureus is a common contaminant of cheese, an understanding of the ecology of this pathogen and of the antimicrobial susceptibility and toxigenicity of various strains will ultimately contribute to the development of control practices needed to enhance the safety of artisan and farmstead cheese production.

Fates of Foodborne Pathogens in Raw Hams Manufactured Rapidly Using a New Patented Method

2010 ◽  
Vol 73 (10) ◽  
pp. 1803-1808 ◽  
Author(s):  
YASUO OMORI ◽  
TATSUYA SAKIKUBO ◽  
MASATO NAKANE ◽  
HIDETAKA FUCHU ◽  
KIYOTAKA MIAKE ◽  
...  
Keyword(s):  
Conventional Method ◽  
Foodborne Pathogens ◽  
Salmonella Enteritidis ◽  
Processing Time ◽  
Enterohemorrhagic Escherichia Coli ◽  
Small Scale ◽  
Scale Production ◽  
Log Reduction ◽  
Pork Loin ◽  
New System

To manufacture raw ham in an efficient manner, we recently developed a new system in which presliced pork loin was used, and the processing time was reduced to 5% of the conventional method. This study aimed to examine whether this raw ham could be as safe as ham produced by the conventional method. Pork loin spiked with enterohemorrhagic Escherichia coli serotype O157:H7, Listeria monocytogenes serotype 1/2c, Salmonella enterica serovar Enteritidis, and Staphylococcus aureus were processed using either the new or conventional method. The fate of the foodborne pathogens and behavior of hygiene indicator bacteria were examined. Whereas nitrite had disappeared during the conventional packaging process, the reduced processing time in the new system allowed for the ham to be vacuum packed with retention of the nitrite (6.9 ± 1.2 ppm, P < 0.01). This accounts for the prominent decrease in L. monocytogenes (2.3 log reduction in 35 days) and S. aureus (3.3 log reduction in 13 days) counts during storage. E. coli O157 and Salmonella Enteritidis were likely resistant to the nitrite in the ham. However, they were unable to multiply in the ham and decreased gradually as in the conventionally produced ham. The bacteriostatic nature of the raw ham was also indicated by the gradual decrease in coliforms (1.3 log reduction in 13 days) in nonspiked ham. In conclusion, the raw ham produced using presliced pork loin is practically as safe as conventionally produced raw ham. It is worth validating these results in a small-scale production setting.

Biochemical Changes during Alcoholic Fermentation in the Production of ``Tchapalo'', a Traditional Sorghum Beer

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Marcellin Koffi Djè ◽  
Kouadio Florent N'Guessan ◽  
Theodore N'Dede Djeni ◽  
Thomas Adjehi Dadie
Keyword(s):  
Acetic Acid ◽  
Organic Acids ◽  
Product Quality ◽  
Alcoholic Fermentation ◽  
Reducing Sugars ◽  
Empirical Process ◽  
Small Scale ◽  
Scale Production ◽  
Traditional Process

The production of tchapalo remains more or less an empirical process. For the improvement of the product quality, there is a need of more knowledge on this traditional process and the beer characteristics. The alcoholic fermentation is one of the most steps which most determines the quality of the beer. In this study, the characteristics of the traditional starter and the evolution of temperature, ethanol, sugars and organic acids were assessed at small-scale production during alcoholic fermentation of tchapalo. Brewers used traditional starter at the rate of 0.76-0.88 % when it was dried or at 2.38 % when it was not. When the wort was at 36.6-39.3 °C, the starter was added to initiate the fermentation. Temperature decreased to 34.6-36.5 °C at the end of the fermentation which was concluded after 7.6 h to 8.4 h. Sugars were consumed during the fermentation but it remained 12.9 to 16.57 g/L of reducing sugars and 8.02 to 9.12 °Brix of TSS in the final product. Ethanol content increased from 0.02-0.35 % (v/v) in the wort to 3.5-4.59 % in the beer. The oxalic, citric, tartaric, malic, lactic, fumaric and propionic acids were found in the wort and in tchapalo and increased or decreased during fermentation differently from one site to another. But, the acetic acid was not always detected in both the wort and the beer.

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