Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Overview on Diversity and Microbiological Safety of Brazilian Artisanal Cheeses

Version 1 : Received: 4 September 2020 / Approved: 5 September 2020 / Online: 5 September 2020 (06:08:11 CEST)

A peer-reviewed article of this Preprint also exists.

Pineda APA, Campos GZ, Pimentel-Filho NJ, Franco BDGdM and Pinto UM (2021) Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector. Front. Microbiol. 12:666922. Pineda APA, Campos GZ, Pimentel-Filho NJ, Franco BDGdM and Pinto UM (2021) Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector. Front. Microbiol. 12:666922.

Journal reference: Frontiers in Microbiology 2021, 12, 666922
DOI: 10.3389/fmicb.2021.666922

Abstract

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.

Keywords

Brazilian artisanal cheeses; safety; challenges

Subject

BIOLOGY, Agricultural Sciences & Agronomy

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