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.
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.
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 and Life Sciences, Agricultural Science and Agronomy
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
