| Summary: | This work was performed in order to evaluate the hygienical-sanitary and physical-chemical features of homemade production of coalho cheese in small units of production cheese in small units of production in Jucati (PE) and the orientation to the breeders regarding the importance of hygiene to obtain the quality mark. The collects were performed monthly during six months on properties. We analyzed samples of milk, cheese and utensils used in different stages of the production line. it was the inadequate thermic treatment and hygienic procedures of the utensils. Keeping track of the production, orienting the breeders and analysing the products to determine the aggravating factors of contamination are extremely important to guarantee the quality of the product.
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