EVALUATION OF THE QUALITY OF ARTISANAL “COALHO” CHEESE PRODUCED IN JUCATI CITY - PE
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Portuguese |
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Universidade Federal de Santa Catarina
2009-12-01
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| Series: | Extensio: Revista Eletrônica de Extensão |
| Subjects: | |
| Online Access: | https://periodicos.ufsc.br/index.php/extensio/article/view/11393 |
| _version_ | 1819072959773409280 |
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| author | João Rufino de Freitas Filho João Sales de Souza Filho Heraldo Bezerra de Oliveira José Henrique Berto Angelo Janieire Dorlamis Cordeiro Bezerra |
| author_facet | João Rufino de Freitas Filho João Sales de Souza Filho Heraldo Bezerra de Oliveira José Henrique Berto Angelo Janieire Dorlamis Cordeiro Bezerra |
| author_sort | João Rufino de Freitas Filho |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-21T17:46:01Z |
| format | Article |
| id | doaj.art-7970708801ba47f8af6decda3952e087 |
| institution | Directory Open Access Journal |
| issn | 1807-0221 |
| language | Portuguese |
| last_indexed | 2024-12-21T17:46:01Z |
| publishDate | 2009-12-01 |
| publisher | Universidade Federal de Santa Catarina |
| record_format | Article |
| series | Extensio: Revista Eletrônica de Extensão |
| spelling | doaj.art-7970708801ba47f8af6decda3952e0872022-12-21T18:55:29ZporUniversidade Federal de Santa CatarinaExtensio: Revista Eletrônica de Extensão1807-02212009-12-0168354910.5007/1807-0221.2009v6n8p3510250EVALUATION OF THE QUALITY OF ARTISANAL “COALHO” CHEESE PRODUCED IN JUCATI CITY - PEJoão Rufino de Freitas Filho0João Sales de Souza Filho1Heraldo Bezerra de Oliveira2José Henrique Berto Angelo3Janieire Dorlamis Cordeiro Bezerra4Universidade Federal Rural de Pernambuco/Unidade Acadêmica de GaranhunsUNIVERSIDE FEDERAL RURAL DE PERNAMBUCO/ UNIDADE ACADEMICA DE GARANHUNSUniversidade Federal Rural de Pernambuco/Unidade Acadêmica de GaranhunsUniversidade Federal Rural de Pernambuco/Unidade Acadêmica de GaranhunsUniversidade Federal Rural de Pernambuco/Unidade Acadêmica de GaranhunsThis 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.https://periodicos.ufsc.br/index.php/extensio/article/view/11393QueijoQualidade higiênicaAlimento de qualidade |
| spellingShingle | João Rufino de Freitas Filho João Sales de Souza Filho Heraldo Bezerra de Oliveira José Henrique Berto Angelo Janieire Dorlamis Cordeiro Bezerra EVALUATION OF THE QUALITY OF ARTISANAL “COALHO” CHEESE PRODUCED IN JUCATI CITY - PE Extensio: Revista Eletrônica de Extensão Queijo Qualidade higiênica Alimento de qualidade |
| title | EVALUATION OF THE QUALITY OF ARTISANAL “COALHO” CHEESE PRODUCED IN JUCATI CITY - PE |
| title_full | EVALUATION OF THE QUALITY OF ARTISANAL “COALHO” CHEESE PRODUCED IN JUCATI CITY - PE |
| title_fullStr | EVALUATION OF THE QUALITY OF ARTISANAL “COALHO” CHEESE PRODUCED IN JUCATI CITY - PE |
| title_full_unstemmed | EVALUATION OF THE QUALITY OF ARTISANAL “COALHO” CHEESE PRODUCED IN JUCATI CITY - PE |
| title_short | EVALUATION OF THE QUALITY OF ARTISANAL “COALHO” CHEESE PRODUCED IN JUCATI CITY - PE |
| title_sort | evaluation of the quality of artisanal coalho cheese produced in jucati city pe |
| topic | Queijo Qualidade higiênica Alimento de qualidade |
| url | https://periodicos.ufsc.br/index.php/extensio/article/view/11393 |
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