Current Developments in Food and Nutrition Research

Current Developments in Food and Nutrition Research

Traditional Cheeses from Selected Regions in Asia, Europe, and South America

This book serves as a treatise on lesser known ethnic varieties of cheese made in regions ranging from Mesopotamia to Europe and America. Cheese experts from different countries including Brazil, ...
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Brazilian Traditional Cheeses

Pp. 84-129 (46)

Maria C. E. Ribeiro, Débora P. Baptista, Mayara S. Queirós, Karina S. Chaves and Oya B. Karaca

Abstract

Agriculture sector is considered one of the most important economic activities in Brazil contributing to the growth of the country's economy. According to the USDA (United States Department of Agriculture), Brazil is the fourth largest producer and consumer of cheeses and behind Russia, the United States, and the European Union. The cheese production in Brazil was consolidated with the arrival of European immigrants, especially Dutch, Danish, and Italians. Brazilian cheese market was diversified and currently presents a wide variety inspired in European cheeses like Prato cheese and typically Brazilian cheeses such as Requeijão, Coalho cheese, Manteiga cheese, and Minas cheese. The growing knowledge of biochemical and microbiological characteristics of the cheese allowed the establishment of manufacturing technologies for the production in the industrial scale of some cheese varieties that were previously made in a totally artisanal way. In order to strengthen the artisanal production and the regionality of some cheese varieties, including those produced from raw milk, the Brazilian legislation has been endeavoring to ensure cheese microbiological quality, especially regarding raw milk quality and minimum ripening time. This attempt for improving the Brazilian legislation aims to ensure the traditional production and the insertion of small producers into the market. This chapter will present an overview of the cheese industry in Brazil, the history, regional characteristics, manufacturing technology, physicochemical, microbiological and sensory aspects of the main cheeses, as well as the challenges encountered by the artisanal producers and the dairy industry.

Keywords:

Endogenous microbiota, Geographical indication, Ripening, Traditional cheeses, Brazil.

Affiliation:

Faculty of Technology of Capão Bonito, FATEC, Capão Bonito, SP, Brazil.