Banca de DEFESA: SAMARAH ALBANEZ VERAS DE SOUZA QUEIROZ

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : SAMARAH ALBANEZ VERAS DE SOUZA QUEIROZ
DATE: 17/03/2023
TIME: 09:00
LOCAL: Auditório da Direção - EAJ
TITLE:

 

PRODUCTION SYSTEM OF BUTTER CHEESE IN THE SERIDÓ REGION OF RIO GRANDE DO NORTE


KEY WORDS:

artisanal, caracterization, cheese making, production, standardization


PAGES: 91
BIG AREA: Ciências Agrárias
AREA: Zootecnia
SUMMARY:

Butter cheese is a typical product of the Seridó Region of Rio Grande do Norte, much appreciated in the State and abroad and constitutes a way of taking advantage of dairy production and complementing the income of small producers. The present work aimed to characterize the production system of cheese factories that produce butter cheese in a non-industrial way in the Seridó Region, evaluating the existence of a production pattern and helping in the process of creating a region with recognized Geographical Indication. 95 cheese factories were visited, and of these, 87 were selected to participate in the study, through structured interviews with the application of questionnaires. The results indicate that 92% of the owners are male, aged between 41 and 50 years. More than half of them do not know the state legislation on artisanal cheeses and do not know how to comply. Caicó is the municipality in the Seridó Region that has the most cheese factories producing butter cheese, followed by Cruzeta. Almost half of the cheesemakers have been on the market for over 20 years. The absolute majority of cheesemakers work with raw milk, and 73% do not have a health record and those that do belong to the Municipal Inspection Service. Less than 45% of them carry out quality analyzes on the raw material. They work with an average daily milk volume of 1,000 liters, ranging from 50 to 10,000. Almost all establishments use a wood oven to cook the butter cheese dough in stainless steel pans (95%), stirring it with stainless steel utensils (71%). Most produce butter cheese weighing 3Kg. It is concluded that the productive system of Serido butter cheese occurs in a traditional way, passed from generation to generation, but there is a lack of standardization in some stages and in the use of inputs. With adequate policies and investments in the sector, there is the possibility of improvement in the cheese production system, growth and recognition of the activity as traditional and peculiar. The possibility of carrying out physical-chemical and microbiological studies to investigate the quality and safety of the products must be evaluated.


COMMITTEE MEMBERS:
Presidente - 2313454 - ADRIANO HENRIQUE DO NASCIMENTO RANGEL
Externa à Instituição - DANIELLE CAVALCANTI SALES
Externa à Instituição - MARTA MARIA SOUZA MATOS - EMPARN
Externo ao Programa - 1160199 - SERGIO MARQUES JUNIOR - null
Notícia cadastrada em: 07/03/2023 16:50
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