Training small producers in Good Manufacturing Practices for the development of goat milk cheese

DE LA VEGA, SARA MARÍA; MILLÁN, MÓNICA; FERNANDO VILLALVA; E. FERRER; ENZO GONCALVEZ DE OLIVEIRA; NOELIA FERNANDA PAZ; ADRIANA NOEMÍ RAMÓN; ANDREA PAULA CRAVERO BRUNERI; FLORENCIA BORELLI

CIêNCIA E TECNOLOGIA DE ALIMENTOS

SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS

Lugar: Campinas; Año: 2018 vol. 38 p. 134 - 141

0101-2061

Training in Good Manufacturing Practices enhances quality during food processing. Ths paper evaluates GMP training aimedat improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that producecheese as their main source of income. Semi-structured interviews and observation were conducted to select relevant topics.Th manufacturing processes were compared and samples were analyzed before and aftr GMP training. We trained 80% of the producers. Before receiving training, they used to make cheese from raw milk in unhygienic conditions and with little equipment. Th products obtained had bad sensory characteristics, cracks, eyes on the pasta, a high number of aerobic mesophilic bacteria and total coliforms. Aftr training, the producers pasteurized the milk and standardized processing procedures, resulting in fial products that contained higher protein and calcium content, suitable sensory characteristics, and a signifiant reduction in microorganisms, with total coliforms falling to ≤ 5.103 UFC/g. Threfore, this study shows that the manufacturing process and the chemical, sensory and microbiological parameters of goat milk cheese improved aftr GMP training.