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| RAMÓN,Adriana Noemí; DE LA VEGA,Sara María; FERRER,Elisabeth Cristina; CRAVERO BRUNERI,Andrea Paula; MILLÁN,Mónica Patricia; GONÇALVEZ DE OLIVEIRA,Enzo; BORELLI,María Florencia; VILLALVA,Fernando Josue; PAZ,Noelia Fernanda. |
| Abstract Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-structured interviews and observation were conducted to select relevant topics. The manufacturing processes were compared and samples were analyzed before and after 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. The products obtained had bad sensory characteristics, cracks, eyes on the pasta, a high number of aerobic mesophilic bacteria and total... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese; Goat milk; Good Manufacturing Practices. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100134 |
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