A importância dos certificados de qualidade para comercialização de queijos artesanais.

Abstract

The present work had as objective to show the importance of the performance of the quality certificates in the commercialization of artisanal cheeses, to carry out a study of how and how the artisanal cheeses found in the cheeses of Brazil. Especially in the Northeast region, for the purpose to assess the hygienic-sanitary conditions of the producers, the place of production, the raw material, freshly processed and ready-to-market products of the rennet cheese and butter, and to verify that they have some type of inspection record such as the SIM (Municipal Inspection Service) and the SIE (State Inspection Service). A descriptive bibliographic review used as methodological process of the problematic under study in order to obtain the largest possible amount of information. In this research the production process of artisanal cheeses from the northeast, from their raw material to the commercialization of curd cheese and butter, in small rural properties, which is of great importance in the Brazilian economy, besides sustaining many families, increasing the income of many Brazilians. It is because they are very important for being part of our Northeastern cuisine, also due to its nutritional value, the cheese stands out among lactic derivatives due to the high content of protein and other nutrients. There is a problem with the production of the cheese, because they have a technology of manufacture totally without a scientific character and its processing is of an artisanal character, presenting, therefore, technological deficiencies, from the management of the raw material, the production and the distribution of the same.