Gestão de uma queijaria artesanal na cidade de Patos – PB.

Abstract

Cheese is part of the diet of many people around the world. The product is part of the current economy of many nations, and Brazil is a major producer and consumer of this foodstuff. In the Northeast of Brazil, the most popular cheeses are rennet and butter, which are produced and consumed locally and are part of the regional culture and cuisine. Family farming represents a segment of great importance for the development of Brazil's social economy. However, one of the problems with artisanal cheese production lies in the need to provide producers with technological guidance on hygienic and sanitary procedures, thus guaranteeing safe products through good manufacturing practices. In this sense, we sought to evaluate the production management of an artisanal cheese factory in the city of Patos-PB, originating from family farming, analyzing the local structure, the potential of the business according to the supply of raw materials (milk); as well as the process of making rennet cheese, butter cheese, butter cheese shavings, cream and butter from the earth, to this end, the entire process is illustrated with images demonstrating step by step the products mentioned above. As a result of the analysis of the production process, it can be seen that the physical facilities are suitable for handling the production of cheeses in accordance with the health standards and normative instructions of the Ministry of Agriculture, Livestock and Supply (MAPA), but the space has become too small for the production demand.