Queijo minas artesanal do Cerrado mineiro: uma revisão

Abstract

In few words, milk can be defined as the product secreted by the mammary glands of mammals, with cow's being the most consumed product to date. Brazil occupies the fifth position of largest producer, with the state of Minas Gerais as the production leader. One of the main existing dairy products is cheese, which can be industrially or artisanally manufactured, ensuring diversity in the world market. In the cheese factories or warehouses of Minas Gerais, the famous Minas Artesanais (QMA) cheeses are manufactured, which, unlike the others, are produced from fresh and raw whole milk, together with the pingo (leavening whey) and the rennet, in which, at the end of its processing, go through maturation, a stage in which the time varies for each type, giving the identity of the products, such as the characteristic flavor, color and aroma. Currently, the Cerrado region has a maturity period of at least 22 days, required by the Instituto Mineiro de Agropecuária (IMA). In addition, the production of QMA in the Cerrado is quite significant, accounting for more than half of the artisanal cheese produced in Minas Gerais. Craft producers constantly seek recognition for their product, as QMA has been an important element of the agropastoral economy and culture since colonial times. Thus, it is evident that one of the most important aspects not only for the production of artisanal cheeses, but for all food products is the control and practice of adequate hygiene. Given the above, the objective of this work was to carry out a review on the QMA of the Cerrado region based on studies carried out in other regions of Minas Gerais.