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

Autores
Ramón, Adriana Noemí; de la Vega, Sara María; Ferrer, Elisabeth Cristina; Cravero Bruneri, Andrea Paula; Millán, Mónica Patricia; Goncalvez de Oliveira, Enzo; Borelli, Maria Florencia del Carmen; Villalva, Fernando Josué; Paz, Noelia Fernanda
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 coliforms. After training, the producers pasteurized the milk and standardized processing procedures, resulting in final products that contained higher protein and calcium content, suitable sensory characteristics, and a significant reduction in microorganisms, with total coliforms falling to ≤ 5.103 UFC/g. Therefore, this study shows that the manufacturing process and the chemical, sensory and microbiological parameters of goat milk cheese improved after GMP training.
Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: de la Vega, Sara María. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: Ferrer, Elisabeth Cristina. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: Cravero Bruneri, Andrea Paula. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: Millán, Mónica Patricia. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: Goncalvez de Oliveira, Enzo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Borelli, Maria Florencia del Carmen. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: Villalva, Fernando Josué. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Paz, Noelia Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Materia
CHEESE
GOAT MILK
GOOD MANUFACTURING PRACTICES
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/91026
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Training small producers in Good Manufacturing Practices for the development of goat milk cheeseRamón, Adriana Noemíde la Vega, Sara MaríaFerrer, Elisabeth CristinaCravero Bruneri, Andrea PaulaMillán, Mónica PatriciaGoncalvez de Oliveira, EnzoBorelli, Maria Florencia del CarmenVillalva, Fernando JosuéPaz, Noelia FernandaCHEESEGOAT MILKGOOD MANUFACTURING PRACTICEShttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Training 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 coliforms. After training, the producers pasteurized the milk and standardized processing procedures, resulting in final products that contained higher protein and calcium content, suitable sensory characteristics, and a significant reduction in microorganisms, with total coliforms falling to ≤ 5.103 UFC/g. Therefore, this study shows that the manufacturing process and the chemical, sensory and microbiological parameters of goat milk cheese improved after GMP training.Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; ArgentinaFil: de la Vega, Sara María. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; ArgentinaFil: Ferrer, Elisabeth Cristina. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; ArgentinaFil: Cravero Bruneri, Andrea Paula. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; ArgentinaFil: Millán, Mónica Patricia. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; ArgentinaFil: Goncalvez de Oliveira, Enzo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Borelli, Maria Florencia del Carmen. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; ArgentinaFil: Villalva, Fernando Josué. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Paz, Noelia Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; ArgentinaSociedade Brasileira de Ciência e Tecnologia de Alimentos2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/91026Ramón, Adriana Noemí; de la Vega, Sara María; Ferrer, Elisabeth Cristina; Cravero Bruneri, Andrea Paula; Millán, Mónica Patricia; et al.; Training small producers in Good Manufacturing Practices for the development of goat milk cheese; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 38; 1; 1-2018; 134-1410101-20611678-457XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/zcns34info:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457x.02017info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:33:20Zoai:ri.conicet.gov.ar:11336/91026instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:33:21.079CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Training small producers in Good Manufacturing Practices for the development of goat milk cheese
title Training small producers in Good Manufacturing Practices for the development of goat milk cheese
spellingShingle Training small producers in Good Manufacturing Practices for the development of goat milk cheese
Ramón, Adriana Noemí
CHEESE
GOAT MILK
GOOD MANUFACTURING PRACTICES
title_short Training small producers in Good Manufacturing Practices for the development of goat milk cheese
title_full Training small producers in Good Manufacturing Practices for the development of goat milk cheese
title_fullStr Training small producers in Good Manufacturing Practices for the development of goat milk cheese
title_full_unstemmed Training small producers in Good Manufacturing Practices for the development of goat milk cheese
title_sort Training small producers in Good Manufacturing Practices for the development of goat milk cheese
dc.creator.none.fl_str_mv Ramón, Adriana Noemí
de la Vega, Sara María
Ferrer, Elisabeth Cristina
Cravero Bruneri, Andrea Paula
Millán, Mónica Patricia
Goncalvez de Oliveira, Enzo
Borelli, Maria Florencia del Carmen
Villalva, Fernando Josué
Paz, Noelia Fernanda
author Ramón, Adriana Noemí
author_facet Ramón, Adriana Noemí
de la Vega, Sara María
Ferrer, Elisabeth Cristina
Cravero Bruneri, Andrea Paula
Millán, Mónica Patricia
Goncalvez de Oliveira, Enzo
Borelli, Maria Florencia del Carmen
Villalva, Fernando Josué
Paz, Noelia Fernanda
author_role author
author2 de la Vega, Sara María
Ferrer, Elisabeth Cristina
Cravero Bruneri, Andrea Paula
Millán, Mónica Patricia
Goncalvez de Oliveira, Enzo
Borelli, Maria Florencia del Carmen
Villalva, Fernando Josué
Paz, Noelia Fernanda
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv CHEESE
GOAT MILK
GOOD MANUFACTURING PRACTICES
topic CHEESE
GOAT MILK
GOOD MANUFACTURING PRACTICES
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv 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 coliforms. After training, the producers pasteurized the milk and standardized processing procedures, resulting in final products that contained higher protein and calcium content, suitable sensory characteristics, and a significant reduction in microorganisms, with total coliforms falling to ≤ 5.103 UFC/g. Therefore, this study shows that the manufacturing process and the chemical, sensory and microbiological parameters of goat milk cheese improved after GMP training.
Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: de la Vega, Sara María. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: Ferrer, Elisabeth Cristina. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: Cravero Bruneri, Andrea Paula. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: Millán, Mónica Patricia. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: Goncalvez de Oliveira, Enzo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Borelli, Maria Florencia del Carmen. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
Fil: Villalva, Fernando Josué. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Paz, Noelia Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina
description 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 coliforms. After training, the producers pasteurized the milk and standardized processing procedures, resulting in final products that contained higher protein and calcium content, suitable sensory characteristics, and a significant reduction in microorganisms, with total coliforms falling to ≤ 5.103 UFC/g. Therefore, this study shows that the manufacturing process and the chemical, sensory and microbiological parameters of goat milk cheese improved after GMP training.
publishDate 2018
dc.date.none.fl_str_mv 2018-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/91026
Ramón, Adriana Noemí; de la Vega, Sara María; Ferrer, Elisabeth Cristina; Cravero Bruneri, Andrea Paula; Millán, Mónica Patricia; et al.; Training small producers in Good Manufacturing Practices for the development of goat milk cheese; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 38; 1; 1-2018; 134-141
0101-2061
1678-457X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/91026
identifier_str_mv Ramón, Adriana Noemí; de la Vega, Sara María; Ferrer, Elisabeth Cristina; Cravero Bruneri, Andrea Paula; Millán, Mónica Patricia; et al.; Training small producers in Good Manufacturing Practices for the development of goat milk cheese; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 38; 1; 1-2018; 134-141
0101-2061
1678-457X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/zcns34
info:eu-repo/semantics/altIdentifier/doi/10.1590/1678-457x.02017
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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