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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/91026
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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 Técnicas2025-09-03T09:43:52Zoai: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:34982025-09-03 09:43:52.663CONICET 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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1842268629542895616 |
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13.13397 |