ReviewFrontiers in microbiology2021
Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector.
Review in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
13 citing papers in PubMed.
- Temporal and production-related determinants of microbial counts in pingo, the natural starter culture of minas artisanal cheese.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional Characterization.Probiotics and antimicrobial proteins · 2026Article
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Metataxonomic insights into lactic acid bacteria diversity in artisanal coalho cheese from the Caatinga biome.PloS one · 2026Article
- Metagenomic analysis and proteins prediction of emerging pathogens in artisanal cheese.Molecular diversity · 2025Article
- Clarifying the Dual Role ofFoods (Basel, Switzerland) · 2025Review
- Antimicrobial Resistance Phenotypes and Genotypes ofAntibiotics (Basel, Switzerland) · 2025Article
- Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study.Foods (Basel, Switzerland) · 2024Article
- Raw milk cheeses from Beira Baixa, Portugal-A contributive study for the microbiological hygiene and safety assessment.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Unveiling Safety Concerns in Brazilian Artisanal Cheeses: A Call for Enhanced Ripening Protocols and Microbiological Assessments.Foods (Basel, Switzerland) · 2024Review
- Effect of ripening time on the content of bioactive peptides and fatty acids profile of Artisanal Coalho cheese.PloS one · 2024Article
- High Level of Interaction between Phages and Bacteria in an Artisanal Raw Milk Cheese Microbial Community.mSystems · 2023Article
- Global Regulatory Frameworks for Fermented Foods: A Review.Frontiers in nutrition · 2022Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Artisanal cheeses made with raw milk are highly appreciated products in Brazil. Most of these cheeses are produced in small facilities across different production regions in the country, some of which have been granted a protected designation of origin and are award winners. The most prominent state that manufactures these products is Minas Gerais (MG), but production is also gaining strength in other Brazilian states. The major challenge faced by artisanal cheese production is related to microbial risks associated with foodborne pathogens when the quality of the raw milk is unsatisfactory. Regulations created for the dairy industry are constantly been revised and adapted, considering the small-scale production of Brazilian artisanal cheeses, in order to guarantee safety at all steps of cheese production and commercialization. This text presents a summary of the huge diversity of artisanal cheeses produced in the country, grouped by geographical regions, and reviews the current challenges faced by producers and government considering the safety of these cheeses.
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Registered trials
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