Processamento da manteiga de garrafa produzida em São Bento- MA: um estudo de caso

Abstract

Clarified butter is a traditional product in the cuisine of some Brazilian regions, produced artisanally and on a small scale by small producers who have, over the years, been introduced to the range of products in the dairy industry. The study was carried out in the city of São Bento, Maranhão, analyzing the production process of clarified butter from two local producers. The objective of the research was to investigate the production practices and compare them with the regulations of Good Manufacturing Practices, for this, the two participants were submitted to a questionnaire that clarified each productive stage of the clarified butter. Upon finding a series of non-conformities within the properties, it is concluded that there is a lack of knowledge of the norms and the need for training of professionals for the market regarding improvements in product quality