https://repositorio.uema.br/jspui/handle/123456789/2521 Mon, 13 Apr 2026 09:07:29 GMT 2026-04-13T09:07:29Z https://repositorio.uema.br/jspui/handle/123456789/4724 Título: Processamento da manteiga de garrafa produzida em São Bento- MA: um estudo de caso Abstact: 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 Wed, 01 Jan 2025 00:00:00 GMT https://repositorio.uema.br/jspui/handle/123456789/4724 2025-01-01T00:00:00Z https://repositorio.uema.br/jspui/handle/123456789/4723 Título: Avaliação higiênico-sanitária de locais de comercialização de carne em São Bento - MA Abstact: Meat has a high nutritional value, but is vulnerable to the development of microorganisms. Adopting good practices in the handling and sale of this food is essential to ensure quality and food safety. This study aimed to evaluate the hygienic and sanitary conditions of meat outlets in the municipality of São Bento, in the state of Maranhão. A total of ten locations were inspected, where a checklist was used to assess the sanitary conditions in accordance with ANVISA RDC No. 275, dated October 21, 2002. This checklist was divided into four categories: physical aspects; hygienic and sanitary aspects; environmental aspects; and food display aspects. The evaluation covered ten slaughterhouses. The results showed that, in many aspects, the situation was unsatisfactory, due to high rates of non-compliance with current standards. This is alarming, given that a significant portion of the population consumes these products that, in a certain way, represent a risk to public health. The study showed that there are inadequate practices in the sale of meat in slaughterhouses in São Bento, Maranhão, revealing several problems related to the sanitary conditions of the establishments, the handling of products and their conservation. Guidance was provided to the owners of the establishments, such as: the structure of the slaughterhouses, aiming to improve the physical environment and align with the recommendations of the standards, ensuring safe food for consumers. It is essential that the Health Surveillance and other municipal inspection bodies implement educational initiatives to qualify and raise awareness among traders about the importance of correct practices in food handling, through courses, lectures, workshops and informative materials. In this way, it is possible to contribute to the strengthening of income generation and access to quality products, without compromising public health Thu, 23 Jan 2025 00:00:00 GMT https://repositorio.uema.br/jspui/handle/123456789/4723 2025-01-23T00:00:00Z https://repositorio.uema.br/jspui/handle/123456789/4717 Título: Perfil dos meliponicultores do município de Palmeirândia-MA Abstact: This research, conducted in Palmeirândia, Maranhão, aimed to identify the socioeconomic profile of beekeepers and the challenges faced in honey production. The data collected revealed that 70% of beekeepers are male and 20% are female, with the majority between the ages of 50 and 65. Regarding location, 80% live in the municipal headquarters and 20% in villages. Regarding income, 70% receive up to two minimum wages, 20% receive one minimum wage, 10% more than two minimum wages and 10% receive one and a half minimum wages. Regarding professional training, 60% of producers have already taken courses or training in the area of beekeepers and continue to seek improvement, while 40% have not sought formal training and rely only on popular knowledge. The latter include some producers who are more recent in the activity. Although meliponiculture is important for the local production of honey and other products derived from stingless bees, it faces significant challenges, such as the lack of specific regulations and the low levei of qualification among producers. In Palmeirândia, floral diversity is essential for the production of honey, which has medicinal properties. However, the development of meliponiculture depends on more support for technical training and public policies that encourage and regulate the activity. Meliponiculture in Palmeirândia has great potential, but is limited by the lack of qualification of producers and the absence of regulations that facilitate the commercialization of honey. Investing in the training of meliponiculturists and in the creation of public policies is essential for the expansion of this practice, contributing to local economic development and environmental sustainability. Mon, 01 Jan 2024 00:00:00 GMT https://repositorio.uema.br/jspui/handle/123456789/4717 2024-01-01T00:00:00Z https://repositorio.uema.br/jspui/handle/123456789/2534 Título: Avaliação físico-química do leite e queijo de São Bento Abstact: The production of artisanal cheeses takes place informally, in a simple way, because they are made in unsuitable locations. They have great historical, socio-economic and cultural value, and are distinguished by their ancient knowledge of how to make them. Buffalo milk is a very suitable element for the preparation of multiple products, due to its typical attributes. Queijo de São Bento - MA is a handmade product that is well known in the Baixada Maranhense microregion and in the state capital, and the main raw material is buffalo milk. The aim of this study was to analyze the physicochemical characteristics of milk and cheese in order to provide information on this product. The moisture, pH, acidity, ash, lipid, protein and carbohydrate contents were evaluated. The results obtained for buffalo milk in natura, in terms of moisture analysis, did not show any significant difference between the samples, in terms of acidity, the milk analyzed is considered acidic according to the legislation for bovine milk, since there are no specific laws for buffalo milk and its derivatives, and in terms of moisture parameters, the cheeses evaluated ranged from 40.95% to 46.28%, qualifying as cheeses with medium or high moisture, in the analysis of fat, the São Bento cheeses fit the classification of low-fat cheeses, in the analysis of acidity, relatively close averages were found, the ash in the cheeses analyzed showed values ranging from 2.0 to 3.12, the proteins showed a change between 2.61% and 3.18%, with no significant dispute between the cheeses, the carbohydrates showed very small changes between them, showing a coherence between them and in the analysis of pH there was no difference between them. The need for cheese standardization was noted as being essential for maintaining its quality, as well as the need for joint actions between municipal authorities, academia and producers, in order to establish public policies that are more appropriate for the production of artisanal cheeses in São Bento, seeking the best development of the entire production chain. It can be concluded that although the same type of cheese was evaluated, there was a slight variation between the cheeses produced by the different producers, which may be due to the particularities of production, as well as the characteristics of the milk used in production Wed, 06 Mar 2024 00:00:00 GMT https://repositorio.uema.br/jspui/handle/123456789/2534 2024-03-06T00:00:00Z