Processo de Fabricação do Queijo de Búfalo

Abstract

This work analyzed the buffalo cheese manufacturing process at Casa do Queijo in São Bento, MA, focusing on identifying the main steps, techniques and potential obstacles encountered. Buffalo cheese was a significant part of local food and economic culture, but artisanal production faced challenges that could affect its quality and competitiveness. Therefore, it was essential to deeply understand this process to preserve traditions and promote sustainable production. The research was based on a comprehensive literature review, which explored the history and cultural importance of cheese production, as well as factors that influenced product quality, such as microbiota, hygiene, regulations and ripening techniques. Furthermore, the research included a methodology that involved direct observation of the manufacturing process at Casa do Queijo, semi-structured interviews with producers and qualitative analysis of the data collected. The results of this research were crucial to understanding the cheese-making process in the region, identifying opportunities for improvement and preserving traditional practices. The proposed objective was successfully achieved, making it possible to identify the main steps, techniques and potential obstacles encountered in the cheese manufacturing process at Casa do Queijo in São Bento, MA.