Associations among production systems, identity aspects, microbiological results and physical-chemical traits as revealed by official analyses of Minas Artisanal Cheese (QMA, Queijo Minas Artesanal)

Aiming a preliminary characterization of the Minas Artisanal Cheese (QMA, Queijo Minas Artesanal) production, a questionnaire covering different aspects of the farms, milk and cheese production was applied to producers (n = 83). Responses were grouped based on producing region and farming activity (family and non-family), and the observed frequencies were compared to identify significant differences (Chi-square test, p < 0.05). Several production aspects presented significant differences among the responses based on the grouping factors (p < 0.05), including producer age (40–60 years-old), education background (until fundamental for family pro ducers), farm size (until 100 ha), production organization (associations, syndicates and societies), QMA pro duction (25–100 kg per day), starter (pingo) and agreement with ripening time, among others. Results of microbiological and physical-chemical analyses of QMA samples from the interviewed producers (n = 373) were obtained from Minas Gerais Agricultural Institute (IMA, Instituto Mineiro de Agropecu´ aria), and characterized as “in compliance” or “non-compliance” with official parameters and grouped based on the producers’ responses. Among the selected QMA samples, 121/373 presented the full set of fiscal control results, from which 40 were in compliance with the reference values. In general, high frequencies of non-compliance results were observed for ripening time and moisture, followed by presence of coagulase positive staphylococci and coliforms. The observed results highlight the need for proper and intense educational programs, aiming the adoption of hygienic and standardized procedures for QMA production, as well as the development of a systematic strategy for official QMA sampling, data annotation and processing by inspection services