Raw milk cheese: case studies with agroindustries and sanitary surveillance in the Department of Sarthe, France

Abstract

The production of artisanal cheeses, especially those made with raw milk, still remains a problem worldwide. The analysis and understanding of the production and market functioning of these products in countries where they are traditional can be an important tool for the reproduction of know-how in other cultures. Thus, the present work proposed to evaluate the perception of cheese producers and veterinary technicians through interviews in Le Mans, in the Department of Sarthe, France, according to the social and sanitary aspects in relation to the production and commercialization of this product. Cheese production seems to occur by market opportunity and informality does not seem to be a recurring fact. The results show that cheese safety is directly related to Good Milking and Manufacturing Practices, despite non-conformities in the facilities. Producers' responsibility for the production process, together with technical training, is indicated as a decisive factor for the quality of the final product. The results also showed that public policies to support family farming in cheese factories in France, the awareness of producers and the valorization of rural areas can be decisive factors for the low contamination of raw milk cheese manufactured in the studied region.

Keywords

• controle sanitário
• qualidade
• percepção dos produtores
• queijo artesanal.