Avaliação da adoção das boas práticas agropecuárias e da qualidade do leite destinado à produção do queijo artesanal Mantiqueira de Minas no município de Carvalhos - MG

Abstract

The production of artisanal Brazilian cheeses is experiencing an increase in both production and recognition. Minas Gerais stands out in this scenario, with its awardwinning Minas Gerais Artisanal Cheeses (QAM), which revive and promote local flavors, culture, and know-how. These cheeses, made with raw milk, are susceptible to natural variations in the milk, management practices adopted on the farms, and the edaphoclimatic conditions of the regions from which they originate, giving them unique sensory characteristics. This study aimed to analyze the quality of milk used in the production of Mantiqueira de Minas Artisanal Cheese (QAMM) in the municipality of Carvalhos, Minas Gerais, as well as to evaluate the level of awareness and adoption of Good Agricultural Practices, focusing on Good Milking Practices (GMP), on the farms producing this cheese. Visits and the application of a Good Agricultural Practices (GAP) Checklist aimed to diagnose the current situation of these cheese dairies. The results show that producers do not apply, and are even unaware of, the real importance of basic Good Agricultural Practices (GAP). The vast majority of farms presented serious flaws, such as the absence of adequate shade for the animals (90%), incorrect feed storage (100%), and lack of periodic cleaning of water troughs (80%). Good Milking Practices are neglected. Basic actions such as teat hygiene and drying, the dark-bottomed cup test, and pre- and post-dipping procedures are not performed by 80% of producers. Furthermore, 90% do not perform the California Mastitis Test (CMT) nor the correct cleaning and hygiene of milking utensils and equipment. Regarding compositional parameters, the averages of the milk samples from the visited producers comply with legal requirements. However, the minimum values observed in all analyses were below the legal limits. Regarding hygiene and sanitation indicators, the results are above permitted standards, indicating possible sanitary issues. Regarding hygiene and sanitation indicators, the results are above the legal limit: an average of 547,000 CS/ml of SCC (Somatic Cell Count) and an average of 2,608,100 CFU/ml of SPC (Standard Plate Count). The disparity in the results of the milk sample analyses demonstrates, in addition to non-compliance with Good Manufacturing Practices (GMP) and Good Agricultural Practices (GAP), a lack of standardized milking procedures and animal handling. It is necessary that the sanitary control exercised over this milk be rigorous, in order to ensure that it meets all the required parameters, thus guaranteeing a hygienically safe raw material with a satisfactory composition for the production of a high-quality, flavorful cheese.