Vol. 19 (2024), Interdisciplinary Studies in Health Sciences
Vol. 19 (2024)

MILK QUALITY AND CHEESE PRODUCTION: INTERFACES BETWEEN FOOD SAFETY, TECHNOLOGICAL PARAMETERS AND DAIRY INDUSTRY PERSPECTIVES

Interdisciplinary Studies in Health Sciences
Published 2025-10-06
Erika Patrícia Costa Gonçalves Alves
Médica veterinária pela Uninassau
Eric Luiz Costa Gonçalves
Graduando em medicina veterinária pela Uninassau
PDF (Portuguese)

Keywords

milk; cheeses; quality; microbiology; dairy technology; food safety

How to Cite

Patrícia Costa Gonçalves Alves, E. ., & Luiz Costa Gonçalves, E. . (2025). MILK QUALITY AND CHEESE PRODUCTION: INTERFACES BETWEEN FOOD SAFETY, TECHNOLOGICAL PARAMETERS AND DAIRY INDUSTRY PERSPECTIVES. Advanced Studies on Health and Nature, 19. https://doi.org/10.51249/easn19.2025.2655
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Abstract

Milk quality is a determining factor in the production of safe and competitive cheeses, as it determines industrial yield, texture, aroma development, and shelf life. This review brings together classic and current evidence on (i) physicochemical parameters (fat, protein, casein, lactose, and minerals), (ii) hygienic and sanitary indicators (total bacterial count and somatic cell count), (iii) desirable and pathogenic microbiota, and (iv) technological implications in the coagulation, desiccation, and ripening stages. Normative Instructions 76 and 77/2018 of the MAPA (National Ministry of Agriculture, Livestock and Supply), the Codex Alimentarius, and European guidelines are discussed, as well as trends in sensors, traceability, and the valorization of artisanal cheeses. It concludes that systemic improvement in milk quality—from the farm to the factory—is essential to reconcile food safety, territorial identity, and innovation

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