Brazilian artisanal and authorial cheeses: what is said about these products in the media and in the scientific community?
Queijos artesanais e autorais brasileiros: o que se diz sobre esses produtos na mídia e na comunidade científica?
Palavras-chave:
Artisanal cheese, authorial cheese, consumer, media, research platformsResumo
Artisanal and authorial cheeses gained visibility because of their different flavors, which pleased the consumer. This study aims to identify the main interests of the scientific community and the population in relation to artisanal and authorial cheeses. For this, a search was carried out on the Web of Science and Scopus research platforms using the terms "artisan cheese" and "authorial cheese". Google alerts were also received with internet news about these two topics. As a result, it was observed that scientific research has as its main theme, when it comes to artisanal and authorial cheeses, the microbiological quality of these foods. As for the news broadcast to the population, its main focus is on an event that took place in São Paulo, where the world cheese contest was held. The most commented cheeses are those from Minas Gerais. Other artisanal cheeses, such as the artisanal cheeses from Rio Grande do Sul and Santa Catarina (serrano and colonial cheese) were also highlighted. In addition, production from Paraná and the Northeast was also broadcast in the media. As conclusion, the interests of the scientific community are related to guaranteeing the safety of artisanal and original cheeses, which are of interest to consumers. The microbiological quality is a frequent object of study, as well as the compositional aspects of these products. The media has transmitted information about this product regarding its sensory aspects (better flavors and smells) that make artisanal and authorial cheeses stand out in competitions and, increasingly, arouses consumer interest.
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