ALVES, Marcos Vinício et al. Influence of Culturing Temperature on Bacteriocin Production and Safety Behavior on Bacteriocinogenic cocci With Antimicrobial and Probiotic Potential. Molecular Nutrition & Food Research, v. 70, n. 11, p. e70523, 2026.

DOI: https://doi.org/10.1002/mnfr.70523

ARBELLO, D. D. R. A. et al. Lactic acid bacteria profile based on rRNA 16S and its relationship with the sensory quality of award-winning and non-award-winning artisanal cheeses from southern Brazil. Food Bioscience, p. 109053, 2026.

DOI: https://doi.org/10.1016/j.fbio.2026.109053

BARRETTA, Leonardo Medeiros; DAVID, Maria Laura Salomão; LOURENÇÃO, Marina. Tales or labels? The impact of storytelling and geographical indication label on consumers' attitudes towards brazilian canastra cheese. Food Quality and Preference, p. 105683, 2025.

DOI: https://doi.org/10.1016/j.foodqual.2025.105683

CAMPOS, Gabriela Zampieri et al. Technological potential of native lactic acid bacteria from Brazilian Canastra cheese: Safety and functional characterization. Probiotics and Antimicrobial Proteins, 2026.

DOI: https://doi.org/10.1007/s12602-026-11233-1

DA SILVA, D.S.H., de Souza, C.K., Prudencio, E.S., Meisen, M.N., Acordi Menezes, L.A., de Dea Lindner, J. and de Carvalho, L.F. (2026), Metagenomic and physicochemical analysis of the artisanal production stages of Kochkäse cheese from raw and pasteurised milk. Int J Dairy Technol, 79: e70110.

DOI: https://doi.org/10.1111/1471-0307.70110

DE ALMEIDA, Guilherme Cardoso et al. Impact of Bock Beer Marination on the Physicochemical, Functional and Technological Properties of Minas Artisanal Authorial Cheese. Food Technology and Biotechnology, v. 64, n. 2, p. 256-268, 2026.

DOI: https://doi.org/10.17113/ftb.64.02.26.9417

DE FREITAS, Caio Fialho et al. Insights on the microbiological quality and safety in Minas Artisanal Cheese. International Dairy Journal, p. 106687, 2026.

DOI: https://doi.org/10.1016/j.idairyj.2026.106687

DE JESUS, Josane Cardim et al. Chemometric screening models to verify the geographical origin of traditional Brazilian cheese. International Dairy Journal, p. 106518, 2025. 

DOI: https://doi.org/10.1016/j.idairyj.2025.106518

DE MARCO, Ivan et al. Study of the Probiotic Potential of Lactic Acid Bacteria Isolated from Artisanal Colonial Cheese and Evaluation of Microencapsulation as a Protective Method Under Simulated Gastrointestinal Conditions. Foods, v. 15, n. 3, p. 547, 2026. 

DOI: https://doi.org/10.3390/foods15030547 

DE OLIVEIRA JÚNIOR, João Ricardo et al. Digital narratives, consumer engagement, and symbolic value: the application of e-storytelling in artisanal product marketing. Food quality and preference, p. 106013, 2026.

DOI: https://doi.org/10.1016/j.foodqual.2026.106013

DE SOUZA, CAROLINA KREBS et al. Advancing the Brazilian Dairy Heritage: Scientific Validation of Artisanal Queijinho Branco and Kochkäse Production. International Dairy Journal, p. 106729, 2026. 

DOI: https://doi.org/10.1016/j.idairyj.2026.106729

DO NASCIMENTO, Aline Luiza et al. Physicochemical and Microbiological Characteristics of Artisanal Colonial Cheese Made from Raw Milk Obtained from Jersey Cows Supplemented with Essential Oils. Dairy, v. 7, n. 1, p. 14, 2026. 

DOI: https://doi.org/10.3390/dairy7010014

EVERS, Larissa D. et al. Assessment of milk pasteurisation in artisanal cheeses using colorimetric analysis: A novel approach. International Journal of Dairy Technology, v. 79, n. 2, p. e70131, 2026.

DOI: https://doi.org/10.1111/1471-0307.70131

FEITOSA, Bruno Fonsêca et al. Impact of Honey and Liquid Smoke Marination on Consumer Expectations of Artisanal Bovine and Goat Cheeses. Journal of Sensory Studies, v. 41, n. 2, p. e70127, 2026. 

DOI: https://doi.org/10.1111/joss.70127

FREITAS, Caio Fialho de et al. Minas Artisanal Cheese: major food safety and regulatory challenges in a traditional Brazilian raw milk cheese. International Dairy Journal, v. 184, n. 106852, p. 106852, 2027.

DOI: https://doi.org/10.1016/j.idairyj.2026.106852

GARCIA, Isaias Roveri et al. Balancing tradition, innovation and food safety in artisanal cheese production: Lessons from the Brazilian experience. International Journal of Dairy Technology, v. 79, n. 3, p. e70147, 2026.

DOI: https://doi.org/10.1111/1471-0307.70147

MEDES, Pedro H. O.; PEREIRA, Daniel A.; PIRES, Christiano V.; PENNA, Cláudia F. A. M.; GLÓRIA, Joana R.; LANA, Ângela M. Q.; SÁ, Jaqueline F. O.; ARAÚJO, João P. A.; VIEIRA, Ana C. A.; MACHADO, Rafaela A.; GUIMARÃES, Cristiane V.; FREITAS, Danielle S.; SOUZA, Marcelo R. Microbiological and physicochemical quality of raw materials and Cabacinha artisanal cheese: A traditional stretched-curd cheese from Vale do Jequitinhonha, Minas Gerais, Brazil. Journal of Dairy Science, [S. l.], v. 109, n. 8, p. 7941-7955, 2026 DOI: https://doi.org/10.3168/jds.2026-28395

MEDEIROS, Monique; SOUZA, César Martins de; NELSON, Donald Robert. O Queijo do Marajó como tecnologia em disputa: entre tradições locais e regimes de certificação. Sociologias, v. 28, p. e147873, 2026.

DOI: https://doi.org/10.1590/1807-0337/e147873

PINTO, L. da Silva; NASCIMENTO, A. F. do; LACORTE, G. A. et al. Quantification of residual carbohydrates during ripening of Canastra Minas Artisanal Cheese by HPAEC-PAD. Journal of Food Measurement and Characterization, [S. l.], 2026.

DOI: https://doi.org/10.1007/s11694-026-04886-7

SILVA, Anna Giselle Cavalcanti Vaz Mendes et al. Antibiotic susceptibility of lactic acid bacteria isolated from artisanal coalho cheese in the Agreste region of Pernambuco, Brazil. Brazilian Journal of Microbiology, v. 57, n. 1, p. 107, 2026. 

DOI: https://doi.org/10.1007/s42770-026-01924-w