How about pasteurizing milk to produce artisanal cheeses with quality and safety for the consumer? In this video, you will see the step-by-step process of slow, effective, simple and inexpensive pasteurization, ideal for small producers! Slow pasteurization is a heat treatment technique for milk that destroys microorganisms that are harmful to health, preventing the spread of diseases transmitted by raw milk. With this technique, the characteristics of the milk are preserved, allowing the production of delicious and healthy cheeses, with a longer shelf life, ensuring more health and income for your family. TECHNICAL NOTE OF CLARIFICATION - Ministry of Agriculture, Livestock and Food Supply, Embrapa, Epamig and Cândido Tostes Dairy Institute: Artisanal Cheeses are an intangible Brazilian heritage and one of the prides of national agri-food production. The country has been working to make production and regularization of small-scale agri-industrial establishments, including artisanal ones, viable. However, Brazil still faces a number of challenges, particularly from a health perspective, that still need to be overcome. We have made significant progress from a legal perspective, particularly after the publication of Laws No. 13,680/2018 and 13,860/2019, including understanding what artisanal cheese is and the requirements needed to produce it properly. In this sense, artisanal cheese must, among other requirements, have good-quality milk as its raw material and, when made from raw milk, come from herds certified as free of tuberculosis and brucellosis, two zoonoses that are still prevalent in Brazilian herds. Several studies have demonstrated the contamination of artisanal cheeses from different regions of Brazil by bacteria, including Brucella (Miyashiro et al., 2007; Paneto et al., 2007; Azevedo et al., 2014; Souza et al., 2015; Freitas, 2015; Silva et al., 2016; Evangelista-Barreto et al., 2016; Medeiros et al., 2017; Silva et al., 2018; Martins, 2018; Bezerra et al., 2019). These studies highlight the need to certify properties as free of zoonoses or to use technologies that allow the mitigation of health risks. With this in mind, the Ministry of Agriculture, Livestock and Food Supply (MAPA), in partnership with Embrapa, Epamig and the Cândido Tostes Dairy Institute, produced this video to promote slow pasteurization, which is an inexpensive technique that can be used in small-scale agribusiness in all regions of the country. It is important to highlight that cheeses produced from raw milk are a traditional product of great cultural and economic relevance, and their step-by-step process was even presented in a similar video released by Embrapa and partners in 2020, available on Embrapa's YouTube page. The two videos already produced and the new content in the production phase are part of a broad project, with a series of initiatives focused on disseminating good practices in the production of milk and dairy products throughout the country, built from experiences with field studies, as well as in a participatory manner, based on demands pointed out by the producers themselves. The sole purpose of this video is to publicize a technique that can help producers who have not yet certified themselves as free of brucellosis and tuberculosis to comply with current federal legislation. To learn more, contact us through the Citizen Service - SAC Embrapa https://www.embrapa.br/fale-conosco/sac See also: Hygienic production of curd cheese - Embrapa recommends: • Hygienic production of curd cheese... Access related publications and news on the Embrapa Portal: https://www.embrapa.br/tabuleiros-cos... https://www.embrapa.br/busca-de-publi... To access technical publications on this and all agricultural technologies researched by Embrapa, go to: https://www.embrapa.br/biblioteca