Law No. 11.346 providing for the Production and Marketing System of Artisanal Cheese and Butter in the State of Paraíba.

This Law, consisting of 40 articles divided into eight Chapters, provides for the Production and Marketing System of Artisanal Cheese and Butter in the State of Paraíba. It establishes terms and conditions for the production of artisanal cheese and butter, aiming to ensure the quality and safety of the products as follows: use milk from a healthy herd, which does not show clinical signs of infectious diseases and whose official zoonoses tests show negative results with proof of vaccination against foot-and-mouth disease and negative tests of the herd for brucellosis and tuberculosis; comply with hygienic-sanitary measures, in accordance with the relevant guidelines and standards. Its production process comprises the following phases: 1. filtration of milk; 2. skimming process; 3. addition or not of serum; 4. desorption; 5. washing the dough with milk; 6. fusion of the dough with salt and pure butter; 7. molding. For the production of artisanal cheese and butter, the related dairy establishment must have a registration issued by the State Animal Products Inspection Service, upon formalization, with a validity period of one year.