2024-09-062024-09-062024-09-062024-07-08https://repositorio.ifal.edu.br/handle/123456789/698Cheese, one of the most globally appreciated dairy products, has earned its prominent place in the human diet, becoming a daily presence for many Brazilians. In its diversity of flavors and textures, it is not just a unique sensory delight; it is an experience rooted in tradition, shaped by standards conceived to enhance its excellence. This literature review aims to provide a general approach to the process of obtaining and characteristics of butter cheese. The production of butter cheese in the Northeast region is mainly based on empirical practices, with a manual process that has technical deficiencies during manufacturing, storage, and distribution. Furthermore, the chemical composition of this cheese varies considerably in terms of fat content. The development of this study involved a literature review exploring books, journals, scientific articles, and relevant academic works.Acesso AbertoQueijo de manteigaCaracterísticasFabricaçãoButter cheeseCharacteristicsManufacturing.Trabalho de Conclusão de CursoCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS