Vol. 72 No. 2 (2017)

Published: 2017-06-01

Artigos/Articles

  • Development of “requeijão cremoso” without lactose

    Andréia Paula Dal Castel, Creciana Maria Endres, Andressa Barella de Freitas, Vera Maria Rodrigues
    58-66
    DOI: https://doi.org/10.14295/2238-6416.v72i2.560

  • Microbiological quality of goat milk on rural properties in the region of Macaíba/RN

    Joyce Bruna Paiva Silva, Cláudia Souza Macêdo, Sâmara Monique da Silva Oliveira, Adriano Henrique do Nascimento Rangel, Lisandra Mürmann
    67-73
    DOI: https://doi.org/10.14295/2238-6416.v72i2.573

  • Elaboration and physicochemical and sensory characterization of prebiotic yogurt sweetened with honey

    Álvaro Gustavo Ferreira da Silva, Marcelino Maia Bessa, Josefa Rosiane da Silva
    74-84
    DOI: https://doi.org/10.14295/2238-6416.v72i2.577

  • Viability of bacteria (starter and probiotics) in beverages made with yogurt and mango pulp

    Paula de Paula Menezes Barbosa, Darlila Aparecida Gallina
    85-95
    DOI: https://doi.org/10.14295/2238-6416.v72i2.580

  • Hygiene sanitary conditions in production of artisanal cheese made in Uberaba – MG

    Clenilson Gonçalves dos Santos, Emiliane Andrade Araújo Naves, Aline Dias Paiva, Priscila C. B Vianna, Fernanda T. Toloi
    96-107
    DOI: https://doi.org/10.14295/2238-6416.v72i2.594

Revisão/Review

  • Major defects in artisanal Minas cheese: a review

    Denise Sobral, Renata Golin Bueno Costa, Junio César Jacinto de Paula, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Maximiliano Soares Pinto
    108-120
    DOI: https://doi.org/10.14295/2238-6416.v72i2.600