Vol. 73 No. 1 (2018)

Published: 2018-08-22

Artigos/Articles

  • Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulp

    Luciana Silva Rocha Contim, Ila Maria Aguiar Oliveira, José Cardoso Neto
    1-9
    DOI: https://doi.org/10.14295/2238-6416.v73i1.604

  • Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais

    Alex Uzeda de Magalhães, Ana Clara Gonçalves Della Torre
    10-18
    DOI: https://doi.org/10.14295/2238-6416.v73i1.607

  • Refrigerated raw milk quality and the characteristics of dairy production in the western Paraná mesoregion, Brazil

    Camila Lampugnani, Ana Paula Perin, Rosangela Estel Ziech, Osiris Antunes de Caxias Júnior, Maike Taís Maziero Montanhini, Luciano dos Santos Bersot
    19-26
    DOI: https://doi.org/10.14295/2238-6416.v73i1.650

  • Knowledge and consumption habits of kefir in the UFMS academic community

    Jedalia de Sousa Irmão, Marcela de Rezende Costa
    27-36
    DOI: https://doi.org/10.14295/2238-6416.v73i1.670

  • Fermentation of Petit Suisse obtained with whey retention, lactase addition and less amount of added sugars versus traditional formulation

    Isis Rodrigues Toledo Renhe, Alisson Borges de Souza, Júlia d’Almeida Francisquini, Danielle Braga Chelini Pereira, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
    37-42
    DOI: https://doi.org/10.14295/2238-6416.v73i1.661

  • Obtaining Petit Suisse with low amount of lactose and reduced addition of sugars

    Isis Rodrigues Toledo Renhe, Júlia d’Almeida Francisquini, Danielle Braga Chelini Pereira, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
    43-50
    DOI: https://doi.org/10.14295/2238-6416.v73i1.663