Vol. 73 No. 2 (2018)

Published: 2018-11-13

Artigos/Articles

  • Evaluation of the effect of yacon in strawberry flavored kefir

    Sebastião Moreira Junior, Mariane Laureano Florindo de Freitas, Maurilio Lopes Martins, Wellingta Cristina A. Nascimento Benevenuto, Isabella Fiebig Gonçalves, Aurélia Dornelas de Oliveira Martins
    51-61
    DOI: https://doi.org/10.14295/2238-6416.v73i2.630

  • Coagulase-positive Staphylococci in Minas Frescal cheeses produced in family agroindustries

    Mariana Barboza Vinha, Cláudia Lúcia de Oliveira Pinto, José Benício Paes Chaves
    62-72
    DOI: https://doi.org/10.14295/2238-6416.v73i2.656

  • Characterization of solid waste generated by the dairy industry

    Antonio Iranaldo Nunes Leite, Rayane Campos Alves, Fernanda Damasceno Soares, Marcelo Henrique Otenio, Vanessa Romário de Paula
    73-81
    DOI: https://doi.org/10.14295/2238-6416.v73i2.672

  • Influence of the type of ferment in the physicochemical characteristics of cheese Minas artisanal do Serro – Minas Gerais, ripened in controlled conditions

    Rosana Campos do Vale, Maria Paula Jansen Rodrigues, José Manoel Martins
    82-90
    DOI: https://doi.org/10.14295/2238-6416.v73i2.686

Revisão/Review

  • Lactose-free dairy products: Challenges in the processing and quantification of lactose

    Virgínia Nardy Paiva, Elisângela Ramieres Gomes, Valéria Maria dos Santos, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
    91-101
    DOI: https://doi.org/10.14295/2238-6416.v73i2.665

  • Lactose hydrolyzed whey: drying challenges

    Valéria Maria dos Santos, Elisângela Ramieres Gomes, Virgínia Nardy Paiva, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
    102-111
    DOI: https://doi.org/10.14295/2238-6416.v73i2.664