Vol. 74 No. 1 (2019)

Published: 2019-11-01

Artigos/Articles

  • Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá

    Denise Sobral, Maximiliano Soares Pinto, Vanessa Aglaê Martins Teodoro, Renata Golin Bueno Costa, Junio Cesar Jacinto de Paula, Antônio Fernandes de Carvalho, Gisela de Magalhães Machado Moreira
    1-12
    DOI: https://doi.org/10.14295/2238-6416.v74i1.729

  • Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures

    Maria Rita Souto Dias, Andressa Fusieger, Amanda de Souza Motta
    13-24
    DOI: https://doi.org/10.14295/2238-6416.v74i1.725

  • Bioactive amines, free amino acids and ammonia as quality indexes of fermented milk

    Naiara Meireles Ciríaco, Gisela de Magalhães Machado Moreira, Guilherme Coelho Lopes dos Reis, Valterney Lima Deus, Maria Beatriz Abreu Glória
    25-38
    DOI: https://doi.org/10.14295/2238-6416.v74i1.720

  • Kefir ice cream with jabuticaba and strawberry pulp

    Lidia Betina Hendges Pletsch, Joseana Severo, Gislaine Hermanns, Leidi Daiana Preichardt
    39-50
    DOI: https://doi.org/10.14295/2238-6416.v74i1.701

  • Benefits of probiotics for the gut microbiota and their addition in dairy products and supplements

    Tainara Luisa de Lima, Simone Weschenfelder
    51-59
    DOI: https://doi.org/10.14295/2238-6416.v74i1.712

Revisão/Review

  • Analysis of the microbiological quality variation of refrigerated raw milk: a systematic review of the literature

    Alexandre Henrique Strassburger, Valmir Augustinho Hartamann Caye, Marcelo Fabiano Costella, Francieli Dalcanton
    60-72
    DOI: https://doi.org/10.14295/2238-6416.v74i1.669