Vol. 74 No. 3 (2019)

Published: 2019-05-27

Artigos/Articles

  • Stability of ascorbic acid in buffalo milk yogurt with camu-camu (Myrciaria dubia) in different concentrations

    Raiane Conceição Sarmento, Maria Raiane Machado Pinto, Rayana Silva Craveiro, Endril Pablo Brasil de Freitas, Elivaldo Nunes Modesto Junior, Rafael Vitti Mota
    149-158
    DOI: https://doi.org/10.14295/2238-6416.v74i3.731

  • Identification of quality programs applied to some dairy industries in the west of Santa Catarina

    Maria Regina Thomaz, Rosana da Silva, Nédio Luiz Verdi, Josiane Maria Muneron de Mello, Marcelo Fabiano Costella, Francieli Dalcanton
    159-170
    DOI: https://doi.org/10.14295/2238-6416.v74i3.732

  • Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures

    Luiz Carlos Gonçalves Costa Júnior, Lorena Evangelista Fernandes, Renata Golin Bueno Costa, Fernando Antônio Resplande Magalhães, Junio César Jacinto de Paula, Denise Sobral
    171-184
    DOI: https://doi.org/10.14295/2238-6416.v74i3.740

  • Antimicrobial susceptibility profile of human pathogenic bacteria isolated from raw milk

    Reginara Teixeira da Silva, Joyce Bitencourt Athayde Lopes, Kleydejany Lima Lemos de Oliveira, José Carlos Ribeiro Júnior, Vanerli Beloti
    185-194
    DOI: https://doi.org/10.14295/2238-6416.v74i3.743

  • Evaluation of physical-chemical quality, labeling and occurrence of adulterations in UHT milk samples

    Kennedy Borges Oliveira, Cíntia Nanci Kobori, Juliana Cristina Sampaio Rigueira Ubaldo
    195-206
    DOI: https://doi.org/10.14295/2238-6416.v74i3.757

Revisão/Review

  • Utilization of MALDI-TOF Mass Spectrometry for microbiological evaluation of milk and dairy products

    Gustavo Lucas Costa Valente, Marcelo Resende de Souza
    207-218
    DOI: https://doi.org/10.14295/2238-6416.v74i3.750