Vol. 75 No. 2 (2020)

Published: 2020-12-17

Artigos/Articles

  • Evaluation of two feeding strategies in the ingestive behavior of dairy calves

    Ana Carolina Garcia Ferreira, Rafael Monteiro Araújo Teixeira, Igor Freire de Paiva, Paulo Sérgio Dornelas Silva, Bhremer Pereira Mendes, Murilo Cézar Pinto Coelho Neto, Letícia Fernanda de Oliveira
    72-82
    DOI: https://doi.org/10.14295/2238-6416.v75i2.793

  • Physical-chemical and sensory characterization in kefir cheese with and without condiments

    Isabela Zottmann da Silva, Simone Weschenfelder
    83-93
    DOI: https://doi.org/10.14295/2238-6416.v75i2.795

  • Association effect of green banana pulp flour and inulin on the multiplication of Streptococcus thermophilus in fermented milk

    Caroline Azevedo Moreira, Paulo Sérgio Monteiro, Pablo Henrique Soares dos Santos, Letícia Campos Gois, Milene Therezinha das Dores
    94-104
    DOI: https://doi.org/10.14295/2238-6416.v75i2.808

  • Use of ricotta whey in the elaboration of acidified carbonated dairy drink

    Junio César Jacinto de Paula, Juliana Nogueira Boccia, Denise Sobral, Renata Golin Bueno Costa, Gisela de Magalhães Machado Moreira, Paulo Henrique Costa Paiva, Vanessa Aglaê Martins Teodoro
    105-114
    DOI: https://doi.org/10.14295/2238-6416.v75i2.811

  • Macururé cheese manufactured in Jacaré dos Homens, AL: physical-chemical, microbiological and production characteristics

    Lara Fabian Cordeiro Silva, Shaiane Maria Abreu Pastor da Silva, Filipe de Oliveira Melo, Patrícia Érica Fernandes, Luana Cypriano de Souza
    115-125
    DOI: https://doi.org/10.14295/2238-6416.v75i2.818

Revisão/Review

  • Use of essential oils in cheese conservation: review

    Maria Gleiciane Soares Coutinho, Andréa Maria Neves, Ana Sancha Malveira Batista, Raquel Oliveira dos Santos Fontenelle
    126-141
    DOI: https://doi.org/10.14295/2238-6416.v75i2.777