Vol. 75 No. 3 (2020)

Published: 2020-12-25

Artigos/Articles

  • Elaboration and characterization of fermented buffalo milk with pineapple in syrup

    Taís Helena Gouveia Rodrigues, Állyda Suennya dos Santos Paraibano, Luana Gabrielle Tavares dos Santos, Ricardo Alexandre Silva Pessoa, Silvana Gonçalves Brito de Arruda
    142-155
    DOI: https://doi.org/10.14295/2238-6416.v75i3.779

  • Statistical process control in the production of Requeijão: a case study in a dairy industry in the south of Minas Gerais state, Brazil

    Gabriel Baldasso, Raphael César de Souza Pimenta, Eric Batista Ferreira
    156-167
    DOI: https://doi.org/10.14295/2238-6416.v75i3.802

  • Raw milk cheese: case studies with agroindustries and sanitary surveillance in the Department of Sarthe, France

    Thaís Benincá, Voltaire Sant'Anna, Marcia dos Santos Ramos Berreta, Frédéric Fortunel
    168-177
    DOI: https://doi.org/10.14295/2238-6416.v75i3.812

  • Potentially probiotic lactic acid bacteria isolated from unpasteurized milk

    Isabela Sguilla Rotta, Marcela Fernandes da Matta, Celso Tadeu Barbosa dos Santos, Aline Dias Paiva, Alessandra Barbosa Ferreira Machado
    178-189
    DOI: https://doi.org/10.14295/2238-6416.v75i3.820

Revisão/Review

  • Evolution of the legal framework of refrigerated raw milk in Brazil

    Luiz Paulo de Lima, Gustavo Bastos Braga, Ronaldo Perez, Luís Augusto Nero, Antônio Fernandes de Carvalho
    190-203
    DOI: https://doi.org/10.14295/2238-6416.v75i3.810

  • The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses

    Marina Barroso de Antônio, Beatriz Borelli
    204-221
    DOI: https://doi.org/10.14295/2238-6416.v75i3.799