Vol. 75 No. 4 (2020)

Published: 2021-09-20

Artigos/Articles

  • Study of the melting point and solubility of lactose crystals in sweetened condensed milk using optical microscopy and Raman spectroscopy

    Natália Maria Germano Alves, Elisângela Ramieres Gomes, João Pablo Fortes Pereira, Ítalo Tuler Perrone, Luiz Fernando Cappa de Oliveira, Rodrigo Stephani
    222-231
    DOI: https://doi.org/10.14295/2238-6416.v75i4.806

  • Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese

    Dara Elizabeth Barbosa Rodrigues, Leonardo Lima da Paixão, Valdirene Rodrigues Santana, Roberta Magalhães Dias Cardozo, Solimar Gonçalves Machado
    232-242
    DOI: https://doi.org/10.14295/2238-6416.v75i4.822

  • Impact of information (conventional and lactose free) on the acceptance of chocolate beverages

    Letícia Queli Garcia, Mariana Borges de Lima Dutra, Ana Flávia Crispim Mariano, Michely Harumi Miyamoto, Iara Machado Annechini
    243-250
    DOI: https://doi.org/10.14295/2238-6416.v75i4.830

  • Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese

    Taila Posseti, Wanderson de Oliveira Santos, Geoffroy Roger Pointer Malpass, Mônica Hitomi Okura, Ana Cláudia Granato
    251-265
    DOI: https://doi.org/10.14295/2238-6416.v75i4.832

  • Conditions of sale and quality of Minas Frescal cheeses in street fairs and municipal market of Campo Grande, MS

    Luciane Nunes Ribeiro da Silva, Marcela de Rezende Costa
    266-280
    DOI: https://doi.org/10.14295/2238-6416.v75i4.835

  • Mesophilic microorganisms in UHT milk

    Delane Ribas da Rosa, Eduardo Sirichuk de Souza, Julia Arantes Galvão
    281-289
    DOI: https://doi.org/10.14295/2238-6416.v75i4.841