Vol. 76 No. 4 (2021)

Published: 2023-03-03

Artigos/Articles

  • Antagonism of lactic acid bacteria against Staphylococcus aureus enterotoxin C producer in Minas Frescal cheese during storage

    Emanuelly Gomes Alves Mariano, Marcelo Resende de Souza, Eduardo Robson Duarte, Ricardo Souza Dias
    213-223
    DOI: https://doi.org/10.14295/2238-6416.v76i4.853

  • Influence of milk solids content on the microstructure of fermented milks

    Elisângela Ramieres Gomes, Mariana Braga de Oliveira, Paulo Henrique Fonseca da Silva, Ítalo Tuler Perrone, Luiz Fernando Cappa de Oliveira, Rodrigo Stephani
    224-232
    DOI: https://doi.org/10.14295/2238-6416.v76i4.859

Revisão/Review

  • “Fouling”: review of the deposition and destabilization of milk proteins during processing

    Thacila Fernanda de Oliveira, Fabiano Freire Costa
    233-242
    DOI: https://doi.org/10.14295/2238-6416.v76i4.855

  • Technological properties of lactic acid bacteria in dairy products: a review

    Carlos Henrique Gomes de Sousa Lima, Josiane da Silva Costa, Nádia Carbonera, Elizabete Helbig
    243-256
    DOI: https://doi.org/10.14295/2238-6416.v76i4.861

  • Antimicrobial activity of kefir on Escherichia coli, Salmonella and Staphylococcus aureus: a review

    Gustavo Zani, Marcelo Dassan Carriero
    257-266
    DOI: https://doi.org/10.14295/2238-6416.v76i4.867

  • Sodium reduction in dairy products: a review of alternatives used to reduce salt in cheese and butter

    Hiago Fonseca Machado, Fernanda Barbosa Borges Jardim, Carolina Rofrigues da Fonseca
    267-276
    DOI: https://doi.org/10.14295/2238-6416.v76i4.872