Vol. 77 No. 1 (2022)

Published: 2022-04-25

Artigos/Articles

Evaluation of the surfaces cleaning of community raw milk cooling and storage tanks

Daniel Arantes Pereira, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Renata Golin Bueno Costa, Sandra Maria Pinto

1-11
- PDF (Portuguese)
DOI: https://doi.org/10.14295/2238-6416.v77i1.868
Evaluation of phenotypical safety aspects of lactic acid bacteria isolated from artisanal Colonial-type cheese from the south of Brazil

Carlos Henrique Gomes de Sousa Lima, Nádia Carbonera, Elizabete Helbig

12-20
- PDF (Portuguese)
DOI: https://doi.org/10.14295/2238-6416.v77i1.884
Antimicrobial and technological properties of lactic acid bacteria isolated from traditional Colonial-type cheese from the south of Brazil

Carlos Henrique Gomes de Sousa Lima, Nádia Carbonera, Elizabete Helbig

21-31
- PDF (Portuguese)
DOI: https://doi.org/10.14295/2238-6416.v77i1.885

Revisão/Review

Probiotic potential of lactic acid bacteria isolated from artisanal Minas cheese

Ana Carolina Alves Vieira, Elisa Helena Paz Andrade, Carla Ferreira Soares, Leonardo Borges Acurcio, Thamiris Carolina Souza Mello, Marcelo Resende de Souza

32-42
- PDF (Portuguese)
DOI: https://doi.org/10.14295/2238-6416.v77i1.869
Buttermilk and its use by the food industry

Ezequiel Luiz Machado, Gaspar Dias Monteiro Ramos, Veridiana de Carvalho Antunes

43-54
- PDF (Portuguese)
DOI: https://doi.org/10.14295/2238-6416.v77i1.873
Artisanal cheese of Minas Gerais, not all are AMC: a brief review

Denise Sobral, Renata Golin Bueno Costa, Marciana de Souza Lima, Ricardo Francisco Rodrigues, Carolina Santiago Paiva, Junio Cesar Jacinto de Paula, Luiz Carlos Gonçalves Costa Júnior

55-67
- PDF (Portuguese)
DOI: https://doi.org/10.14295/2238-6416.v77i1.882