Vol. 77 No. 2 (2022)

Published: 2022-12-01

Artigos/Articles

Evaluation of consumers’ perception regarding inspected and non-inspected cheeses by free word association

Filipe Pacheco Ziemann, Voltaire Sant’Anna, Márcia dos Santos Ramos Berreta, Alexia Hoppe

68-79
- PDF
DOI: https://doi.org/10.14295/2238-6416.v77i2.883
Milk kefir maintains the microbiological count with probiotic activity throughout the cultivation with a predominance of Lactococcus and Aspergillus genera

Thaís Costa de Almeida, Poliana Guiomar de Almeida Brasiel, Sheila Cristina Potente Dutra Luquetti

80-91
- PDF (Portuguese)
DOI: https://doi.org/10.14295/2238-6416.v77i2.887
Evaluation of the labeling of lactose-free dairy products

Eduarda Rodrigues Monteiro, Aline Tiecher

92-102
- PDF (Portuguese)
DOI: https://doi.org/10.14295/2238-6416.v77i2.891
Types of buttermilk produced by dairy industries inspected by the Federal Inspection Service and their destinations

Alessandro Campos Pereira

103-110
- PDF (Portuguese)
DOI: https://doi.org/10.14295/2238-6416.v77i2.893
Investigation of the quality of water used in the agroindustries of milk and derivates in a city of southwest of Paraná

Diego Schons, Kely Priscila de Lima

111-120
- PDF (Portuguese)
DOI: https://doi.org/10.14295/2238-6416.v77i2.896

Revisão/Review

Factors that influence the stabilization of the milk system and non-acid unstable milk: a review

Amanda Gentil Polizeli, Larissa Fernandes da Cruz, Rodrigo Corrêa Silva, Elisandra Rigo, Ana Luíza Bachmann Schogor

121-128
- PDF (Portuguese)
DOI: https://doi.org/10.14295/2238-6416.v77i2.876