Vol. 77 No. 4 (2022)

Published: 2022-03-06

Artigos/Articles

  • Microbiological and physicochemical characteristics of cow's milk kefir produced with grains obtained from domestic cultivation

    Victor Maximiliano Reis Tebaldi, Victória Macena Rodrigues, Jonathan Neves de Carvalho Alves, Moysés Estevão de Souza Freitas Pehrson, Ariane Maria de Lacerda Braga
    177-186
    DOI: https://doi.org/10.14295/2238-6416.v77i4.898

  • Physicochemical and microbiological evaluation of Gaúcho Colonial cheese

    Bruna Bresolin Roldan, Cristina Zaffari Grecellé, Fernanda Fabero Guedes, Larissa Bueno Ambrosini
    187-195
    DOI: https://doi.org/10.14295/2238-6416.v77i4.901

  • Microbiological quality of Requeijão Moreno produced in Salinas, MG: a case study

    Bruna Castro Porto, Cristiana Ferreira dos Santos, Rafael Batista de Figueiredo, Mariele Silva Cruz
    196-205
    DOI: https://doi.org/10.14295/2238-6416.v77i4.907

  • Evaluation of the quality of artisanal Serrano and Colonial cheeses produced in São Francisco de Paula, RS

    Lisiane da Silveira Garcia, Jéssica Aneris Folchini, Anelise Trindade Ramos, Andréa Karoline Mascitti, Renata Rebesquini, Thaís Oliveira Deon, Joana Gerent Voges, Danilo Cavalcante Gomes, Elisa Cristina Modesto
    206-214
    DOI: https://doi.org/10.14295/2238-6416.v77i4.909

  • Microbiological evaluation of Artisanal Minas Cheeses from the Triângulo Mineiro region

    Carla Ferreira de Lima, Istefane Cristina Borges Rodrigues, Patrícia de Oliveira Candinho, Lorena Barbosa Vieira Silva, Milla Gabriela dos Santos, Guilherme Ramos Oliveira e Freitas, Michelle Andriati Sentanin
    215-226
    DOI: https://doi.org/10.14295/2238-6416.v77i4.914

Revisão/Review

  • Factors related to ripening of artisanal cheeses which have depletive effects on pathogenic microorganisms – a review

    Suzana Horta Fonseca, Marcelo Resende Souza, Bruna Maria Salotti de Souza, Marco Antônio Sloboda Cortez, Leorges Moraes da Fonseca
    227-238
    DOI: https://doi.org/10.14295/2238-6416.v77i4.910