Vol. 78 No. 2 (2023)

Published: 2023-05-07

Artigos/Articles

  • Consumer-based sensory characterization and preference of raw and pasteurized milk cheeses

    Cristiana Baruel Terra, Voltaire Sant'Anna, Rosiele Lappe Padilha, Fernanda Leal Leães
    46-53
    DOI: https://doi.org/10.14295/2238-6416.v78i2.922

  • Probiotic potential of fermented milk containing Lactobacillus rhamnosus and Lactobacillus plantarum isolated from artisanal cheeses from Northern Minas Gerais

    Amanda Cristina Mendes Gusmão, Lilian Ferreira Neves, Fernando Eustáquio de Matos Junior, Tawana Silva Cardoso, Irene Menegali, Sidney Pereira, Theles de Oliveira Costa, Maximiliano Soares Pinto
    54-64
    DOI: https://doi.org/10.14295/2238-6416.v78i2.924

  • Butter cheese produced in Parintins - AM: processing and physicochemical characteristics

    Terezinha Teixeira Souza, Rita Brito Vieira, Gean Augusto Pereira Mendonça, Jailton Ribeiro dos Santos Júnior, Denise Ribeiro Freitas
    65-72
    DOI: https://doi.org/10.14295/2238-6416.v78i2.926

  • Comparative study of kefir grains activation at room temperature to produce fermented milk

    Raquel da Silva Magalhães, Elaine Cristina Tridente Palma, Raquel da Silva Procópio, Ilana Racowski
    73-84
    DOI: https://doi.org/10.14295/2238-6416.v78i2.933