Vol 73, No 1 (2018)

Table of Contents

Artigos/Articles

Microbiological, physicochemical evaluation and sensory acceptance of kefir with graviola pulp
Luciana Silva Rocha Contim, Ila Maria Aguiar Oliveira, José Cardoso Neto
PDF (Português (Brasil))
1-9
Chemical composition and sensory analysis of Greek yogurt traded in the South of the state of Minas Gerais
Alex Uzeda de Magalhães, Ana Clara Gonçalves Della Torre
PDF (Português (Brasil))
10-18
Refrigerated raw milk quality and the characteristics of dairy production in the western Paraná mesoregion, Brazil
Camila Lampugnani, Ana Paula Perin, Rosangela Estel Ziech, Osiris Antunes de Caxias Júnior, Maike Taís Maziero Montanhini, Luciano dos Santos Bersot
PDF (Português (Brasil))
19-26
Knowledge and consumption habits of kefir in the UFMS academic community
Jedalia de Sousa Irmão, Marcela de Rezende Costa
PDF (Português (Brasil))
27-36
Fermentation of Petit Suisse obtained with whey retention, lactase addition and less amount of added sugars versus traditional formulation
Isis Rodrigues Toledo Renhe, Alisson Borges de Souza, Júlia d’Almeida Francisquini, Danielle Braga Chelini Pereira, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
PDF (Português (Brasil))
37-42
Obtaining Petit Suisse with low amount of lactose and reduced addition of sugars
Isis Rodrigues Toledo Renhe, Júlia d’Almeida Francisquini, Danielle Braga Chelini Pereira, Rodrigo Stephani, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
PDF (Português (Brasil))
43-50


Licença Creative Commons
Esta obra está licenciada com uma Licença Creative Commons Atribuição 4.0 Internacional.

 

Apoio:
FAPEMIG