Vol 74, No 1 (2019)

Table of Contents

Artigos/Articles

Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá
Denise Sobral, Maximiliano Soares Pinto, Vanessa Aglaê Martins Teodoro, Renata Golin Bueno Costa, Junio Cesar Jacinto de Paula, Antônio Fernandes de Carvalho, Gisela de Magalhães Machado Moreira
PDF
1-12
Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures
Maria Rita Souto Dias, Andressa Fusieger, Amanda de Souza Motta
PDF
13-24
Bioactive amines, free amino acids and ammonia as quality indexes of fermented milk
Naiara Meireles Ciríaco, Gisela de Magalhães Machado Moreira, Guilherme Coelho Lopes dos Reis, Valterney Lima Deus, Maria Beatriz Abreu Glória
PDF (Português (Brasil))
25-38
Kefir ice cream with jabuticaba and strawberry pulp
Lidia Betina Hendges Pletsch, Joseana Severo, Gislaine Hermanns, Leidi Daiana Preichardt
PDF (Português (Brasil))
39-50
Benefits of probiotics for the gut microbiota and their addition in dairy products and supplements
Tainara Luisa de Lima, Simone Weschenfelder
PDF (Português (Brasil))
51-59

Revisão/Review

Analysis of the microbiological quality variation of refrigerated raw milk: a systematic review of the literature
Alexandre Henrique Strassburger, Valmir Augustinho Hartamann Caye, Marcelo Fabiano Costella, Francieli Dalcanton
PDF (Português (Brasil))
60-72


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

 

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