Vol 76, No 3 (2021)

Table of Contents

Artigos/Articles

Influence of educational level of dairy farmers, suitability of facilities, and milk production profile on bacterial contamination of milk and milking environment
Luany Yone Miyoshi, Suzana Maria da Rocha, Delane Ribas da Rosa, Julia Arantes Galvão
PDF (Português (Brasil))
142-156
Evaluation of information about the benefits of collagen consumption in the acceptance of passion fruit-flavored Petit Suisse cheese
Gabrielle Cardoso Reis Fontan, Danielle Jordana Soares do Nascimento, Arthur Pompilio da Capela, Beatriz de Oliveira Matos
PDF (Português (Brasil))
157-167
Seasonal interference and from milk production volume in SPC and SCC results
Larissa Cotta Moreira, Edna da Cruz Medeiros, Edilson Rezende Cappelle, Cristiano Gonzaga Jayme, Cristina Henriques Nogueira, Wellyngton Tadeu Vilela Carvalho
PDF (Português (Brasil))
168-179
Sufficiency and analytical sensitivity of ethanol test in the research of other potential compounds restorative of cryoscopy index in milk defrauded with water inclusion
Bianca Pereira Dias, Isac Gabriel Cunha dos Santos, Cristiane Alves Nascimento, Cátia Maria de Oliveira Lobo, José Carlos Ribeiro Júnior
PDF (Português (Brasil))
180-187
Profile of the antimicrobial resistance of Staphylococcus spp. from goat milk and artisanal dairy products made on family farms of Rio de Janeiro, Brazil
Ingrid Annes Pereira, Joyce Rangel Silva, Regina Maria Finger
PDF
188-196

Revisão/Review

Physical-chemical changes in ice cream with agro-industrial by-products: a review
Graziela Brusch Brinques, Oliver Dettenborn
PDF (Português (Brasil))
197-212


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

 

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