Vol 77, No 1 (2022)

Table of Contents

Artigos/Articles

Evaluation of the surfaces cleaning of community raw milk cooling and storage tanks
Daniel Arantes Pereira, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Renata Golin Bueno Costa, Sandra Maria Pinto
PDF (Português (Brasil))
1-11
Evaluation of phenotypical safety aspects of lactic acid bacteria isolated from artisanal Colonial-type cheese from the south of Brazil
Carlos Henrique Gomes de Sousa Lima, Nádia Carbonera, Elizabete Helbig
PDF (Português (Brasil))
12-20
Antimicrobial and technological properties of lactic acid bacteria isolated from traditional Colonial-type cheese from the south of Brazil
Carlos Henrique Gomes de Sousa Lima, Nádia Carbonera, Elizabete Helbig
PDF (Português (Brasil))
21-31

Revisão/Review

Probiotic potential of lactic acid bacteria isolated from artisanal Minas cheese
Ana Carolina Alves Vieira, Elisa Helena Paz Andrade, Carla Ferreira Soares, Leonardo Borges Acurcio, Thamiris Carolina Souza Mello, Marcelo Resende de Souza
PDF (Português (Brasil))
32-42
Buttermilk and its use by the food industry
Ezequiel Luiz Machado, Gaspar Dias Monteiro Ramos, Veridiana de Carvalho Antunes
PDF (Português (Brasil))
43-54
Artisanal cheese of Minas Gerais, not all are AMC: a brief review
Denise Sobral, Renata Golin Bueno Costa, Marciana de Souza Lima, Ricardo Francisco Rodrigues, Carolina Santiago Paiva, Junio Cesar Jacinto de Paula, Luiz Carlos Gonçalves Costa Júnior
PDF (Português (Brasil))
55-67


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

 

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