Vol 77, No 2 (2022)

Table of Contents

Artigos/Articles

Evaluation of consumers’ perception regarding inspected and non-inspected cheeses by free word association
Filipe Pacheco Ziemann, Voltaire Sant’Anna, Márcia dos Santos Ramos Berreta, Alexia Hoppe
PDF
68-79
Milk kefir maintains the microbiological count with probiotic activity throughout the cultivation with a predominance of Lactococcus and Aspergillus genera
Thaís Costa de Almeida, Poliana Guiomar de Almeida Brasiel, Sheila Cristina Potente Dutra Luquetti
PDF (Português (Brasil))
80-91
Evaluation of the labeling of lactose-free dairy products
Eduarda Rodrigues Monteiro, Aline Tiecher
PDF (Português (Brasil))
92-102
Types of buttermilk produced by dairy industries inspected by the Federal Inspection Service and their destinations
Alessandro Campos Pereira
PDF (Português (Brasil))
103-110
Investigation of the quality of water used in the agroindustries of milk and derivates in a city of southwest of Paraná
Diego Schons, Kely Priscila de Lima
PDF (Português (Brasil))
111-120

Revisão/Review

Factors that influence the stabilization of the milk system and non-acid unstable milk: a review
Amanda Gentil Polizeli, Larissa Fernandes da Cruz, Rodrigo Corrêa Silva, Elisandra Rigo, Ana Luíza Bachmann Schogor
PDF (Português (Brasil))
121-128


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

 

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