Vol 74, No 3 (2019)

Artigos/Articles

Stability of ascorbic acid in buffalo milk yogurt with camu-camu (Myrciaria dubia) in different concentrations

Raiane Conceição Sarmento, Maria Raiane Machado Pinto, Rayana Silva Craveiro, Endril Pablo Brasil de Freitas, Elivaldo Nunes Modesto Junior, Rafael Vitti Mota

10.14295/2238-6416.v74i3.731

PDF (Português (Brasil))

149-158

Identification of quality programs applied to some dairy industries in the west of Santa Catarina

Maria Regina Thomaz, Rosana da Silva, Nédio Luiz Verdi, Josiane Maria Muneron de Mello, Marcelo Fabiano Costella, Francieli Dalcanton

10.14295/2238-6416.v74i3.732

PDF (Português (Brasil))

159-170

Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures

Luiz Carlos Gonçalves Costa Júnior, Lorena Evangelista Fernandes, Renata Golin Bueno Costa, Fernando Antônio Resplande Magalhães, Junio César Jacinto de Paula, Denise Sobral

10.14295/2238-6416.v74i3.740

PDF

171-184

Antimicrobial susceptibility profile of human pathogenic bacteria isolated from raw milk

Reginara Teixeira da Silva, Joyce Bitencourt Athayde Lopes, Kleydejany Lima Lemos de Oliveira, José Carlos Ribeiro Júnior, Vanerli Beloti

10.14295/2238-6416.v74i3.743

PDF (Português (Brasil))

185-194

Evaluation of physical-chemical quality, labeling and occurrence of adulterations in UHT milk samples

Kennedy Borges Oliveira, Cíntia Nanci Kobori, Juliana Cristina Sampaio Rigueira Ubaldo

10.14295/2238-6416.v74i3.757

PDF (Português (Brasil))