Vol 76, No 4 (2021)

Table of Contents

Artigos/Articles

Antagonism of lactic acid bacteria against Staphylococcus aureus enterotoxin C producer in Minas Frescal cheese during storage
Emanuelly Gomes Alves Mariano, Marcelo Resende de Souza, Eduardo Robson Duarte, Ricardo Souza Dias
PDF (Português (Brasil))
213-223
Influence of milk solids content on the microstructure of fermented milks
Elisângela Ramieres Gomes, Mariana Braga de Oliveira, Paulo Henrique Fonseca da Silva, Ítalo Tuler Perrone, Luiz Fernando Cappa de Oliveira, Rodrigo Stephani
PDF (Português (Brasil))
224-232

Revisão/Review

“Fouling”: review of the deposition and destabilization of milk proteins during processing
Thacila Fernanda de Oliveira, Fabiano Freire Costa
PDF (Português (Brasil))
233-242
Technological properties of lactic acid bacteria in dairy products: a review
Carlos Henrique Gomes de Sousa Lima, Josiane da Silva Costa, Nádia Carbonera, Elizabete Helbig
PDF (Português (Brasil))
243-256
Antimicrobial activity of kefir on Escherichia coli, Salmonella and Staphylococcus aureus: a review
Gustavo Zani, Marcelo Dassan Carriero
PDF (Português (Brasil))
257-266
Sodium reduction in dairy products: a review of alternatives used to reduce salt in cheese and butter
Hiago Fonseca Machado, Fernanda Barbosa Borges Jardim, Carolina Rofrigues da Fonseca
PDF (Português (Brasil))
267-276


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

 

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