LACTOSE HYDROLYSIS AND ORGANIC ACIDS PRODUCTION IN YOGURT PREPARED WITH DIFFERENT ONSET TEMPERATURES OF ENZYMATIC ACTION AND FERMENTATION

by Barros,Raphael Ferreira, Cutrim,Camila Sampaio, Costa,Marion Pereira da, Conte Junior,Carlos Adam, Cortez,Marco Antonio Sloboda
Published 2019

Semi-hard buffalo cheese: how cow's milk affects sensory acceptance?

by Rekowsky,Bruna Samara dos Santos, Monteiro,Maria Lúcia Guerra, Silva,Thadeu Mariniello, Conté-Júnior,Carlos Adam, Costa,Marion Pereira da
Published 2022

Milk from different species on physicochemical and microstructural yoghurt properties

by Vianna,Felipe Santana, Canto,Anna Carolina Vilhena da Cruz Silva, Costa-Lima,Bruno, Salim,Ana Paula, Balthazar,Celso Fasura, Costa,Marion Pereira, Panzenhagen,Pedro, Rachid,Rachel, Franco,Robson Maia, Adam Conte-Junior,Carlos, Silva,Adriana Cristina de Oliveira
Published 2019