Escherichia coli O157:H7 SURVIVAL IN TRADITIONAL AND LOW LACTOSE YOGURT DURING FERMENTATION AND COOLING PERIODS

by Cutrim,Camila Sampaio, Barros,Raphael Ferreira de, Franco,Robson Maia, Cortez,Marco Antonio Sloboda
Published 2017

Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry

by TORRES,Fernanda Romano, SILVA,Hugo Leandro Azevedo da, CUTRIM,Camila Sampaio, CORTEZ,Marco Antonio Sloboda
Published 2020

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

Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery

by BARROS,Raphael Ferreira de, TORRES,Fernanda Romano, SILVA,Paulo Henrique Fonseca da, STRINGHETA,Paulo Cesar, PEREIRA,João Pablo Fortes, PAULA,Junio Cesar Jacinto de, CUTRIM,Camila Sampaio, CORTEZ,Marco Antonio Sloboda
Published 2020