iajnfsIAJNFSIAJNFS2709-9474https://doi.org/10.47310/iajnfs.2021.v02i01.008Sensory, Physicochemical and Microbiological Analysis of Fermented Milk PiimaPaulaMattannaBrunaE. R.CamposGiovanaZielinskiBrunaA.VacelikStephanieS. M.SaporitiTuiuti University of Paraná, Department of Health, Sciences, Paraná, BrazilCarlos Chagas Institute/Fiocruz. Department of Biosciences and Biotechnology, Paraná, BrazilFermented milk is a product that positively influences human health. Different types of fermented milks are developed, because through the probiotic microorganisms of these products, consumers can have improvements in their intestinal health. This work aimed to produce a Piima-type fermented milk with honey and to analyze, through physical-chemical, microbiological and sensory tests, the consumption potential of this product. Sensory evaluation results show high acceptability by the consumers, this shows that fermented mil Piima can be regarded as possible health-promoting food. Keywords: Lactococcus lactis, Probiotic, Fermented milk, Piima-type.