Vol. 64 No. 370 (2009)

Published: 2013-12-20

Artigos/Articles

Composition and coagulation capacity of holstein and girolanda cow's milk

Vanessa Karoline Tavanti, Larissa Guilherme de Bassi, Géssica Camila Caetano Ferreira, Rafael Tamotsu Sato, Magda Elisa Turini da Cunha, Kátia Sivieri, Christiane Maciel Vasconcellos Barros de Rensis, Marcela de Rezende Costa

5-9
- PDF (Portuguese)
Comparative study of methods for the determination of the total dry matter in dulce de leche

Darlila Aparecida Gallina, Adriane Dyck Rogalsky, Adriana Torres Silva e Alves

10-13
- PDF (Portuguese)
Influence of added native maize starch on the viscosity of traditionally made Doce de Leite

Monique Colombo, Ítalo Tuler Perrone, Rodrigo Stephani, Paulo Henrique Fonseca da Silva

14-17
- PDF (Portuguese)
Study on the elasticity of cheese mozzarella for pizza, elaborated with milk of buffalo (Bubalus bubalis)

Valdomiro Jardim de Oliveira, Verônica Lobato, Luiz Ronaldo de Abreu

18-21
- PDF (Portuguese)
Comparative study of the efficacy of sanitizers through the technique of ATP bioluminescence in hygienic systems cleaning clean-in-place (CIP)

Adbeel de Lima Santos, Luiz Carlos Gonçalves Costa Junior, Vanessa Aglaê Martins Teodoro, Maximiliano Soares Pinto, Paulo Henrique Costa Paiva, Amanda Tafuri Paniago Passarinho, Lívia Beatriz Almeida Fontes

29-34
- PDF (Portuguese)
Viability of Lactobacillus casei in homemade ice-cream

Bruno Gustavo Souza, Carolina Ragusa, Christiane Maciel Vasconcellos Barros de Rensis, Marcela de Rezende Costa, Kátia Sivieri

35-38
- PDF (Portuguese)
Assessment of the technical viability of the use of resin for the rind treatment of the artisanal minas cheese from the "Canastra" area

Antônio Resplande Magalhães, Luiz Carlos Gonçalves Costa Júnior, Renata Golin Bueno Costa, Daniel Arantes Pereira, Michael Mitsuo Saito

39-43
- PDF (Portuguese)

Revisão/Review

Alkaline phosphatase in milk and dairy products: theoretical and practical aspects

Gisela de Magalhães Machado, Adbeel de Lima Santos, Luiz Carlos Gonçalves Costa Júnior, Renata Golin Bueno Costa, Paulo Henrique Costa Paiva

22-28
- PDF (Portuguese)

Vol. 64 No. 370 (2009)

Artigos/Articles

Composition and coagulation capacity of holstein and girolanda cow's milk

Comparative study of methods for the determination of the total dry matter in dulce de leche

Influence of added native maize starch on the viscosity of traditionally made Doce de Leite

Study on the elasticity of cheese mozzarella for pizza, elaborated with milk of buffalo (Bubalus bubalis)

Comparative study of the efficacy of sanitizers through the technique of ATP bioluminescence in hygienic systems cleaning clean-in-place (CIP)

Viability of Lactobacillus casei in homemade ice-cream

Assessment of the technical viability of the use of resin for the rind treatment of the artisanal minas cheese from the "Canastra" area

Revisão/Review

Alkaline phosphatase in milk and dairy products: theoretical and practical aspects

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