Vol. 64 No. 371 (2009)

Artigos/Articles

• Influence of the concentration of milk whey and modified starch on same characteristics of composition of the no fermented dairy beverage

  Shana P. Ferreira, Marta H. Pinto, Patrícia P. S. Acosta, Willian J. Varela, Marta M. M. Augusto, Walter A. Ruiz

  5-12

  • PDF (Portuguese)

• Changes in composition of artisanal minas cheese from the "Canastra" area im four seasons

  Luiz Carlos Gonçalves Costa Junior, Renata Golin Bueno Costa, Fernando Antonio Resplande Magalhães, Paula Isabelita Reis Vargas, Alisson José Martins Fernandes, Aline Soares Pereira

  13-20

  • PDF (Portuguese)

• Characteristics of raw milk obtained by manual milking on farms located in the town

  Francisca C. N. N. Silva, Maria da Penha Píccolo Ramos, Luciana Oliveira de Fariña, Sérgio Henriques Saraiva

  21-26

  • PDF (Portuguese)

• Evaluation of wield production of Minas Frescal, Minas Padrão and Mussarela cheeses made with milk inoculated with Pseudomonas fluorescens

  João Batista Barbosa, Simone Vilela Talma, Cleiton Souza Batista, Maurilio Lopes Martins, Cláudia Lúcia de Oliveira Pinto

  27-34

• Farm milk storage system's influence on the raw milk microbiological quality

  Luciano dos Santos Bersot, Vinicius Cunha Barcellos, Fábio Massao Fujisawa, Juliano Gonçalves Pereira, Maike Tais Maziero

  35-39

  • PDF (Portuguese)

• Potentialy probiotic mango mousse elaborated with different hydrocolloids

  Camila Lázaro Leal, Davi Casale Aragon, Guilherme Rabelo Coelho, Jorge Moraes Donato, Elsa Helena Walter de Santana, Lina Casale Aragon-Alegro

  40-47

  • PDF (Portuguese)

• Influence of difference concetrations of hydrocolloids on physico-chemical and sensory properties of cottage cheese

  Eduardo Reis Peres Dutra, Marco Antônio Moreira Furtado, Luiz Ronaldo de Abreu

  48-65

  • PDF (Portuguese)

• Influence of marginal cooling on the psychrotrophic growth and acidifying metabolism of milk microbiota

  Thiago B. Izidoro, Thiago L. B. Spina, Stevo O. Tuasek, Juliano G. Pereira, Vera R. M. Barros, José P. A. N. Pinto

  55-60

  • PDF (Portuguese)

• Assessment of proteolysis in artisanal minas cheese making of the dairy producer of the "Canastra" area in the four seasons

  Luiz Carlos Gonçalves Costa Júnior, Renata Golin Bueno Costa, Fernando Antonio Resplande Magalhães, Paula Isabelita Reis Vargas, Alisson José Martins Fernandes, Aline Soares Pereira

  62-69

  • PDF (Portuguese)