Vol. 65 No. 372 (2010)

Artigos/Articles

• Preparation of cheese bread added with whey powder

  Ionara Casali Tesser, Luciana Oliveira de Fariña, Talita Schrepp, Saraspathy Naidoo Terroso Gama de Mendonça

  3-8

  • PDF (Portuguese)

• Lipolytic psychrotrophic microorganisms in dairy products during shelf life

  Maike Tais Maziero, Cibeli Viana, Luciano Dos Santos Bersot

  10-17

  • PDF (Portuguese)

• Physicochemical characterization of raw milk sold in the city of Lavras - MG

  Cristina Guimarães Pereira, Sandra Maria Pinto, Raniely de Lourdes Fonseca, Karen de Oliveira Camargo, Creusa Pedroso do Amaral Rezende, Luiz Ronaldo de Abreu

  18-25

  • PDF (Portuguese)

• Sensory, physical-chemical and microbiological evaluations of Camembert cheese in different periods of ripening

  Danielle C. de Lima, Patrícia de F. P. Goulart, Roseane M. E. Oliveira

  26-33

  • PDF (Portuguese)

• Contribuition of sensory attributes for chessecurd acceptability

  Valéria Paula Rodrigues Minim, Rita de Cássia dos Santos Navarro da Silva, Maria Patrícia Milagres, Eliane Maurício Furtado Martins, Simone Cristina Sant’Anna Sampaio, Christiane Mileib Vasconcelos

  34-42

  • PDF (Portuguese)

• Ripening and acceptance of Pecorino cheese produced with cow's milk in 180 days

  Marinna Barros de Oliveira, Ana Luíza Macêdo Costa, Bruno Reinehr de Andrade, Fabiana Oliveira de Carvalho, Giovanna Castro Araújo, Celso José De Moura

  43-48

  • PDF (Portuguese)

• Quantification and qualification of equine milk lipid profile from Goiania, Go.

  Rodrigo Almeida de Oliveira, Marinna Barros de Oliveira, Anna Cristina Lanna, Celso José de Moura

  49-56

  • PDF (Portuguese)