Vol. 65 No. 376 (2010)

Artigos/Articles

• DETECTION OF FRAUD IN COOLED RAW MILK OF RIO POMBA, MINAS GERAIS

  Fernanda Cristina Firmino, Simone Vilela Talma, Maurilio Lopes Martins, Maurício de Oliveira Leite, Aurélia Dornelas de Oliveira Martins

  5-11

  • PDF (Portuguese)

• MICROBIOLOGICAL QUALITY OF MILK PRODUCTS RATED BY LABORATORY ANALYSIS OF FOOD AND WATER FROM THE FACULTY OF PHARMACY / UFJF

  Jerusa Botelho, Lílian de Paula Pereira Araújo, João Pablo Fortes Pereira, Lia Barbosa Taveira, Marco Antônio Moreira Furtado, Miriam Aparecida de Oliveira Pinto

  12-17

  • PDF (Portuguese)

• PHYSICOCHEMICAL CHARACTERISTICS AND SENSORIAL EVALUATION OF PASTEURIZED MILK ADDED WITH WATER, CHEESE WHEY, 0.9% SODIUM CHLORITE SOLUTION AND 5.0% DEXTROSE SOLUTION

  Marco Antonio Sloboda Cortez, Viviane Guimarães Dias, Rafael Gomes Maia, Clara Calil Alves Costa

  18-25

  • PDF (Portuguese)

• QUALITY COMMUNICATION OF THE BUFFALO MOZZARELLA FROM DAIRY INDUSTRY BY THE FINAL CONSUMER -SIGNS OF THE CHARACTERISTICS OF CHEESE BY COMPANIES

  Teresa Cristina Alvez, Rinaldo Rodrigues, Arthur Alonso Almeida Souza, Augusto Hauber Gameiro

  26-34

  • PDF (Portuguese)

• DETERMINATION OF THE COMPOSITION AND YIELD OF "CHEESE TYPE PRATO" OBTAINED FROM MILK CONCENTRATE BY VACUUM EVAPORATION

  Ítalo Tuler Perrone, João Pablo Fortes Pereira, Fernando Antônio Resplande Magalhães, Luiz Carlos Gonçalves Costa Júnior, Júnio César Jacinto de Paula, Denise Sobral

  35-41

  • PDF (Portuguese)

• EVALUATION OF DIFFERENT TECHNOLOGIES FOR PRODUCTION OF "CHEESE TYPE PRATO" FROM CONCENTRATE MILK BY VACCUM EVAPORATION

  Fernando Antônio Resplande Magalhães, Ítalo Tuler Perrone, Adbeel de Lima Santos, Renata Golin Bueno Costa, João Pablo Fortes Pereira, Paula Isabelita Reis Vargas

  42-46

  • PDF (Portuguese)

• PRACTICES AND RESULTS CONCERNING THE DAIRY CATTLE IN THE CITY OF TOLEDO - PR: A STRATIFIED ANALYSIS OF THE PRODUCERS

  Arlei Bieger, Débora da Silva Lobo

  47-54

  • PDF (Portuguese)