Vol. 66 No. 379 (2011)

Artigos/Articles

• TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESE

  Gisela de Magalhães Machado, Renata Golin Bueno Costa, Júnio César Jacinto de Paula, Paulo Henrique Costa Paiva, Lia Barbosa Taveira, Felipe Alves de Almeida

  5-15

  • PDF (Portuguese)

• PHYSICAL AND CHEMICAL CHARACTERIZATION OF GRATED PARMESAN CHEESE SOLD IN THE SOUTHERN REGION OF MINAS GERAIS

  A. Justus, L. M. B Ferrari, L. R. Rodrigues, M. L. Ferreira, S. M. Pinto, L. R. Abreu

  16-24

  • PDF (Portuguese)

• PHYSICOCHEMICAL CHARACTERISTICS OF UHT CREAM MILK SOLD IN BRAZIL

  Rodrigo Stephani, Henrique de Castro Neves, Erick Ornelas Neves, Alisson Borges de Souza, Ítalo Tuler Perrone, Paulo Henrique Fonseca da Silva

  25-29

  • PDF (Portuguese)

• PHYSICAL-CHEMICAL EVALUATIONS AND RESEARCH FRAUD IN INTEGRAL PASTEURIZED TYPE "C" PRODUCED IN BRASÍLIA, FEDERAL DISTRICT

  Andréia Alves Rosa-Campos, Juliana Evangelista Silva Rocha, Luiz Antônio Borgo, Márcio Antônio Mendonça

  30-34

  • PDF (Portuguese)

• STUDY OF THE PROCESS OF IMPLEMENTATION OF HACCP IN DAIRY PROCESSORS

  Aline Biedrzycki, Jean Philippe Palma Révillion, Mateus Silva de Lima, Verônica Schmidt

  35-44

  • PDF (Portuguese)

• INFLUENCE OF DIFFERENT THICKENERS IN SENSORIAL CHARACTERISTICS OF CONFECTIONERY DOCE DE LEITE

  Ítalo Tuler Perrone, Isis Rodrigues Toledo Renhe, João Pablo Fortes Pereira, Monique Colombo, Jéssica Sottani Coelho, Fernando Antônio Resplande Magalhães

  45-50

  • PDF (Portuguese)