Vol. 67 No. 384 (2012)

Published: 2013-12-22

Editorial

Artigos/Articles

  • ISOLATION, IDENTIFICATION AND CHARACTERIZATION FOR RESISTANCE TO ACID PH AND PRESENCE OF BILE SALTS OF PROBIOTIC STRAINS FROM COMMERCIAL FERMENTED MILKS

    Diala Urnau, Andréia Cirolini, Nelcindo Nascimento Terra, Carlos Pasqualin Cavalheiro, Liana Inês Guidolin Milani, Leadir Lucy Martins Fries
    5-10
    DOI: https://doi.org/10.5935/2238-6416.20120002

  • PHYSICOCHEMICAL AND SENSORIAL ANALYSIS PROBIOTIC YOGURTS

    Erika Maria Roel Gutierrez, Glaucia Zibordi, Miriam Coelho de Souza
    22-29
    DOI: https://doi.org/10.5935/2238-6416.20120004

  • TRAINING HIGIENIC SANITARY IN MILK PRODUCTION: CASE STUDY IN SMALLHOLDER FARMERS IN SOUTH EAST PARANA

    Fernanda Mattioda, Juliana V. M. Bittencourt, Antonio C. de Francisco, Keren H. Pinheiro, Fernando S. Baptista
    30-40
    DOI: https://doi.org/10.5935/2238-6416.20120005

  • EVALUATION OF QUALITY OF GRATED CHEESE TO PROTECT PUBLIC HEALTH

    Laura Maria A. de Oliveira, Lúcia Mara Januário dos Anjos, Patrícia Rodrigues Rezende de Souza, Larissa Pereira Brumano, Martha Eunice de Bessa, Miriam Aparecida de Oliveira Pinto
    41-47
    DOI: https://doi.org/10.5935/2238-6416.20120006

  • DEVELOPMENT OF YOGURT SUNDAE LIKE MADE FROM GOAT MILK FLAVORED WITH PASSION FRUIT

    Tatiane F. Araújo, Éder G. Ferreira, Jordânia R. M. Souza, Letícia R. Bastos, Célia L. L. F. Ferreira
    48-54
    DOI: https://doi.org/10.5935/2238-6416.20120007

  • HEAT STABILITY OF CASEIN AND ETHANOL STABILITY AT 68, 72, 75 E 78%, IN BOVINE MILK

    Livia Cavaletti Corrêa da Silva, Vanerli Beloti, Ronaldo Tamanini, Alberto Koji Yamada, Cristiane Jaci Giombelli, Márcia Rocha Silva
    55-60
    DOI: https://doi.org/10.5935/2238-6416.20120008

  • CLOTTING AGENT AND RENNET AFFECTING THE SENSORY PROPERTIES OF MINAS PADRÃO-LIKE CHEESE MADE WITH EWE MILK

    A. A. Gajo, L. R. Abreu, M. S. Carvalho, M. G. Paixão, S. M. Pinto, F. M. David
    61-65
    DOI: https://doi.org/10.5935/2238-6416.20120009

  • THE IMPORTANCE OF PASTEURIZATION: MICROBIOLOGICAL COMPARISON BETWEEN RAW AND PASTEURIZED MILK, TYPE B

    Natalia Franco da Mata, Paula Spinha de Toledo, Paulo César Pavia
    66-70
    DOI: https://doi.org/10.5935/2238-6416.20120010

  • INFLUENCE OF PACKAGING ON CONSUMER BEHAVIOR

    Ligiane Maria de Carvalho Gomes, Melissa Guimarães Silveira, Roseane Maria Evangelista Oliveira, Juliana de Brito Maia Miamoto
    71-75
    DOI: https://doi.org/10.5935/2238-6416.20120011

Revisão/Review

  • THE CARBON DIOXIDE (CO2 ) AND ITS TECHNOLOGICAL EFFECTS IN MILK AND DAIRY PRODUCTS

    Junio César Jacinto de Paula, Antônio Fernandes de Carvalho, Felipe Alves de Almeida, Renata Golin B. Costa, Denise Sobral
    11-21
    DOI: https://doi.org/10.5935/2238-6416.20120003

Resumos das Dissertações do Mestrado Profissional em Ciência e Tecnologia de Leite e derivados

  • ESTABLISHMENT OF A HYGIENE PROCEDURE IN A CHEESE FARMER ARTISANAL MINAS CHEESE

    Adbeel de Lima Santos, Luiz Carlos Gonçalves Costa Júnior
    76-77
    DOI: https://doi.org/10.5935/2238-6416.20120012

  • BEHAVIOR OF DAIRY PROTEIN IN DIFFERENT SIMULATED THERMAL PROCESSING CONDITIONS

    Rodrigo Stephani, Paulo Henrique Fonseca da Silva
    78-79
    DOI: https://doi.org/10.5935/2238-6416.20120013

  • TECHNOLOGICAL FEASIBILITY OF USE OF LACTIC ACID IN PREPARATION OF "COALHO" CHEESE

    Gisela de Magalhães Machado, Renata Golin Bueno Costa
    80-81
    DOI: https://doi.org/10.5935/2238-6416.20120014