Vol. 64 No. 367 (2009)

Artigos/Articles

• Sensorial analysis of mozzarella cheese prepared with buffalo's milk seasoned with pequi fruit

  Lydia Tavares de Araújo Andrade, Edmar Soares Nicolau, Rejane de Almeida Maia, Lorena Morais da Rocha Lima, Marcele Louise Tadaieski Arruda

  3-9

  • PDF (Portuguese)

• Water consumption and effluent generation in a small dairy industry

  Claudety Barbosa Saraiva, Regina Célia Santos Mendonça, Adbeel de Lima Santos, Daniel Arantes Pereira

  10-18

  • PDF (Portuguese)

• Basic principles of cheese production: from historical to salting

  Junio César Jacinto de Paula, Antônio Fernandes de Carvalho, Mauro Mansur Furtado

  19-25

  • PDF (Portuguese)

• Evaluation of storage time on parameters of quality of cooled raw milk

  Priscila Alonso dos Santos, Marco Antônio Pereira da Silva, Pedro Ivo Bueno Anastácio, Hamilton Antônio dos Santos Júnior, José Waldemar da Silva, Edmar Soares Nicolau

  35-41

  • PDF (Portuguese)

• Preparation and evaluation of yogurt with pectin obtained from pera orange peel (Citrus

  Bárbara Mesquita Dias, Márcia Edilamar Pulzatto

  26-35

  • PDF (Portuguese)