Vol. 69 No. 5 (2014)

Published: 2014-11-08

Artigos/Articles

  • Socioeconomic diagnosis of cheese producers of Marajó, state of Pará, Brazil

    Vitória Nazaré Costa Seixas, Laura Fernandes Melo Correia, Ítalo Tuler Perrone, Rosemary Maria P. Coutinho, Renata Golin Bueno Costa, Antonio Fernandes de Carvalho
    309-321
    DOI: https://doi.org/10.14295/2238-6416.v69i5.297

  • Processing and physico-chemical characterization of whole whey powder

    Ítalo Tuler Perrone, Rafael Arromba Sousa, Pâmella Ranne Pereira Silva, Rodrigo Stephani, Paulo Henrique Rodrigues Júnior, Antônio Fernandes Carvalho
    323-333
    DOI: https://doi.org/10.14295/2238-6416.v69i5.299

  • Effect of transglutaminase and gelatin on the viscosity of fermented dairy beverages made with “Coalho” type cheese whey

    Gisela de Magalhães Machado Moreira, Renata Golin Bueno Costa, Junio César Jacinto de Paula, Denise Sobral, Verônica Paula Batista, Suellen Serafim Telles
    334-340
    DOI: https://doi.org/10.14295/2238-6416.v69i5.313

  • Occurrence of Campylobacter jejuni in raw and pasteurized milk traded in Curitiba, Paraná state, Brazil

    Danielle Karen Narcizo, Maike Taís Maziero Montanhini
    341-347
    DOI: https://doi.org/10.14295/2238-6416.v69i5.321

  • Quality of raw refrigerated milk based on SCC and TBC indicators in the southwest of Minas Gerais state, Brazil

    Odila Rigolin-Sá, Norival França, Keyla Cristiane Pereira Esper, Douglas de Pádua Andrade
    348-356
    DOI: https://doi.org/10.14295/2238-6416.v69i5.368

Revisão/Review

  • High Isostatic Pressure Application in Dairy Products: A Review

    Ana Carolina Nunes de Morais, Elisa Helena da Rocha Ferreira, Amauri Rosenthal
    357-374
    DOI: https://doi.org/10.14295/2238-6416.v69i5.310