Vol. 70 No. 1 (2015)

Published: 2015-04-22

Artigos/Articles

  • Using the extreme vertices mixture design approach to assess dulce de leche with whey

    Gerson de Freitas Silva Valente, Ana Laís Andrade Gaspardi, Lara de Andrade Oliveira
    1-8
    DOI: https://doi.org/10.14295/2238-6416.v70i1.354

  • QUALIDADE MICROBIOLÓGICA DA ÁGUA UTILIZADA EM PROPRIEDADES LEITEIRAS

    Adriano Henrique do Nascimento Rangel, Rayssa Maria Bezerril Freire, Luís Henrique Fernandes Borba, Dorgival Morais de Lima Júnior, Luciano Patto Novaes
    9-16
    DOI: https://doi.org/10.14295/2238-6416.v6970i1.356

  • Psychrotrophic and thermoduric psychrotrophic microorganisms enumeration in milk: comparison of methods

    Vanerli Beloti, José Carlos Ribeiro Júnior, Ronaldo Tamanini, João Paulo Andrade de Araújo, Alberto Koji Yamada, Nayara da Silva Antônio
    17-23
    DOI: https://doi.org/10.14295/2238-6416.v70i1.360

  • Effect of payment for milk quality on the profitability of dairy farming

    Fernando Etiene Pinheiro Teixeira Júnior, Marcos Aurélio Lopes, José Reinaldo Mendes Ruas
    24-34
    DOI: https://doi.org/10.14295/2238-6416.v70i1.375

  • Determination of Fe and Zn in petit suisse cheese: analytical aspects and levels found in commercial samples

    Rafael Arromba Sousa, Thalles Pedrosa Lisboa
    35-43
    DOI: https://doi.org/10.14295/2238-6416.v70i1.377

  • Development, chemical and sensory characterization of semi skim yogurt added with whey protein concentrate

    Andressa Regina Antunes, Luciana Oliveira de Farinã, Luciana Bill Mitiko Kottwitz, José Afonso Passotto
    44-54
    DOI: https://doi.org/10.14295/2238-6416.v70i1.370