Vol. 70 No. 4 (2015)

Published: 2015-12-31

Artigos/Articles

  • Chemical composition in Parmesan cheese marketed in Paranavaí - Paraná

    Fernanda Duarte Gomes, Aline Alves, Tatiana Colombo Pimentel, Suellen Jensen Klososki
    185-191
    DOI: https://doi.org/10.14295/2238-6416.v70i4.410

  • Protein characterization of pasteurized milk, cheese whey and their mixtures by using the CEM SprintTM analyzer

    Igor Moura Paiva, Virgílio de Carvalho dos Anjos, Maria José Valenzuela Bell, Marco Antônio Moreira Furtado
    192-199
    DOI: https://doi.org/10.14295/2238-6416.v70i4.420

  • Influence of somatic cell count on chemical composition of milk refrigerated of Goiás southwest region

    Thiago Soares Carvalho, Marco Antônio Pereira da Silva, Rafaella Belchior Brasil, Karen Martins Leão, Marcos Roberto da Silva, Letícia Aparecida de Morais
    200-205
    DOI: https://doi.org/10.14295/2238-6416.v70i4.429

  • Measurement of fat in the ovine milk: comparative study of the results acquired by official methodology and by electr onic equipments

    Luiz Gustavo de Pellegrini, Neila Silvia Pereira dos Santos Richards
    206-215
    DOI: https://doi.org/10.14295/2238-6416.v70i4.430

  • Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product

    Marlice Salete Bonacina, Luana Zamboni, Leonardo Souza da Rosa
    216-225
    DOI: https://doi.org/10.14295/2238-6416.v70i4.435

Revisão/Review

  • Transforming growth factor beta (TGF-β) in milk: a review

    Fernanda Lopes da Silva, Michele da Silva Pinto, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
    226-238
    DOI: https://doi.org/10.14295/2238-6416.v70i4.384