Vol. 70 No. 2 (2015)

Published: 2015-09-03

Artigos/Articles

  • Enzymatic hydrolysis of lactose of whey permeate

    Karina Nascimento de Almeida, Tarso da Costa Alvim, Adriana Régia Marques de Souza, Gabriela Eustaquio Lacerda, Fernanda Aparecida Lima Silva Alvim, Jonas Chaves Alvim
    55-63
    DOI: https://doi.org/10.14295/2238-6416.v70i2.363

  • Development of technology for production of reduced fat processed cheese

    Adriana Torres Silva e Alves, Leila Maria Spadoti, Patrícia Blumer Zacarchenco, Ariene Gimenes Fernandes Van Dender
    64-77
    DOI: https://doi.org/10.14295/2238-6416.v70i2.382

  • Assessment of whey protein nitrogen index as an indicator of heat treatment for UHT milk and milk powder

    Leandra Natália Oliveira, Vanessa Toledo Marinho, Marilana Vidal Zamagno, Maraíse Aparecida Lauro, Jéssica Aparecida Norvino Barboza, Paulo Henrique Fonseca da Silva
    78-84
    DOI: https://doi.org/10.14295/2238-6416.v70i2.389

  • Milk drink with goat milk and goat serum is alternative for exploitation of pulp umbu

    Nkarthe Guerra Araújo, Fabrizio Fonseca Barbosa
    85-92
    DOI: https://doi.org/10.14295/2238-6416.v70i2.393

  • Development and characterization of ice cream enriched with different formulations flour jabuticaba bark (Myrciaria cauliflora)

    Marina Leopoldina Lamounier, Fabrícia das Chagas Andrade, Cristina Dias de Mendonça, Maísa Lamounier Magalhães
    93-104
    DOI: https://doi.org/10.14295/2238-6416.v70i2.400

  • Identification of proteolytic psychrotrophic bacteria isolated from refrigerated raw milk and characterization of its spoilage potential

    Cláudia Lúcia de Oliveira Pinto, Solimar Gonçalves Machado, Maurilio Lopes Martins, Maria Cristina Dantas Vanetti
    105-116
    DOI: https://doi.org/10.14295/2238-6416.v70i2.401