Vol. 71 No. 2 (2016)

Published: 2016-06-07

Artigos/Articles

  • Hygienic-sanitary diagnosis and microbiological evaluation of dairy products from a dairy industry located in Tucuruí – Pará

    Elaine Lopes Figueiredo, Jéssica Kelly Lima Melo, Natália Caroline Oliveira Neves
    53-64
    DOI: https://doi.org/10.14295/2238-6416.v71i2.466

  • Quality evaluation of labneh: a study with consumers

    Mariana Pereira Silveira, Larissa de Oliveira Ferreira Rocha, Ana Luísa de Castro, Danielly da Conceição Brandão, Tiago de Jesus Guedes, Maraísa Kissila Oliveira Fernandes
    65-74
    DOI: https://doi.org/10.14295/2238-6416.v71i2.505

  • Bacterial biofilm formation in different surfaces of food industries

    Karine Angélica Dalla Costa, Mariane Ferenz, Sheila Mello da Silveira, Alessandra Farias Millezi
    75-82
    DOI: https://doi.org/10.14295/2238-6416.v71i2.512

  • Usage of the milk whey originated from Serro cheese to manufacture Dulce de Leche: economic viability

    Fabiana Regina Lima, Larissa de Oliveira Ferreira Rocha
    83-93
    DOI: https://doi.org/10.14295/2238-6416.v71i2.526

  • Lactose hydrolysis and milk powder production: technological aspects

    Jansen Kelis Ferreira Torres, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes Carvalho, Renata Golin Bueno Costa, Pierre Schuck, Ítalo Tuler Perrone
    94-105
    DOI: https://doi.org/10.14295/2238-6416.v70i2.529

Revisão/Review

  • Whey powder: glassy state and spray drying conditions

    Ítalo Tuler Perrone, Arlan Caldas Pereira Silveira, Evandro Martins, Antônio Fernandes Carvalho, Pierre Schuck
    106-118
    DOI: https://doi.org/10.14295/2238-6416.v70i2.527