Vol. 71 No. 3 (2016)

Published: 2016-08-31

Artigos/Articles

  • Influence of partial replacement of sodium chloride by potassium chloride in Minas fresh cheese of sheep’s milk

    Dalana Cecília Hanauer, Elisandra Rigo, Lucíola Bagatini, Juliana Steffens, Darlene Cavalheiro
    119-130
    DOI: https://doi.org/10.14295/2238-6416.v71i3.500

  • Preparation of greek yogurt of buffalo milk and influence of addition of sour cherry syrup (Eugenia uniflora L.) on the content of ascorbic acid and anthocyanins

    Elivaldo Nunes Modesto Junior, Suane da Silva Soares, Deyse Dayan Freitas de Sousa, Juliana Rodrigues do Carmo, Rogério Migdon Vieira da Silva, Carmelita de Fátima Amaral Ribeiro
    131-143
    DOI: https://doi.org/10.14295/2238-6416.v71i3.523

  • Determination of sodium and lactose content in Mozzarella and Colonial cheese consumed in Southwestern Paraná

    CAMILLA DICKEL, JULIANE KOWALSKI JUNKES, IVANE BENEDETTI TONIAL, Fabiane Picinin de Castro-Cislaghi
    144-152
    DOI: https://doi.org/10.14295/2238-6416.v71i3.528

  • Acceptance and storage of fresh cheese made with essential oils

    Joelmir Grassi Presente, Hemilim Barbosa de fraga, Cristiano Gautério Schmidt
    153-165
    DOI: https://doi.org/10.14295/2238-6416.v71i3.531

  • Evaluation physicochemical, microbiological and sensory of Minas frescal goat milk cheese developed for direct acidification and lactic acid fermentation

    Keily Alves de Moura Oliveira, Denyse Moraes Jardim, Karina da Silva Chaves, Glauco Vieira de Oliveira, Márcia Cristina Teixeira Ribeiro Vidigal
    166-178
    DOI: https://doi.org/10.14295/2238-6416.v71i3.533

  • Industrial parameters of doce de leite production

    Ana Carolina Paiva de Oliveira, Sandra Maria Pinto, Antônio Fernandes de Carvalho, Pierre Schuck, Ítalo Tuler Perrone, Luiz Ronaldo Abreu
    179-185
    DOI: https://doi.org/10.14295/2238-6416.v71i3.540