Vol. 71 No. 4 (2016)

Published: 2016-09-12

Artigos/Articles

  • Development of cottage cheese lactose free with fiber addition and reduction of sodium and fat

    Gabrieli Nicoletti, Kátia Joana Verdi, Creciana Maria Endres
    DOI: https://doi.org/10.14295/2238-6416.v71i4.461

  • Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage

    Cláudia Lúcia de Oliveira Pinto, Solimar Gonçalves Machado, Rodrigo Rezende Cardoso, Maria Cristina Dantas Vanetti
    DOI: https://doi.org/10.14295/2238-6416.v71i4.484

  • Artisanal production of Colonial cheese analyzed under Normative Instruction noº 30/2013 (municipalities in the Cantuquiriguaçu region, Paraná, Brazil)

    Ionara Casali Tesser, Luciana Oliveira de Fariña, Luciana Bill Mikito Kottwitz, David Esteban Fariña Sosa, Débora Cristina Pramiu
    DOI: https://doi.org/10.14295/2238-6416.v71i4.506

  • Physical characterization and sanitary conditions of cheese type cabacinha market places in three municipalities of the Jequitinhonha Valley, MG, Brazil

    Adair da Silva Santos Filho, Christiano Vieira Pires, Weslley José Cardoso, Maximiliano Soares Pinto, Neide Judith Faria de Oliveira
    DOI: https://doi.org/10.14295/2238-6416.v71i4.511

  • The influence of crystallization equipment on the crystallization of concentrated whey

    Moisés Simeão, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes de Carvalho, Pierre Schuck, Ítalo Tuler Perrone
    DOI: https://doi.org/10.14295/2238-6416.v71i4.524

  • Relation of chemical composition of milk with the level of production stage of lactation and parity order cows crossbred

    Jakeline Fernandes Cabral, Marco Antônio Pereira da Silva, Thiago Soares Cardoso, Rafaella Belchior Brasil, Julliano Costa Garcia, Luiz Eduardo Costa do Nascimento
    DOI: https://doi.org/10.14295/2238-6416.v71i4.536