Vol 71, No 3 (2016)

Table of Contents

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
PDF (Português (Brasil))
119-130
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
PDF (Português (Brasil))
131-143
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
PDF (Português (Brasil))
144-152
Acceptance and storage of fresh cheese made with essential oils
Joelmir Grassi Presente, Hemilim Barbosa de fraga, Cristiano Gautério Schmidt
PDF (Português (Brasil))
153-165
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
PDF (Português (Brasil))
166-178
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
PDF (Português (Brasil))
179-185


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