Vol 71, No 4 (2016)

Table of Contents

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
PDF (Português (Brasil))
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
PDF (Português (Brasil))
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
PDF (Português (Brasil))
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
PDF (Português (Brasil))
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
PDF (Português (Brasil))
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
PDF (Português (Brasil))


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