| Issue | Title | |
| Vol 75, No 3 (2020) | Statistical process control in the production of Requeijão: a case study in a dairy industry in the south of Minas Gerais state, Brazil | Abstract PDF (Português (Brasil)) |
| Gabriel Baldasso, Raphael César de Souza Pimenta, Eric Batista Ferreira | ||
| Vol 73, No 3 (2018) | Storage temperature and microbiological quality of bulk raw milk in Rio Pomba, Minas Gerais | Abstract PDF (Português (Brasil)) |
| Patrícia Rodrigues Condé, Cláudia Lúcia de Oliveira Pinto, Scarlet Ohana da Silva Gandra, Roselir Ribeiro da Silva, Maurilio Lopes Martins | ||
| Vol 74, No 2 (2019) | Study of Mozzarella cheese behavior during refrigerated storage | Abstract PDF (Português (Brasil)) |
| Thamara Evangelista Silva, Thamiris Evangelista Silva, Lismaíra Gonçalves Caixeta Garcia, Priscila Alonso dos Santos | ||
| Vol 64, No 368 (2009) | Study of quality of butter by alkaline phosphatase and physico-chemical analysis | Abstract PDF (Português (Brasil)) |
| Cristina Andrade da Silva, Maurício de Oliveira Leite, Mariana Barboza Vinha, Sebastião César Cardoso Brandão, Cláudia Lúcia de Oliveira Pinto, Antônio Fernandes de Carvalho | ||
| Vol 73, No 3 (2018) | Study of the emulsifying action of the avocado pulp associated with the whey protein | Abstract PDF (Português (Brasil)) |
| Marta de Oliveira Coelho, Suélen de Oliveira Rezende, Mariana Gavioli dos Reis Pena, Fabiano Freire Costa | ||
| Vol 75, No 4 (2020) | Study of the melting point and solubility of lactose crystals in sweetened condensed milk using optical microscopy and Raman spectroscopy | Abstract PDF (Português (Brasil)) |
| Natália Maria Germano Alves, Elisângela Ramieres Gomes, João Pablo Fortes Pereira, Ítalo Tuler Perrone, Luiz Fernando Cappa de Oliveira, Rodrigo Stephani | ||
| Vol 66, No 379 (2011) | STUDY OF THE PROCESS OF IMPLEMENTATION OF HACCP IN DAIRY PROCESSORS | Abstract PDF (Português (Brasil)) |
| Aline Biedrzycki, Jean Philippe Palma Révillion, Mateus Silva de Lima, Verônica Schmidt | ||
| Vol 76, No 1 (2021) | Study of the proteolysis of Colonial cheeses from Serra Catarinense during ripening at ambient temperature | Abstract PDF (Português (Brasil)) |
| Ana Cláudia Malagutti Corsato, Luciana Bill Mikito Kottwitz, Charles Seuchuco, Debora Pramiu, Anna Caroline Gambaro, Luciana de Oliveira Fariña | ||
| Vol 69, No 2 (2014) | STUDY OF THE VISCOSITY OF PROTEIN SOLUTIONS THROUGH THE RAPID VISCOSITY ANALYZER (RVA) | Abstract PDF (Português (Brasil)) |
| Maura P. Alves, Ítalo T. Perrone, Alisson Borges de Souza, Rodrigo Stephani, Cláudia Lúcia de Oliveira Pinto, Antônio F. de Carvalho | ||
| Vol 64, No 370 (2009) | Study on the elasticity of cheese mozzarella for pizza, elaborated with milk of buffalo (Bubalus bubalis) | Abstract PDF (Português (Brasil)) |
| Valdomiro Jardim de Oliveira, Verônica Lobato, Luiz Ronaldo de Abreu | ||
| Vol 76, No 3 (2021) | Sufficiency and analytical sensitivity of ethanol test in the research of other potential compounds restorative of cryoscopy index in milk defrauded with water inclusion | Abstract PDF (Português (Brasil)) |
| Bianca Pereira Dias, Isac Gabriel Cunha dos Santos, Cristiane Alves Nascimento, Cátia Maria de Oliveira Lobo, José Carlos Ribeiro Júnior | ||
| Vol 63, No 363 (2008) | Survey of processing conditions of craft dairy products in Sergipe state | Abstract PDF (Português (Brasil)) |
| Joanna S. Santos, Michele M. de Santana, Roseny D. Santos, Ana Carolina M. de S. Aquino, Gabriel F. da Silva, Alessandra A. Castro | ||
| Vol 67, No 388 (2012) | SWEETENED CONDENSED MILK PRODUCTION BY APPLYING OSMOSIS REVERSE: A TOOL FOR THE TECHNOLOGY | Abstract PDF (Português (Brasil)) |
| Paula Nunes Mendes, Marco Antônio Moreira Furtado, Ítalo Tuler Perrone | ||
| Vol 70, No 3 (2015) | TECHNOLOGICAL AND FUNCTIONAL PROPERTIES OF LACTIC ACID BACTERIA: THE IMPORTANCE OF THESE MICROORGANISMS FOR FOOD | Abstract PDF PDF |
| Amanda de Souza Motta, Melina Da Silva Mesquita Gomes | ||
| Vol 66, No 380 (2011) | TECHNOLOGICAL ASPECTS OF WHEY POWDER MANUFACTURING: A REVIEW | Abstract PDF (Português (Brasil)) |
| Ítalo Tuler Perrone, João Pablo Fortes Pereira, Antônio Fernandes de Carvalho | ||
| Vol 74, No 1 (2019) | Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures | Abstract PDF |
| Maria Rita Souto Dias, Andressa Fusieger, Amanda de Souza Motta | ||
| Vol 67, No 385 (2012) | TECHNOLOGICAL CONTROL ATTRIBUTES FOR DOCE DE LEITE PRODUCTION | Abstract PDF (Português (Brasil)) |
| Ítalo Tuler Perrone, Rodrigo Stephani, Braz dos Santos Neves, Jaqueline Flaviana Oliveira de Sá, Antônio Fernandes de Carvalho | ||
| Vol 66, No 379 (2011) | TECHNOLOGICAL FEASIBILITY OF THE USE OF LACTIC ACID IN THE MANUFACTURE OF "COALHO" TYPE CHEESE | Abstract PDF (Português (Brasil)) |
| Gisela de Magalhães Machado, Renata Golin Bueno Costa, Júnio César Jacinto de Paula, Paulo Henrique Costa Paiva, Lia Barbosa Taveira, Felipe Alves de Almeida | ||
| Vol 67, No 384 (2012) | TECHNOLOGICAL FEASIBILITY OF USE OF LACTIC ACID IN PREPARATION OF "COALHO" CHEESE | Abstract PDF (Português (Brasil)) |
| Gisela de Magalhães Machado, Renata Golin Bueno Costa | ||
| Vol 76, No 4 (2021) | Technological properties of lactic acid bacteria in dairy products: a review | Abstract PDF (Português (Brasil)) |
| Carlos Henrique Gomes de Sousa Lima, Josiane da Silva Costa, Nádia Carbonera, Elizabete Helbig | ||
| Vol 67, No 387 (2012) | TECHNOLOGY AND SENSORY PARAMETERS OF “REQUEIJÃO CREMOSO” WITH LOW LACTOSE | Abstract PDF (Português (Brasil)) |
| Paula Mattanna, Neila S. P. S. Richards, Daniele Back, Ana Paula Gusso | ||
| Vol 73, No 4 (2018) | Temperature effect over the apparent viscosity of conventional and light creamy “Requeijão” from different brands | Abstract PDF (Português (Brasil)) |
| Ana Raisa Paiva, Jean Philippe Palma Revillion, Camila Zimmer Dias, Michele Utpott, Plinho Franciso Hertz | ||
| Vol 69, No 3 (2014) | Texture profile in processed cheese: influence of the use of milk protein concentrates and whey protein concentrates | Abstract PDF (Português (Brasil)) |
| Alisson Borges Souza, Luiz Carlos Gonçalves Costa Júnior, Ítalo Tuler Perrone, Rodrigo Stephani, Débora de Freitas Almeida | ||
| Vol 64, No 369 (2009) | Texture profile of Greek yogurt | Abstract PDF (Português (Brasil)) |
| T. M. Ramos, A.A. Gajo, S. M. Pinto, L.R. Abreu, A. C. Pinheiro | ||
| Vol 67, No 384 (2012) | THE CARBON DIOXIDE (CO2 ) AND ITS TECHNOLOGICAL EFFECTS IN MILK AND DAIRY PRODUCTS | Abstract PDF (Português (Brasil)) |
| Junio César Jacinto de Paula, Antônio Fernandes de Carvalho, Felipe Alves de Almeida, Renata Golin B. Costa, Denise Sobral | ||
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