| Issue | Title | |
| 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 78, No 3 (2023) | The acceleration of yoghurt fermentation using peptides derived from proteolytic pre-treatment of milk | Abstract PDF |
| Jacobus Myburgh, Anné Calitz | ||
| 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 | ||
| Vol 69, No 1 (2014) | THE DIFFICULTY LEVEL OF NEW PRODUCT DEVELOPMENT IN THE DAIRY INDUSTRY OF RIO GRANDE DO SUL STATE, BRAZIL | Abstract PDF (Português (Brasil)) |
| Rubilene Ramos de Araújo, Jean Philippe Palma Révillion | ||
| Vol 70, No 6 (2015) | The geographical identification (GI) under geographic perspective for coalho cheese in agreste region of Pernambuco state | Abstract PDF (Português (Brasil)) |
| Janieire Dorlamis Cordeiro Bezerra, José Ribamar Silva do Nascimento Júnior | ||
| Vol 67, No 384 (2012) | THE IMPORTANCE OF PASTEURIZATION: MICROBIOLOGICAL COMPARISON BETWEEN RAW AND PASTEURIZED MILK, TYPE B | Abstract PDF (Português (Brasil)) |
| Natalia Franco da Mata, Paula Spinha de Toledo, Paulo César Pavia | ||
| Vol 71, No 4 (2016) | The influence of crystallization equipment on the crystallization of concentrated whey | Abstract PDF (Português (Brasil)) |
| Moisés Simeão, Rodrigo Stephani, Guilherme Miranda Tavares, Antônio Fernandes de Carvalho, Pierre Schuck, Ítalo Tuler Perrone | ||
| Vol 63, No 363 (2008) | The milk role in nutrition | Abstract PDF (Português (Brasil)) |
| Isis R. T. Renhe | ||
| Vol 70, No 5 (2015) | The production of Artisanal Colonial-type Cheese from Seara city, Santa Catarina state, with regard to Brazilian regulation | Abstract PDF (Português (Brasil)) |
| Michelle de Medeiros Carvalho, Juliano De Dea Lindner, Luciana Oliveira Fariña | ||
| Vol 75, No 3 (2020) | The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses | Abstract PDF (Português (Brasil)) |
| Marina Barroso de Antônio, Beatriz Borelli | ||
| Vol 70, No 6 (2015) | The separation processes by membrane sand their use in the treatment of industrial effluents of the dairy industry: literature review | Abstract PDF (Português (Brasil)) |
| Douglas Felipe Galvão, Eliane Rodrigues dos Santos Gomes | ||
| Vol 73, No 3 (2018) | The use of enzymes in the dairy industry: a condensed review | Abstract PDF (Português (Brasil)) |
| Marciel Dela Justina, Mariléia Buss Dela Justina, Everton Skoronski | ||
| Vol 78, No 3 (2023) | The use of whey proteins as coating material in nanoencapsulation and microencapsulation applications | Abstract PDF |
| Nergiz Yüksel, Merve Muti Istek, Selda Bulca | ||
| Vol 63, No 365 (2008) | Thermal treatment of cheese whey for determination of suitable conditions for β- galactosidase production by Kluyveromyces marxianus fermentation. | Abstract PDF (Português (Brasil)) |
| Sara Hott, Lorena Machado Amaral, Raúl J. H. Castro-Gómez, Claudia E. C. Bravo-Martins | ||
| Vol 67, No 384 (2012) | TRAINING HIGIENIC SANITARY IN MILK PRODUCTION: CASE STUDY IN SMALLHOLDER FARMERS IN SOUTH EAST PARANA | Abstract PDF (Português (Brasil)) |
| Fernanda Mattioda, Juliana V. M. Bittencourt, Antonio C. de Francisco, Keren H. Pinheiro, Fernando S. Baptista | ||
| Vol 70, No 4 (2015) | Transforming growth factor beta (TGF-β) in milk: a review | Abstract PDF (Português (Brasil)) |
| Fernanda Lopes da Silva, Michele da Silva Pinto, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone | ||
| Vol 67, No 387 (2012) | TREATMENT OF CANASTRA CHEESE RIND WITH RESIN AND ITS EFFECTS DURING THE CHEESE RIPENING AND IN THE CHEESE QUALITY AS A MEANS OF IMPROVING THE VISUAL ASPECT AND ADD VALUE TO THE PRODUCT | Abstract PDF (Português (Brasil)) |
| Paulo Henrique Costa Paiva, Luiz Carlos Gonçalves Costa Júnior | ||
| Vol 77, No 2 (2022) | Types of buttermilk produced by dairy industries inspected by the Federal Inspection Service and their destinations | Abstract PDF (Português (Brasil)) |
| Alessandro Campos Pereira | ||
| Vol 71, No 1 (2016) | UHT milks labeling in retail trade market | Abstract PDF (Português (Brasil)) |
| Luany Yone Miyoshi, Julia Arantes Galvão, Luiz Felipe Silva Weber, Sarah Larisse Mantovani, Pedro Irineu Teider junior, Tânia Raldi | ||
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