Vol 65, No 376 (2010)

Table of Contents

Artigos/Articles

DETECTION OF FRAUD IN COOLED RAW MILK OF RIO POMBA, MINAS GERAIS
Fernanda Cristina Firmino, Simone Vilela Talma, Maurilio Lopes Martins, Maurício de Oliveira Leite, Aurélia Dornelas de Oliveira Martins
PDF (Português (Brasil))
5-11
MICROBIOLOGICAL QUALITY OF MILK PRODUCTS RATED BY LABORATORY ANALYSIS OF FOOD AND WATER FROM THE FACULTY OF PHARMACY / UFJF
Jerusa Botelho, Lílian de Paula Pereira Araújo, João Pablo Fortes Pereira, Lia Barbosa Taveira, Marco Antônio Moreira Furtado, Miriam Aparecida de Oliveira Pinto
PDF (Português (Brasil))
12-17
PHYSICOCHEMICAL CHARACTERISTICS AND SENSORIAL EVALUATION OF PASTEURIZED MILK ADDED WITH WATER, CHEESE WHEY, 0.9% SODIUM CHLORITE SOLUTION AND 5.0% DEXTROSE SOLUTION
Marco Antonio Sloboda Cortez, Viviane Guimarães Dias, Rafael Gomes Maia, Clara Calil Alves Costa
PDF (Português (Brasil))
18-25
QUALITY COMMUNICATION OF THE BUFFALO MOZZARELLA FROM DAIRY INDUSTRY BY THE FINAL CONSUMER -SIGNS OF THE CHARACTERISTICS OF CHEESE BY COMPANIES
Teresa Cristina Alvez, Rinaldo Rodrigues, Arthur Alonso Almeida Souza, Augusto Hauber Gameiro
PDF (Português (Brasil))
26-34
DETERMINATION OF THE COMPOSITION AND YIELD OF "CHEESE TYPE PRATO" OBTAINED FROM MILK CONCENTRATE BY VACUUM EVAPORATION
Ítalo Tuler Perrone, João Pablo Fortes Pereira, Fernando Antônio Resplande Magalhães, Luiz Carlos Gonçalves Costa Júnior, Júnio César Jacinto de Paula, Denise Sobral
PDF (Português (Brasil))
35-41
EVALUATION OF DIFFERENT TECHNOLOGIES FOR PRODUCTION OF "CHEESE TYPE PRATO" FROM CONCENTRATE MILK BY VACCUM EVAPORATION
Fernando Antônio Resplande Magalhães, Ítalo Tuler Perrone, Adbeel de Lima Santos, Renata Golin Bueno Costa, João Pablo Fortes Pereira, Paula Isabelita Reis Vargas
PDF (Português (Brasil))
42-46
PRACTICES AND RESULTS CONCERNING THE DAIRY CATTLE IN THE CITY OF TOLEDO - PR: A STRATIFIED ANALYSIS OF THE PRODUCERS
Arlei Bieger, Débora da Silva Lobo
PDF (Português (Brasil))
47-54


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