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Abstract The effect of adding calcium chloride (0.01%) on the yield of cheese was investigated over the period o fone year ( n  = 73...

1. Introduction Water activity (aw) is an importante fator in the stability of many food systems and its determination is of importance...

Fabricar um queijo a partir de leite significa concentrar a proteína e a gordura do leite mediante expulsão da água até um valor...

Abstract A new method to detect the adulteration of pasteurized milk with whey is described. The method is based on the determination of...

Resumo O trabalho detalha os aspectos relacionados com o índice analítico de maturação de queijo minas frescal, visando o controle da...