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Processamento do queijo de coalho com doce de goiaba (Psidium guajava) do tipo cascão
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de AlimentosEngenharia Química, 2022-07-22)
Coalho cheese is a dairy product typical of the Northeast region of Brazil, where it is made from raw or pasteurized cow's milk since the 16th century, it represents the culture, history and gastronomy of the northeast ...
Elaboração de um queijo tipo coalho condimentado com manjericão e alho
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2018-12-13)
Milk is an emulsion that contains water, proteins, minerals, vitamins and lipids. It serves as the first kind of food for mammals which is the main characteristics of Mammalia class. Due its characteristics milk is the raw ...
Influência da transglutaminase no rendimento de queijo de coalho
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de QuímicaQuímicaUTFPR, 2019)
The rennet cheese is a characteristic product of the Brazilian northeast, being used as table cheese, acting directly in the local economy. In other regions of Brazil, the product has been spreading and being consumed as ...