Title:	Utilization of minas frescal cheese waste to develop whey-grape juice beverage.
Authors:	MORAIS, A. C. N. de TIBURSKI, J. H. DELIZA, R. SILVA, C. M. FERREIRA, E. H. da R. ROSENTHAL, A.
Affiliation:	ANA CAROLINA NUNES DE MORAIS, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO JULIA HAUCK TIBURSKI, CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO ROSIRES DELIZA, CTAA CAROLINE MELLINGER SILVA, CTAA ELISA HELENA DA ROCHA FERREIRA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO AMAURI ROSENTHAL, CTAA.
Date Issued:	2014
Citation:	In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 24.; CONGRESSO DO INSTITUTO NACIONAL DE CIÊNCIA E TECNOLOGIA DE FRUTOS TROPICAIS, 4., 2014, Aracaju. Inovação e sustentabilidade em ciência e tecnologia de alimentos: resumos. [Campinas]: SBCTA, 2014.
Pages:	p. 108
Description:	Cheeses are among the main dairy products of global importance. In Brazil, the large production of milk associated to the high consumer acceptance regarding dairy products lead to the development of different types of cheeses. The Minas Frescal is a genuinely Brazilian cheese classified as a semi-fat and high moisture cheese. Its production is relatively simple and it does not require maturation of the product, which is beneficial to the producers who receive fast return on their investments.
Thesagro:	Bebida Produto Soro de Leite
Keywords:	Waste Whey beverage Value added product Valor agregado
ISBN:	978-85-63641-02-1
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CTAA)