PHYSICAL CHARACTERIZATION AND SANITARY CONDITIONS OF CHEESE TYPE CABACINHA MARKET PLACES IN THREE MUNICIPALITIES OF THE JEQUITINHONHA VALLEY, MG, BRAZIL

Cheese type cabacinha from Vale do Jequitinhonha is obtained by curd heating in a similar process made to Mozzarella, but the raw milk is unpasteurized and the final product is stored unpackaged and at room temperature.This milk derivative may contribute to the increase the income of the local population, especially the residents of the Motor Vehic

This paper presents a ultrasonic-capacitive system for online analysis of the quality of fuel oils (FO), which are widely used to produce electric energy in Thermal Power Plants (TPP) due to their elevated heating value.The heating value, in turn, is linked to the quality of the fuel (i.e., the density and the amount of contaminants, such as water)

Garlic is an important vegetable in terms of its economic value and also as a medicinal plant.In this study, chitosan (300 mM) and yeast extract (8 g/L) were used individually or in combination to improve the yields of garlic plants under drought conditions (i.e., 75% and 50% of the water they would normally receive from irrigation) for two seasons