SUMRIO

1. DETERMINAO DA QUALIDADE DO LEITE DE ACORDO COM A ACIDEZ ______________04

1.1 INTRODUO____________________________________________________________05
1.2 OBJETIVO _______________________________________________________________06
1.3 MATERIAIS ______________________________________________________________06
1.4 METODOLOGIA __________________________________________________________06
1.5 RESULTADOS E DISCUSSO _________________________________________________07
1.6 CONCLUSO _____________________________________________________________07
1.7 REFERNCIAS BIBLIOGRFICAS______________________________________________08
1.8 ANEXO__________________________________________________________________09
2. MEDIDAS DE PH EM ALIMENTOS______________________________________________________________11
2.1 INTRODUO___________________________________________________________12
2.2 OBJETIVO _______________________________________________________________12
2.3 METODOLOGIA __________________________________________________________13
2.4 RESULTADOS ____________________________________________________________14
2.5 DISCUSSO _____________________________________________________________15
2.6 CONCLUSO _____________________________________________________________15
2.7 REFERNCIAS BIBLIOGRFICAS_______________________________________________15
3. PROCESSAMENTO DE GELIFICAO______________________________________________________16
3.1 INTRODUO____________________________________________________________17
3.2 OBJETIVO _______________________________________________________________18
3.3 METODOLOGIA __________________________________________________________18
3.4 RESULTADOS ____________________________________________________________19
3.5 CONCLUSO _____________________________________________________________19
3.6 REFERNCIAS BIBLIOGRFICAS______________________________________________19
3.7 ANEXO__________________________________________________________________20