Palavra-chave: MELTING

MOZZARELLA CHEESE X-RAY DIFFRACTION MICROSTRUCTURE FAT BLENDS FIRMNESS ULTRAFILTRATION REQUEIJÃO CREAM CHEESE FRENCH TOAST LISSAJOUS FIGURE CHEESE VISCOSITY PASSION FRUIT PULP COSMO-RS VISTA ALEGRE NRTL-SAC SOLUBILITY QUATERNARY AMMONIUM SALTS CRYSTALLIZATION PROTEOLYSIS IMPACT CRATER TEMPERATURE DEPENDENCE SHATTER CONE PHENOLIC ACIDS TMDSC PRE-FERMENTATION CATACLASITE QUALITY PARAMETERS TEXTURE DSC PC-SAFT COOKING