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    Comparação entre leite em pó e composto lácteo
    (INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2016-09-08) Lima, Aline Dias de; Froehlich, Angela; http://lattes.cnpq.br/5914301028967320; Lima, Marciara Lúcia dos Santos; http://lattes.cnpq.br/7363169253014822; Santos, Aparecido José Silva dos
    Milk is the best natural food because it contains relatively important essential nutrients to the diet. However the treatment to which the milk is subjected in the industry can modify their nutritional characteristics. The milk powder is a modern form of milk consumption. The nutritional value of milk powder and other lactic derivatives is substantially lower than that of milk, but should take into account that these products have longer shelf life, enabling economic gains in storage and transport. The milk powder generally has a large role in the food category. Unlike powdered milk, milk compound, can not be called milk because it has other ingredients in its composition, milk food substances or not milk is made from milk, milk reconstituted where the base has to be at least 51% of the total product.