Resumo

SCARABINO, Juan Carlos. Use of mathematical logic as an alternative to evaluate products in the dairy industry. Pensam. gest. [online]. 2013, n.35, pp.224-240. ISSN 1657-6276.

Abstract The generating idea of this article is based on the pretense of responding to whether it is possible to achieve a recovery which, using the mathematical logic, consider more closely the relative weight of non-fat milk component. Although it is believed that the enhancement by means of total solids has represented a remarkable advancement in the theme, with the basement in a basic law of physics that is the law of conservation of mass, also known as law of conservation of matter or law Lomonosov-Lavoisier and that was proposed to the scientific community by Mijaíl Lomonósov in 1745 and by Antoine-Laurent de Lavoisier in 1789, the research tries to delve into the subject, pretending to reasonably measure the importance of non-fat solids, always keeping in mind that we are in the presence of a joint multiple process.

Palavras-chave : Raw milk; dairy products; total solids; valuation.

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