BRIÃO, V. B.; SEGUENKA, B.; ZANON, C. D.; MILANI, A. <b>Cake formation and the decreased performance of whey ultrafiltration. Acta Scientiarum. Technology, [S. l.], v. 39, n. 5, p. 517–524, 2017. DOI: 10.4025/actascitechnol.v39i5.27585. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/27585. Acesso em: 8 set. 2025.