bachelorThesis
Evaluación del tiempo de cuajado en las características organolépticas del queso fresco
Fecha
2015Autor
Ibáñez Castillo, Alicia Mónica
Institución
Resumen
This research studies the assessment setting time of the rennet in the organoleptic characteristics of fresh cheese; the study provides a scientific and efficient way for dairy farmer to choose with technical criteria, the most appropriate process for obtaining a product that meets high freshness and quality standards.