00798nam a2200181Ia 4500001027400000002004500274008003700319010001100356530002200367583002600389650002200415650001800437650001900455650002900474700003600503700003600539700004100575IA_In yield it was found that cheese made with lactic acid had a greater yield, which was (9.5%) which is superior to the other two treatments. Sensory found that the cheese asadero made with lactic acid is different from the other two cheeses, and was the most preference.ELABORACION DE QUESO ASADERO POR ACIDULACION220117s    xx            000 0 und d  a179681  aDisponible en PDF  a1 ej. imp. ; 2 ej. CD  aAcidificación    aAcidification  aCheesemaking    aFabricación de queso    aEsparza Torres, Félix, asesor  aSantos Moreno, Armando, asesor   aVillegas de Gante, Abraham Z., dir.