00960nam a2200217Ia 4500 IA_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 ACIDULACION 220117s xx 000 0 und d 179681 Disponible en PDF 1 ej. imp. ; 2 ej. CD Acidificación 566 Acidification 147935 Cheesemaking 147936 Fabricación de queso 142991 Esparza Torres, Félix, asesor 163648 Santos Moreno, Armando, asesor 163651 Villegas de Gante, Abraham Z., dir. 147894 TESIS C54 2012 179681 179681